OUR COLLECTION OF RECIPESjacquelinepritchard.weebly.com/.../38833121/recipe_book.pdf · 2018-09-10 · 1 OUR COLLECTION OF RECIPES FOREWORD This is a collection of recipes that were

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OUR COLLECTION OF RECIPES

FOREWORD

This is a collection of recipes that were given to us by family, friends and colleagues for

which we say a BIG thank you!

We have also enclosed recipes that we use frequently from recipe books, magazines

and the Internet.

These recipes have been compiled into this one book for easy reference and the initial

idea was to pass down family recipes to my daughter, Ashleigh, who makes the best

Macaroni Cheese that you can imagine.

Also, it was becoming increasingly frustrating having to page through 30 recipe books

looking for “that recipe”… or keeping track of hundreds of torn out magazine pages

and then sifting through them while trying to find a particular dish that we wanted to

prepare. Not to mention the practical constraints of storing piles of recipe books that

contain only a few recipes that we actually enjoyed.

In 2006 I went on Maternity Leave for seven months and decided to type out a couple

of recipes for Ashleigh while being at home. Needless to say, 18 months and 270 plus

pages later I was still typing and I could probably have continued had it not been for

practical reasons of binding the book!

So, finally, for those of you, who have been waiting so patiently for this collection, enjoy!

We have also decided to start the next Collection of Recipes‟ book so if you have any

recipes that you would like to share with us please email them to

[email protected] and we should have the next book ready soon.

Jacqui & Ashleigh

mailto:[email protected]

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Table of Contents OUR COLLECTION OF RECIPES ................................................................................................... 1

FOREWORD ...................................................................................................................................... 1 SOUPS ............................................................................................................................................. 17

TOMATO SOUP ....................................................................................................................................................... 18 BUTTERNUT SOUP ................................................................................................................................................. 18 IMITATION PRAWN BISQUE ................................................................................................................................ 18 VEGETABLE SOUP ................................................................................................................................................. 18 MUSHROOM AND CREAM CHEESE SOUP, TOPPED WITH PARMESAN TOAST ....................................... 19 BROCCOLI AND FETA SOUP ................................................................................................................................ 19 MULLIGATAWNY SOUP WITH CHICKEN ......................................................................................................... 19 BEAN SOUP ............................................................................................................................................................. 20 DUTCH PEA SOUP .................................................................................................................................................. 20 CAULIFLOWER CHEESE SOUP ............................................................................................................................ 20 MINESTRONE .......................................................................................................................................................... 21 BUTTERNUT SOUP WITH BUTTERMILK ........................................................................................................... 21 CHUNKY VEGETABLE SOUP ............................................................................................................................... 22 VEGETABLE CURRY SOUP .................................................................................................................................. 22 RUSTIC LEEK AND POTATO SOUP ..................................................................................................................... 23 MINESTRONE SOUP ............................................................................................................................................... 23 WINTER LEEK & POTATO SOUP ......................................................................................................................... 23 CHICKEN NOODLE SOUP ..................................................................................................................................... 24 LEEK & POTATO SOUP WITH MUSTARD TOASTS .......................................................................................... 24 POTATO AND COURGETTE SOUP ...................................................................................................................... 25 HUNGARIAN CHICKEN SOUP (good for when a person is sick) ......................................................................... 25 CURRIED MUSSEL SOUP ...................................................................................................................................... 26 BACON, BEAN & PASTA SOUP ............................................................................................................................ 26 BUTTERNUT SOUP ................................................................................................................................................. 26 TOMATO AND BACON SOUP WITH SOUR CREAM ......................................................................................... 27 SPICED CARROT & LENTIL SOUP...................................................................................................................... 27 SHRIMP SOUP ......................................................................................................................................................... 27 TOMATO AND BLUE CHEESE SOUP WITH BACON ........................................................................................ 28 CHICKEN CHOWDER ............................................................................................................................................. 28 LENTIL AND CHICKPEA SOUP ............................................................................................................................ 29 COURGETTE SOUP ................................................................................................................................................. 29 THICK VEGETABLE SOUP .................................................................................................................................... 29 THE BEST MINESTRONE SOUP EVER ................................................................................................................ 30 ONION SOUP ........................................................................................................................................................... 31 HARIRA .................................................................................................................................................................... 31

SALADS ........................................................................................................................................... 32 TRADITIONAL GREEK SALAD ............................................................................................................................ 33 WARM SAUSAGE AND POTATO SALAD ........................................................................................................... 33 HOT POTATO SALAD ............................................................................................................................................ 33 NOODLE SALAD ..................................................................................................................................................... 34 MARDI GRASS SALAD .......................................................................................................................................... 34 PEA SALAD .............................................................................................................................................................. 34 FRESH BUTTERNUT SALAD ................................................................................................................................ 34 CHICKEN WALDORF SALAD ............................................................................................................................... 35 FIG SALAD ............................................................................................................................................................... 35 NOODLE SALAD ..................................................................................................................................................... 35 MOZZARELLA SALAD .......................................................................................................................................... 35 3 BEAN SALAD ....................................................................................................................................................... 36 AVOCADO MOULD ................................................................................................................................................ 36 CUCUMBER MOUSSE ............................................................................................................................................ 36 BANANA SALAD .................................................................................................................................................... 36 DELICIOUS SALAD ................................................................................................................................................ 37 WALDORF SALAD.................................................................................................................................................. 37 TABBOULEH ........................................................................................................................................................... 37 CREAMY ONION SALAD ...................................................................................................................................... 38 SWEET AND SOUR ONION SALAD ..................................................................................................................... 38

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SPICY BUTTERNUT FETA AND PEPPADEW SALAD ............................................................................... 39 WHITE CABBAGE SALAD ................................................................................................................................ 39 WARM TOMATO AND RICOTTA PASTA SALAD ............................................................................................. 39 CURRIED BROWN RICE AND LENTIL SALAD................................................................................................. 40 BEETROOT SALAD ................................................................................................................................................ 40 HONEY LEMON CHICKEN WINGS WITH WARM LENTIL SALAD................................................................ 40 RAW BEETROOT, DILL AND MUSTARD SEED SALAD .................................................................................. 41 NEW POTATO SALAD ........................................................................................................................................... 41 COURGETTE SALAD .............................................................................................................................................. 41 THREE BEAN SALAD ............................................................................................................................................. 42 RICE SALAD ............................................................................................................................................................ 42 BROCCOLI SALAD ................................................................................................................................................. 42 BUTTERNUT SALAD .............................................................................................................................................. 43 BABY POTATO SALAD ......................................................................................................................................... 43 PINEAPPLE AND BUTTERNUT SALAD .............................................................................................................. 43 SIMPLE PASTA SALAD ......................................................................................................................................... 43 SPICED CALAMARI SALAD WITH HONEY GLAZED LEMON HALVES ...................................................... 43 TOMATO, BASIL AND BUFFALO-MILK MOZZERELLA SALAD ................................................................... 44 BACON AND EGG SALAD..................................................................................................................................... 44 MOROCCAN LENTIL SALAD ........................................................................................................................... 45 CHINESE CHICKEN NOODLE SALAD........................................................................................................... 45 SPICY MEXICAN SLAW WITH LIME AND CILANTRO .................................................................................... 46

VEGETARIAN MEALS .................................................................................................................... 47 MUSHROOM STRUDEL ......................................................................................................................................... 48 TOMATO TARTE TATIN ........................................................................................................................................ 48 VEGETABLE COTTAGE PIE .................................................................................................................................. 48 VEGETABLE PIE WITH BATTER CRUST............................................................................................................ 49 POTATO ONION AND CHEESE PIE ..................................................................................................................... 49 MUSHROOM AND MASH POTATO BAKE.......................................................................................................... 49 VEGETABLE FONDUE ........................................................................................................................................... 50 SQUASH GNOCCHI ................................................................................................................................................ 50 SPANAKOPITA ........................................................................................................................................................ 51

SIDE ORDER VEGETABLES.......................................................................................................... 53 BAKED CREAMED POTATOES ............................................................................................................................ 54 CREAMED ASPARAGUS CHEESE ....................................................................................................................... 54 CARROTS WITH MASCARPONE .......................................................................................................................... 54 BRAISED FENNEL HEARTS .................................................................................................................................. 54 ASPARAGUS MORNAY ......................................................................................................................................... 54 SCALLOPED POTATOES WITH SUNDRIED TOMATO PESTO ........................................................................ 55 PARMESAN ROASTED PARSNIPS & SWEET POTATO .................................................................................... 55 PORTUGUESE POTATOES .................................................................................................................................... 55 CREAMY LEEKS ..................................................................................................................................................... 56 MINTED PEAS ......................................................................................................................................................... 56 PUMPKIN FRITTERS .............................................................................................................................................. 56 VEGETABLE DISH .................................................................................................................................................. 56 SPECIAL-OCCASION MASH ................................................................................................................................. 57 BAKED SCALLOPED POTATOES WITH FETA CHEESE AND OLIVES .......................................................... 57 SWEET POTATO FRIES .......................................................................................................................................... 58 STUFFED MUSHROOMS ........................................................................................................................................ 58 PUREED CAULIFLOWER....................................................................................................................................... 58 SQUASHED POTATOES ......................................................................................................................................... 59 PARSNIP AND CELERIAC BAKE ......................................................................................................................... 59 BAKED ONIONS ...................................................................................................................................................... 59 POTATO AND LEEK GRATIN ............................................................................................................................... 60 BEST ROAST POTATOES ...................................................................................................................................... 60 PUMPKIN BAKE ...................................................................................................................................................... 60 CABBAGE WITH BACON ...................................................................................................................................... 60 PEAS WITH BABY ONIONS AND CREAM .......................................................................................................... 61 GRATIN DAUPHINOIS ........................................................................................................................................... 61 POTATO AND PUMPKIN GRATIN ....................................................................................................................... 61 SWEET POTATO TOPPED WITH CHILLIES, BUFFALO MOZZARELLA AND BASIL.................................. 62 POTATOES WITH CARROTS AND BRUSSELS SPROUTS ................................................................................ 62 CAULIFLOWER & MASH WITH GORGONZOLA............................................................................................... 62 GRATED POTATO BAKE ....................................................................................................................................... 62

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GRATED POTATO CASSEROLE ........................................................................................................................... 63 ONION AND POTATO BAKE ................................................................................................................................. 63 PORCUPINE POTATOES ........................................................................................................................................ 63 BAKED SWEET POTATO ....................................................................................................................................... 64 GLAZED SWEET POTATOES ................................................................................................................................ 64 BAKED SWEET POTATOES .................................................................................................................................. 64 SWEET POTATO GLAZED WITH MAPLE SYRUP ............................................................................................. 64 SWEETCORN BAKE ............................................................................................................................................... 65 SWEET POTATOES WITH GINGER BUTTER ............................................................................................... 65 STEWED CABBAGE ............................................................................................................................................... 65 STEWED GREEN BEANS ....................................................................................................................................... 65 STEWED CARROTS ................................................................................................................................................ 66 PUMPKIN FRITTERS .............................................................................................................................................. 66 POTATO BAKE ........................................................................................................................................................ 66 GREEK GREEN BEANS .......................................................................................................................................... 66 DAUPHINOIS OF POTATOES ................................................................................................................................ 67 PESTO POTATO ....................................................................................................................................................... 67 CARAMELISED CARROTS AND ONIONS .......................................................................................................... 67 PECAN MASH .......................................................................................................................................................... 68 RED PEPPER WITH TOMATOES .......................................................................................................................... 68 DUCHESS POTATOES ............................................................................................................................................ 68 ANNA POTATOES ................................................................................................................................................... 68 BACON STUFFED MUSHROOMS ......................................................................................................................... 69 CLOUDY POTATOES .............................................................................................................................................. 69 SWEET POTATO BAKE .......................................................................................................................................... 69 COLCANNON .......................................................................................................................................................... 70 BUBBLE AND SQUEAK ......................................................................................................................................... 70 CORN FRITTERS ..................................................................................................................................................... 70 BAKED POTATO IN SHRIMP BUTTER ................................................................................................................ 71 PARSNIP, POTATO & ST GALL CHEESE GRATIN ............................................................................................ 71 COLCANNON .......................................................................................................................................................... 71 POTATO & TOMATO BAKE .................................................................................................................................. 72 CHAMP ..................................................................................................................................................................... 72 DEVILLED MUSHROOMS ..................................................................................................................................... 72 PEA COUSCOUS ...................................................................................................................................................... 73 BEST ROAST POTATOES ...................................................................................................................................... 73 STUFFED MUSHROOMS ........................................................................................................................................ 73 MASH POTATO WITH KALAMATA OLIVES ..................................................................................................... 74 BUTTERNUT AND FETA BAKE............................................................................................................................ 74 PUMPKIN BAKE ...................................................................................................................................................... 74 CAULIFLOWER BAKE ........................................................................................................................................... 74 MASH POTATO WITH ZUCCHINI ........................................................................................................................ 75 CREAMED SWEETCORN FRITTERS ................................................................................................................... 75 SPICY MUSHY PEAS .............................................................................................................................................. 75 BACON AND CORN BAKE .................................................................................................................................... 75 CREAMED MUSHROOMS ..................................................................................................................................... 76 SWEET POTATO , POTATO AND BUTTERNUT KEBABS ................................................................................ 76 AUBERGINES WITH PESTO .................................................................................................................................. 76 BROCCOLI WITH CRISP PANCETTA AND CORIANDER................................................................................. 76 STUFFED RED PEPPER .......................................................................................................................................... 77 HONEYED EGGPLANT (serve as a mezze) ............................................................................................................ 77 THE BEST EGGPLANT DISH EVER (serve as a mezze) ....................................................................................... 78 SWEET POTATO CRUMBLE ................................................................................................................................. 78 STUFFED TOMATOES ............................................................................................................................................ 79 COUSCOUS WITH DRIED FRUITS AND NUTS .................................................................................................. 79 CREAMED CORN BAKE ........................................................................................................................................ 80 PUMPKIN AND FETA GRATIN ........................................................................................................................ 80 HOT CHICKPEAS ................................................................................................................................................. 80

FISH AND SEAFOOD ..................................................................................................................... 82 SMOKED SALMON AND SOUR CREAM ............................................................................................................. 83 PRAWNS MADAGASCAR ...................................................................................................................................... 83 GARLIC PRAWNS ................................................................................................................................................... 83 FISH SPECIAL .......................................................................................................................................................... 84 FISH PIE .................................................................................................................................................................... 84

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BEER BATTERED HAKE........................................................................................................................................ 84 TROUT FILLETS LAYERED WITH SPINACH AND FETA ................................................................................ 84 QUICK CURRIED KEDGEREE .............................................................................................................................. 85 BARRACUDA .......................................................................................................................................................... 85 SEAFOOD SAUCE TO SERVE WITH PANCAKES .............................................................................................. 86 THE ULTIMATE KEDGEREE ................................................................................................................................ 86 BAKED FISH ............................................................................................................................................................ 87 CRUNCHY FISH AND POTATOES ....................................................................................................................... 87 SARDINES FILLED WITH BREADCRUMBS AND WRAPPED IN BACON – SERVED WITH FIGS ............. 88 GREEK PRAWNS BAKED WITH FETA ................................................................................................................ 88 WHOLE ROAST MONKFISH ................................................................................................................................. 89

POULTRY ........................................................................................................................................ 90 CHICKEN CASSEROLE .......................................................................................................................................... 91 STICKY CHICKEN .................................................................................................................................................. 91 ROULADE OF CHICKEN BREASTS ..................................................................................................................... 91 TASTY CHICKEN .................................................................................................................................................... 91 SWEET AND SOUR ROAST CHICKEN ................................................................................................................ 92 PINEAPPLE CHICKEN CURRY ............................................................................................................................. 92 DUCK WITH ORANGE SAUCE ............................................................................................................................. 92 FLAT ROASTED CHICKEN WITH FETA ............................................................................................................. 93 CHICKEN-AND-CHORIZO PAELLA ............................................................................................................. 93 CHUTNEY CHICKEN .............................................................................................................................................. 94 CHICKEN BAKED WITH GOATS CHEESE.......................................................................................................... 94 SUNDRIED TOMATO-STUFFED CHICKEN BREASTS ...................................................................................... 94 HAWAIIAN CHICKEN ............................................................................................................................................ 95 CARAMELISED LEEK AND CHICKEN COCONUT CURRY ............................................................................. 95 CHICKEN LASAGNE .............................................................................................................................................. 95 CURRY CHICKEN WITH RICE FILLING ............................................................................................................. 96 CHICKEN PIE WITH STEAMED VEGETABLES ................................................................................................. 96 STICKY CHICKEN .................................................................................................................................................. 97 CHICKEN WITH SESAME SEEDS ......................................................................................................................... 97 PAPRIKA CHICKEN ................................................................................................................................................ 97 DELICIOUS CHICKEN ............................................................................................................................................ 98 SWEET AND SOUR CHICKEN .............................................................................................................................. 98 MASCARPONE CHICKEN WITH FENNEL .......................................................................................................... 98 APRICOT CHICKEN ................................................................................................................................................ 99 CORONATION CHICKEN .................................................................................................................................. 99 CHICKEN PIE ........................................................................................................................................................... 99 CHICKEN IN GINGER ALE .................................................................................................................................... 99 CHICKEN, SWEET POTATO & COCONUT CURRY ......................................................................................... 100 CHICKEN FLORENTINE ...................................................................................................................................... 100 CHICKEN IN BROCCOLI...................................................................................................................................... 101 CHICKEN JAMBALAYA ...................................................................................................................................... 101 MUSHROOM CHICKEN ....................................................................................................................................... 102 CRUMBLY CHICKEN & MIXED VEGETABLE PIE .......................................................................................... 102 ALL-IN-ONE CHICKEN TRAY BAKE ................................................................................................................ 103 PAELLA .................................................................................................................................................................. 103 CREAMY CHICKEN AND PRAWN CURRY ...................................................................................................... 104 CHICKEN & LEEK PIE .......................................................................................................................................... 104 PAN ROASTED CHICKEN WITH CRISP PROSCIUTTO & TOMATOES ........................................................ 105 CHEESY CHICKEN QUESADILLA ..................................................................................................................... 105 CHEESE STUFFED CHICKEN BREAST ............................................................................................................. 106 FABULOUS CHICKEN PIE ................................................................................................................................... 106 ALL IN ONE CHICKEN ......................................................................................................................................... 106 PEACHY CHICKEN BAKE ................................................................................................................................... 107 MOREISH CHICKEN ............................................................................................................................................. 107 CHICKEN PAPRIKA .............................................................................................................................................. 107 CHICKEN STUFFED WITH SPINACH AND RICOTTA .................................................................................... 108 PAPRIKA CHICKEN BAKED WITH SCONES.................................................................................................... 108 ENCHILADAS ........................................................................................................................................................ 109 CHEESY TOMATO BASIL CHICKEN BREASTS .............................................................................................. 109 Prosciutto skewered chicken with fried sage leaves................................................................................................. 110 BISCUIT-TOPPED SPINACH CHICKEN PIE ...................................................................................................... 110 TURKEY WITH PINE NUTS AND SULTANAS ................................................................................................. 111

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CAN CAN CHICKEN ............................................................................................................................................. 111 CHICKEN & DATE TAGINE ................................................................................................................................ 112 PERSIAN CHICKEN WITH FRUIT STUFFING .................................................................................................. 112 CHICKEN AND SAUSAGE JAMBALAYA ......................................................................................................... 113

BEEF .............................................................................................................................................. 114 TENDERIZED STEAK ........................................................................................................................................... 115 BEEF STRIPS WITH SUNDRIED TOMATOES AND RED SWEET PEPPERS ................................................. 115 STEAK AND BEER SPECIAL ............................................................................................................................... 115 ROAST BEEF AND YORKSHIRE PUDDING...................................................................................................... 116 RUMP ROAST WITH MUSHROOM GRAVY ..................................................................................................... 116 HUNTERS FILLET .............................................................................................................................................. 116 FILLET OF BEEF WITH WALNUTS .............................................................................................................. 117 MEXICAN CHILLI .............................................................................................................................................. 117 BEEF IN RED WINE WITH DUMPLINGS ........................................................................................................... 118 STEAK AND MUSHROOM PIE ....................................................................................................................... 118 AWESOME ROAST BEEF ................................................................................................................................. 119 BEEF ROAST WITH PRUNES .............................................................................................................................. 119 BEEF STROGANOFF ............................................................................................................................................. 119 BEEF AND BEER ................................................................................................................................................... 120 MEATBALL BAKE ................................................................................................................................................ 120 PORTUGUESE BEEF FILLET ............................................................................................................................... 121 BEEF LASAGNE .................................................................................................................................................... 121 THE PERFECT ROAST BEEF FOR 6 .............................................................................................................. 122 WIENER SCHNITZEL ........................................................................................................................................... 122 POPPADUM MINCE .............................................................................................................................................. 123 BEEF ROAST .......................................................................................................................................................... 123 KAMANJAB STEAK .............................................................................................................................................. 123 BEEF STROGANOFF ............................................................................................................................................. 124 FILLET IN PAPRIKA ............................................................................................................................................. 124 HUNGARIAN GOULASH ..................................................................................................................................... 125 MEATBALLS IN FRESH CREAM ........................................................................................................................ 125 HOB-TO-TABLE MOUSSAKA ............................................................................................................................. 125 COLD WEATHER HOTPOT.................................................................................................................................. 126 SAUSAGE & BEAN POT ....................................................................................................................................... 126 BOBOTIE ................................................................................................................................................................ 126 SAUSAGE & BEAN POT ....................................................................................................................................... 127 TOULOUSE SAUSAGE & BUTTER BEAN CASSEROLE ................................................................................. 127 CHILLI CON CARNE ............................................................................................................................................. 128 SAVOURY MINCE COBBLER ............................................................................................................................. 128 BAKED BOEREWORS .......................................................................................................................................... 129 BOBOTIE ................................................................................................................................................................ 129 WINTER BEEF STEW ........................................................................................................................................... 130 CHEDDAR CHEESE ROLLED FLANK STEAK .................................................................................................. 130 PRUNE AND BEEF PIE ......................................................................................................................................... 131 BRAISED TUSCAN-STYLE BEEF WITH RED WINE SERVED WITH POLENTA ......................................... 131 OLD FASHIONED BEEF SAUCE FOR SPAGHETTI .......................................................................................... 132 MEATBALLS WITH EGGS ............................................................................................................................... 132 MINCE STUFFED TOMATOES ............................................................................................................................ 133

LAMB ............................................................................................................................................. 134 MEDITERRANEAN ROAST LAMB ............................................................................................................... 135 LAMB PIE ............................................................................................................................................................... 135 SAVOURY CHOPS ................................................................................................................................................ 135 LAMB WITH SALMORIGLIO SAUCE .......................................................................................................... 136 SAVOURY GRILLED LAMB CHOPS .................................................................................................................. 136 ROQUEFORT LEG OF LAMB .............................................................................................................................. 136 SLAVES FOOD ....................................................................................................................................................... 137 STICKY LAMB RIBS ............................................................................................................................................. 137 LAMB CHOPS MARINADE .................................................................................................................................. 138 SOSATIE LAMB CHOPS ....................................................................................................................................... 138 LEG OF LAMB WITH FIG .................................................................................................................................... 138 LAMB FILLET ........................................................................................................................................................ 139 NAVARIN OF LAMB ............................................................................................................................................. 139 LAMB CHOPS BAKED ......................................................................................................................................... 139 MOROCCAN SAFFRON LAMB ........................................................................................................................... 140

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MOUSSAKA ........................................................................................................................................................... 140 CURRIED LAMB CHOPS ...................................................................................................................................... 140 LAMB CHOPS AND POTATO BAKE .................................................................................................................. 141 SOUVLAKIA .......................................................................................................................................................... 141 SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGETABLES .................................................. 141 MINI KEBABS ........................................................................................................................................................ 142 SOSATIES ............................................................................................................................................................... 142 ROAST BUTTERFLIED LEG WITH ORANGE AND MADEIRA ...................................................................... 143 PORT AND BALSAMIC SLOW ROASTED LAMB ............................................................................................ 143 LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH .................................................................. 144 IRISH STEW ........................................................................................................................................................... 144 SHEPPARD’S PIE ................................................................................................................................................... 145 MARINATED LAMB STEAKS IN FLAT BREAD ............................................................................................... 146 LAMB STEAKS WITH ROSEMARY SWEET POTATOES ................................................................................ 146 LAMB ...................................................................................................................................................................... 146 CREAMY SPICED LAMB ..................................................................................................................................... 147 PHYLLO PASTRY PARCELS OF DEBONED LAMB SHANK .......................................................................... 147 ROAST LAMB IN CREAM .................................................................................................................................... 148 HOT HARISSA LAMB WITH COUSCOUS ......................................................................................................... 148 MOROCCAN LAMB STEW WITH DATES ......................................................................................................... 148 LAMB SHANK RAGU ........................................................................................................................................... 149 BAKED LAMB AND BRINJAL WRAPS SMOTHERED IN A PARMESAN CHEESE SAUCE ....................... 150 LAMB SHANKS AND APRICOTS ....................................................................................................................... 150 KEFTA TAGINE ..................................................................................................................................................... 151

PORK ............................................................................................................................................. 152 SPICY MAPLE RIBS .............................................................................................................................................. 153 JAMAICAN SPICED PORK ................................................................................................................................... 153 DELICIOUS PORK RIBS ....................................................................................................................................... 153 PORT ELIZABETH PORK CHOPS ....................................................................................................................... 154 SWEET SOUR RIBS ............................................................................................................................................... 154 HAM IN COCA-COLA ........................................................................................................................................... 155 TOAD IN THE HOLE ............................................................................................................................................. 155 COUNTRY-STYLE TOAD IN THE HOLE ........................................................................................................... 155 CREAMY PASTA BAKE WITH PORK FILLETS ................................................................................................ 156 HOT DIGGEDY DOGS .......................................................................................................................................... 156 GUINNESS & HONEY GLAZED PORK LOIN .................................................................................................... 157 DEVILLED PORK CHOPS .................................................................................................................................... 157 TOAD IN THE HOLE ............................................................................................................................................. 157 DELICIOUS PORK CURRY .................................................................................................................................. 158 FRYING-PAN SAUSAGE HOTPOT ..................................................................................................................... 158 THE ULTIMATE TOAD IN THE HOLE ............................................................................................................... 158 CHRISTMAS HAM ................................................................................................................................................ 159 ITALIAN LENTILS WITH SPICY SAUSAGES ................................................................................................... 160 MARINATED POK ROAST ................................................................................................................................... 160

PASTA ............................................................................................................................................ 162 BLUE CHEESE CREAMY PASTA ....................................................................................................................... 163 PASTA WITH BLUE CHEESE AND BACON ...................................................................................................... 163 PASTA DISH ........................................................................................................................................................... 163 MACARONI CHEESE ............................................................................................................................................ 163 FETTUCCINE TO DIE FOR ............................................................................................................................. 164 MACARONI CHEESE WITH BACON.................................................................................................................. 164 BAKED PASTA WITH BUTTERNUT AND TOMATO CURRY SAUCE .......................................................... 165 SPINACH AND RICOTTA CANNELLONI .......................................................................................................... 165 MACARONI CHEESE ............................................................................................................................................ 165 VEGETABLE LASAGNE....................................................................................................................................... 166 FETTUCCINE ALFREDO ...................................................................................................................................... 166 VEGETARIAN LASAGNE .................................................................................................................................... 166 WHITE CHEESE PASTA ....................................................................................................................................... 167 HAM & OLIVE LASAGNE .................................................................................................................................... 167 SPINACH & RICOTTA CANNELLONI ................................................................................................................ 168 THE BEST PENNE RECIPE................................................................................................................................... 168 ULTIMATE MACARONI CHEESE....................................................................................................................... 169 CHICKEN PASTA .................................................................................................................................................. 169 NOODLES WITH SPINACH, MUSHROOMS AND COTTAGE CHEESE ......................................................... 170

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CREAM CHEESE AND BACON PASTA ............................................................................................................. 170 SAUSAGE SAUCE FOR PASTA ........................................................................................................................... 170 PASTA WITH ROASTED VEGETABLES ............................................................................................................ 171 THE BEST ITALIAN LASAGNE EVER ............................................................................................................... 171 PENNE WITH TOMATO AND BASIL ................................................................................................................. 172

RICE DISHES ................................................................................................................................ 173 MUSHROOM RISOTTO ........................................................................................................................................ 174

EGG & BREAKFAST DISHES ...................................................................................................... 175 EGGS BAKED IN TOMATOES ............................................................................................................................. 176 BAKED HAM AND CHEESE SANDWICHES ..................................................................................................... 176 CREAMY EGG CURRY ......................................................................................................................................... 176 THE ULTIMATE FRENCH OMELETTE .............................................................................................................. 176 CHIPOLATA & SPRING ONION FRITTATA ...................................................................................................... 177 SWEETCORN SOUFFLÉ ....................................................................................................................................... 177 SPANISH TORTILLA ............................................................................................................................................ 178 POTATO AND ONION TORTILLA ...................................................................................................................... 178 OMELETTE ............................................................................................................................................................ 178 EGGS BENEDICT .................................................................................................................................................. 179 POTATO CAKE WITH CHILLI EGGS ................................................................................................................. 179 CHEESY EGG OMELETTE ................................................................................................................................... 180 RANCH STYLE BREAKFAST .............................................................................................................................. 180 BREAKFAST BAKE .............................................................................................................................................. 180 CREAMED CURRIED EGGS ................................................................................................................................ 180 BRUNCH OMELETTE TORTE ............................................................................................................................. 181 ASPARAGUS ON BUTTERED TOAST WITH PARMESAN .............................................................................. 181 STUFFED MUSHROOM BRUSCHETTAS ........................................................................................................... 182 BAKED EGGS WITH SPICED PEPPER AND TOMATOES ...................................................................... 182 WEEKEND BREAKFASTS ................................................................................................................................... 182 PORRIDGE WITH BROWN SUGAR, CLOTTED CREAM AND BANANA ..................................................... 182 MUSHROOMS ON TOAST ................................................................................................................................... 183 CREAMY MALTABELLA PORRIDGE ................................................................................................................ 183 BRIOCHE WITH CHOCOLATE CENTRES ......................................................................................................... 183 BACON AND EGG PIE .......................................................................................................................................... 184

SAVOURY TARTS &...................................................................................................................... 185

QUICHES ...................................................................................................................................... 185 QUICHE WITH CREAM CHEESE FILLING / CREAM FILLING ...................................................................... 186 SELF CRUSTING HAM TART .............................................................................................................................. 186 CHEESE AND LEEK QUICHE .............................................................................................................................. 186 BABY MARROW QUICHE ................................................................................................................................... 187 BACON AND EGG PIE .......................................................................................................................................... 187 BACON AND ONION CRUMBLE ........................................................................................................................ 187 CHEESE TART ....................................................................................................................................................... 188 CRUSTLESS SPINACH, CHEESE AND NUT TART .......................................................................................... 188 TOMATO, FETA AND CHEESE BAKE ............................................................................................................... 188 BROCCOLI AND BACON QUICHE ..................................................................................................................... 189 FRITTATA OF ASPARAGUS AND GOAT’S CHEESE ...................................................................................... 189 THREE CHEESE BREAD AND BUTTER PUDDING ......................................................................................... 189 ZUCCHINI AND CHEESE PIE .............................................................................................................................. 190

PIZZA ............................................................................................................................................. 191 KING SIZE SCONE PIZZA .................................................................................................................................... 192 FLORENTINE PIZZA ............................................................................................................................................. 192 PIZZA ...................................................................................................................................................................... 193 CALZONE ............................................................................................................................................................... 193

BISCUITS & RUSKS BISCUIT FUDGE ....................................................................................... 195 BISCUIT FUDGE .......................................................................................................................... 196

BOARDING HOUSE BISCUITS ............................................................................................................................ 196 ALMOND BISCUITS ............................................................................................................................................. 196 SHORTBREAD MIXTURE .................................................................................................................................... 196 COCONUT BISCUITS ............................................................................................................................................ 197 RUSKS ..................................................................................................................................................................... 197 PECAN PUFFS ........................................................................................................................................................ 197 CHOCOLATE CRUNCHIES .................................................................................................................................. 198 GINGER BISCUITS ................................................................................................................................................ 198

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GREEK NUT BALLS ............................................................................................................................................. 198 SHORTBREAD ....................................................................................................................................................... 199 RUSKS ..................................................................................................................................................................... 199 EASY CRUNCHIES................................................................................................................................................ 199 QUICK AND EASY BRAN RUSKS ...................................................................................................................... 200 COFFEE FUDGE SQUARES ................................................................................................................................. 200 BRAN RUSKS ......................................................................................................................................................... 200 COOKIE RECIPES -COOKIES IN A JAR (10 recipes) ......................................................................................... 201 CRUNCHY TOFFEE COOKIES ............................................................................................................................ 201 CHOCOLATE LOVER'S COOKIES ...................................................................................................................... 201 HUSTLE-BUSTLE BUTTERSCOTCH-OATMEAL COOKIES ........................................................................... 201 OUTRAGEOUS OATMEAL-RAISIN COOKIES ................................................................................................. 201 WONDERFUL WHITE CHOCOLATE-MACADAMIA NUT COOKIES ............................................................ 202 CHUNKY CHOCOLATE COOKIES ..................................................................................................................... 202 HOLIDAY HAZELNUT COOKIES ....................................................................................................................... 202 CRAZY FOR CRAISINS COOKIES ...................................................................................................................... 202 CHOCOLATE-COVERED RAISIN COOKIES ..................................................................................................... 203 CHEWY COCONUT-ALMOND COOKIES .......................................................................................................... 203 GREEK SHORTBREAD ......................................................................................................................................... 204 PISTACHIO BALLS ............................................................................................................................................... 204 WHOLE-WHEAT RUSKS ...................................................................................................................................... 204 PANFORTE (THE BEST) serve with coffee after dinner ...................................................................................... 205 MOROCCAN PISTACHIO BALLS ....................................................................................................................... 205 COCONUT ICE ....................................................................................................................................................... 205 CUBAN FINGERS .................................................................................................................................................. 206 BRANDY SNAPS ................................................................................................................................................... 206 LITTLE ECCLES MINCE PIES ............................................................................................................................. 207 COCONUT TARTS ................................................................................................................................................. 207 DOUBLE FUDGE BLONDIES .............................................................................................................................. 208 VANILLA CRUNCHIES ........................................................................................................................................ 208 VANILLA MARSHMALLOWS ............................................................................................................................. 209

SCONES ......................................................................................................................................... 210 CRUMPETS ................................................................................................................................... 210 MUFFINS ...................................................................................................................................... 210

RICOTTA CRUMPETS WITH HONEYCOMB CREAM ..................................................................................... 211 BOTANIC GARDENS SCONES ............................................................................................................................ 211 BRAN MUFFINS .................................................................................................................................................... 211 SCONES MADE WITH OIL................................................................................................................................... 212 QUICK BRAN MUFFINS ....................................................................................................................................... 212 SCONES .................................................................................................................................................................. 212 BUTTERMILK SCONES ........................................................................................................................................ 213 BANANA BREAKFAST CRUMPETS .................................................................................................................. 213 CRUMPETS ............................................................................................................................................................ 214 PLAIN SCONES ..................................................................................................................................................... 214 BANANA FRITTERS ............................................................................................................................................. 214 ROCKY ROAD CHOCOLATE BARS ................................................................................................................... 215 BLUEBERRY, LEMON AND CINNAMON SCONES ......................................................................................... 215

CHEESECAKES ............................................................................................................................ 217 ISRAELI CHEESECAKE ....................................................................................................................................... 218 NATHANIEL’S CHEESECAKE ............................................................................................................................ 218 SICILIAN CHEESECAKE ...................................................................................................................................... 218 BLACK FOREST CHEESECAKE ......................................................................................................................... 219 STICKY DATE CHEESECAKE ............................................................................................................................. 219 MARS BAR CHEESECAKE .................................................................................................................................. 220 LEMON CURD CHEESECAKE ............................................................................................................................ 220 CAPE CHEESE CAKE ........................................................................................................................................... 221 MARBLED CHOCOLATE CHEESECAKE .......................................................................................................... 221 EXCELLENT WHITE CHOCOLATE CHEESECAKE ......................................................................................... 221 AMERICAN CHEESECAKE ................................................................................................................................. 222 STRAWBERRY & WHITE CHOCOLATE CHEESECAKE ................................................................................. 222 BASIC CHEESECAKE ........................................................................................................................................... 223 HONEYCOMB CHEESECAKE ............................................................................................................................. 223 BAKED MOCHA CHEESECAKE ......................................................................................................................... 224 TELEPHONE PUDDING ........................................................................................................................................ 226

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SUPER SAGO PUDDING ...................................................................................................................................... 226 SAGO PUDDING .................................................................................................................................................... 226 GINGER PUDDING................................................................................................................................................ 227 SHERIDAN'S CREAM STICKY PUDDING ......................................................................................................... 227 MALVA PUDDING ................................................................................................................................................ 228 CAPE BRANDY PUDDING ................................................................................................................................... 228 ORANGE PUDDING .............................................................................................................................................. 229 LEMON PUDDING ................................................................................................................................................ 229 STICKY UPSIDE-DOWN BAKERS ROMANY CREAM, MAPLE SYRUP AND NUT PUDDING ................. 229 ROLY POLY PUDDING ........................................................................................................................................ 230 SAGO PUDDING .................................................................................................................................................... 231 SAGO PUDDING .................................................................................................................................................... 231 BREAD AND BUTTER PUDDING ....................................................................................................................... 232 CROISSANT BUTTER PUDDING ........................................................................................................................ 232 DELICIOUS PUDDING .......................................................................................................................................... 233 SAUCY BUTTERSCOTCH PUDDING ................................................................................................................. 233 STICKY TOFFEE PUDDING ................................................................................................................................. 233 OVEN-BAKED TARTS & DESSERTS STUFFED PEACHES WITH MASCARPONE CHEESE ..................... 235 STUFFED PEACHES WITH MASCARPONE CHEESE ...................................................................................... 236 NOUGATINE .......................................................................................................................................................... 236 WHITE CHOCOLATE CRÈME BRULEE ............................................................................................................ 237 CRÈME BRULEE ................................................................................................................................................... 237 ROASTED BANANAS OVER THE FIRE ............................................................................................................. 237 ORANGE AND WALNUT DESSERT WITH ORANGE SAUCE ........................................................................ 238 BANANA DELIGHT - DECADENT ...................................................................................................................... 238 MARZIPAN AND PEACH PHYLLO .................................................................................................................... 238 BANANA TARTE TATIN ...................................................................................................................................... 239 APPLE STRUDEL .................................................................................................................................................. 239 APPLE STRUDEL .................................................................................................................................................. 239 IRISH CHOCOLATE VELVET .............................................................................................................................. 240 CHOCOLATE CROISSANT PUDDING ............................................................................................................... 240 WHITE CHOCOLATE TORTE WITH SHINY CHOCOLATE SAUCE .............................................................. 240 CRUNCHY APPLE AND ALMOND FLAN.......................................................................................................... 241 GOOEY CHOCOLATE PUDDINGS ..................................................................................................................... 242 CRISPY APPLE TART ........................................................................................................................................... 242 APPLE CRUMBLE 1 .............................................................................................................................................. 242 APPLE CRUMBLE 2 .............................................................................................................................................. 243 PASSIONATE PECAN NUT PIE ........................................................................................................................... 243 PANETTONE WITH MELTED MARSHMALLOW EGGS ................................................................................. 244 SEX ON A SPOON ................................................................................................................................................. 244 TARTE TARTIN ..................................................................................................................................................... 244 LEMON SOUFFLÉ ................................................................................................................................................. 245 CHOCOLATE AND PEAR TART ......................................................................................................................... 245 PECAN PIE ............................................................................................................................................................. 246 CIGAR BAKLAVA ................................................................................................................................................. 246 CAPE TIPSY TART ................................................................................................................................................ 247 PEAR CARAMEL AND NUT CRUMBLE ............................................................................................................ 247 COFFEE BAY MUD PIE ........................................................................................................................................ 248

PAVLOVAS ROULADES ............................................................................................................... 250

MERINGUES ................................................................................................................................. 250 MERINGUE ROULADE ........................................................................................................................................ 251 SUMMER PAVLOVA ........................................................................................................................................... 251 FILLING FOR PAVLOVA ..................................................................................................................................... 252 CHOCOLATE MOUSSE MERINGUE ROULADE .............................................................................................. 252 SCRUMPTIOUS STRAWBERRY PAVLOVA...................................................................................................... 252 COFFEE PAVLOVAS WITH CAPPUCCINO CREAM ........................................................................................ 253 TURKISH TORTE .................................................................................................................................................. 253

CAKES ........................................................................................................................................... 255 TEA LOAVES ................................................................................................................................. 255 SLICES ........................................................................................................................................... 255

BAKED CHOCOLATE MOUSSE CAKE .............................................................................................................. 256 ANGEL FOOD CAKE ............................................................................................................................................ 256 CHOCOLATE CHIP CARROT CAKE .................................................................................................................. 256

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OVEN TRAY CHOCOLATE CAKE ...................................................................................................................... 257 LAMINGTONS ....................................................................................................................................................... 257 FRUIT LOAF ........................................................................................................................................................... 258 CARROT CAKE ..................................................................................................................................................... 258 CARROT AND BANANA CAKE .......................................................................................................................... 259 YOGHURT CAKE .................................................................................................................................................. 259 ALMOND AND CHOCOLATE CAKE.................................................................................................................. 260 CUP CAKES ............................................................................................................................................................ 260 HAZELNUT AND CHOCOLATE CAKE .............................................................................................................. 260 CHOCOLATE CAKE .............................................................................................................................................. 261 DECADENT CHOCOLATE CAKE ....................................................................................................................... 261 GINGER LOAF ....................................................................................................................................................... 261 VICTORIA SPONGE .............................................................................................................................................. 262 HOT MILK SPONGE .............................................................................................................................................. 262 KATHERINE HEPBURN’S CHOCOLATE BROWNIES ..................................................................................... 262 EASY CHRISTMAS CAKE.................................................................................................................................... 262 JAZZ BAR BROWNIES ......................................................................................................................................... 263 CHOCOLATE FUDGE CAKE ............................................................................................................................... 263 RICOTTA BROWNIES .......................................................................................................................................... 264 DEVIL’S FOOD CAKE .......................................................................................................................................... 264 THE BEST MUD CAKE ......................................................................................................................................... 265 DEAD GOOD CHOCOLATE CAKE ..................................................................................................................... 265 COFFEE AND WALNUT CAKE WITH BUTTER ICING ................................................................................... 266 CHOCOLATE BROWNIE CAKE .......................................................................................................................... 266 QUEEN MOTHER’S FAVOURITE CAKE ........................................................................................................... 267 BANANA FUDGE CAKE ...................................................................................................................................... 267 RAISIN BREAD ...................................................................................................................................................... 268 MOCHA CAKE ....................................................................................................................................................... 268 LEMON MERINGUE GATEAU ............................................................................................................................ 269 RICH ALMOND CAKE .......................................................................................................................................... 270 BLACK BOTTOM CAKE ...................................................................................................................................... 270 CARAMEL MERINGUE CAKE ............................................................................................................................ 270 MOIST CHOCOLATE CAKE ................................................................................................................................ 271 MELT-IN-YOUR-MOUTH CHOCOLATE CAKE ................................................................................................ 272 DOUBLE CARAMEL RAISIN ROLLS ................................................................................................................. 272 CHOCOLATE WHISKY LOAF ............................................................................................................................. 273 RAISIN AND NUT PULL APART CAKE ............................................................................................................. 273 THREE MOUNTAIN INN SCONES ...................................................................................................................... 273 SPICY YOGHURT CAKE ...................................................................................................................................... 274 AMAZING CHOCOLATE ESPRESSO CAKE ...................................................................................................... 275 GREEK COFFEE CAKE ......................................................................................................................................... 275 GINGER AND PISTACHIO SLICE ....................................................................................................................... 276 CHOCOLATE CUSTARD AND BANANA PASTRIES ....................................................................................... 276 CARAMEL OAT SLICE ......................................................................................................................................... 276

FRIDGE TARTS ............................................................................................................................. 278

COLD DESSERTSCHOCOLATE TART........................................................................................ 278 CHOCOLATE TART ...................................................................................................................... 279

GINGER PUDDING................................................................................................................................................ 279 CARAMEL AND BANANA FLAN ....................................................................................................................... 279 TINKIE TART ......................................................................................................................................................... 280 TRIFLE .................................................................................................................................................................... 280 CHOCOLATE MOUSSE ........................................................................................................................................ 281 PINEAPPLE TART ................................................................................................................................................. 281 TRIFLE WITH CARAMELISED PEACHES ......................................................................................................... 281 LEMON FRIDGE TART ......................................................................................................................................... 281 TIRAMISU .............................................................................................................................................................. 282 ANNE'S MILK TART RECIPE .............................................................................................................................. 282 ETON MESS ........................................................................................................................................................... 282 CASSATA ............................................................................................................................................................... 282 ITALIAN TRIFLE ................................................................................................................................................... 283 BANANA DREAM ................................................................................................................................................. 283 MERINGUE NESTS FILLING ............................................................................................................................... 283 WHITE CHOCOLATE AND AMURULA CREAM MOUSSE ............................................................................. 284 BUTTERSCOTCH PUDDING ............................................................................................................................... 284

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CARAMEL ICE-CREAM ....................................................................................................................................... 284 BANANA TRIFLE WITH MASCARPONE CHEESE AND RUM ....................................................................... 285 WHITE TIRAMISU ................................................................................................................................................ 285 PAT’S TRIFLE ........................................................................................................................................................ 285 FREESTATE APPLE CUMBLE ............................................................................................................................. 286 CHILLED RICE PUDDING WITH WARM SPICED PINEAPPLE ...................................................................... 286 LEMON MERINGUE PIE ...................................................................................................................................... 287 FLAT APPLE & VANILLA TART ........................................................................................................................ 287 MILK TART ............................................................................................................................................................ 288 DELICIOUS ICE CREAM ...................................................................................................................................... 288 BERRY MOUSSE ................................................................................................................................................... 289 THE BEST ITALIAN LEMON TART EVER ........................................................................................................ 289 PINEAPPLE AND CINNAMON BAKLAVA ........................................................................................................ 289 CUSTARD SLICES ................................................................................................................................................. 290 BAKLAVA .............................................................................................................................................................. 290 APPLE TART .......................................................................................................................................................... 291 SYRUPY ORANGE TART ..................................................................................................................................... 291 ALMOND TART ..................................................................................................................................................... 292 LEMON TART ........................................................................................................................................................ 292 ALMOND TART ..................................................................................................................................................... 293 NOUGAT ICE CREAM .......................................................................................................................................... 293 BANOFFI MESS ..................................................................................................................................................... 293 NOUGATINA LAYER ........................................................................................................................................... 293 BLACK FOREST TRIFLE ...................................................................................................................................... 294 NO BAKE CHOCOLATE CAKE ........................................................................................................................... 294 ESPRESSO BRULEE .............................................................................................................................................. 295 CLASSIC RICE PUDDING .................................................................................................................................... 295

OVEN BAKED SAVOURIES ......................................................................................................... 296 3 CHEESE BREAD ................................................................................................................................................. 297 IRISH SODA BREAD ............................................................................................................................................. 297 YOGHURT BREAD................................................................................................................................................ 297 EASY CHEESE MUFFINS ..................................................................................................................................... 298 MEDITERRANEAN SCONES ............................................................................................................................... 298 MEALIE BREAD .................................................................................................................................................... 298 FARM-STYLE CHEESE AND BACON BREAD .................................................................................................. 299 MEALIE BREAD IN A CAN.................................................................................................................................. 299 SAVOURY CHEESE BREAD ................................................................................................................................ 299 PARMESAN BUTTER TIN BISCUITS ................................................................................................................. 300 XHOSA POT BREAD ............................................................................................................................................. 300 GRILLED FLAT BREAD ....................................................................................................................................... 300 OLIVE FLAVOURED BREADSTICKS (serve at a dinner party) ......................................................................... 301

DIPS AND SPREADS .................................................................................................................... 302 CHEESE SPREAD .................................................................................................................................................. 303 TZATZIKI ............................................................................................................................................................... 303 AUBERGINE DIP ................................................................................................................................................... 303 CREAM CHEESE AND CHEDDAR ROLL .......................................................................................................... 303 CHICKEN LIVER PATE ........................................................................................................................................ 304 HUMMUS................................................................................................................................................................ 304 SOURDOUGH TOASTS WITH BUTTERBEAN DIP........................................................................................... 304 MELTED CAMEMBERT WITH CELERY STICKS OR LUXURY CHIPS ........................................................ 304 GARLIC DIP ........................................................................................................................................................... 304 CREAMY AVOCADO DIP .................................................................................................................................... 305 PITA CRISPS AND DIPS ....................................................................................................................................... 305 DOUBLE CHEESE & WALNUT PATE ................................................................................................................ 305 FIG AND RICOTTA DIP ........................................................................................................................................ 305 ASPARAGUS SPREAD .......................................................................................................................................... 306 COCKTAIL CHEESE SPREAD ............................................................................................................................. 306 MOZAMBICAN CHILLI DIP/SAUCE .................................................................................................................. 306 DHANIA DIP .......................................................................................................................................................... 306 FETA AND RICOTTA CHEESE FONDUE ........................................................................................................... 306

SALAD DRESSINGS GRAVY ........................................................................................................ 307

SAUCES ......................................................................................................................................... 307 DRIZZLE FOR SEAFOOD ..................................................................................................................................... 308 MUSTARD SAUCE FOR STEAK ......................................................................................................................... 308

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SOUR CREAM DRESSING ................................................................................................................................... 308 SAUCE FOR BIRIYANI ......................................................................................................................................... 308 HERBY VINAIGRETTE ........................................................................................................................................ 308 CHIMICHURRI ....................................................................................................................................................... 309 RED PEPPER SAUCE ............................................................................................................................................ 309 BEST SALAD SAUCE ........................................................................................................................................... 309 RICH MUSHROOM GRAVY ................................................................................................................................ 309 MUSHROOM CREAM SAUCE ............................................................................................................................. 310 WALNUT SALAD DRESSING .............................................................................................................................. 310 YOGHURT AND CARROT (SERVE WITH BREYANI) ..................................................................................... 310 YOGHURT AND MINT (SERVE WITH BREYANI) ........................................................................................... 310 FRESH MINT SAUCE ............................................................................................................................................ 311 OLD FASHIONED GRAVY FOR CHICKEN ....................................................................................................... 311 BUTTERSCOTCH SAUCE .................................................................................................................................... 311 BEST CHOCOLATE SAUCE EVER ..................................................................................................................... 311 QUICK TARTARE SAUCE.................................................................................................................................... 311 VINAIGRETTE ....................................................................................................................................................... 312 JUNGLE SALAD DRESSING ................................................................................................................................ 312 BLUE CHEESE DRESSING .............................................................................................................................. 312 PESTO ..................................................................................................................................................................... 312 Peppercorn Steak Sauce ........................................................................................................................................... 313

CONDIMENTS .............................................................................................................................. 314 PRESERVES .................................................................................................................................. 314 CHUTNEY’S .................................................................................................................................. 314

GRANNY’S MUSTARD ........................................................................................................................................ 315 MAYONNAISE ....................................................................................................................................................... 315 PRESERVED LEMONS ......................................................................................................................................... 315 SPICED GARLIC MAYONNAISE ........................................................................................................................ 315 MUSTARD .............................................................................................................................................................. 316 MUSTARD .............................................................................................................................................................. 316 CONDENSED MILK MUSTARD .......................................................................................................................... 316 BEST MUSTARD EVER ........................................................................................................................................ 316 CHAKALAKA ........................................................................................................................................................ 317 LEMON CURD ....................................................................................................................................................... 317

PASTRY.......................................................................................................................................... 318

TOPPINGS .................................................................................................................................... 318 BATTER ......................................................................................................................................... 318

LIQUID PASTRY.................................................................................................................................................... 319 SHORTCRUST PASTRY ....................................................................................................................................... 319 CHEESY PASTRY CASE ....................................................................................................................................... 319 PASTRY CRUST .................................................................................................................................................... 319 EASY PASTRY CRUST ......................................................................................................................................... 320 ROSEMARY DUMPLINGS FOR LAMB STEW .................................................................................................. 320 BATTER FOR COATING FISH AND SHELLFISH ............................................................................................. 320 YORKSHIRE PUDDINGS ...................................................................................................................................... 320 YORKSHIRE PUDDING MADE WITH MUSTARD ........................................................................................... 321 PIE CRUST .............................................................................................................................................................. 321 CHEESE PASTRY FOR QUICHE ......................................................................................................................... 321 QUICK CHEESE PASTRY ..................................................................................................................................... 321 QUICK PIZZA BASE ............................................................................................................................................. 322 BEER BATTER TOPPING FOR STEWS .............................................................................................................. 322 JAMIE’S YORKSHIRE PUDDINGS ..................................................................................................................... 322 BREDIE TOPPINGS ............................................................................................................................................... 322 PASTRY FOR TARTS (SWEET) ........................................................................................................................... 323 ALTERNATIVE TOPPING FOR SHEPPARD’S PIE ............................................................................................ 323

PARTY SNACKS ............................................................................................................................ 324 CHEESES ...................................................................................................................................... 324

CANAPÉS ............................................................................................................................................................... 325 BACON PARCELS ................................................................................................................................................. 325 PITA TOASTS ......................................................................................................................................................... 325 FIGS BAKED WITH BLUE CHEESE ................................................................................................................... 325 BARBECUED PINE-APPLE KEBABS ................................................................................................................. 325 DEVILS ON HORSEBACK.................................................................................................................................... 326

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GOATS CHEESE WITH NUTS ............................................................................................................................. 326 HALLOUMI ............................................................................................................................................................ 326 BREAD STICKS WITH SALMON AND CREAM CHEESE ............................................................................... 326 CUCUMBER ROUNDS .......................................................................................................................................... 326 FOR THE CHEESE BOARD – HONEY APRICOTS STUFFED WITH CHEVIN AND TOASTED ALMONDS

................................................................................................................................................................................. 327 CHICKEN NUGGETS (FOR SNACKS) ................................................................................................................ 327 CHICKEN WINGS WITH PINEAPPLE SAUCE (FOR SNACKS) ...................................................................... 327 STUFFED MANGE TOUT (FOR SNACKS) ......................................................................................................... 328 BRUSCHETTA ....................................................................................................................................................... 328 TORTILLA WITH CHEESE AND CORIANDER .......................................................................................... 328 STUFFED FIGS ....................................................................................................................................................... 328

MISCELLANEOUS ........................................................................................................................ 329 MASCARPONE CREAM ....................................................................................................................................... 330 CHOCOLATE GLACE ICING ............................................................................................................................... 330 BRAAI PAP ............................................................................................................................................................. 330 CLARIFIED BUTTER ......................................................................................................................................... 330 ROASTED GARLIC ............................................................................................................................................... 330 REAL CUSTARD.................................................................................................................................................... 331 STUFFING FOR CHICKEN ................................................................................................................................... 331 BREAD STICKS ON THE BRAAI ........................................................................................................................ 331 HAM & PINEAPPLE MELT .................................................................................................................................. 332 FUDGE TOPPING FOR CAKE .............................................................................................................................. 332 CHIP BREAD .......................................................................................................................................................... 332 CHOC CRISPS ........................................................................................................................................................ 332 CHRISTMAS MUFFIN MIX .................................................................................................................................. 332 PLAY DOUGH ........................................................................................................................................................ 333 SOURDOUGH CROUTES (serve on top of soup) .................................................................................................. 333

DRINKS ......................................................................................................................................... 334 COFFEE SHOT ....................................................................................................................................................... 335 SUMMER BREEZE ................................................................................................................................................ 335 CRANBERRY COOL ............................................................................................................................................. 335 SCOTTISH HIGHLAND CRAM LIQUEUR ......................................................................................................... 335 ICED COFFEE ........................................................................................................................................................ 335 IRISH COFFEE ....................................................................................................................................................... 335 BERRY MILKSHAKES .......................................................................................................................................... 335 SANGRIA ................................................................................................................................................................ 336 HOT CHOCOLATE (FOR 2) .................................................................................................................................. 336 MALA MALA COCKTAIL .................................................................................................................................... 336 THE BEST ICED COFFEE ..................................................................................................................................... 336 HONEY AND BANANA SMOOTHIE .................................................................................................................. 337 COFFEE GRANITA ................................................................................................................................................ 337

HELPFUL HINTS .......................................................................................................................... 338

NOTES ........................................................................................................................................... 347 Cooking Methods ........................................................................................................................... 349

Braising ............................................................................................................................................................... 349 Pan-Sear ............................................................................................................................................................ 350 Grilling and Barbecuing ................................................................................................................................ 350 PAN-GRILLING .................................................................................................................................................. 351 Pot-Roast ........................................................................................................................................................... 351 Pan-Frying ......................................................................................................................................................... 351 Roasting ............................................................................................................................................................. 352 When is the roast ready? .............................................................................................................................. 354 Microwave ........................................................................................................................................................ 355 Steaming ........................................................................................................................................................... 355 Various steaming methods: ......................................................................................................................... 355 Tips on steaming .............................................................................................................................................. 355 Beef cuts (and offal) suitable for steaming ............................................................................................. 356 Lamb cuts (and offal) suitable for steaming ........................................................................................... 356 Poaching and Simmering (Boiling) ............................................................................................................. 356 Poaching ........................................................................................................................................................... 356 Poaching Methods ......................................................................................................................................... 356

15

Simmering.......................................................................................................................................................... 356 Tips for poaching and simmering: .............................................................................................................. 356 Beef cuts (and offal) suitable for simmering ........................................................................................... 357 Lamb cuts (and offal) suitable for simmering ......................................................................................... 357 Stewing .............................................................................................................................................................. 357 White Stews ....................................................................................................................................................... 357 Brown Stews ...................................................................................................................................................... 357 Thickening Stews ............................................................................................................................................. 357 Beef cuts for stewing ...................................................................................................................................... 358 Lamb cuts for stewing .................................................................................................................................... 358

101 picnic recipes .......................................................................................................................... 358 1 Beetroot salad .................................................................................................................................................... 358 2 Pesto chicken rolls ............................................................................................................................................ 358 3 Curried egg salad .............................................................................................................................................. 358 4 Tomatoes and peaches ...................................................................................................................................... 358 5 Roast beef and blue cheese ............................................................................................................................... 358 6 Cornflake chicken bites ..................................................................................................................................... 358

Chef's tip: Gordon Ramsay ...................................................................................................................................... 358 7 Mackerel pâté .................................................................................................................................................... 358 8 Cold peanut noodles .......................................................................................................................................... 359

Raw vegetables ........................................................................................................................................................ 359 9 Gazpacho........................................................................................................................................................... 359 10 Thai gazpacho ................................................................................................................................................. 359 11 Peeled grated carrots with chopped dates........................................................................................................ 359 12 Fennel and tart apples ..................................................................................................................................... 359 13 Guacasalsa ....................................................................................................................................................... 359 14 Panzanella ....................................................................................................................................................... 359 15 Toasted pitta with olives, parsley and mint ..................................................................................................... 359 16 Savoy cabbage................................................................................................................................................. 359 17 Cherry tomatoes and tofu ................................................................................................................................ 359 18 Cooked couscous............................................................................................................................................. 359 19 The best celery-filler since cream cheese ........................................................................................................ 360

Cooked vegetables ................................................................................................................................................... 360 20 Fresh corn kernels ........................................................................................................................................... 360 21 Cauliflower and green bean salad ................................................................................................................... 360 22 Aubergine and tahini ....................................................................................................................................... 360 23 Giardiniera ...................................................................................................................................................... 360 24 Courgettes ....................................................................................................................................................... 360 25 Cauliflower ..................................................................................................................................................... 360 26 Seaweed .......................................................................................................................................................... 360 27 Mushrooms ..................................................................................................................................................... 360 28 Ginger, miso and walnuts ................................................................................................................................ 360 29 Asparagus ........................................................................................................................................................ 360 30 Green beans or asparagus ................................................................................................................................ 361 31 Black beans, kidney beans and chickpeas ....................................................................................................... 361 32 Edamame or butter beans ................................................................................................................................ 361 33 Edamame and cheese ...................................................................................................................................... 361 34 Lentils ............................................................................................................................................................. 361 35 White beans ..................................................................................................................................................... 361 36 Rice and lentils ................................................................................................................................................ 361 37 Brown rice and broccoli .................................................................................................................................. 361 38 Arborio rice ..................................................................................................................................................... 361 39 Black beans ..................................................................................................................................................... 361 40 Couscous ......................................................................................................................................................... 361 41 Real tabbouleh................................................................................................................................................. 361 42 Tabbouleh ....................................................................................................................................................... 361 43 Potato salad ..................................................................................................................................................... 361 44 Potato salad with mayo ................................................................................................................................... 362 45 Sweet potatoes................................................................................................................................................. 362 46 Egg salad ......................................................................................................................................................... 362 47 Egg salad with tomato ..................................................................................................................................... 362 48 Egg salad with salmon .................................................................................................................................... 362

Cheese ...................................................................................................................................................................... 362 49 Cold pizza and lemon ...................................................................................................................................... 362

16

50 Leftover rice .................................................................................................................................................... 362 51 Roasted red peppers ........................................................................................................................................ 362 52 Salamis and mortadella ................................................................................................................................... 362 53 Goat or feta cheese .......................................................................................................................................... 362 54 Make a cheese ball .......................................................................................................................................... 362 55 A simple syrup with rosemary ........................................................................................................................ 362 56 Melon .............................................................................................................................................................. 362 57 Fruit salad ........................................................................................................................................................ 363 58 Strawberries .................................................................................................................................................... 363 59 Melon .............................................................................................................................................................. 363 60 Blueberries ...................................................................................................................................................... 363 61 Shredded prawns, crab or lobster .................................................................................................................... 363 62 Tinned salmon ................................................................................................................................................. 363 63 Smoked trout ................................................................................................................................................... 363 64 Baby gem lettuce, anchovy and pancetta ........................................................................................................ 363 65 Escabeche with red wine ................................................................................................................................. 363 66 Escabeche with white wine ............................................................................................................................. 363 67 Prawns ............................................................................................................................................................. 363 68 Tuna with fennel ............................................................................................................................................. 363 69 Tuna with anchovies ....................................................................................................................................... 363 70 Tuna with mayo .............................................................................................................................................. 363 71 Chicken wings ................................................................................................................................................. 364 72 Teriyaki ........................................................................................................................................................... 364 73 Chicken teriyaki .............................................................................................................................................. 364 74 Chicken ........................................................................................................................................................... 364 75 Cold meat ........................................................................................................................................................ 364 76 Grilled butterflied leg of lamb ......................................................................................................................... 364 77 Lamb shoulder................................................................................................................................................. 364 78 Salad of bacon and roast butternut squash ...................................................................................................... 364 79 Quail ................................................................................................................................................................ 364 80 Burritos ........................................................................................................................................................... 364

Sandwiches .............................................................................................................................................................. 364 81 Thai chicken .................................................................................................................................................... 364 82 Mufeletta ......................................................................................................................................................... 364 83 Chicken and bacon .......................................................................................................................................... 365 84 Ricotta and fava beans .................................................................................................................................... 365 85 Ham ................................................................................................................................................................. 365 86 Banh mi ........................................................................................................................................................... 365 87 Steak sandwich ................................................................................................................................................ 365 88 Cooked shrimps or prawns .............................................................................................................................. 365 89 Fish .................................................................................................................................................................. 365 90 Hard-boiled eggs ............................................................................................................................................. 365 91 Great pasta salad ............................................................................................................................................. 365 92 Soba noodles ................................................................................................................................................... 365 93 Rice vermicelli ................................................................................................................................................ 365 94 Clams and pasta .............................................................................................................................................. 365 95 Granola bars .................................................................................................................................................... 366 96 Cake and berries .............................................................................................................................................. 366 97 Poached champagne strawberries with mint ................................................................................................... 366 98 Peanut butter and cream cheese ...................................................................................................................... 366 99 Sorbet .............................................................................................................................................................. 366 100 Champagne and strawberries ........................................................................................................................ 366 101 Chocolate dips ............................................................................................................................................... 366

AFRIKAANS RECIPES .................................................................................................................. 366 Scones (Treffer) ....................................................................................................................................................... 366 Aarbei Yskastert ....................................................................................................................................................... 366 Pynappel Yskastert ................................................................................................................................................... 367 MELKTERT (OUMATJIE SE RESEP) .................................................................................................................. 367 SOUSKLUITJIES .................................................................................................................................................... 368 Gouestroop-en-kaneelkluitjies ................................................................................................................................. 368

17

SOUPS

18

TOMATO SOUP

SERVES 4

1 onion, peeled and finely chopped

1clove of garlic, peeled and finely chopped

1 carrot, peeled and coarsely grated

Handful of fresh basil, leaves picked, stalks finely chopped

Olive oil

6 tablespoon double cream

1 teaspoon red wine vinegar

2 egg yolks

1 ½ kg super-ripe tomatoes

2 pints chicken or vegetable stock

Sea salt and freshly ground black pepper

Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil

Cover the pan, and simmer gently without colouring for 20 minutes, stirring every couple of minutes

Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side

While the vegetables are simmering, drop the tomatoes into boiling water for 30 seconds, then remove

the skins and roughly chop the flesh

Add these to the vegetables, then pour in the stock and simmer for a further 20 minutes with the lid on

At this point it's nice to puree the soup using a food processor, a liquidizer or a hand-held blender, but be

careful as it will be hot

Once you've pureed the soup, put it back into the pan, bring it back to a simmer, and season very

carefully with salt and freshly ground black pepper

Just before serving, to enrich the soup and give it a shine and silky texture, whisk in the cream mixture

(don't reboil it after adding the egg yolks or it will scramble) and serve straight away, sprinkled with a few

torn-up basil leaves, if you like

BUTTERNUT SOUP

1-2 onions, chopped

1 large butternut, peeled and diced

1-2 potatoes, peeled and chopped

1 cup orange juice, freshly squeezed if possible

Grated zest of 1 or 2 oranges

1 Tablespoon curry powder

2-3cm fresh ginger, chopped

1.5 - 2 litre good chicken stock

Salt and pepper to taste (I use white pepper as it doesn't make the soup look like it has floaters in

it!)

Fry the onions in a large saucepan until glassy

Add everything else except the sherry

Cook for at least 35 minutes, or until the butternut is tender

Whiz up in a liquidiser and adjust the flavours

Garnish with a swirl of cream and a splatter of chives

IMITATION PRAWN BISQUE

Fry 1 onion until transparent. Add ½ cup of sherry and approx. 250g prawns. Cook prawns until pink.

Add 1 tin mushroom soup and 1 tin tomato soup as well as 2 tins milk. Bring to the boil and serve with

chopped chives and a swirl of cream on top.

VEGETABLE SOUP

½ packet “4 in 1” soup mix

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1 small tin tomato and onion mix

1 ½ cups peas

1 ½ cups green beans

1 ½ cups carrots

4 chicken fillets

2 Tablespoon vegetable or chicken stock

Worcester sauce

1 teaspoon salt

Boil and mash and add a dash of cream (optional)

MUSHROOM AND CREAM CHEESE SOUP, TOPPED WITH PARMESAN TOAST

A little olive oil

10g butter

I onion, peeled and finely chopped

500g mixed mushrooms, wiped and sliced

2 stalks celery, trimmed and sliced

5ml dried oregano

1 clove fresh garlic, chopped

Salt and milled black pepper

500ml chicken or vegetable stock

1 x 250g tub green onion cream cheese

Ciabatta

Grated Parmesan cheese

Heat a little olive oil and the butter and gently fry the onion, mushrooms, celery stalks, oregano and garlic

Season with salt and pepper to taste

Add the stock and simmer for 10 minutes

Puree with green onion cream cheese

Slice ciabatta and paint with olive oil and top with Parmesan cheese

Place under a preheated grill until the cheese melts

Serve soup topped with slices of Parmesan toast

BROCCOLI AND FETA SOUP

60ml butter

1 small onion, finely chopped

500ml vegetable extract

300g broccoli, cut into florets

1 small potato, cubed

1 green chilli, finely chopped

20ml parsley

20ml fresh lemon juice

125ml crumbled feta cheese

Heat the butter and sauté the onions for two minutes until soft

Add the rest of the ingredients except the lemon juice and feta

Heat to boiling point and then reduce the heat and simmer for 10 minutes

Blend in a blender until pureed

Add the lemon juice

Serve sprinkle with feta

MULLIGATAWNY SOUP WITH CHICKEN

2 tablespoons cooking oil

1 onion, chopped

1 clove garlic, minced

½ teaspoon ground cumin

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¼ teaspoon dry mustard

¼ teaspoon ground coriander

¼ teaspoon cayenne pepper

1/8 teaspoon ground cloves

¼ teaspoon ground ginger

8 plum tomatoes, chopped

2 cups green or yellow split peas, rinsed

1½ quarts water

1½ teaspoon salt

4 boneless, skinless chicken breasts

¼ teaspoon black pepper

Coriander leaves for garnishing

In a large pot heat the oil and add the onion, garlic, cumin, mustard, coriander, cayenne

pepper, cloves and ginger and cook for about 5 minutes

Stir in the tomatoes and cook another 5 minutes

Add the split peas, chicken, water and salt and simmer, partially cover for about 10 minutes

Remove the chicken and continue to cook the soup for about another 20 minutes or until the

peas are soft

Shred the chicken and return it to the soup along with the black pepper

Serve garnished with the coriander leaves

BEAN SOUP

1 packet sugar Beans

500g Beef Shin

1 large sliced onion

1 x 60g tomato paste

10ml Worcestershire sauce

1 litre boiling water

500g lamb shin

25ml gravy powder

Salt

Soak the beans overnight in cold water

Wash and drain

Cook beans with other ingredients until soft

Makes 4 litres

DUTCH PEA SOUP

225g split peas

500g Kassler rib

2 large potatoes

3 leeks, sliced

1 onion sliced

15ml chopped celery

1 tin tomato and onion mix (optional)

1 Dutch “rookwors”, sliced (optional)

Salt and pepper

Simmer the meat, potatoes, leeks, onion and celery until tender

Add the rest of the ingredients and simmer gently until the peas are soft

A little cream can be added

CAULIFLOWER CHEESE SOUP

21

Knob of butter

1 large onion, finely chopped

1 large cauliflower (about 900g) cut into florets

1 potato peeled and cut into chunks

700ml vegetable stock

400ml milk

100g mature cheddar, diced

Heat the butter and cook the onion until soft

Add the cauliflower, potato, stock, milk and seasoning

Bring to the boil and then reduce to simmer for about 30 minutes

Whiz in a food processor until thick and creamy

Top up with more milk if too thick

Serve topped with cheese

MINESTRONE

8 tablespoons olive oil

40g butter

3 large onions, sliced thinly

5 carrots chopped

2 sticks celery, chopped small

300g potatoes, diced

3 courgettes, diced

225g Savoy cabbage, shredded

100g French Beans cut into 1cm pieces

1½ litres stock (beef, chicken or vegetable)

400g tin cannelloni beans

150g small tubular pasta

40g parmesan cheese, freshly grated

Place the butter and oil in a big pot and cook the onions until soft

Add the carrots and cook for about 3 minutes

Add the rest of the vegetables except for the cabbage and cook for about 3 minutes

Add the cabbage and cook for 6-8 minutes stirring occasionally

Add the stock and season with salt and pepper

Cover and cook for 2-2 ½ hours

Add the beans and cook for 5 minutes then add the pasta and turn the heat up slightly

It should be ready in 15 minutes

When ready grate in some parmesan cheese and mix

When serving add some more parmesan cheese as garnishing

BUTTERNUT SOUP WITH BUTTERMILK

800g butternut, diced

1 clove garlic, thinly sliced

5ml mild curry powder

1 chicken stock cube, crumbled

250ml buttermilk

Place the butternut, garlic, curry powder, stock and 400ml water in a large saucepan

Cover with a lid and simmer for 30-40 minutes until tender

Let the soup cool slightly an then puree in a blender

Stir in the buttermilk and heat slowly

Serve with whole-wheat bread, butter and cheese

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CHUNKY VEGETABLE SOUP

50g butter

1 leek, chopped

1 celery stick, chopped

1 large carrot, chopped

1 large potato, chopped

1 parsnip, chopped

1 turnip, peeled and chopped

225g sweet potato, chopped

½ packet soup mix

2 litres vegetable stock

1 cup frozen peas

125g green beans, chopped

Chopped parsley

Heat the butter and cool the leek, celery, carrot, potato, stirring for 5 minutes

Add the soup mix and the stock

Simmer for 1 ¼ hours until vegetables soft

Add the peas and the beans and cook for 10 minutes

Add the parsley and seasoning

Serve with crusty bread

VEGETABLE CURRY SOUP

1 onion

1 celery stick

1 carrot

1 potato

250g mushrooms

1 punnet baby corn

30ml olive oil

15ml grated ginger

3 cloves garlic

15ml garam masala

3ml turmeric

10ml cumin powder

1 tin chopped tomato

1 tin coconut milk

800ml water

Salt and pepper

2ml sugar

1 tin lentils

1 tin butter beans

1 bunch coriander

Dice the onion, celery, carrots and the potatoes

Slice the mushrooms and roughly chop the corn

Heat the oil and sauté all the vegetables adding the garlic and ginger

Add the garam masala, turmeric and cumin

Add the tomatoes, coconut milk and the water

Season with salt and pepper and a pinch of sugar

Simmer for 20 minutes

Drain the lentils and butter beans and add and simmer for a further 15 minutes

Garnish with coriander

Serve with roti

23

RUSTIC LEEK AND POTATO SOUP

500g leeks, washed and chopped

30ml butter

Sea salt and black pepper

500g potatoes, peeled and chopped

6 cups vegetable stock

125ml cream

Chopped chives for garnishing

Gently cook the leeks with salt in the butter until limp

Add the potatoes and stir for a few minutes

Pour in the stock and season to taste

Simmer half covered for about half and hour until the vegetables are soft

Blend

Add the cream and check the seasoning

Serve with croutons

MINESTRONE SOUP

125g dried haricot beans

2 carrots, chopped

2 small potatoes, chopped

a small turnip, chopped

2 onions, sliced

a piece of celery, chopped

4 tomatoes, chopped

half a small cabbage, cut in strips

2 rashers of bacon, chopped roughly

2 garlic cloves

herbs

seasoning

olive oil

a small glassful of red wine

55g broken-up macaroni or spaghetti or any of the pasta made in small shapes, such as little stars, little

shells, etc.

Put the haricot beans to soak overnight

Next day prepare all the vegetables, and melt the sliced onion into the oil, adding two cloves of

garlic, the bacon cut into pieces, and plenty of herbs, marjoram, thyme, basil, or whatever may

be available; add the chopped tomatoes, or 1 tablespoon concentrated tomato purée; pour in

the red wine, let it bubble a minute or two, then add the drained haricot beans; cover them

with 1.8L hot water and let them boil steadily for 2 hours

Now put in the carrots and about 15 minutes later the turnip and potatoes

Ten minutes before serving, add the celery, the cabbage cut into strips, and the pasta

See that the soup is properly seasoned, stir in 2 tablespoon grated parmesan, and serve more

parmesan separately

WINTER LEEK & POTATO SOUP

50g butter

450g potatoes peeled and cut into 1cm pieces

1 small onion, cut the same size as the potatoes

450g white parts of leeks, sliced (save the green tops for another soup or stock)

850ml-1.2 litres light chicken or vegetable stock

24

142ml carton whipping cream

125ml full-fat milk

Melt the butter in a heavy saucepan

When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well

coated Season well with salt and freshly ground pepper and toss again

Put a disc of greaseproof paper on top of the vegetables to keep in the steam, then cover the

pan with its lid

Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured

Uncover the pan and discard the paper

Pour in 850ml of the stock, bring to the boil and simmer until the vegetables are just cooked -

about 5 minutes

Do not overcook or the soup will lose its fresh flavour

Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning

Return the soup to a clean pan and stir in three quarters of the cream and all of the milk

To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes

until it is softened but not coloured

Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for

your liking), then pour into warmed bowls

Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a

scattering of chives and black pepper and serve at once

CHICKEN NOODLE SOUP


1 boneless, skinless chicken breast, about 175 g

1 teaspoon chopped fresh root ginger

1 garlic clove, finely chopped

50g rice or wheat noodles

2 tablespoon sweetcorn, canned or frozen

2-3 mushrooms, thinly sliced

2 spring onions, shredded

2 teaspoon soy sauce, plus extra for serving

Mint or basil leaves and a little shredded chilli (optional), to serve

Pour the stock into a pan and add the chicken, ginger and garlic

Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes, until the chicken is

tender

Remove the chicken to a board and shred into bite-size pieces using a couple of forks

Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the

soy sauce

Simmer for 3-4 minutes until the noodles are tender

Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using

Serve with extra soy sauce for sprinkling

LEEK & POTATO SOUP WITH MUSTARD TOASTS

50g butter

8 rashers streaky bacon, chopped

5 large leeks, sliced

2 large potatoes, cubed

1.2 litres vegetable stock

2 bay leaves

300ml milk

Handful chopped parsley

25

FOR THE TOASTS

1 long thin baguette


1 tablespoons wholegrain mustard

Melt the butter in a large pan, add the bacon and fry it until it is just starting to colour

Add the leeks and potatoes, then stir well until they are glistening

Add the stock and bay leaves, season and bring to the boil

Partly cover and simmer for 15 minutes, until everything is cooked

Fish out the bay leaves, then purée the soup in batches in a food processor or blender

Return to the pan and stir in the milk

Reheat gently and season to taste

Add more stock or water if the soup seems too thick (this will depend on the size of your potatoes)

Sprinkle with parsley to serve

Make the toasts: heat oven to 200C

Cut the baguette into thin diagonal slices

Mix the oil and mustard together, then brush over both sides of the bread

Spread them on a large baking sheet and bake for 10 minutes

Serve with the soup for dipping

They can be baked earlier in the day and served cold or warmed through in the oven

POTATO AND COURGETTE SOUP

60g butter

5 ml dry mustard

3 courgettes, chopped

500ml water

125ml sour cream

1 onion chopped

3 potatoes, peeled and dices

1 chicken stock cube, crumbled

25ml parmesan cheese

Melt half the butter and fry the onion with the mustard until soft

Add the potatoes and courgettes and cook for 5 minutes

Add the stock cube and the water and bring to the boil

Reduce the heat and simmer for 15 minutes

Puree or leave chunky

Stir in cheese and sour cream

TO SERVE: cut 3 courgettes into strips, fry in butter for 2 minutes and add to the soup

HUNGARIAN CHICKEN SOUP (good for when a person is sick)

Chicken pieces (1-2 per person – chicken breasts cut in half)

3 – 4 large carrots cut into rings

5 bay leaves

Black peppercorns

2 tablespoons oil

½ teaspoon paprika

Salt to taste

Vermicelli

Fry carrots in oil and when slightly browned add the paprika

Add the chicken pieces and the bay leaves and stir

When the chicken is slightly brown cover with water, add the salt to taste and boil with the lid

partially on until the chicken is cooked (about 45 minutes)

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Add the vermicelli about 8 minutes from the end of the cooking time

CURRIED MUSSEL SOUP

1 onion

2 celery sticks

1 leek (you'll only need the white part)

100g unsalted butter

1 teaspoon mild curry powder

400ml white wine (preferably sauvignon Blanc)

2 kg mussels, picked and washed

500ml chicken stock

1 bouquet garni of thyme

1 pinch of cayenne pepper

1 pinch of saffron threads

500ml double cream

1 medium sized potato, peeled and finely sliced

Chives chopped to decorate

Peel and dice the onion and celery into 1cm cubes and finely slice the leek

In a large, heavy-based saucepan, melt the butter, add the diced vegetables and curry powder

and cook over a low heat for 3-4 minutes, without colouring them

Add the white wine to the pan and reduce by two-thirds

Put heat up to medium, add the mussels and cover with a tight-fitting lid

Cook for 5 minutes or until the mussels have opened fully

Strain into a colander over a large bowl to collect the mussel stock, then set them aside to cool

Return the liquid to the pan and add the chicken stock, bouquet garni, cayenne pepper and

saffron

Simmer for 5 minutes then add the cream and potato

Simmer for another 5 minutes

Remove the bouquet garni, pour the mussel soup into a liquidiser and blend until smooth, then

season with salt if required

Remove the mussels from their shells and gently warm in a little soup

To serve, place a dozen mussels in each bowl, pour over the soup and sprinkle with fresh

chopped chives

BACON, BEAN & PASTA SOUP

8 rashers rindless streaky bacon, chopped

2 leeks, halved and sliced

4 carrots, halved lengthways and sliced

400g tin mixed beans, drained and rinsed

1litre chicken stock, fresh, cube or concentrate

2 tablespoons tomato purée

50g small pasta shapes

A handful of flat-leaf parsley, chopped

Grated parmesan, to serve

Fry the bacon in a large non-stick pan (it will cook in its own fat) until golden, then add the leeks

and carrots and cook for about 5 minutes until softened

Tip in the beans, chicken stock, tomato purée and pasta and simmer until the pasta is cooked

Stir through the parsley and serve in bowls topped with grated Parmesan

BUTTERNUT SOUP

27

2kg butternut

500g sweet potato

6 leeks (white only)

2 litre stock

125ml sour cream

Thyme

Season to taste

Boil together and then blend

TOMATO AND BACON SOUP WITH SOUR CREAM

Vegetable oil

2 onions, chopped

125g rindless bacon, chopped

2 x 400g cans whole peeled tomatoes, chopped (don‟t drain)

65g can tomato paste

500ml chicken stock

5ml oregano

Salt, black pepper and sugar

250ml Ideal Evaporated Milk

250ml sour cream

Heat the oil and fry the bacon and the onions

Add the tomato, tomato paste, stock and oregano

Season to taste

Cover and simmer for 10 minutes

Puree the soup and then pour it back into the pot and add the evaporated milk and reheat

Garnish each serving with a blob of sour cream

SPICED CARROT & LENTIL SOUP

2 teaspoon cumin seeds

Pinch chilli flakes


600g carrots washed and coarsely grated (no need to peel)

140g split red lentils

1litre hot vegetable stock (from a cube is fine)

125ml milk

Plain yoghurt and naan bread, to serve

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to

jump around the pan and release their aromas

Scoop out about half of the seeds with a spoon and set aside

Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil

Simmer for 15 minutes until the lentils have swollen and softened

Whiz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you

prefer)

Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices

Serve with warmed naan breads

Make it Moroccan

Substitute the chilli flakes and cumin seeds for a few teaspoons of harissa paste. You could add

cooked shredded chicken at the end of cooking, too

SHRIMP SOUP

28

410g Pea or Mushroom soup

410g tin Tomato soup

198g tinned Shrimps

200ml milk

250ml cream

25ml Sherry

Salt and pepper

Stir all the soups together

Heat to boiling point

Add the remaining ingredients

TOMATO AND BLUE CHEESE SOUP WITH BACON

1.3kg ripe tomatoes, peeled and quartered

2 cloves garlic crushed

30ml oil

1 leek chopped

1 carrot chopped

1 litre chicken stock

115g crumbled Danish Blue Cheese

45ml cream

Fresh basil leaves

Salt and pepper

175g bacon, cooked and crumbled

Preheat oven to 200 C and spread the tomatoes in a baking dish

Sprinkle with garlic and seasoning and bake for 35 minutes

Heat oil in frying pan and fry the leek and carrots over a low heat until softened

Stir in the chicken stock and tomatoes

Simmer covered for 20 minutes

Ad the blue cheese and the cream

Blend in a blender until smooth

Serve with crumbled bacon over

CHICKEN CHOWDER

1.25kg chicken pieces

3 onions

1 carrot

1 stick celery

Thyme

3 bay leaves

1 can whole corn kernels

50g butter

350g potatoes

50g flour

Salt and pepper

150ml cream

Place chicken in a pot with the carrot, one onion, celery, thyme and bay leaves and simmer until

cooked

Remove the chicken and drain and reserve the stock

Leave chicken to cool and remove the bone and skin and chop into small bite size pieces

Parboil the potato and then slice

Melt the butter in a large pot and add the remaining two chopped onion and the potato slices

Cook until soft and then add the flour adding 1.2 litres of the reserved chicken stock

29

Add the chicken and the corn and bring to the boil and remove from the heat and stir in the

cream

LENTIL AND CHICKPEA SOUP

30ml Olive oil

Ginger and garlic

1 red chilli chopped

2 tablespoons curry paste

5ml turmeric

1 x 410g can lentils, drained

1 x 410g can chickpeas, drained

1 x 410g can sweetcorn kernels, drained

250ml coconut milk

250ml chicken stock

250ml chopped coriander

Fry ginger and garlic

Add the chilli and fry for 2 minutes

Add the curry powder and the turmeric and fry a further 2 minutes

Add the rest of the ingredients

Blend half the soup until smooth

COURGETTE SOUP

30g margarine

2 medium courgettes cut into slices

75g mushrooms

1 medium onion, chopped

50ml chopped fresh parsley

45g butter

45ml flour

295g can chicken broth

200ml cream

Melt the 35g butter and add the courgettes, mushrooms, onion and parsley

Cook 8 minutes

In a separate saucepan melt the 45g butter, add the flour and then add the chicken broth

Stir until thickened and then add the vegetables, pepper and the cream

Heat through

THICK VEGETABLE SOUP

½ kg lean mince

½ kg 'Chuck' - cubed

¾ packet “4 in 1” soup mix

1 bunch finely chopped celery

½ bunch finely chopped parsley

1 large onion grated

2 large potatoes grated

1 large grated tomato

1 kg grated carrots

1 can baked beans in tomato sauce

1 Packet Vegetable Soup Powder mixed with 1 cup water

salt and pepper

Cook the chuck, mince, soup mix, celery, parsley, onion, tomato and carrots until meat is soft (The meat

can be cooked for an hour prior to adding the rest of the ingredients if preferred)

Add the grated potato

30

Mash the baked beans and add it to the soup along with the soup powder mixed with 1 cup of

water and cook for a further 20 minutes

Add salt and pepper

THE BEST MINESTRONE SOUP EVER

1 tablespoon olive oil

1 clove garlic chopped

1 onion chopped

½ cup bacon pieces

1 carrot chopped

1 turnip chopped

1 stalk celery chopped

1 teaspoon freshly crushed basil

Pinch of dried oregano

1 cup Borlotti beans

¼ cabbage chopped

3 stalks silver beet chopped

1 medium potato chopped

250 g pumpkin chopped

1 medium sweet potato chopped

1 tablespoon tomato paste

8 litres of water

1 tablespoon sea salt

Pinch of pepper

1 zucchini chopped

100 g green beans sliced

2 bay leaves

Handful freshly chopped flat leaf parsley

1x 330 g can Italian tomatoes chopped

Extra virgin olive oil

Pesto

Freshly grated parmesan cheese

Heat olive in a large heavy based pot

Sauté the garlic, onion and bacon

Add the carrot, turnip, celery

Add the basil and oregano

Add the cabbage, silver beet, potato, pumpkin and sweet potato and stir until it softens

Add the tomato paste and pour enough water over to cover the vegetables and season with salt

and pepper

Simmer and cook for 1 hour and then add the beans

Serve drizzled with olive oil and garnished with pesto and sprinkled with parmesan

31

ONION SOUP

50 g unsalted butter


3 large onions, thinly sliced (about 1.3 kg‟s)

2 cloves garlic

1 tablespoon flour

1 litre beef or chicken stock

600 ml dry white wine

1 bay leaf

2 sprigs of thyme

1 baguette, sliced

180 g gruyere cheese, grated

Salt and pepper

Place butter and oil in a large saucepan and add the onions and cook over a low heat until soft –

about 20 – 30 minutes

Add the garlic and the flour and cook 1 minute

Add the stock, wine, bay leaf and thyme

Season with salt and bring to the boil


Turn off the heat and stand for 20 minutes

Before serving turn on the grill and place the slices of baguette on a baking tray and brown

Set aside

To serve: ladle the soup into ovenproof bowls and place a few slices of baguette on top

Sprinkle the cheese on top and place under the grill until brown

Serve immediately

HARIRA

500 g lamb shoulder steaks


2 small onions, chopped

2 large cloves garlic, chopped

1½ teaspoons ground cumin

2 teaspoons paprika

1 bay leaf

2 tablespoons tomato paste

1 litre beef stock

3 x 300 g chickpeas

2 x 400 g tins chopped tomatoes

3 tablespoons flat leaf parsley chopped

Coriander leaves, chopped

Flat bread, to serve

Cut the lamb into small chunks

Heat the oil and fry the onions

Add the meat and brown

Add the cumin, paprika and bayleaf

Add the tomato paste and then add the beef stock and bring the ingredients to the boil

Drain and rinse the chickpeas

Add them to the pan along with the tomatoes

Simmer for 2 hours

Season sprinkled with coriander leaves

32

SALADS

33

TRADITIONAL GREEK SALAD

8 small ripe tomatoes

1 green pepper sliced thinly

1 small red onion sliced

20 Kalamata olives

1 cucumber skinned and sliced

250g Greek feta

20ml dried oregano

60ml lemon juice

60ml olive oil

Salt and pepper

Mix and serve

WARM SAUSAGE AND POTATO SALAD

About 3-4 peeled potatoes cut in half and then sliced

3 tablespoons liquid chicken stock

2 teaspoons Dijon mustard

1½ teaspoons red or white wine vinegar

Black pepper and salt

1/3 cup olive oil

250g smoked sausages (such as kielbasa) quartered and sliced

2 tablespoons fresh chopped parsley

1 large lettuce shredded

Boil potatoes until just tender

Drain and place in stainless steel bowl

Add chicken stock and salt and toss potatoes gently

Meanwhile whisk together mustard, vinegar, and add the oil slowly

Gently fry the sausage until brown and warmed through

Toss the potatoes with 2 tablespoons of the dressing and the parsley

Toss the lettuce in the remaining dressing and place on a serving plate

Lay the potatoes and sausage on top

HOT POTATO SALAD

450g new potatoes

30ml Olive Oil


2ml turmeric

2ml curry powder

1 large onion sliced

125g chopped bacon

15ml lemon juice

125ml chicken stock

40ml chopped curry leaves

200ml yoghurt

Parboil potatoes – not too soft

Cut in half and leave to cool

Fry bacon and anion – add the rest of the ingredients – except the yoghurt

Add potatoes and simmer for 10 minutes

Leave to cool

Add yoghurt and serve hot or cold

34

NOODLE SALAD

Boil 500 g Noodles – different coloured noodles

MIX

¾ cups oil

¾ cups tomato sauce


¾ cups sugar

Add the sauce to the cooled noodles and add 1 ½ chopped green pepper

MARDI GRASS SALAD

60ml French Salad Dressing

60ml mayonnaise

250g creamed cottage cheese

750g new potatoes, cooked and cubed

2 hard boiled eggs, finely chopped

1 green pepper, chopped

1 onion, chopped

30ml parsley

Place salad dressing, mayonnaise and cream cheese in a bowl and beat until smooth and

creamy


Pack into greased ring mould and chill for 3 hours

Turn out and garnish

For a firmer shape add 10 ml gelatine mixed with water when adding the rest of the ingredients

PEA SALAD

Shred a whole lettuce

Place half in a flat serving dish

Sprinkle over:

½ chopped onion

½ green pepper

½ bottle Orley Whip

“Bits of Bacon” fried until crispy

1 cup frozen peas

Repeat layer

Sprinkle grated cheese over

Cover with cling wrap

Leave out of fridge for at least 3 hours

FRESH BUTTERNUT SALAD

1 butternut grated

1 pineapple grated

35

2 tins granadilla pulp

Mix together and place in fridge until ready to serve

CHICKEN WALDORF SALAD

2 green apples, cored and sliced

10 ml lemon juice

120 g cooked chicken cubed

200 ml Bulgarian Yoghurt

4 sticks celery chopped

80 ml mayonnaise

Toss apples in lemon juice

Mix all ingredients together

Serving: Pile on a bed of lettuce OR fill a halved avocado OR pile on fresh whole-wheat bread

FIG SALAD

Wrap halved figs in streaky bacon and bake until bacon is crispy

Serve on a green salad sprinkled with Feta Cheese

NOODLE SALAD

500 g Shell Noodles

500 ml grated carrots

1 Large onion chopped

SAUCE

1 tin Condensed Milk

125 ml white vinegar

250 ml mayonnaise

15 ml mustard

Cook noodles, drain and cool

Add carrots and onion

Add sauce and refrigerate

MOZZARELLA SALAD

6 ripe plum tomatoes

3-4 balls mozzarella cheese

2 Tablespoon olive oil

½ teaspoon balsamic vinegar

15 fresh basil leaves

Slice the tomatoes and pour off excess juice

Cut the cheese in slices

Arrange alternating slices of cheese and tomato on a plate

Sprinkle with salt and pepper and drizzle over the olive oil

Tear the basil leaves into pieces and scatter over

Sprinkle with balsamic vinegar

36

3 BEAN SALAD

MIX

1 can baked beans

1 can butter beans, drained

1 can green beans

½ cup vinegar

½ cup light brown sugar

1/3 cup olive oil

1 onion chopped

1 green pepper chopped

1 teaspoon mustard powder

1 teaspoon Basil

¼ teaspoon salt

Prepare the day before

AVOCADO MOULD

1 packet lemon jelly

1 cup mashed avocado

125ml boiling water

2 tablespoons grated onion

125ml mayonnaise

Dissolve the jelly and cool in the fridge until it thickens

Beat with an egg beater until thick and creamy

Add the avocado pear, onion and mayonnaise

Pour into a mould rinsed with cold water and leave to set

CUCUMBER MOUSSE

1 packet Lime jelly

250ml boiling water

1 cucumber (not English) grated and peeled

1 medium onion, grated

250ml mayonnaise

250ml smooth cottage cheese

Make up the jelly with the water and allow cooling

Mix together the rest of the ingredients and fold into the jelly

Mould it into a ring mould

Unmould and decorate with slices of cucumber

BANANA SALAD

½ small tub yoghurt

1 teaspoon curry powder

1 teaspoon strong mustard

1 teaspoon lemon juice

2 Tablespoon Mayonnaises

Salt and pepper

Dash paprika and sugar

Pour over sliced bananas, sprinkled with lemon juice.

Chill

37

DELICIOUS SALAD

1 punnet cherry tomatoes

Butter lettuce

Cucumber slices

2 chopped pineapples

4 avocado pears (exclude from the 2 hour fridge time)

Feta cheese plain

1 punnet miniature sweetcorn

Onion flakes (Woolworths)

Sundried tomatoes

Olives

½ bottle Knorr (Creamy Creak) with ½ bottle Thousand Island Salad Dressing

Mix and stand for 2 hours in fridge

Add the avocado pear slices

WALDORF SALAD

4 Granny Smith apples

Lemon juice

4 stalks celery

1 small, ripened pine-apple

60ml chopped parsley

100g walnuts, toasted and chopped

DRESSING

125ml mayonnaise

125ml sour cream

80ml lemon juice

30ml honey

Salt and pepper

Core and slice the apples into small cubes and place in a bowl and toss the apples in the lemon

juice

Slice the celery into pieces

Peel the pineapple and cut into chunks about the same size as the apple chunks

Drain the apple and toss with the celery, parsley, pineapple and half of the nuts

DRESSING

Combine the ingredients and mix into the salad and garnish with the remaining walnuts

NOTE

The flavour improves if the salad is made a few hours ahead of time

Cover and place in the fridge

Return to room temperature before serving

TABBOULEH

Serve at a braai or a buffet

250g crushed wheat

1 medium onion, finely chopped

2 firm red tomatoes, finely chopped

¼ English cucumber finely chopped


125ml chopped mint

38

Crisp whole lettuce leaves for serving (optional)

DRESSING

60ml sunflower oil

60ml olive oil

125ml lemon juice

5ml sugar

1ml salt

Black pepper

Soak the crushed wheat for 1 hour in a bowl if cold water to cover, then drain and pat dry with

absorbent paper

Mix in the onion, tomato, cucumber, parsley and mint

Combine the dressing ingredients well to dissolve the sugar

Pour over the salad and toss well

Place lettuce leaves in a wide bowl and place the tabbouleh in the centre

Prepare the tabbouleh at least 24 hours ahead of time as it improves in flavour

CREAMY ONION SALAD

6 onions, sliced

60ml butter

1/4 lettuce

PAPRIKA DRESSING

300ml sour cream

200ml mayonnaise

30ml mustard powder

8ml paprika

Sauté the onions in butter until transparent

Drain and cool

Line a salad bowl with the shredded lettuce

Mix the dressing ingredients and add to the onions

Spoon over the lettuce and serve

SWEET AND SOUR ONION SALAD

450g baby onions peeled

50ml wine vinegar


3 tablespoons castor sugar

3 tablespoons tomato puree

1 bay leaf

Parsley

½ cup of raisins

Salt and pepper

Put all of the ingredients in a pan with 300ml of water and bring to the boil and simmer gently for

45 minutes or until the onions are tender and most of the liquid has evaporated

Remove the bay leaf

Transfer to a serving dish

39

SPICY BUTTERNUT FETA AND PEPPADEW SALAD



800g butternut, peeled and cut into cubes

100g salad leaves

100g baby cucumber, sliced diagonal

150g crumbled feta cheese

About 10 peppadew

½ teaspoon cayenne pepper


DRESSING

1 tablespoon red wine vinegar

Olive oil

4 spring onions, chopped

Preheat oven to 200 C

Place olive oil, cumin, cayenne pepper and seasoning in a bowl

Stir together and pour over butternut

Toss together and roast for about 30 minutes until cooked

Whisk the dressing ingredients and set aside

Arrange the salad leaves on a large platter

Scatter the butternut on the platter followed by the peppadew, baby cucumber and feta

Drizzle over the dressing and serve

WHITE CABBAGE SALAD

¼ white cabbage

1 tablespoon coarse sea salt

Juice of 1 lemon

2 tablespoons extra virgin olive oil

2 tablespoons chopped parsley

Freshly ground pepper

Shred the cabbage thinly

Mix with the other ingredients

Serve slightly chilled

WARM TOMATO AND RICOTTA PASTA SALAD

500g cherry tomatoes

80ml olive oil

60ml red wine vinegar

2ml castor sugar

5ml sea salt

Black pepper

4 thick slices wholemeal or sourdough bread

1 clove garlic, sliced in half

30ml olive oil (extra)

Seas salt to sprinkle

500g penne

60g finely shredded basil leaves

250g ricotta cheese

Preheat the oven to 200 C

Place the tomatoes, olive oil, vinegar and sugar in a large bowl

Season with salt and cover

Leave to marinate while you prepare the rest of the dish

Rub the bread slices on both sides with the garlic

40

Brush with olive oil and sprinkle with salt

Place the bread on a baking tray and bake for 20 minutes or until crisp

Remove and crumble into coarse breadcrumbs with your hands

Set aside

Cook the pasta, drain and then add to the tomatoes

Add the basil and toss

Place the pasta in a serving dish and crumble the ricotta over and sprinkle with the breadcrumbs

CURRIED BROWN RICE AND LENTIL SALAD

375ml cooked brown rice

125ml cooked brown lentils

1 onion, chopped


410g can peaches, drained and chopped

60ml mayonnaise

30ml chutney

15ml medium curry powder

30ml lemon juice

Mix all the ingredients together

Leave in the fridge for a few hours and serve

BEETROOT SALAD

750ml water

2.5ml salt

1 bunch beetroot

1 onion, grated

Sugar to taste

125ml brown vinegar

Boil the beetroot in salted water

Remove and peel the skin off and grate

Add the onion, sugar and the vinegar

Chill

HONEY LEMON CHICKEN WINGS WITH WARM LENTIL SALAD

16 chicken wings with tips removed

7.5ml sea salt

125ml lemon juice

5 cloves garlic, crushed

¼ cup honey

Flat leaf parsley to garnish

Lemon wedges to serve

WARM LENTIL SALAD

5ml whole grain mustard

60ml olive oil

1 tablespoon red wine vinegar

215g lentils, cooked and drained

½ red onion, finely chopped

5ml fresh tarragon, chopped

5ml fresh sage, chopped

5ml fresh flat leaf parsley, chopped

Salt and pepper

41


Place chicken wings in a dish and sprinkle with salt and roast for 30 minutes

Place lemon juice, garlic and honey in a bowl and stir until the honey has dissolved

Pour over the wings and cook for another 20 minutes

SALAD Whisk the mustard, olive oil and vinegar until combined

Combine with the warm lentils, onion, herbs, feta and salt and pepper

SERVE

Place the lentil salad on a platter

Place the wings on top and garnish with parsley

Serve with lemon wedges

RAW BEETROOT, DILL AND MUSTARD SEED SALAD

6 tablespoons chopped dill

500g raw beetroot

Juice of 1 lemon


2 tablespoons mustard seeds

Place the dill in a food processor to chop finely

Peel and grate the beetroot

Mix the beetroot and the dill together and squeeze the lemon juice over and drizzle in the olive oil

Mix salad again

Lightly toast the mustard seeds in a frying pan and add to the beetroot

Mix well again

Arrange on a serving platter

NEW POTATO SALAD

900g new potatoes, washed and skins scraped

DRESSING

1 garlic clove, crushed

Grated zest of 1 lemon and juice of 1 lemon

2 tablespoons Dijon mustard

100 ml olive oil

2 tablespoons capers

100g gherkins, chopped


1 bunch fresh dill, chopped

1 bunch flat leaf parsley, chopped

Cook the potatoes until soft

TO MAKE THE DRESSING:

Place the garlic, lemon zest, juice and mustard in a bowl and gradually whisk in the oil

Add the capers, gherkins, onions and the herbs

Add the potatoes (halved if you prefer) to the dressing while they are still warm

COURGETTE SALAD

2 large courgettes


1 tablespoons lemon or lime juice

42

1 tablespoon clear honey

2 teaspoons poppy seeds

1 small garlic clove, crushed

Salt and pepper, to taste

Grate the courgettes on the coarse side of your grater

Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic

clove

Add salt and pepper to taste

Serve as soon as possible (or it will get too watery), with sizzling barbecued chicken or lamb,

kebabs or burgers

THREE BEAN SALAD

1 can sliced green beans

1 can butter beans

1 can baked beans

1 large onion, chopped


5ml sweet basil

SALAD DRESSING

5ml mustard powder

80ml white vinegar

60ml oil

25ml sugar

Pinch of salt

Drain the beans except for the baked beans

Mix all the ingredients together and add the salad dressing

RICE SALAD

500ml cooked rice (2 cups)

1 onion, chopped

250ml mayonnaise

5ml curry powder

1 small tin drain peaches

4 tomatoes, chopped


25ml chutney

Salt and pepper

Toss together the rice, peaches, tomatoes, onions and green pepper

Season to taste

Mix together the mayonnaise, chutney and curry powder

Mix with rice

BROCCOLI SALAD

2 trays broccoli (Blanche 1-2 minutes)

1 packet bacon, chopped and fried until crispy

3 cups grated cheese

1 small onion grated

Mix together and leave in the fridge to infuse flavours

43

DRESSING

1 cup mayonnaise

¼ cup castor sugar

3 tablespoons vinegar

Mix and keep in the fridge

Half an hour before serving pour over the broccoli and sprinkle with cheese

BUTTERNUT SALAD

1 butternut grated (raw)

1 packet peach jelly

1 x 400g tin crushed pineapple

Place grated butternut in a bowl

Add the crushed pineapple and mix

Sprinkle jelly on top BUT DO NOT MIX UNTIL SERVING

BABY POTATO SALAD

2kg baby potatoes

MIX

Salt and pepper

125ml apricot jam

Finely grated onion

15ml masala curry powder

500ml mayonnaise

Chives for decoration

Simmer potatoes with skin on (leave lid off the pot otherwise potatoes will burst)

When tender refresh in cold water

Place in a bowl and immediately add the dressing

PINEAPPLE AND BUTTERNUT SALAD

Peel one middle sized butternut and remove the pips

Peel I pineapple

Coarsely grate the pineapple and the butternut

Pour 180ml fresh orange juice over

Place in fridge and garnish with fresh mint

SIMPLE PASTA SALAD

Boil 5oog noodles and cool

MIX

1 bottle Crosse and Blackwell Salad Cream

1 bottle Greek Salad Dressing


Add finely chopped onion

SPICED CALAMARI SALAD WITH HONEY GLAZED LEMON HALVES

Serves 4 as a starter

44

200g baby calamari tubes

200g calamari tentacles or marinara mix

5ml turmeric

olive oil

5ml ground cumin

15ml honey

15ml lemon juice

10ml Ina Paarman's Chilli & Garlic Seasoning

2 lemons cut in half

30ml honey

1 punnet watercress or baby spinach

Defrost the seafood in cold tap water if frozen

Drain and pat dry between paper towels

Toss seafood with turmeric, 3 T (45 ml) olive oil, cumin, honey, lemon juice and Chilli & Garlic

Seasoning

Leave to stand at room temperature for 20 minutes

Preheat a heavy frying pan, add a dash of oil and tilt the pan to coat the base

Brown the marinated seafood briefly in two batches

Leave to cool at room temperature

Can be pre-prepared to this stage ahead of time

TO SERVE Heat the honey in a small frying pan until brown and bubbly

Place the lemons, cut side down, in the honey and cook until glazed and brown

Scatter greens over starter plates; add cooked seafood and lemon halves

TOMATO, BASIL AND BUFFALO-MILK MOZZERELLA SALAD

Tomatoes, finely slices

Buffalo-milk mozzarella finely sliced

Basil leaves

Red onion, finely chopped

White-wine vinegar


Sea salt and pepper

Baby capers

Dried oregano

TO ASSEMBLE

Lay slices of tomato on a flat serving dish

Lay a slice of mozzarella on each slice of tomato and then a basil leaf on each mozzarella slice

Allow each ingredient to be visible

Sprinkle some onion down the centre of the salad and dress with vinegar and olive oil

Sprinkle with salt, pepper, capers and serve

BACON AND EGG SALAD

2 eggs

4 rashers bacon

1 bunch spinach

1½ tablespoons red wine vinegar

Sea salt and pepper


Cook the eggs for 8 minutes and peel

Put each egg through an egg slicer long ways and then turn sideways and put through again

Otherwise finely chop by hand

Cut the bacon into tiny pieces and fry until crisp

Drain

Trim the spinach and place in cold water

45

Drain and pat dry

Roll up a couple of leaves and chop finely into strips

Make a dressing using vinegar, salt, and pepper and slowly add the olive oil and whisk until it

thickens

Toss spinach in the oil and place on plate in a high stack

Scatter with egg and bacon

MOROCCAN LENTIL SALAD

299 g brown or green lentils

1 onion, quartered

3 cloves garlic, peeled but left whole

2 tablespoons chopped fresh parsley

2 tablespoons lemon juice

1 teaspoon ground cumin

1 teaspoon ground sweet paprika

A hint of harissa


Salt

Place the lentils in a saucepan with onion and garlic

Bring to the boil and simmer 15 – 45 minutes until tender but not soggy

Drain and discard the onion and garlic

Mix the remaining ingredients and pour over the lentils while still hot

Mix and leave to cool

Serve at room temperature

CHINESE CHICKEN NOODLE SALAD

3 Chicken fillets

1 red pepper, finely chopped

4 packets noodles

2 Bunches coriander leaves

1 pack Bok Choi (about 4)

2 packs Snow peas

Sesame oil

Spring onion, chopped

Fry the chicken until well browned and chop into small pieces

Place in a bowl with the chopped spring onion

Wash and cut the Bok Choi in half lengthways and fry lightly in Sesame oil until just limp

Remove and add to chicken

Fry the Snow peas and red pepper in Sesame oil along with the noodles until done

Add to the chicken

Season to taste with salt and a bit of lemon juice

Add more sesame oil if needed to moisten the salad

46

SPICY MEXICAN SLAW WITH LIME AND CILANTRO

4 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

(You can use all green or all red cabbage.)

2 green onions, thinly sliced

1/2 cup chopped cilantro (or more)

4 T mayo

3 T fresh lime juice (more or less to taste)

hot sauce to taste (I used about 1/2 tsp. green Tabasco sauce)

salt to taste (I used Vege-Sal)

Thinly slice cabbage, using a mandoline or food processor if desired

Slice green onions, and wash, dry and chop cilantro

Combine cabbage, green onions and cilantro in large salad bowl

In small bowl, whisk together, mayo, lime juice, and hot sauce

(You may want to start with less than the full amount of lime juice and hot sauce and keep

adding until you have the desired blend of sour/hot flavour.)

Use a wooden spoon to mix dressing into cabbage mixture

Season to taste with salt and serve immediately, or chill for a few hours.

This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to

bleed color and turn the salad slightly pink. If you're making extra you might want to use all green

cabbage, although I didn't mind the pink color at all when I ate the leftovers!

http://kalynskitchen.blogspot.com/2008/04/recipe-for-spicy-mexican-slaw-with-lime.html

http://kalynskitchen.blogspot.com/2005/05/online-sources-for-ingredients.html

47

VEGETARIAN

MEALS

48

MUSHROOM STRUDEL

15g butter

1 clove garlic, crushed

2 teaspoons lemon juice

500g medium mushrooms caps, sliced

2 teaspoons finely grated lemon rind

Ground pepper

8 sheets PHYLLO pastry

90g butter, melted

½ cup grated Pecorino cheese

6 spring onions, sliced

2 teaspoons poppy seeds

Melt the butter and add the garlic and the lemon juice

Ad the mushrooms, rind and the pepper

Cook until the mushrooms are just tender

Cool completely

Brush all the PHYLLO sheets with melted butter

Place on sheet on top of another until all are buttered and placed together

Place the cooled filling along the centre

Sprinkle with the cheese and the spring onion

Roll up the pastry tucking in the ends

Place on a well oiled tray with the seam underneath

Brush the top and the sides with butter and sprinkle with poppy seeds

Bake 200 C for 8 minutes and then reduce to 180 C and bake another 15 minutes

TOMATO TARTE TATIN

10-15 small Italian plum tomatoes

Fresh garlic peeled and squashed

Sesame oil

Butter

Fresh Basil

Gorgonzola cheese

Puff pastry

Salt and pepper


Skin tomatoes carefully without making them soft

Add the butter, garlic and sesame oil

Tear the Basil leaves and add to the garlic butter and sesame oil mixture

Fry the tomatoes, seasoned with salt and pepper in the butter / oil mixture

The tomatoes should remain whole

Arrange the tomatoes in the individual tart pans or one pan

Cut a piece of Gorgonzola cheese an put it on top of the tomatoes

Roll the puff pastry out and cut circles

Place on top of the tomato filing

Bake until golden brown

Turn out on a serving plate

VEGETABLE COTTAGE PIE

Steam butternut until soft

Steam shredded spinach for 2 minutes

Prepare mash potatoes

Prepare a white sauce with mushrooms

Place half of the sauce at the bottom of an oven proof dish

Place butternut on top

49

Place spinach over

Sprinkle with salt, pepper and nutmeg

Pour the rest of the sauce over

Place mash potato over

Dot with margarine

Bake ½ hour at 200 C

VEGETABLE PIE WITH BATTER CRUST

FILLING

2 medium potatoes, cubed

2 medium carrots, sliced

2 medium onions, sliced

2 cups sliced green beans (frozen)

4 Tablespoons butter

2 cups chicken stock

3 Tablespoons Mushroom Soup Powder

CRUST

125ml milk

125ml oil

1 egg

¾ cup cake flour

2 teaspoon baking powder

Salt

Stir fry the vegetables in the butter for a few minutes

Add the chicken stock and soup powder and simmer until vegetables are just done

Preheat oven to 200 C and grease a pie dish

Pour in the vegetable mixture

CRUST METHOD

Beat milk, oil and eggs

Sift in the cake flour, baking powder and salt

Pour batter over the vegetables and bake uncovered for about 20 minutes

POTATO ONION AND CHEESE PIE

1 medium sized onion, chopped

150g Gouda cheese

500g prepared mashed potato

100g mushrooms sliced

30g butter

3 eggs

Preheat oven to 180 C and grease a deep oven proof dish and chop the onion

Cut the cheese into cubes

Melt the butter and fry the onion and mushrooms without browning

Mix the mushrooms, onion, cheese and butter into the mashed potato

Separate the eggs and beat the yolks into the mixture

Whisk the egg whites until stiff but not dry

Beat a spoonful of egg white into the potato mixture

Gently fold the mixture into the remainder of the egg white

Turn the mixture into the prepared dish and bake for 40-50 minutes until golden brown

MUSHROOM AND MASH POTATO BAKE

MASH

50

1kg potatoes

1 tablespoon cream

1 egg yolk

¼ teaspoon nutmeg

FILLING

40 butter

145g mushrooms finely chopped

2 spring onions finely chopped

50g ham finely chopped

60g Gruyere cheese grated

1 cup fresh breadcrumbs

Boil the potatoes and mash using the ingredients above for the mash

Melt half the butter and cook the mushrooms and onion for 3 minutes

Add the ham and season to taste


Divide the mash into two portions and spread one portion into a greased oven dish

Sprinkle with the mushroom mixture and then grated cheese

Spread the remaining mash on top

Melt the remaining butter and toss in the breadcrumbs to coat them

Sprinkle breadcrumbs over the mash and bake for 30 minutes

VEGETABLE FONDUE

125ml white wine or milk

450g processed cheese, cut into cubes

225g cream cheese

50ml spring onions, chopped


275g frozen spinach thawed and drained

125g canned chopped pimento, drained

Pinch dry mustard

Pinch cayenne pepper

Bread cubes

Tortilla chips

Vegetable sticks

In a saucepan or fondue pot stir together the wine and cheeses

Cook until cheeses are melted

Stir in the remaining ingredients except the bread cubes, chips and vegetable sticks

Serve

SQUASH GNOCCHI

2 butternut squash, halved, deseeded and cut into wedges

2 garlic cloves

Sprig thyme

2 tbsp olive oil

Freshly grated nutmeg

1 egg

Up to 4 tbsp plain flour

140g parmesan, grated

FOR THE SAUCE

100g butter

Handful sage leaves

1 red chilli, deseeded and chopped

Heat oven to 220C/fan 200C/gas 7

51

Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season

Cover the dish with foil and roast for 40 minutes until soft

Leave to cool slightly

When the squash is cool enough to handle, remove the flesh and use a spatula to force it through

a fine sieve

Tip into a clean pan, then gently cook for 30-40 minutes until reduced to a dense mass that

comes away from the sides of the pan

Leave to cool

Tip purée into a bowl, then season with the nutmeg, salt and pepper

Mix in the egg, flour and 100g of the parmesan

You should have a soft pliable dough so, if it's too wet, add more flour until it's the right

consistency

Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of

your thumb

Cut the strip into little pillows about 3cm long, and then press each one gently with the back of a

fork

Repeat with the remaining dough

Bring a large pan of water to the boil, then drop in the gnocchi in batches

Cook until they float, then give them a minute more before scooping out and putting them in a

bowl of iced water

When they're all cooked, drain well

To serve, heat a grill to high

Melt the butter in a large pan until sizzling, then throw in the chilli and sage - sizzle for a minute

before throwing in the gnocchi and tossing through

Tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve

immediately

SPANAKOPITA

750 g spinach coarsely chopped or 500 g frozen spinach



5 large eggs, lightly beaten

½ cup freshly grated parmesan

350 g feta, finely crumbled

200 g ricotta cheese

1 teaspoon marjoram

¼ teaspoon nutmeg

½ teaspoon salt

Black pepper

100 g butter, melted

375 g filo pastry

2 teaspoons sesame seeds

Cook the spinach and then drain and cool

Wring out as much moisture as possible by hand

If frozen, then thaw and wring out the moisture

Blend the spring onion and parsley with the spinach

In a separate bowl beat the eggs with a fork then add the ricotta cheese, feta, parmesan

Add the marjoram, nutmeg, salt and pepper

Mix with the spinach

Generously butter a large oven proof dish 35-4- cm long x 25 cm wide and 4-5 cm deep

Lay in one sheet of filo and brush with melted butter

Top until 12 sheets are buttered and stacked

Put the spinach over and spread with a knife

Brush another 12 sheets and lay on top

Brush the top with melted butter and lightly score the surface into diamond shapes cutting

through at least 6 layers

Sprinkle with sesame seeds

52

Bake at 190 C for about 40 minutes

Allow to cool and serve hot or warmish

53

SIDE ORDER

VEGETABLES

54

BAKED CREAMED POTATOES

1kg potatoes, peeled, chopped coarsely

20g butter

3 bacon rashers, rind removed, chopped finely

4 green onions, chopped finely

2 cups mayonnaise

120g sour cream

25ml cream

2 eggs, beaten lightly

1 tablespoon wholegrain mustard

1/4 cup coarsely chopped fresh flat-leaf parsley

60g finely grated parmesan cheese

Boil potato until tender; drain

Meanwhile, melt butter in medium frying pan; cook bacon and onion, stirring, until bacon is crisp

Preheat oven to moderate

Mash potato in large bowl with mayonnaise, sour cream and cream until smooth

Stir bacon mixture, eggs, mustard, parsley and 1/3 of the cheese into potato mixture

Spread mixture into lightly oiled shallow 1.75-litre (7-cup) baking dish

Sprinkle with remaining cheese

Bake, uncovered, in moderate oven about 30 minutes

CREAMED ASPARAGUS CHEESE

2 x 450g cans asparagus spears

1½ tablespoons flour

1 cup cream

1 ½ cups grated cheese

1 small packet potato chips

Drain the asparagus and reserve the liquid

Arrange the asparagus in a shallow dish

Combine half the asparagus liquid with the flour and the cream

Pour over the asparagus and top with cheese and crushed chips

Bake 150 C for 30 minutes

CARROTS WITH MASCARPONE

Peel and chop 1kg carrots and microwave with 50ml water, covered for about 15 minutes

Drain and stand for 5 minutes

Soften 140g mascarpone cheese and add 1 teaspoon pepper

Season the carrots with salt then dot the mascarpone over, toss and serve

BRAISED FENNEL HEARTS

Soften 1 onion in 1 tablespoon olive oil for 5 minutes and add 6 chopped rashers of streaky bacon

and fry for 3 minutes

Tip in 3 diced carrots and cook for 2 minutes and then pour in 100ml dry white wine turning up the

heat to bubble

Put 3 quartered fennel bulbs in, sprinkle over the zest of 1 lemon and 1 tablespoon fennel seeds

Pour in 400ml vegetable stock, bring to the boil and simmer with the lid on for 20 minutes

Scatter with parsley and serve

ASPARAGUS MORNAY

Serves 8 – 10

55

2 x 410g cans asparagus cuts

100 g water chestnuts (about ½ can), optional

SAUCE

100g butter

100g flour

Liquid from asparagus

Water

¼ cup grated cheese

250ml cream

2ml salt

Black pepper

Drain the asparagus and reserve the liquid

Chop each water chestnut into 6 -8 chunks

SAUCE

Melt butter and add the flour

Measure the asparagus liquid to make up 500ml with water

Add this liquid gently to the roux mixture and blend until smooth

Cook until the sauce thickens

Add the grated cheese and stir until melted

Add the cream and remove from the heat and add the asparagus and the chestnuts

Transfer to a greased oven dish

Sprinkle with breadcrumbs and bake 180 C until crumb topping is golden brown

SCALLOPED POTATOES WITH SUNDRIED TOMATO PESTO

BLEND

2 cloves garlic

2 cups sundried tomatoes

1 cup parmesan cheese

¼ fresh basil leaves

¼ cup olive oil

Salt and pepper

Layer the above with thinly sliced potatoes

Add 2 cups chicken stock

Bake in oven until soft

PARMESAN ROASTED PARSNIPS & SWEET POTATO

Boil 500g parsnips, peeled and cut into lengths, in a pan of salted water for 5 minutes

Remove and then repeat with the sweet potato, peeled and cut into wedges, for 2 minutes

Drain and cool

Mix 100g breadcrumbs with 50g grated parmesan cheese and salt and pepper

Dip sweet potato and parsnips in olive oil and then coat in breadcrumb mixture

Arrange on a roasting tray and roast at 190 C for 40 minutes turning halfway until golden

PORTUGUESE POTATOES

125 ml chicken stock

1 tablespoon piri piri sauce

1 tablespoon chopped flat leafed parsley

600g potatoes, peeled, chopped coarsely

2 tablespoons olive oil 2 cloves garlic, crushed

56

1 large brown onion, chopped coarsely

4 medium tomatoes (760g), chopped coarsely

2 teaspoons sweet paprika

2 teaspoons finely chopped fresh thyme

Preheat oven to hot

Toss potato and half of the oil in medium shallow baking dish.

Roast, uncovered, in hot oven about 30 minutes or until browned lightly

Meanwhile, heat remaining oil in large frying pan; cook garlic and onion, stirring, until onion softens

Add tomato, paprika and thyme; cook, stirring, about 1 minute or until tomato just softens

Add stock and sauce; bring to a boil

Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until sauce thickens slightly

Remove potato from oven; reduce oven temperature to moderate

Pour sauce over potato; bake, uncovered, in moderate oven about 20 minutes or until potato is tender

Serve sprinkled with parsley

CREAMY LEEKS

Sauté 250g small shallots in 1 tablespoon butter and 1 tablespoon live oil with 1 tablespoon

chopped fresh rosemary for 10 minutes

Tip in 6 large leeks, sliced into chunks and fry for 5 minutes

Pour in 300ml vegetable stock and simmer for 5 minutes

Stir in 200g frozen peas and cook for 5 minutes until vegetables are tender

Pour in 50ml double cream and warm through

MINTED PEAS

Boil 2 cups frozen peas

Drain and toss through 1 teaspoon mint sauce and ¼ teaspoon brown sugar

PUMPKIN FRITTERS

2 cups (500 ml) cooked mashed pumpkin

1 extra large egg, beaten

3 tablespoons cake flour

2ml cinnamon

5ml baking powder

15ml sugar

5ml lemon juice

Sunflower oil

Cinnamon sugar

Combine pumpkin and the eggs and then stir in the flour, baking powder, sugar, salt and lemon

juice

Heat a little oil in a frying pan and drop spoonfuls of the mixture into the oil

Fry until golden brown and then turn over

Drain on paper towels, sprinkle with cinnamon and serve hot

VEGETABLE DISH

Fresh carrots, sliced

Baby marrows, sliced

Fresh green beans

250g mushrooms

1 onion, sliced

1 tablespoon butter

57

Lemon pepper

Aromat

Cheese

Boil the vegetables until soft

Fry the onion and the mushrooms in the butter

Add lemon pepper and aromat

Prepare a white sauce and add the vegetables

Place in an ovenproof dish

Sprinkle with grated cheese and bake 20 minutes

SPECIAL-OCCASION MASH

1kg potatoes, peeled, chopped coarsely

1 cup (250g) mascarpone cheese

1 cup (80g) finely grated parmesan cheese

2/3 cup (80g) finely grated mozzarella cheese

125ml hot milk

Boil until tender; drain

Mash potato in large bowl with remaining ingredients

CREAMED POTATOES WITH ROSEMARY AND CHEESE

1kg potatoes, peeled

300ml cream


2 chicken stock cubes, crumbled

1/4 teaspoon cracked black pepper

1 tablespoon finely chopped fresh rosemary

40g finely grated parmesan cheese


Oil shallow 2.5-litre oven proof dish

Using sharp knife, mandolin or V-slicer, cut potatoes into thin slices; pat dry with absorbent paper

Combine cream, garlic, stock cubes, pepper and rosemary in small bowl

Layer a quarter of the potato slices, slightly overlapping, in prepared dish; top with a quarter of the

cream mixture

Continue layering remaining potato and cream mixture

Press potato firmly with spatula to completely submerge in cream, cover with foil and bake in moderate

oven 1 hour

Remove foil; sprinkle with cheese

Bake uncovered, about 20 minutes or until potato is tender and cheese browns lightly

Stand 10 minutes before serving

BAKED SCALLOPED POTATOES WITH FETA CHEESE AND OLIVES

4 – 6 large potatoes

150ml olive oil

Leaves from a sprig of rosemary

275g feta cheese (2 ½ cups) coarsely crumbled

1 cup pitted black and green olives

Thinly sliced sun dried tomatoes (optional)

300ml hot vegetable stock

Salt and pepper

Boil potatoes in their skins for 15 minutes until just tender

Cool potatoes and remove peel and slice thinly

Grease serving dish with olive oil

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Arrange half potatoes in dish and top with half of the rosemary, cheese and olives and season

Arrange the rest of the potatoes on top

Add the remaining rosemary, olives and cheese and drizzle with the remaining olive oil

Pour the hot vegetable stock over and season

Bake 35 minutes at 200 C

Cover the dish loosely with foil after 20 minutes to prevent the potatoes from browning too much

SWEET POTATO FRIES

1kg sweet potato


2 teaspoons paprika

1ml cayenne pepper

Sea salt


Toss the sweet potato into the spices and oil and place on a baking sheet

Bake for 30 minutes or until golden brown

STUFFED MUSHROOMS

8 large flat mushrooms

1 ½ Tablespoon lemon juice

12 button mushrooms

1 Tablespoon butter

1small onion chopped

1 teaspoon garlic crushed

2 Tablespoon white wine

1 cup grated parmesan plus I Tablespoon to serve

2/3 cup fresh breadcrumbs

1 egg lightly beaten

3 Tablespoon thick double cream

1 Tablespoon chopped tarragon

1 Tablespoon chopped parsley


Wipe the mushrooms with a damp cloth

Remove the stalks and discard

Rub the white of the mushrooms with a little lemon juice to avoid discolouring

Chop the button mushrooms and mix with the remaining lemon juice

Fry the garlic and onion in the olive oil

Add the chopped mushroom and cook for 4 minutes

Remove from heat and add the Parmesan cheese, breadcrumbs, egg, cream and tarragon

Season

Place mushrooms on slightly oiled oven tray

Bake for 12 minutes

Sprinkle with Parmesan and serve

PUREED CAULIFLOWER

Cauliflower, cooked

Cream

Milk

Salt

Nutmeg

Puree cauliflower

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Add enough cream and milk to create a smooth consistency

Add salt and nutmeg

Serve underneath fish or chicken

SQUASHED POTATOES

6 potatoes boiled with their skin on

Once boiled place on a baking tray and squash the potatoes down with a masher

Sprinkle with salt, olive oil and fennel seeds

Bake at highest temperature for 30 minutes

PARSNIP AND CELERIAC BAKE

SERVES 8

600g parsnips peeled and cubed

1kg celeriac peeled and cubed

25g butter

4 tablespoons double cream


1 tablespoon chopped sage leaves

FOR THE TOPPING

50g fresh coarse breadcrumbs

5 tablespoons parmesan cheese

Handful of flaked almonds


Cook parsnips in a pan of salted water for 2 minutes then tip in the celeriac and cook together for

8 minutes

Drain and then mash with butter and cream

Season then add a grating of nutmeg, stir in the sage and spoon into an oven proof dish

Heat oven to 190 C

Mix together the breadcrumbs, parmesan, almonds and oil and scatter over the mash

Bake 35-40 minutes until crisp and golden brown

BAKED ONIONS

4 good sized white onions, peeled

Olive oil

2 cloves of garlic, peeled & finely chopped

4 sprigs of fresh rosemary, lower leaves picked & chopped

8 Tablespoon double cream

Couple of handfuls of grated Parmesan

Sea salt & freshly ground black pepper

4 slices of pancetta or smoked streaky bacon rashers

Boil the onions in plenty of water for 15 minutes until slightly tender

Remove from the pan and allow to cool

Then, with a sharp knife, remove the top 2.5cm of each onion

Finely chop and place to one side

If need be, slightly trim the stalk end of the onions so that they will sit flat on a roasting tray

Cut about a heaped tablespoon out from the inside of each onion, keeping the outside intact

Finely chop and add to the rest of the chopped onion

Pre-heat the oven to 200 C

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Heat a frying pan and add a little olive oil, your garlic, the chopped onions and just a little

chopped rosemary

Fry for a couple of minutes until softened then turn the heat down, add the cream and remove

from the heat

Stir in the Parmesan and season

Wrap a nice slice of pancetta around the middle of each onion and just spike it in place with a

sharpened twig of rosemary

Place the onions on to a roasting tray and spoon some of the chopped onion mixture inside each

one

Bake in the preheated oven for around 25 minutes

POTATO AND LEEK GRATIN

3 Tablespoon butter

400g leeks trimmed and halved and sliced

3 garlic cloves crushed

1 Tablespoon chopped thyme

1kg potatoes thinly sliced

350g Mascarpone Cheese



Cook the leeks for 10 minutes in the butter until soft

Add the garlic and thyme

Grease a oven dish with butter

Arrange a layer of potato at the bottom and season

Scatter 3 Tablespoon of leeks on top and a few dollops of mascarpone

Continue layering and finish with a layer of potato

Pour over stock and cover with foil

Bake 45 minutes and a further 15 minutes with the foil to brown the top

BEST ROAST POTATOES

Parboil potatoes which have been halved or quartered

Drain and sprinkle with flour

Put oil in roasting dish

Add floured potatoes

Squash some of the potatoes lightly with a fork

Sprinkle olive oil over

Add Rosemary or Thyme

Bake at 200 C at the bottom shelf with the meat on the top shelf for 1 hour

PUMPKIN BAKE

Place cubed pumpkin or butternut in an oven dish

Fry onion and black mushrooms

Place the onion and mushrooms over the pumpkin

Sprinkle over Sage and Thyme

Pour over 250ml cream

Sprinkle ¼ cup parmesan cheese over


CABBAGE WITH BACON

1 small cabbage, finely sliced (preferably Chinese cabbage)

4-5 rashers bacon fried until crisp

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Salt and pepper

Toss the cabbage in the bacon fat left over from frying and stir until just tender

Season with salt and pepper and sprinkle bacon over

Serve

PEAS WITH BABY ONIONS AND CREAM

175g baby onions

1 tablespoon butter

3 cups frozen peas

150ml double cream

1 tablespoon flour

10ml fresh chopped parsley

2 tablespoon lemon juice

Salt and pepper

Peel and halve the onions

Melt the butter in a flameproof casserole dish and fry the onions for 5 minutes until they are tender

and beginning to brown

Add the peas and stir fry for a few minutes

Add 120ml water and bring to the boil

Simmer for about 10 minutes until there is only a thin layer of water in the pan

Blend the cream with the flour and remove the pan from the heat

Stir in the cream, parsley and seasoning

Cover and leave on a gently heat for a few minutes

Add a little lemon juice

Serve

GRATIN DAUPHINOIS

Butter for greasing

1.75kg potatoes

2-3 garlic cloves crushed

½ teaspoon nutmeg

1 cup grated cheddar cheese

600ml milk

300ml cream

2 large beaten eggs

Salt and pepper


Butter a 2.4 litre dish

Peel the potatoes and slice them thinly

Layer the potatoes in the dish and add the garlic, nutmeg and two thirds of the cheese

Season with salt and pepper

Whisk the cream, eggs and milk together and pour over potatoes

Scatter the remaining cheese on top and bake for 50 minutes

Test the potatoes with a sharp knife – they should be soft and the top should be nicely browned

POTATO AND PUMPKIN GRATIN

450g potato thinly sliced

Leaves from 3 sprigs of thyme or rosemary, finely chopped

700g pumpkin thinly sliced

1 large clove garlic crushed

500ml think double cream

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Grease oven dish with butter

Arrange a layer of potato and season

Top with a layer of pumpkin

Continue with the layers finishing with the pumpkin

Pour the cream over, cover with foil and bake for 45 minutes

Cook for a further 15 minutes without the foil to brown

SWEET POTATO TOPPED WITH CHILLIES, BUFFALO MOZZARELLA AND BASIL

Sweet potatoes are lovely roasted, as the juices caramelize slightly where you prick the skin. They won't look much from the

outside, but when you split them open the flesh will be a vibrant orange and so tasty. Top them with some torn-up pieces of

buffalo mozzarella, some finely chopped fresh red and green chillies, a little squeeze of lemon juice and some fresh whole

basil leaves, a drizzle of olive oil and some salt and pepper.

POTATOES WITH CARROTS AND BRUSSELS SPROUTS

Boil potatoes until very soft

Cut carrots into chunks

Brussels Sprouts roughly chopped

Melt 125g butter in a pan

Add the carrots and the potatoes

Mash it together as it fries

Add the Brussels Sprouts and toss around

Season to taste

Brown it underneath and then turn over

CAULIFLOWER & MASH WITH GORGONZOLA

Cook cauliflower and stir into the mash with a little Gorgonzola cheese

GRATED POTATO BAKE

6-8 servings

3 onions, sliced

50ml butter

450g potatoes, coarsely grated

100g chopped salami

250ml cream

1 egg

150ml dry white wine

5ml salt

Ground pepper to taste

150ml grated Gruyere or Cheddar cheese

50ml Pecorino cheese


Grease a shallow ovenproof dish

Sauté the onions in the butter and spoon half the potatoes into the dish

Place the onions and the salami on top

Spoon the remaining potatoes over

Beat half the cream with the egg, wine, salt and the pepper

Pour over and bake for 30 minutes

Mix the remaining cream with the cheese and butter and pour over

Serve

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GRATED POTATO CASSEROLE

4 medium potatoes peeled and grated

½ green pepper, finely chopped

1 onion, finely chopped

1 cup milk

3 large eggs

1 ½ teaspoons salt

Black pepper

1 cup grated cheese

2 tablespoons butter

Mix the potato with the green pepper and the onion

Blend the milk, eggs, slat, pepper, cheese and butter together

Add the milk mixture to the potato mixture

Place in a greased dish and bake for 1 hour at 180 C

ONION AND POTATO BAKE

8-10 servings

1.5kg medium potatoes, unpeeled

500g pickling onions, peeled and halved

450ml cream

30ml milk

25ml lemon juice

40ml fresh parsley

Salt and pepper

2 packets white onion soup powder

250ml grated cheddar cheese


Grease an ovenproof dish

Scrub the potatoes and parboil in salted water

Half the potatoes horizontally

Place potatoes and onions in oven dish

Mix the cream, milk, lemon juice, parsley, pepper and onion soup mix

Pour over the potatoes and onions

Sprinkle the cheese over and bake 30-40 minutes or until soft and browned on top

PORCUPINE POTATOES

Serves 8

8-10 medium sized potatoes

1 packet brown onion soup powder

25g butter

250-300 ml water

Slice potatoes thinly into vertical slices without going all the way through to the bottom

Combine the soup powder with the melted butter adding the water slowly

Arrange the potatoes in a well grease ovenproof dish and brush the soup mixture over

Bake 200 C for 1 ¼ hours

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BAKED SWEET POTATO

Fill a baked sweet potato with Boursin cheese and rocket

GLAZED SWEET POTATOES

200ml sugar

25ml butter

1ml ground ginger

2ml ground cinnamon

12.5ml syrup

4-5 medium sweet potatoes, peeled and sliced

Pinch of salt

50ml water

Place the sugar, butter, cinnamon, ginger and syrup in a saucepan and cook until starting to

brown

Add the sweet potatoes, salt and water

Cook over a moderate heat until soft and sauce is sticky

BAKED SWEET POTATOES

1kg sweet potatoes

250g brown sugar

125ml butter

125ml orange juice

5ml orange rind

5ml salt

1ml ground ginger

Boil the sweet potatoes until soft

Peel and slice lengthways and layer in an oven dish

Make syrup from the remaining ingredients and pour over the potatoes

Bake at 200 C for 30 minutes

SWEET POTATO GLAZED WITH MAPLE SYRUP

Serves 8

2kg sweet potato

50ml oil

125g butter

150ml maple syrup

80ml whisky

Salt and black pepper

Chop the sweet potatoes into chunks and fry them in the butter and oil until they begin to brown

Transfer to a roasting dish reserving the liquid for later

Bake at 210 C for 30 minutes until cooked and a bit crisp

In the meantime place the liquid into a saucepan and add the syrup and heat a little

Add the whisky and pour the mixture over the sweet potatoes

Return the potatoes to the oven for 10 minutes to glaze

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SWEETCORN BAKE

1 tin creamed sweetcorn

125ml cream

Salt and pepper

4 eggs, beaten

125ml grated cheese

Season the cream and mix it in with the sweetcorn and the eggs

Pour into a greased dish and sprinkle with the cheese

Bake 180 C for 10 minutes and then brown under the grill

SWEET POTATOES WITH GINGER BUTTER

4 servings

Serve hot, steaming baked sweet potatoes and ginger butter with grilled steak and a green

vegetable.

4 large sweet potatoes

60ml butter, softened

1/2 teaspoon fresh ginger, grated

30ml brown sugar (or to taste)

1/4 teaspoon black pepper

15ml fresh parsley, finely chopped


Prick the sweet potatoes a couple of times with a fork

Wrap the sweet potatoes in aluminium foil and place in a roasting tin

Bake in the oven for 1 hour until soft

Meanwhile, prepare the ginger butter

Mix the rest of the ingredients until well blended

Chill in the refrigerator

Cut a cross into each sweet potato and press the sides to reveal the yellow flesh

Top generously with ginger butter and serve immediately

STEWED CABBAGE

1 finely shredded cabbage


1onion sliced

Salt and pepper

Chicken or vegetable stock

Butter

Lightly fry onion

Add the cabbage and the rest of the ingredients

Cook until soft

Drain and mash roughly with a fork adding butter and lots of white pepper

STEWED GREEN BEANS

3-4 cups frozen green beans


1onion sliced

Salt and pepper


Butter

Lightly fry onion

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Add the green beans and the rest of the ingredients

Cook until soft


STEWED CARROTS

1 packet carrots, peeled and chopped


1onion sliced

Salt and pepper


Butter

Lightly fry onion

Add the carrots and the rest of the ingredients

Cook until soft


PUMPKIN FRITTERS

500g pumpkin, cooked and drained

1 egg

60ml self-raising flour

2ml salt

125ml oil

45ml sugar

10ml cinnamon

Mash the pumpkin and stir in the egg, flour and salt

Heat the oil in a saucepan and spoon in tablespoons of the pumpkin

Fry on both sides until lightly browned

Sprinkle with mixture of sugar and cinnamon

POTATO BAKE

6 potatoes

250ml fresh cream

1 packet Brown Onion Soup powder

Slice potatoes and layer in a dish

Pour over the cream and sprinkle the Soup Powder over

Mix and add a little butter

Bake 1 hour at 180 C

GREEK GREEN BEANS

15ml butter

2 large cloves garlic crushed


1 onion, chopped

500g fresh green beans, topped and tailed

1 tin tomato and onion mix

Oregano

Pinch of brown sugar

Salt and pepper

1 x 115g tomato paste

About 3 wheels of feta cheese, crumbled

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Melt the butter and fry the onion and garlic until soft

Add the potato cubes and sufficient water to cover and cook until soft

Add the beans and the tomato and onion mix and the herbs

Spoon the tomato paste into the empty tomato and onion mix can and fill up with water

Add this to the beans and simmer on the lowest heat until cooked – about 20 minutes

Season and sprinkle with feta cheese

DAUPHINOIS OF POTATOES

875g celeriac

750g potatoes

250g smoked bacon

1 tablespoon oil

1 onion, thinly sliced

300ml cream

150ml milk

25g butter

75g Gruyere cheese, grated


Salt and pepper

Cut the skin from the celeriac and cut into slices

Thinly slice the potatoes

Boil the vegetables for 5 minutes

Drain and leave to cool

Roughly chop the bacon and fry for 5 minutes until golden brown

Spread half the vegetables in an ovenproof dish

Scatter with the bacon and sliced onion and place the remaining vegetables on top

Mix together the milk and the cream, salt and pepper and pour it over

Dot with butter and scatter over the cheese

Grate over the nutmeg and bake 45-50 minutes until golden brown

PESTO POTATO

Add 2-3 tablespoons of Pesto to mashed potato

Top with toasted pine nuts and flakes of Parmesan cheese

CARAMELISED CARROTS AND ONIONS

500g carrots, peeled and cut into long slices

50g butter


8 red onions, peeled and quartered with root intact

3 sprigs thyme

1 tablespoon soft brown sugar

3 tablespoons red wine

1 tablespoon balsamic vinegar

Blanch carrots in a pan of salted water for 3 minutes, drain then pat dry

Melt butter and add the oil and fry the carrots, onions and the thyme over a low heat for 30 minutes until

golden

Stir in the sugar and rend wine and bubble for a few minutes

Add the vinegar and cook for about 5 minutes until syrupy

Remove the thyme sprigs and serve

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PECAN MASH

1 large potato per person

2 onions, finely chopped and sautéed

100g pecan nuts, roasted and chopped

100g butter

150ml milk


Mash with butter

Add the onions and pecans

Serve with fillet steak

RED PEPPER WITH TOMATOES

30ml butter

30ml olive oil

1 large onion, sliced


500g red pepper, seeded and cut into strips

500g tomatoes, skinned and chopped

1 bay leaf

1 chilli chopped (optional)

Salt and pepper

Melt the butter with the oil and fry the onion and garlic until softened

Stir in the peppers

Cover the pan and cook gently for 15 minutes

Add the tomatoes, bay leaf and chilli

Season to taste

Cook uncovered for another 20 minutes

Remove form the heat and cool or serve immediately

DUCHESS POTATOES

1.5kg potatoes

250g butter

4 egg yolks

Salt and pepper


Peel the potatoes and cook in a saucepan until soft

Remove and pat dry then mash until smooth

Add the butter and egg yolks and mix well

If the mixture is too dry then moisten with some milk

Spoon into a piping bag fitted with the star nozzle and pipe rosettes onto a greased baking dish

Bake until brown around the edges

Serve with roasts or grilled fish

ANNA POTATOES

1.5g medium potatoes, peeled and cooked

250ml cream

250ml milk

4 eggs

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Salt and pepper


Grease 8 ramekins

Cut the cooked potatoes into thin slices and layer them in the ramekins

Mix together the cream, milk and eggs and season

Pour the mixture over the potatoes and place the ramekins on a baking tray

Bake until firm to the touch

Remove and allow to rest

Loosen the edges and transfer the potatoes to the serving plate

Add the meat and vegetables and serve

BACON STUFFED MUSHROOMS

6 large brown mushrooms

250g bacon, chopped and sautéed

125ml fresh breadcrumbs

100g butter, melted

10ml fresh thyme, chopped

Salt and pepper


Sauté the whole mushrooms rapidly in the butter and remove from the pan

Add the bacon to the same butter and cook until done

When bacon is cooled then chop coarsely

Mix the bacon with the breadcrumbs and the butter left in the pan

Add they thyme

Spoon portions of the bacon on top of the mushroom and bake for 5-10 minutes until browned

Serve with a white sauce flavoured with flat-leaf parsley and lemon rind

CLOUDY POTATOES

1kg medium potatoes, peeled and quartered

5ml salt

45ml butter


Boil the potatoes in salted water for about 25 minutes

The potatoes should be firm must be crumbly a the edges

Drain the water if any left and add the butter and the parsley and season well

Put the lid back on the pot and shake vigorously

The potatoes should have a “cloudy” appearance and all the butter should be melted

SWEET POTATO BAKE

25g butter

25g plain flour


115g Edam Cheese, grated

Salt and pepper

350g courgettes, sliced

2 onions, sliced

45ml fresh chives, chopped

45ml fresh parsley, chopped

700g sweet potato


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SAUCE

Make a roux using the flour and the butter, slowly adding the heated stock and whisking until

thick

Simmer for 3 minutes stirring all the time

Remove from the heat and add the cheese and seasoning and stir until the cheese has melted

Mix together the courgettes, onions, herbs and seasoning

Arrange a layer of the courgette mixture on the base of a lightly greased dish

Top with some sweet potato slices

Continue layering

Pour cheese sauce over and cover with foil

Bake for 1 ½ - 2 hours until tender

Remove the foil for the last 30 minutes to brown the top

COLCANNON

500g potatoes, peeled

500g cabbage, finely shredded

1 small bunch of leeks, washed and chopped

125ml cream

2.5ml ground nutmeg

100g melted butter

Salt and pepper

Chopped chives for garnish


Steam or Blanche the cabbage until just tender

Gently simmer the leeks in the cream with the nutmeg

Mash the potatoes, leeks and cabbage together until fluffy

Mound on a warm plate and make a well in the centre and pour the melted butter in so that it

oozes over

Garnish with chives and black pepper

NOTE

Can be serves as a main meal with grilled pork belly strips around the “mound”

BUBBLE AND SQUEAK

1 tablespoon oil

1 red onion, peeled and sliced thinly

4 streaky bacon rashers cut into small pieces

550g cooked mash potatoes

300g cooked Brussels sprouts /or leeks/ or cabbage / or spinach

Salt and pepper

25g parmesan cheese

Melted butter

Cook the onion for 5 minutes in the oil and add the bacon and cook for another 4 minutes until it

begins to brown

Transfer to a large bowl and add the mashed potato and cooked Brussels sprouts

Add the salt and pepper and the parmesan cheese and mix well

Divide the mixture into 6 and shape into a cake using your hands

Place onto a greased baking tray and brush with melted butter


CORN FRITTERS

1 x 410g corn kernels

140g cake flour

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2 eggs

125ml milk

100g cheddar cheese, grated

30ml parsley

15ml chopped chives

5ml baking powder

Salt and pepper

Oil for frying

Mix together the flour, eggs, milk, cheese, herbs, baking powder and the salt and pepper

Add the corn

Heat the oil until hot and drop spoonfuls of batter into the oil

Cook until puffed up and golden brown

Drain and serve

BAKED POTATO IN SHRIMP BUTTER

8 Mediterranean potatoes, halved

Olive oil to drizzle

200g shrimps or prawns, chopped

250ml crème fraiche

Juice and zest of 1 lime

20g fresh coriander, chopped



Place potatoes in a greased baking tray and drizzle with oil and bake for 25 minutes until soft and

golden brown

Toss in the remaining ingredients

PARSNIP, POTATO & ST GALL CHEESE GRATIN

3 large parsnips

4 large potatoes

4 onions, finely sliced

175g Irish St Gall cheese, mature cheddar or gruyere, grated

600ml double cream

Heat oven to 180 C

Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly

Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a

little drizzle of the cream over each layer, seasoning with salt and pepper as you go

The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of

cream

Cover with foil and bake in the oven for 2 hrs, alongside the pork

Remove the foil and continue to bake for 20 minutes until golden

For a really golden brown top, finish under a hot grill if you like

COLCANNON

1kg potatoes, well scrubbed (cut any large ones in half)

100g butter

140g sliced back bacon, finely chopped

1 small Savoy cabbage, finely shredded

150ml double cream

Tip the potatoes into a large saucepan of water

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Bring to the boil, then simmer for 15-20 minutes, or until the flesh is tender when pierced

Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage

for 5 minutes

Turn off the heat and set aside

Drain potatoes in a colander and peel while still hot

Mash potato until smooth

Heat cream with remaining butter and, when almost boiling, beat into the potato

Add bacon and cabbage to potato and mix

Season if you want

POTATO & TOMATO BAKE

750g even-sized potatoes

750g tomatoes

4-5 tablespoon olive oil

Heat the oven to 190C

Thinly slice the potatoes either by hand or in the food processor (no need to peel them)

Put in a pan with water to cover, bring to the boil, simmer for 3 minutes, then drain well

Slice the tomatoes

Brush oil over the base and sides of a 1.5 litre ovenproof dish

Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the

sliced tomatoes

Repeat the layers, finishing with tomatoes

Bake for 45-55 minutes, until the top is lightly browned

Serve warm or at room temperature - Can be reheated

MAKE IT DIFFERENT

For a vegetarian main course or a more substantial accompaniment, add 150g grated emmental or

feta, crumbling half under each layer of tomatoes

CHAMP

100g spring onions cut into rings

150ml full-fat milk

900g mashing potatoes

85-100g butter

Extra butter, for serving

Put the spring onions and milk in a small pan and heat to boiling

Take off the heat and leave to infuse

Boil whole potatoes in their skins for 30-40 minutes, or until tender (timing depends on their size)

Drain and peel off the skins

Put the potatoes back in the pan, cover and gently heat for a min or two

Remove from the heat and mash the potatoes with the butter until no lumps are left

Reheat the milk and the spring onions, then gradually beat this into the potatoes, mixing well with

a wooden spoon to make the potatoes fluffy

Season well

Serve on individual plates with a hollow in the centre of each serving in which you can put a big

knob of butter

Diners then dip each forkful into the pool of melted butter before eating

DEVILLED MUSHROOMS

2 tablespoons wholegrain mustard


2 tablespoons Worcestershire sauce

2 garlic cloves, crushed

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1 teaspoon paprika

140g bag mixed salad leaves, with ruby chard and watercress

French stick or crusty bread, to serve


In a large bowl, mix together the mustard, oil, Worcestershire sauce and garlic, then season with

salt and freshly ground black pepper

Add the mushrooms to the mixture and toss well to coat them evenly (You can do this ahead and

let them marinate while you prepare the rest of the meal)

Place them stalk-side up in a roasting tin and sprinkle over the paprika

Bake for 8-10 minutes

Divide the salad leaves between four serving plates

Put two mushrooms on each plate and spoon over the juices

Serve straight away, with French or crusty bread

PEA COUSCOUS

350g instant couscous

300ml boiling water


Zest of 1 lemon

100g frozen peas, blanched

400g chick peas, rinsed and drained

Handful of toasted pine nuts

Handful of chopped coriander leaves

1 bunch mint leaves, chopped

Mix the couscous with the boiling water and season and stir in the olive oil

Place a cover over the bowl and let it sit for 5 minutes

Fluff up the couscous with a fork and then stir in the remaining ingredients

Serve with lamb shanks

BEST ROAST POTATOES

2.5kg potatoes

1½ tablespoon flour

5 tablespoons Duck Fat

Maldon salt

STUFFED MUSHROOMS

125g sweet potato, peeled and cubed

350g butternut, peeled and cubed


Oregano and marjoram

Salt and pepper


1/2 onion, finely chopped


50g cheddar cheese, grated

6 large black mushrooms

2 tablespoons parmesan cheese, grated

Cook the sweet potato and the butternut until soft

Drain and mash together with butter and herbs and seasoning

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Fry the onion and the garlic and add to the butternut mixture and add the cheddar cheese

Bake the mushrooms for 10 minutes at 200 C

Remove from oven and place on an ovenproof plate

Top each mushroom with the butternut mixture

Sprinkle with the parmesan cheese

Grill until brown

MASH POTATO WITH KALAMATA OLIVES

Add 16 roughly chopped Kalamata olives and chopped chives to mashed potato

BUTTERNUT AND FETA BAKE

1 butternut, cut into small chunks

1 round of feta cheese

1 tablespoon fresh thyme

3 tablespoons chives, chopped


1 cup cream

1 egg

Salt and pepper

1 tablespoon butter

Boil the butternut until half cooked

Drain and place in an ovenproof dish

Crumble feta cheese on top and sprinkle with herbs and garlic

Mix together the cream, egg, salt and pepper and pour over the butternut

Dot with butter

Bake at 180 C for 20-30 minutes

PUMPKIN BAKE

750ml cooked pumpkin mashed

50ml corn flour

45ml butter

250ml sugar

2 eggs

250ml milk

Mix sugar and cornflour and add the cooked pumpkin

Beat the eggs and add

Heat the milk and the butter and add

Mix well and spoon into a large greased dish

Sprinkle with cinnamon and bake at 180 C for 45 minutes

CAULIFLOWER BAKE

1 medium cauliflower

6 rashers bacon, chopped

3 eggs beaten

Seasoning to taste

2 onions chopped

250ml cream

Herbs to taste

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Boil cauliflower for 10 minutes

Drain and place in ovenproof dish

Fry onions and bacon and place over cauliflower

Combine cream, eggs and seasoning

Pour over cauliflower


MASH POTATO WITH ZUCCHINI

Grate 200g zucchini and squeeze out the moisture

Add to mashed potato and stir through to heat up

CREAMED SWEETCORN FRITTERS

450g can creamed sweetcorn

10ml baking powder

Pinch of pepper

200g cake flour

5ml salt

2 eggs beaten

Oil for frying

Sift together the cake flour, baking powder and the salt and pepper

Add to the sweetcorn and mix

Add eggs

Place spoonfuls of the mixture in shallow but HOT cooking oil and fry both sides until brown

Drain and serve hot or cold

SPICY MUSHY PEAS

2 tablespoons vegetable oil

1 onion, chopped

½ teaspoon salt


Good pinch chilli powder

½ teaspoon cinnamon

1 teaspoon Garam Masala

500g fresh or frozen peas

1 cup vegetable stock

2 tablespoons freshly chopped mint

Heat the oil and cook onion until soft

Stir in the ground spices and cook for 2 minutes

Ad the peas and fry another 2 minutes

Add the vegetable stock and simmer for 20 minutes

Stir in the chopped mint and beat with a wooden spoon until the peas are mushy

BACON AND CORN BAKE

6 rashers bacon, cubed


30ml plain flour

Salt and pepper

Garlic

250ml sour cream

900g frozen corn kernels, thawed and drained

15 chopped fresh parsley

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15ml chopped fresh chives

Heat oven to 180C

Cook bacon and add onion

Drain off the fat reserving 15ml

Set bacon and onion aside

Stir flour, salt, pepper and garlic

Add sour cream, corn and 1/3 of the bacon and onion mixture


Sprinkle with chives, parsley and remaining bacon

CREAMED MUSHROOMS

500g small button mushrooms

Juice of 1 lemon

15g butter



Salt and pepper

1½ teaspoon chopped parsley

½ cup sour cream

Clean the mushrooms and sprinkle with a little lemon juice

Melt the butter and oil in a frying pan and fry the onion

Add the mushrooms and season then add the parsley

Add the sour cream and 1 tablespoon of lemon juice

Cook for 5 minutes

Serve with grilled meat or on toast

SWEET POTATO , POTATO AND BUTTERNUT KEBABS

Makes 20 (serves 10)

4 medium sized potatoes, peeled and cut into 3cm cubes

4 medium sweet potatoes, peeled and cut into 3cm cubes

1 large butternut, peeled and cut into 3cm cubes

¼ cup olive oil

Salt

20 kebab skewers

Heat oven to 200C

Dry the vegetables thoroughly

Transfer to a baking tray and sprinkle with salt and olive oil

Bake for 45 minutes until the vegetables are crispy on the outside

Take a kebab stick and skewer alternatively

AUBERGINES WITH PESTO

Cut aubergines in two horizontally, and then into vertical slices

Brush with olive oil and season with salt


Spread pesto on slices and place a slice of mozzarella on top

Place back in oven for 5 minutes

BROCCOLI WITH CRISP PANCETTA AND CORIANDER

1 kg broccoli

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12 slices pancetta

100 g butter


Salt and pepper

Handful coriander leaves


Trim the broccoli and place the florets into a large pot of boiling salted water and cook for 2

minutes

Tip into a colander and refresh under cold water

Leave in colander to drain

Meanwhile lay the pancetta on a baking tray and bake in oven until golden brown and crispy

Remove and set aside

Melt the butter in a saucepan and add the olive oil

Add the broccoli and sauté


Once the broccoli is hot then add the chopped coriander leaves

Place in serving bowl and break the pancetta over

STUFFED RED PEPPER

20 smallish elongated red peppers

500 g potatoes (ones that can be pureed)

Salt

1/3 cup olive oil

Black pepper


1 medium smoked fish (any of your choice)

400 ml cream

2 tablespoons chopped flat leaf parsley


Put the peppers on the oven rack and cook for about 20 minutes, turning occasionally with tongs,

until they are blistered and charred

Transfer them to a plate and when cool peel off the skin and slip out the cores and seeds

Peel and cube the potatoes and boil until tender

Drain and mash the potatoes and slowly add the olive oil along with salt pepper and the garlic

Take the fish off the bone and break into large flakes

Gently blend the fish through the potatoes

Set aside 4 of the peppers for the sauce

Split the other peppers alongside and fill with the potato mixture

Roll the peppers to enclose the filling

Lay the stuffed peppers in an oven dish, sealed side down and tightly packed

Drizzle with olive oil and pepper juices

Bake for 20 minutes, basting once

Meanwhile puree the remaining peppers in a blender

Bring the cream to the boil and reduce by half

Add the puree peppers to the cream and season

Spoon the sauce onto the serving plates and top each with 2 peppers

Alternatively serve on a platter

NOTE

If elongated peppers are not available use 10 squat peppers

HONEYED EGGPLANT (serve as a mezze)

Serves 6-8

750 g eggplants (about 3)

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Salt

2-3 cloves garlic crushed

Olive oil

5 cm piece ginger, grated


Large pinch cayenne pepper or chilli pepper to taste

5 tablespoons honey

Juice of 1 lemon

Remove the stem from each eggplant, then cut into 1 cm slices

Sprinkle with salt and leave in colander to drain

Wash off salt and pat dry

PREPARE THE HONEY SAUCE

Fry the garlic in 2 tablespoons oil for seconds only

Take off the heat and add the ginger, cumin, cayenne pepper or chilli, honey and lemon juice

and about 5 tablespoons water

Fry the eggplant slices until lightly browned

Drain on absorbent paper and add to the honey sauce for about 10 minutes or until soft – add

more water if necessary

Let cool and serve at room temperature with good bread

THE BEST EGGPLANT DISH EVER (serve as a mezze)

4 medium eggplants (at least 12 cm in length – thin not fat)

Salt

½ cup of olive oil

2 Spanish onions, thinly sliced (about 1 kg)

2 large cloves garlic, crushed

400 g can Italian tomatoes, mashed


Black pepper

½ teaspoon sugar

Juice of 1 lemon

Trim the eggplants

Peel off alternate strips of skin

Sprinkle well with salt and leave in colander for 1 hour

Heat ¼ cup olive oil and add the onions, cover and cook for 10 minutes

Add the garlic and cook for 2 minutes

Add the tomatoes, parsley, salt and pepper

Cook uncovered for 10 minutes

Heat the remaining olive oil in a frying pan and place the eggplants into the oil

Fry quickly turning once until brown

Transfer to a plate to cool

Cut a slit into each eggplant but do not go right through and then force it open to form a cavity

Spoon some of the stuffing inside and then place in an ovenproof dish (snug fit)

Spoon the rest of the mixture over

Mix the sugar and the lemon juice with ½ cup water and pour this around the eggplants

Cover the dish with a double layer of tin foil and bake for 60 minutes at 180 C

Remove the foil and bake uncovered for a further 12 minutes until the juices have reduced and

are syrupy

Allow to cool to room temperature before serving - Serve with crusty bread as a mezze

SWEET POTATO CRUMBLE

3 large sweet potatoes


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½ teaspoon nutmeg

Sea salt and pepper

1 cup soft, fresh breadcrumbs

1 teaspoon finely chopped parsley

Peel and chop the sweet potato

Cook in salted water until tender

Drain and return to the pot

Add 1 tablespoon of butter, salt, pepper and nutmeg

Blend in a food processor

Spoon into a medium sized oven dish

Melt the remaining butter in a pan and add the breadcrumbs gradually

Add parsley

Top the sweet potato with the crumbs and bake for 20 – 30 minutes at 200 C

STUFFED TOMATOES

12 large tomatoes (select really big ones)

Salt and pepper

250 g white onions, finely chopped

55 g pine nuts

300 ml olive oil

250 g short or medium grain rice (washed and drained)

55 g sultanas

1 bunch flat-leafed parsley

500 g potatoes

Slice the tops off the tomatoes and reserve them to use as lids

Remove and discard the seeds, then scoop out the pips and put it in a bowl

Season the inside of the tomatoes on the inside and place on a roasting tray

Toss the pine nuts in a hot frying pan until toasted 2 – 3 minutes


Heat 100 ml of the olive oil and brown the onion

Add the rice, sultanas and toasted pine nuts

Stir and mix well, then add the tomato pulp, salt, pepper, parsley and 250 ml of water and simmer

for 10 minutes

Fill each tomato case with the mixture and allow room for the rice to expand (as it would only be

half cooked at this stage)

Cover the tomatoes with their tops

Cut the potatoes into wedges, salt and pepper them and place them in between the tomatoes

Pour the remaining olive oil over and bake for 45 – 60 minutes


COUSCOUS WITH DRIED FRUITS AND NUTS

Serves 6

500 g couscous

600 ml warm water

5 ml salt

Pinch of saffron threads

45 ml sunflower oil

30 ml olive oil

A little butter

½ cup dried apricots, cut into slivers

½ cup dried dates, chopped

½ cup seedless raisins

1 cup blanched almonds, cut into slivers

¾ cup pistachio nuts

10 ml ground cinnamon

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45 ml sugar


Put couscous into a bowl

Mix the water, salt and saffron and add to the couscous

Stir occasionally and leave to stand for 10 minutes

Add the sunflower oil and using your fingers rub it through the grains

In a pan – heat the olive oil and butter and stir in the dates, apricots, raisins and most of the

almonds (reserve some for garnishing) and pistachio nuts

Cook until the raisins are plumb and then toss everything together

Place the couscous in an oven proof dish and cover with foil

Place in the oven for 20 minutes

Toast the reserved slivered almonds

Pile the couscous high on a serving plate and sprinkle with cinnamon and sugar (traditionally this

is sprinkled in stripes down the pile of couscous)

Scatter with almonds and serve hot

CREAMED CORN BAKE

½ tablespoon butter

½ tablespoon oil


2 x 400g creamed sweet corn

2 eggs, beaten

400ml cheese sauce (can use prepared cheese sauce such as Ina Paarmen)

1 cup cheddar cheese


Chilli and garlic seasoning


Sauté the onion in the butter and oil until golden brown

Remove from the heat and add the sweet corn, eggs and the cheese sauce, ¾ of the cheese

and the parsley

Place in a medium sized oven dish and top with the remaining cheese and sprinkle with the

seasoning

Bake 30-40 minutes until golden brown and soft set in the middle

The mixture remains quite soft and needs to be dished up with a spoon

PUMPKIN AND FETA GRATIN

2 kg pumpkin or butternut (butternut is better)

60 g butter

150 g feta cheese, crumbled

110 g breadcrumbs


Salt and pepper

Cut butternut into thick wedges

Simmer butternut until just tender

Preheat oven to 200 C and grease an oven dish with butter

Arrange the pumpkin in the dish and scatter the feta over

Dot with remaining butter and season

Drizzle with olive oil and bake for 30 minutes until brown and crisp on top

HOT CHICKPEAS

2 x 420 g tins chickpeas



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1 small green pepper, chopped

1 teaspoon cumin

2 tablespoons coriander, chopped

Drain the chickpeas, reserving 250ml of the liquid

Warm the olive oil in a frying pan

Fry the green pepper, cumin, onions and coriander

Add the chickpeas and their liquid

Add pepper and salt

Simmer until heated through

Serve hot in small bowls with bread

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FISH AND

SEAFOOD

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SMOKED SALMON AND SOUR CREAM

When you split your potatoes open, make quite a large well in the centre and add your knob of butter.

Then take 2 handfuls of the small inner leaves of a cos lettuce and mix them with a handful of roughly

chopped fresh flat-leaf parsley. Dress the leaves with 1 tablespoon of soured cream, 2 tablespoons of

extra virgin olive oil and the juice of 1 lemon. Finish with a pinch of salt and freshly ground black pepper

and mix together well. Divide into 4 portions, then get 1 or 2 nice slices of smoked salmon and wrap them

round a portion before lifting it carefully on to one of your waiting buttered and seasoned jacket

potatoes. Repeat with the other 3 portions. Serve with lemon wedges and extra black pepper.

PRAWNS MADAGASCAR

Serves 4

24-36 prawns, de-veined

250g butter

30ml oil

10ml Madagascar Mix

125ml water

MADAGASCAR MIX – once mixed it keeps for months in an airtight container

20ml chilli powder

7ml turmeric

7ml ground cumin

7ml ground coriander

7ml ground ginger

2ml ground cloves

1ml ground cardamom

1ml ground cinnamon

GARNISH

Lemon wedges

Parsley

Heat half the butter and oil in a large fry pan

When foamy and hot and starting to brown, mix in 5ml of the Madagascar mix and then add half

the prawns and 30ml water

Coat each prawn with the buttery mixture

Cover pan and steam fry for a few minutes depending on the size of the prawn – 15cm prawn

requires 1 minute on each side

Transfer the prawns to a heated platter to keep warm

Add the reaming butter, oil and Madagascar mix and 30ml water and cook the remaining

prawns as before

Remove prawns and keep warm

Make a sauce by adding the remaining water to the saucepan and boil to reduce a little

To serve: place the prawns on a large platter, pour sauce over, garnish with parsley and serve

with steaming rice

GARLIC PRAWNS

20 large prawns

¼ cup olive oil

85g butter

½ red chilli chopped

10 garlic clove, chopped

¼ cup white wine

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3 Tablespoon chopped parsley

Peel and de-vein the prawns leaving the tails

Put olive oil in larger frying pan and add the butter, chilli and half of the garlic

Cook for 3 minutes

Add the prawns and add the remaining garlic

Cook for 3 minutes and then add the wine and cook for another 4 minutes

Add the parsley and season

FISH SPECIAL

Place uncooked fish in casserole dish

Add garlic

Places sliced onion rings over and sliced raw potato

Sprinkle with Aromat and mixed Herbs

Add salt and pepper

Pour over 250ml cream

Bake 180 C until ready

Grate cheese over and grill until brown

FISH PIE

Cook fish fillets (Hake) in milk with a bay leaf

Flake the fish

Make mashed potatoes

Mix the fish with the mash using the milk from the fish

Grate cheese over and bake 180 C for about 30 minutes

BEER BATTERED HAKE

250ml flour plus extra for dusting

5ml salt

3ml paprika

1 egg

300ml beer

600g skinless, boneless fish

Sift the flour, salt and paprika together

Add the egg and beer and whisk until there are no lumps

Dust the fish fillets with flour before dunking them into the batter

Heat the oil in a pan and dunk the fillets and then fry until golden brown, turning once

Drain and serve

TROUT FILLETS LAYERED WITH SPINACH AND FETA

4 trout fillets, skinned


Melted butter

500ml baby spinach leaves, washed and trimmed

200g feta cheese

LEMON BUTTER CREAM SAUCE

100g butter

60ml freshly squeezed lemon juice

60ml cream, whipped


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30ml chopped fresh dill

Set the oven to 180 C

Grease a baking tray

Butter a sheet of PHYLLO pastry and place a piece of trout fillet on it

Spread the spinach on the trout and crumble feta on it

Place another trout fillet on top and wrap in a neat parcel with two more sheets of buttered

PHYLLO

Make another parcel the same way

Place the parcels on a baking tray and bake for about 20 minutes until the pastry is lightly

browned and the fish is cooked

SAUCE

Whisk the butter and the lemon juice together in a medium saucepan

Slowly add the cream and allow thickening


Add the dill just before serving

Place the trout fillets on warm plates and pour the sauce over

QUICK CURRIED KEDGEREE

1 bunch of salad or spring onions, trimmed

A knob of butter

1 tablespoon curry powder

400g basmati rice

4 eggs

225g pack smoked salmon trimmings

700ml hot chicken or vegetable stock

Cook the rice: Cut the green tops off the onions and roughly chop them, then roughly chop the

white parts

Melt the butter in a large saucepan over a medium heat and tip in the white onions and the curry

powder

Cook for a few minutes until the onions soften, then tip in the rice and stir to coat in the butter

Pour in the hot stock and bring to the boil

Stir once and boil for 5 minutes, then cover the pan with its lid and continue cooking the rice on

the lowest possible heat for 15 minutes

Boil the eggs: While the rice is cooking, bring a small pan of water to simmering point

Lower in the eggs and simmer for 8-9 minutes until softly boiled

Move the pan to the sink and tip off the hot water, then fill the pan with cold water from the tap

Take out the eggs, then shell and roughly chop them

Finish the dish: Tip the rice into a serving dish, toss in the smoked salmon and the green onions and

fork through

Taste and add salt and pepper if needed

Put the pieces of egg on top and serve

BARRACUDA

2-3kg barracuda – head and tail removed

Salt to taste

10ml fish spice


200g butter

7ml oregano

Juice of 2 lemons

MARINADE

250ml oil

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125ml olive oil

75ml Spillers peri peri oil


Juice of 1 large lemon

3 sprigs fresh rosemary

1 bunch chives, chopped

Black pepper

Wash the fish and pat dry

Place in an oven dish and make deep slashes everywhere – about 5cm apart

Rub in the salt and spice

Mix the garlic, butter and oregano and rub into the slashes

Spread the remaining butter on top and along the side of the fish

Sprinkle with lemon juice

To make the marinade, blend the oil, olive oil, peri peri oil, white wine and lemon juice and pour

over the fish

Place the rosemary and chives alongside the fish

Season with black pepper and leave o marinate in the fridge for 24 hours

Cook the fish in a covered Weber or in the oven for about 1-2 hours at 150 C

Place on a serving platter – pour marinade from pan over and serve with lemon wedges and

savoury rice

(the fish needs to be covered with foil if baked in the oven)

SEAFOOD SAUCE TO SERVE WITH PANCAKES

Make a white sauce using:

60ml flour

60ml butter

250ml cream or evaporated milk

Salt and pepper

FISH

250ml grated cheese

Salt and pepper

125ml canned shrimps

1 x 212g can salmon or tuna

Grated cheese to garnish

Add the cheese to the white sauce and season to taste

Add the shrimps and the salmon/tuna and mix lightly

Spread the filling onto each pancake and roll up loosely

Heat in the oven at 160 C

Garnish with grated cheese

THE ULTIMATE KEDGEREE

FOR THE CRISP ONIONS

2 tablespoon vegetable or sunflower oil

2 medium onions, halved and very thinly sliced

FOR THE KEDGEREE

350g un-dyed smoked haddock

175g lightly smoked salmon fillet

1 dried red chilli (Angela used Kashmiri)

½pint full-fat milk

3 tablespoon vegetable or sunflower oil


About 14 fresh or freeze-dried curry leaves

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4 cardamom pods, split

1 cinnamon stick, broken into pieces

280g basmati rice

½teaspoon turmeric

50g butter

2 eggs

Handful of coriander leaves and some lime wedges, to serve

For the crisp onions, heat the oil in a frying pan, add the onions with a pinch of salt (which helps to

stop them burning), then cook on a medium heat, stirring occasionally, until deep golden, about

20-25 minutes

When done, spread on paper towels and leave to crisp up

While the onions are frying, put both fish in a frying pan with the chill

Pour the milk over, cover and simmer for 4 minutes

Take off the heat and let stand, covered, for 10 minutes to finish gently cooking the fish

Meanwhile, heat the 3 tablespoon oil in a deep frying or sauté pan (with a lid)

Add the onion, curry leaves, cardamom and cinnamon and fry until the onion is soft and golden,

about 7-8 minutes, stirring often

Lift the fish from the milk with a slotted spoon, discard the skin and any bones, cover to keep

warm and set aside

Make the milk up to 600ml with water

Rinse the rice in warm water in a colander, drain, then stir it into the onion

Keep stirring for 1 min so the rice is coated

Pour in the milk mix and stir in the turmeric

Bring to a boil, then simmer for 10 minutes, covered, lowering the heat if it starts to stick on the

bottom

When the rice is tender, remove from the heat, drop the butter on top so it melts in, then lay the

whole pieces of fish on the rice

Cover and leave for the flavours to mingle

Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6

minutes (for lightly boiled)

Remove from the heat and plunge into cold water, cracking the shells against the side of the pan

Peel off the shells and quarter the eggs

To serve, break the fish into big pieces with a fork, throw in the coriander and stir gently to mix

without breaking up the fish, adding the eggs at the end

Season, scatter crisp onions on top and serve with lime wedges for squeezing over

BAKED FISH

250ml sour cream

1 packet white onion soup powder

125ml milk

800g Hake fillets

Grated cheese

Mix cream, milk and soup powder

Place fish in a greased oven dish and season and pour cream mixture over

Top with grated cheese and bake 160 C for 40 minutes uncovered

CRUNCHY FISH AND POTATOES

75g butter

2 medium potatoes, sliced 5mm thick

75g crushed buttery biscuits/crackers

5ml paprika

2ml garlic powder

Salt and pepper

30ml fresh chopped parsley

450g fresh or frozen fish fillets, thawed and drained

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Heat oven to 180 C

Melt the butter in an oven dish

Add the potatoes, stir to coat and cover with foil

Bake 20-25 minutes or until tender

Meanwhile mix together the remaining ingredients except the fish

Spoon the potatoes to one side of the dish

Dip the fish into the butter that the potatoes were cooked in and then coat with the crumb

mixture

Place fillets to one side in the same dish as the potatoes

Sprinkle the fish and the potatoes with the remaining crumb mixture

Bake 20-30 minutes

SARDINES FILLED WITH BREADCRUMBS AND WRAPPED IN BACON – SERVED WITH FIGS

Olive oil


500 g fresh breadcrumbs

75 g bacon, chopped

3 pinches flat leaf parsley, chopped

6 sage leaves

6 mint leaves

Seal salt and black pepper

Freshly grated parmesan cheese

12 fresh sardines

12 thin slices bacon

6 figs, peeled


Place 100 ml olive oil in a frying pan and add the garlic, breadcrumbs and chopped bacon

Allow to fry together

Add the herbs, salt and pepper and fry together until the mixture looks “sandy”

Remove and allow to cool

Add the parmesan cheese

Leaving the head and tail intact gently remove the bones from the centre of the fish (or ask your

fishmonger to remove them)

Spoon some breadcrumbs into the fish and wrap bacon around the fish

Cover the fish with the remaining breadcrumbs and drizzle generously with olive oil

Bake 10 – 15 minutes

Meanwhile put the figs in a separate oven tray with a little olive oil

Season lightly with salt and pepper and bake for 10 minutes

Serve with the figs as a garnish

GREEK PRAWNS BAKED WITH FETA

1 kg green king prawns

½ cup olive oil

1 medium onion finely chopped


2 x 400 g cans Italian tomatoes, very well mashed

¼ teaspoon salt


100 g feta cheese

If prawns are frozen thaw them in the fridge

Twist off their heads and peel away three quarters of the skin

Slit down the back and remove the vein

Rinse and pat dry

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Pour the oil into a saucepan and sauté the onions

Add the tomatoes and simmer for 30 minutes

Add salt pepper and parsley

Add the prawns when ready to serve the dish

Stir gently and then add transfer to an oven dish

Crumble the feta over and bake for about 12 minutes at 170 C

Serve hot

WHOLE ROAST MONKFISH

1 monkfish tail – about 600 g

12 thin slices bacon or pancetta


200 g mushrooms


250 ml dry white wine

1 kg tomato skinned and chopped

2 tablespoons crème fraiche

Handful of basil leaves

Sea salt and pepper


Set the bacon on a work surface with the slices slightly overlapping each other

Place the monkfish on top and wrap the bacon over the fish

Heat oil in a large frying pan and fry the mushrooms

Stir in the garlic and add the wine

Add the tomatoes and salt and cook for 5 minutes

Pour this sauce in a baking dish and set the fish on top

Bake for 15 minutes and then turn the heat to 220 C and roast another 30 minutes

Remove from the oven and place the fish on a serving dish

Add the crème fraiche to the sauce and the basil leaves

Set the monkfish on top and serve

90

POULTRY

91

CHICKEN CASSEROLE

Place chicken pieces in casserole dish

Sprinkle with Brown Onion soup powder

Pour over Apricot Liquifruit

Bake

STICKY CHICKEN

Arrange pieces of chicken in a dish and add equal quantities of chutney and sweet and sour

sauce (Hasty Tasty Black Sauce)

Bake in an oven until done and then transfer to the stove top and heat until sticky

ROULADE OF CHICKEN BREASTS

CASHEW NUT AND DRIED FIG FILLING

200 – 250g unsalted raw cashew nuts, very finely chopped

100g butter

150g good dried figs, very finely chopped

1 onion, very finely chopped

80g sesame oil

100g fresh breadcrumbs

Additional 100g butter for use at the end

2 beaten eggs

Salt and pepper

10 chicken breasts

Fry the chopped nuts and butter very carefully

The nuts must become golden in colour but the butter must not brown

At the same time sauté the onions until very soft but not discoloured

Add the chopped figs to the nut mixture and stir thoroughly

Add the onions to the nut mixture

Add the breadcrumbs

Now add the extra butter and the sesame oil

Add the beaten eggs and bind the mixture

Add the salt and pepper


Beat the chicken breasts between two thick plastic sheets as flat as possible without breaking them

Place the chicken in a double row along a piece of cling wrap

Spread the filling evenly over them

Roll up removing the cling wrap

Put the roll in a double layer over tin foil

Bake for 25 minutes

Remove and rest for at least 15 minutes

TASTY CHICKEN

6-8 chicken pieces

1 packet Brown Onion Soup powder

1½ cups water

2 tablespoons mayonnaise

2 tablespoons chutney

Mix all the ingredients and pour over the chicken

Bake in oven at 180 C for about 1 hour or until cooked

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SWEET AND SOUR ROAST CHICKEN

Place a little oil at the bottom of a roasting pan

Place the whole chicken in and place the potatoes on the side

Add quartered onions

Pour a mixture of Sweet and Sour sauce mixed with Chutney over

Turn the potatoes until covered

Add salt to taste

Place lid on and bake 2 hours at 180 C

Remove from the oven and leave to stand 20 minutes before serving

PINEAPPLE CHICKEN CURRY

1.2kg chicken pieces

2 medium onions sliced

Fry the chicken lightly on both sides and place in a single layer in a baking dish

Fry the onions lightly until soft and once soft add the following:

10ml curry powder


4 cardamoms

2ml turmeric

2ml cinnamon

2ml ground ginger

Stir around for a minute or two and then add the following:

2 cloves of garlic, crushed

50ml flour

125ml chicken stock

250ml unsweetened crushed pineapple – from a can

25ml honey

5ml slat

50ml coconut

Once thicken, spoon over the chicken and bake, covered at 160 C for about 1 ½ hours

Serve with brown rice

DUCK WITH ORANGE SAUCE

2kg Duck

2 oranges

½ cup castor sugar

90ml white wine vinegar

120ml Grand Marnier or Orange Liqueur

Salt and pepper

Orange slices to garnish


Trim excess fat and skin from duck and prick all over with fork

Generously season duck inside and outside with salt and pepper

Tie the legs together with string

Place the duck on a roasting wrack in a large roasting pan

Cover tightly with foil and place in oven for 1 ½ hours

Using a vegetable peeler remove the orange rind in large strips from the oranges

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Stack up two or three strips at time and cut into julienne strips

Squeeze the juice from the oranges and set aside

Place the castor sugar and vinegar in a saucepan and heat to dissolve the sugar

Boil over a high heat until a rich caramel colour

Remove from the heat and standing away from the pot and add the orange juice

Blend and then return to the boil adding the orange rind and liqueur

Simmer for 2-3 minutes

Remove the duck from the oven and pour off the excess fat from the pan

Raise the oven temperature to 200 C

Roast the duck uncovered for 25-30 minutes basting three to four times with the orange juice

mixture until the duck is golden brown and the juices run clear when pricked

Pour the juices from the cavity into the casserole and transfer the duck to a carving board

Cover loosely with foil and leave to stand for 15 minutes

Pour the roasting juices into the pan with the rest of the orange juice mixture and skim off any fat

Simmer gently

Serve the duck with the sauce and garnished with orange slices

FLAT ROASTED CHICKEN WITH FETA

1 whole chicken

250g feta cheese

Olive oil

Basil leaves

Lots of crushed garlic

1 kg medium potatoes sliced thinly

I onion thinly sliced

1 or 2 lemons

Salt and pepper

Cut out the backbone of the chicken

Open up the chicken as flat as possible

Moisten the feta with olive oil and push under the skin along with the basil leaves and crushed

garlic

Season and oil all over

Add lots of crushed garlic and seasoning and olive oil

Arrange a layer of potatoes and slice onions in a well oiled roasting pan and place the chicken on

top

Squeeze over the lemon juice

Roast 200 C for an hour or until cooked and browned on top and the potatoes are cooked

CHICKEN-AND-CHORIZO PAELLA

Serves 8


1 red pepper, deseeded and sliced 200g brown mushrooms, sliced

2 cloves garlic, chopped

600g chicken thigh fillets, sliced into bite-size pieces

200g chorizo, sliced

700g tomatoes, skinned and chopped

15ml lemon rind, grated

15ml rosemary, chopped

4 saffron threads

30ml flat-leaf parsley, chopped

500g Arborio rice

750ml chicken stock white wine (optional)

200g fresh peas


8 lemon wedges, to serve

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In a large saucepan, heat some olive oil until warm

Stir-fry the red pepper, mushrooms and garlic for

3 minutes


Add a bit more oil to the saucepan and add the chicken and chorizo

Stir-fry for 5 minutes


Add the tomato, lemon rind, rosemary, saffron and parsley to the pan, and stir

Top with the rice, chicken, chorizo, red pepper and mushrooms

Pour over the stock and simmer until the rice is cooked

Do not stir or cover

Add a little more stock or white wine if necessary

Once cooked, scatter with peas, remove from heat, cover with a lid, and allow to rest for 10

minutes

Drizzle with olive oil and season with salt and pepper

Serve warm with lemon wedges on the side

Cook's tip: Never stir paella while it is cooking

CHUTNEY CHICKEN

MIX TOGETHER:

½ cup apricot jam

½ cup mayonnaise

½ cup chutney

1 packet Brown Onion soup powder

Pour over chicken and bake covered for 1 hour at 180 degrees

CHICKEN BAKED WITH GOATS CHEESE

Stuff chicken breasts with soft goats cheese (chevin) and chopped wilted spinach

Wrap tightly in Parma ham and bake in preheated oven 200 C for 20 minutes

SUNDRIED TOMATO-STUFFED CHICKEN BREASTS

4 chicken breast fillets

4 baby spinach leaves

4 quarters of roasted red sweet peppers

Olive oil

60ml ricotta

20ml sundried tomato pesto


Salt and pepper


Mix together the ricotta, pesto and garlic and season to taste

Place the chicken breasts on a chopping board and, using a sharp knife, cut a slit horizontally into

the side of the breast to make a deep pocket, but don't cut all the way through

Layer a spinach leaf and roasted pepper quarter in each pocket

Fill with stuffing, but do not over-fill

Secure with toothpicks

Heat a little olive oil in a frying pan and fry the breasts gently on all sides to seal and colour them

Bake for about 15 minutes

Use the largest of the baby spinach leaves to cover the inside of the chicken breast pockets.

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HAWAIIAN CHICKEN

25g margarine

12ml corn flour

125ml Cream

50g soft brown sugar

200g button Mushrooms sliced

1 small can pineapple chunks

1kg chicken

2.5 ml soy sauce

Brown chicken

Add all the ingredients except the cream

Cover and simmer for 1 hour

Stir in cream and serve

CARAMELISED LEEK AND CHICKEN COCONUT CURRY

1 tablespoon butter


4 leeks, white and green parts, cleaned and diced


2 tablespoons green curry paste

2 tablespoons coriander pesto

4 chicken breasts cut into chunks

250ml chicken stock

250ml coconut milk

2 tablespoons coriander

Heat the butter and the oil and sauté the leeks until caramelised

Add the garlic and the curry paste

Add the coriander and the chicken

Cook until browned and add the stock and the coconut milk

Simmer until chicken is cooked and garnish with the coriander

CHICKEN LASAGNE

Chicken fillets cut into small pieces

60g margarine

2 green peppers chopped

1 red pepper chopped

1 yellow pepper chopped

1 large onion chopped

250g sliced mushrooms

1 can whole tomatoes

½ can tomato and onion mix

1 teaspoon garlic

Lasagne sheet

Italian herbs

500 – 650ml cheese sauce

Fry chicken and vegetables

Layer chicken mixture with sauce and lasagne sheets

Sprinkle with cheese

Bake 180 C for 1 hour

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CURRY CHICKEN WITH RICE FILLING

Use 2 large chickens or 4 baby chickens

CURRY SAUCE

90g margarine

1 litre chicken stock

Juice of ½ lemon

30ml flour

5ml salt

2 small onions chopped

30ml brown sugar

30ml curry powder

30ml chutney

Melt margarine and fry the onions

Add the rest of the ingredients and simmer at the lowest heat for ½ hour with the lid on

RICE STUFFING

250ml rice

50g margarine

5ml salt

2 small onions chopped

20ml curry powder

Boil the rice for 5 minutes

Fry the onions and add the rest of the ingredients

Fill chicken with the stuffing

Close the chicken with toothpicks

Place in a casserole dish and pour the sauce over

Cover and bake for 3-4 hours at 160 C

Sprinkle chopped coriander leaves over when serving

CHICKEN PIE WITH STEAMED VEGETABLES

2 chickens

2 carrots, sliced

2 x leeks, sliced

Celery, chopped

1 large onion, cut in half and sliced

Bunch of Tarragon, chopped

Puff pastry

Bay leaves

Chicken spice

125ml fresh cream

1 x onion, cut into chunks for the stock

Salt and pepper

Sesame seeds

Egg yolk

Nutmeg

Cloves

100ml butter

100ml flour

300ml milk

Place chicken in casserole dish and cover with water halfway up

Add the chunks of onion, bay leaves, salt and pepper, chicken spice and the cloves

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Cover and bake in a slow oven until soft – approx 2 hours

In the meantime steam the carrots, onions, leeks and celery and allow to cool

Remove chicken and allow to cool

Discard the skin and place the shredded (in chunks) chicken into a bowl and refrigerate

Strain the chicken stock and refrigerate to use in other meal preparations, reserving about 250ml

for the pie

Melt the butter and add the flour making a roux

Slowly add the chicken stock and the milk and the nutmeg

Add the cream and stir until a smooth and thick consistency white sauce has been made adding

more flour or milk as needed

Allow to cool completely

Mix the chicken, vegetables and the sauce and stir in the chopped tarragon

Place the pastry over and brush with beaten egg

Sprinkle with sesame seeds and bake 200 C for 45 minutes

STICKY CHICKEN

1 pack chicken pieces


1 cup “savoury” jam (tomato and lemongrass, red pepper or chilli and ginger)

Season chicken pieces

Gently warm the jam and cover chicken Bake in oven or use for braai

CHICKEN WITH SESAME SEEDS

Flatten chicken fillets

Sprinkle with balsamic vinegar

Coat with sesame seeds

Pan fry or bake until cooked

PAPRIKA CHICKEN


1 Tablespoon butter

700g chicken strips

1 clove garlic

½ Tablespoon dry thyme

2 onions finely chopped

1 Tablespoon paprika

Salt

425ml chicken stock

1 Tablespoon cake flour

Tomato Puree

1 punnet mushrooms

250ml sour cream

White wine

Heat oil and butter

Add chicken to brown

Add wine

Remove from pan and set aside

Fry garlic, mushrooms, thyme and onions in oil

Add paprika, salt and stir fry slightly

Gradually add stock and bring to boil

Add the tomato puree

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Add chicken strips, cover loosely and simmer for 35-45 min low heat

Blend flour with sour cream and stir into chicken

Simmer gently for 5 minutes

Serve with rice or noodles

DELICIOUS CHICKEN

Chicken pieces

MIX

1 cup apricot jam

1 cup mayonnaise


1 cup water

Pour over chicken an bake 180 C for 1 hour

SWEET AND SOUR CHICKEN

1 whole chicken

Potatoes – medium sized – do not cut

½ bottle Sweet and Spicy Braai Sauce

2 onions quartered

A little oil

Place chicken, potatoes and onion in casserole dish

Pour oil over

Pour sauce over

Toss

Bake for 2 hours 180 C with no lid on

Once cooked remove from oven and leave for 20 minutes

MASCARPONE CHICKEN WITH FENNEL

200g Mascarpone cheese

Small handful chervil, chopped

2 spring onions, finely chopped


4 chicken breast fillets, skinned

40g butter

250g fennel bulb, thickly sliced

100ml white wine

40g breadcrumbs

Salt and pepper

Beat the cheese with the chervil, spring onion, garlic and seasoning

Make horizontal slits through the centre of each breast and use half the Mascarpone mixture as

stuffing packing into the chicken with a teaspoon

Melt half the butter and fry the fennel until lightly browned

Drain and transfer to an ovenproof dish

Fry the breasts on both sides and place them over the fennel

Spread the remaining Mascarpone mixture on top

Heat the wine in the pan until it bubbles and pour it around the chicken

Melt the remaining butter and use it to coat the breadcrumbs

Sprinkle the breadcrumbs over the chicken and bake in a preheated oven 180 C for about 30

minutes

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APRICOT CHICKEN

6-8 Chicken portions

1 packet cream of mushroom soup powder

250ml apricot juice

125ml cold water

Pre heat the oven to 180 C

Roll the chicken portions in the soup powder and pack them in a oven proof dish

Sprinkle the rest of the soup powder over chicken

Mix the apricot juice and water and pour over the chicken

Cover and bake for 1-1½ hours

CORONATION CHICKEN

1 cooked chicken cut into bite size pieces

1 onion, chopped

12.5ml curry paste

125ml chicken stock

5ml tomato paste

5ml lemon juice

25ml chutney

125ml mayonnaise

Sauté the onion and stir in the curry powder

Cook for 1 minute and stir in the stock, puree, lemon juice and chutney

Simmer for 5 minutes and allow cooling

Add the mayonnaise

Place the chicken pieces on a serving platter and pour the sauce over

Refrigerate and serve on a bed of lettuce

CHICKEN PIE

2 X Ready cooked chickens shredded

1 tub crème fraiche

1 tub feta cheese crumbled

Chopped fresh parsley

PHYLLO pastry

Milk

2 eggs

125g butter

Cream, optional

Place shredded chicken in ovenware dish

Sprinkle feta cheese over

Mix eggs with crème fraiche and cream and pour over

Sprinkle parsley over

Pour a little milk over until the mixture is not too dry

Add salt and pepper

Add knobs of butter

Bush PHYLLO pastry with butter and lay sheets over

Cut into serving portions

Bake for half an hour at 180 C

CHICKEN IN GINGER ALE

6-8 chicken breasts, deboned and skinned

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2 packets Cream of Mushroom soup powder


Oil

250g big black mushrooms

Ping of ginger

1 large bottle Ginger Ale

Coat the chicken with the soup powder

Fry the onion until transparent

Fry the mushrooms lightly

Place the chicken in a casserole dish and cover with the mushrooms and the onions

Spread any excess powder over and sprinkle with the ginger

Pour the Ale over and bake 180 C for about 1 hour

CHICKEN, SWEET POTATO & COCONUT CURRY

1 tablespoon sunflower oil

2 teaspoon mild curry paste

2 large boneless, skinless chicken breasts cut into bite-size pieces

2 medium-sized sweet potatoes, peeled and cut into bite-size pieces

4 tablespoon red split lentils

300ml chicken stock

400ml can coconut milk

175g frozen peas

Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute

Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock

and coconut milk

Bring to the boil, then simmer for 15 minutes

Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes

Season to taste before serving

CHICKEN FLORENTINE

500g fresh spinach

1 teaspoon ground Nutmeg

500g chicken breast filleted

500ml chicken stock


3 tablespoons oil


300g button mushrooms, sliced

1-2 teaspoons curry paste

3 tablespoons flour

250ml milk

Salt and pepper

25g freshly grated breadcrumbs

2 tablespoons parmesan cheese

Wash the spinach and place the leaves in a saucepan with 100ml water and cook for 5 minutes

Drain and chop then add the Nutmeg then place a layer of spinach at the bottom of a casserole

dish

Poach the chicken in the stock for 4 minutes and drain and reserve 250ml of the chicken stock for

the sauce

Slice the chicken into slivers and place on top of the spinach

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SAUCE

Melt the butter and add the oil and onion and fry until soft

Add the mushrooms and curry paste and sauté for a few minutes

Pour the sauce over the chicken and combine the breadcrumbs and the parmesan and sprinkle

over the chicken and bake at 180 C for 45 minutes

CHICKEN IN BROCCOLI

500g chicken

600g broccoli

Onion

Allspice spice

Carrots

250g grated cheese

2 slices bread, crumbed

Boil the chicken in water with the allspice, carrots an onion for about 30 minutes

When cool, deboned and cut the chicken into bite size pieces

Boil the broccoli and when done layer the broccoli and chicken in an oven dish

SAUCE

200ml mayonnaise

5ml lemon juice


1 can mushroom soup

Mix all the sauce ingredients together and warm slightly

Pour over the chicken and the broccoli and sprinkle the grated cheese and crumbs over

Bake in a moderate oven for ¾ hour

CHICKEN JAMBALAYA

3 tablespoons oil

6 chicken thighs, skinned

4 chicken drumsticks

1 chorizo sausage, sliced


1-2 red chillies, chopped

1 red pepper, sliced

1 green pepper, sliced

1 large carrot, sliced


400g rice

500ml chicken stock


1 teaspoon basil

1 teaspoon oregano

5 teaspoons parsley

1 x 400g can peeled tomatoes

1 teaspoon sugar

1 teaspoon chilli power

Few drops Tabasco sauce

Salt and pepper

Heat the oil in a large saucepan with a lid

Brown the chicken and the sausage

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Brown the onion and add the chillies, peppers, carrots and the garlic and sauté

Add the rice and stir fry until coated in oil

Stir in the chicken stock, white wine, herbs, tomatoes with juice and the sugar

Return the chicken and the sausage and add the chilli powder and the Tabasco sauce

Simmer for 25 minutes covered until all the liquid has been absorbed

MUSHROOM CHICKEN

2kg chicken, cooked and cut into bite size pieces

30g Chutney Chips

30ml butter

1 onion, chopped

250g sliced mushrooms

250ml rice (uncooked)

45g packet brown onion soup powder

250ml mayonnaise

Mix the chicken with ¾ of the chips

Cook the rice until almost done in chicken stock

Brown the mushrooms and the onion in the butter

Place the rice in an oven proof dish

Mix the soup powder with 2 cups of water and pour over the rice

Place a layer of the onion and mushrooms on top

Place the chicken on top and then the remaining onion and mushrooms

Pour the mayonnaise over (can be thinned with a little milk)

Sprinkle the rest of the chips over and bake for 45 minutes at 180 C

CRUMBLY CHICKEN & MIXED VEGETABLE PIE

1 onion

40g butter

100g button mushrooms

40g plain flour, plus extra for dusting

400ml milk, warmed

1 chicken stock cube or 400ml fresh chicken stock

Pinch nutmeg

Pinch mustard powder

Bay leaf

250g cooked chicken

200g mix of sweetcorn, peas, chopped, peppers, broccoli, carrots or other vegetables

250g short crust pastry

1 egg, beaten or milk, for glazing

Heat oven to 200 C

Peel and chop the onion as finely as possible

Melt the butter in the pan over a medium heat

Add the chopped onion and leave to cook for 5 minutes, stirring occasionally

Finely slice the mushrooms and add them to the pan with the onions

When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a

thick paste called a roux

Crumble the stock cube in and stir well

Continuously stir the roux over a low heat for 2 minutes to cook out the flour

This stops the sauce from having a starchy taste

Slowly add the warm milk to the pan, stirring all the time

Once all the milk has been added, stir in the stock, season with salt, pepper, nutmeg and mustard

powder

Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy

When the sauce has thickened, place on a very low heat

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Chop the cooked chicken into even-sized pieces and add to the sauce

Add your vegetables and pour into the pie dish

Put the pastry on a clean, floured surface

Make sure you also dust the rolling pin with flour

Roll out the pastry, trying not to make any tears

Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it

carefully over the dish

It might be helpful to use the rolling pin to help you move the pastry

Trim off the pastry hanging over the edge of the dish

Press the outside edge of the pastry with a fork or your fingers to make a nice pattern

Brush the top of the pie with beaten egg or milk

Make a small hole in the centre of the pastry top to allow the steam to escape

You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like

Place the pie in the oven for 25 minutes

It is ready when golden brown

ALL-IN-ONE CHICKEN TRAY BAKE


4 chicken breasts, skin on

750g new potatoes, sliced

Large pinch dried thyme or fresh if you have it

4 garlic clove, peeled, but left whole

450g jar mixed roasted peppers, cut into bite-size pieces

2 oranges, each cut into eight segments

200g jar pitted black olives in brine, drained

Heat oven to 200 C

Heat 2 tablespoon of oil in a large flameproof roasting tin, then fry the chicken, skin side down,

and the potatoes for 8 minutes or until the chicken skin is crisp and golden

Turn the chicken and potatoes, then continue to cook for a further minute

Add the thyme and garlic, then stir to coat everything

Roast everything for 15 minutes until the potatoes are soft

Remove the tray from the oven and throw in the peppers, orange segments and olives and roast

for 5 minutes more until the chicken and potatoes are completely cooked

To serve, bring the tray to the table and let everyone help themselves

Making it different

Use lemons instead of oranges for a sharper flavour

Don't eat meat? Use white fish fillets instead of chicken

Simply start with the potatoes and add the fish with the peppers and tomatoes

PAELLA

750g chicken breast cut into small pieces (boneless and skinless)

500g prawns, shelled and cleaned

150g Kingklip cut into small pieces

350g ham, cubed

1 chorizo sausage, sliced

1 tin mussels, drained and shelled

3 cups uncooked rice

1 green and 1 red pepper, sliced

2 litres chicken stock

Small bottle stuffed olives (onion or Pimento)

1 tin tomato

2 onions finely chopped

1 cup Old Brown Sherry


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¼ cup oil

2 teaspoons paprika

1 tablespoon Tabasco sauce

2 teaspoons turmeric

Lemons

Salt

Heat the oil in the paella pan and fry the Kingklip lightly

Remove and add the chicken, peppers and the onions and stir fry for 10 minutes

Add the paprika and reduce the heat and add the rice, ham, chorizo, stock, tomatoes and

turmeric

Cook, stirring for about 10 minutes or until the rice is soft then add the prawns, Kingklip, mussels

and the olives

Add the Tabasco Sauce and the Sherry and increase the heat and cook until all the liquid is gone

Squeeze the lemon juice over and serve with lemon wedges

CREAMY CHICKEN AND PRAWN CURRY

800g – 1 kg prawns

800g chicken strips

1 medium onion, finely chopped

45ml turmeric


Salt and pepper to taste

Coriander leaves, chopped

250ml cream

45ml curry powder

150ml butter

45ml ginger and garlic paste

Curry leaves

Fry the onions in the butter until transparent

Add the garlic and the ginger

Add the curry powder and the turmeric and then the tomatoes and simmer for 5 minutes

Add the chicken and prawns and allow to simmer for 15 minutes and then stir in the cream

Add the curry leaves and the coriander

Remove from the heat and allow standing

Reheat in an ovenproof dish and when ready to serve sprinkle with coriander

CHICKEN & LEEK PIE

175g flour

85g chilled butter, coarsely grated

50g mature cheddar, grated

1 teaspoon coarse grain mustard

FOR THE FILLING

500g skinless boneless chicken breasts, cut in chunks

25g butter


2 leeks, thickly sliced

350ml hot chicken stock

1 tablespoon flour

85g watercress, chopped

4 tablespoon crème fraîche

1 tablespoon milk for glazing

Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese

Blend 2 tablespoon cold water with the mustard and stir in

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Form into a dough

Wrap and chill for 30 minutes

Fry the chicken in the hot butter and oil for 5 minutes until golden

Add the leeks and fry for 2 -3 minutes until softened

Add the stock, bring to the boil then cover and simmer gently for 15 minutes


Transfer the chicken and leeks to a 1.2 litre pie dish with a slotted spoon - leave the stock in the

pan

Make a paste with the flour and 1 tablespoon cold water

Thin with 2 tablespoon stock then add to the pan and stir on the heat non-stop until thickened

Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and

leeks

Cool

Roll out the pastry between 2 pieces of cling film until just larger than the dish

Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath

Lay pastry-side down over the filling

Peel away the film, and then trim around the rim

Make a small hole in the centre

Brush the pastry with milk

Bake for 25-30 minutes until golden

PAN ROASTED CHICKEN WITH CRISP PROSCIUTTO & TOMATOES

100g soft butter

4 garlic cloves, chopped


6 slices of prosciutto (85g pack)

6 x 175g skinless boneless chicken breast fillets

2 x 400g cans chopped tomatoes


4 sprigs of oregano, leaves removed and chopped

400g can cannelloni beans, drained and rinsed

1 ciabatta loaf, cut into 12 slices

250g punnet cherry tomato, halved

18 basil leaves, half chopped, half left whole

Mixed salad leaves tossed in your favourite dressing, to serve

Mix the butter in a bowl with half the garlic

Heat a sturdy roasting tin

Lay in the prosciutto and crisp on both sides

Set it aside

Season the chicken and brown on both sides

Stir in the rest of the chopped garlic, and add the chopped tomatoes, stock and oregano

Simmer for 3 minutes, turn the breasts over and simmer for a further 3 minutes

Tip in the cannellini beans, turn the chicken over and simmer for another 3 minutes, then turn

again and simmer for 3 minutes more

Now taste the sauce and add a little seasoning if you think it's needed

Towards the end of the chicken's cooking, toast the ciabatta on both sides - you may need to do

this in batches

Toss the tomatoes and chopped basil into the chicken mix

Let the tomatoes soften slightly, then top with the crisp prosciutto and scatter over the whole basil

leaves Spread the garlic butter on the ciabatta and arrange butter-side up around the edge of

the chicken, or put the bowl of garlic butter on the table for guests to spread their own

Serve hot, with mixed leaf salad

CHEESY CHICKEN QUESADILLA

Sandwich shredded cooked chicken with a few slices of cheese between two tortillas

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Toast each side without any oil for 2-3 minutes in a non stick pan until the tortillas is brown and the

filling is hot

Slice into wedges and serve with a sauce such as chilli

CHEESE STUFFED CHICKEN BREAST

6 large chicken breasts, filleted

140g feta or ricotta cheese

55g mozzarella cheese, grated


Salt and pepper

Olive oil for frying

2 tablespoons butter for frying

Pound the chicken breast flat (place between two layers of tin foil and pound with a rolling pin)

Mix together the cheeses and the garlic and divide the mixture into 6 portions

Place in the middle of each chicken breast and fold over like a Cornish pasty


Heat the olive oil and the butter and gently fry until cooked

You can wrap bacon around the chicken for a different flavour

FABULOUS CHICKEN PIE

400g puff pastry

1 egg, beaten

FILLING

4 eggs

250ml cream

Pinch of nutmeg

5ml salt

30ml oil

2 onions, peeled and chopped

5ml crushed garlic

6 cooked chicken breasts, shredded

250ml grated cheese

125ml crumbled feta


Roll out pastry on floured surface and cut into two sheets

Use one to line a baking dish

Bake until golden brown – about 20 minutes

FILLING

Beat eggs, cream, nutmeg and salt

Lightly sauté the onions and add the garlic

Add to the egg mixture with the chicken and cheeses

Pour into the pie crust and cover with the second sheet of pastry

Wet the edges of the pastry and press down with a fork

Brush with beaten egg and bake for 40 minutes

ALL IN ONE CHICKEN

300g packet yellow rice cooked

300g broccoli – cut into florets

¾ cup milk

½ cup butter

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2 skinless chicken breasts cooked and cubed

2 cans cream of chicken soup

250g cheddar cheese grated

2 cups dried seasoned bread crumbs


Spread rice evenly over bottom of greased dish

Sprinkle cooked chicken over

Sprinkle broccoli over

Mix soup and milk together and pour over


Melt the margarine, add the breadcrumbs and mix together

Spoon over the chicken mixture and cover with foil

Bake for 1 hour

PEACHY CHICKEN BAKE

8 chicken pieces

15ml oil

1 onion chopped

1 packet creamy mushroom soup powder

50ml water

Paprika

Salt and pepper


250ml peach juice

Dust the chicken with paprika

Brown in oil and remove to casserole dish

Sauté onions and mushrooms in the same pan

Place on top of chicken

Mix together the soup powder, peach juice and water and pour over casserole

Cover and bake 180 C for 1 ½ hours

MOREISH CHICKEN

6-8 pieces chicken

250ml chutney


250ml boiling water

250ml mayonnaise


Season chicken and place in casserole dish with lid

Mix soup powder and water, add chutney and mayonnaise and mix well

Pour over the chicken and cover and place in the oven at 180 C for 1 hour

Remove lid and brown

CHICKEN PAPRIKA

8 pieces chicken

500ml chicken stock

250ml sour cream

15ml paprika

1 green pepper thinly sliced

Oil

1 x tin chopped tomato

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250ml chopped onion

15ml tomato paste

5ml flour

Brown the chicken and set aside

Add the onions and the paprika and sauté

Add the tomato paste, sugar, green pepper and tomato

Return the chicken to the pan

Reduce the heat and simmer until cooked

Blend the flour with the sour cream

Remove the chicken from the heat and add the sour cream

Heat through and serve

CHICKEN STUFFED WITH SPINACH AND RICOTTA

4 boneless chicken breasts

125g ricotta cheese

125g cooked spinach

¼ teaspoon grated nutmeg

8 slices parma ham


Salt and pepper

Cut a long horizontal slit through the chicken breast without cutting right through

Crumble the ricotta in a bowl

Chop the spinach and add to the ricotta with the nutmeg


Divide the stuffing between the four breasts and place stuffing inside and fold the chicken over

Wrap each piece in 2 pieces of parma ham

Heat the oil in a pan and sauté the chicken for 4 minutes on each side

Transfer to an oven dish and bake 200 C for 15 minutes

PAPRIKA CHICKEN BAKED WITH SCONES


2 tablespoons oil

12 chicken thighs

2 tablespoons flour

1 teaspoon paprika

½ - 1 teaspoon curry powder

1 teaspoon salt

1 teaspoon castor sugar

Melt the butter and the oil and then turn the chicken into the butter mixture to coat evenly

Push the chicken pieces to one side of the roasting pan so that they lie close together

Mix the remaining dry ingredients and sprinkle over the chicken turning them so that they are

evenly coated

Bake uncovered for 40 minutes at 200 C

Turn them after 20 minutes and leave until cooked

SCONES

Sift the flour and the baking powder together

Melt the butter and remove from the heat and add the milk

Pour all the liquid into a well in the flour mixture and mix with a knife to make a soft dough

Turn the dough onto a floured board and pat with the edge of your hand (roll a little more thinly

than usual

Cut into 12-16 rounds and turn each one into the buttery chicken juices before placing them

fairly close together in the empty part of the roasting pan

Bake 200 C for about 12 minutes

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ENCHILADAS

Makes 4

1 x 330g sachet enchiladas sauce

4 flour tortillas

500g shredded chicken (or beef mince) seasoned with 10g enchiladas seasoning and cooked

150g grated cheese (mozzarella and cheddar mix)

Fresh coriander leaves

Heat the enchilada sauce

Dip the tortillas in the warm sauce to soften

Mix the filling of your choice with the rest of the sauce

Wrap the tortillas around the filling

Place in an oiled dish coat with the remaining sauce



Sprinkle with coriander leaves

Serve with sour cream and shredded lettuce

CHEESY TOMATO BASIL CHICKEN BREASTS

SAUCE

45g butter

2 medium ripe tomatoes, cube

75ml chopped onion

150g can tomato puree

15ml basil leaves

2ml salt

1ml pepper

10ml crushed garlic

3 whole, boneless, skinless chicken breasts cut in half

TOPPING



30g melted butter

175g mozzarella cheese, cut into strips


Melt 45g butter in an ovenproof dish

Meanwhile stir together the remaining sauce ingredients except the chicken

Place the chicken in the baking dish turning to coat in the butter

Spoon the sauce mixture over


Meanwhile mix together the topping mixture except the cheese

Place the cheese over the chicken and sprinkle with the topping and return to the oven for 15

minutes

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Prosciutto skewered chicken with fried sage leaves

Serves 2

2 boneless skinless chicken breasts fillets

4 slices of prosciutto or smoked streaky bacon

1 tablespoon plain flour


Handful of sage leaves

25g butter


4 tablespoon double cream or crème fraîche

Cooked pasta, to serve

Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until

roughly twice their original size

Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks

Dust each breast lightly with flour, then season with salt and pepper(Can be made several hours

ahead up to this point, and chilled)

Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until

just crisp

They can burn quickly so watch them

Lift out the leaves with a slotted spoon and drain on kitchen paper

Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until

cooked and well browned

Remove from the pan and set aside

Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan

Let the mixture bubble until the wine is reduced by about half

Stir in the cream or crème fraîche, put the chicken back in the pan and heat through

Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some

freshly chopped sage leaves

BISCUIT-TOPPED SPINACH CHICKEN PIE

FILLING

300g cooked, shredded chicken


300g frozen spinach, thawed and drained

50g canned chopped pimento

250ml sour cream

1 egg, slightly beaten

Salt and pepper

Pinch nutmeg

Garlic

BISCUITS

225g plain flour

50g butter

200ml buttermilk

10ml baking powder

Salt

Heat oven to 190 C

Mix together all the filling ingredients

Place in a greased dish

Mix together all the biscuit ingredients and drop the dough by the tablespoon full onto the

chicken mixture


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TURKEY WITH PINE NUTS AND SULTANAS

160ml sultanas

80ml pine nuts

5 ml ground turmeric

10ml paprika


10ml ground cinnamon

30ml mint leaves chopped


125ml olive oil

2 limes, squeezed

2 red chillies, chopped

4 x 150g turkey steaks, flattened

1 orange segmented

1 small bunch coriander, chopped

Soak the sultanas in warm water for 15 minutes and drain

Toast the pine nuts lightly until golden in a frying pan

In a large bowl combine the sultanas, pine nuts, turmeric, paprika, coriander, cinnamon, mint,

parsley, olive oil, lime juice and chillies

Place turkey steaks in a ceramic dish and our the mixture over and marinate at room

temperature, turning once, for two hours

Remove the turkey and brush off any fruits or nuts

Pour oil from the marinade into frying pan and heat until quite hot

Fry steaks until browned on each side and add the marinade and cook until done

Place steaks on a serving dish and spoon the marinade over

Finish off with orange segments and sprinkle coriander over

CAN CAN CHICKEN

4 chickens

30ml sea salt

Black pepper

60ml olive oil

4 cans of beer

4 bay leaves

4 cinnamon sticks

20ml coriander seeds

4 red chillies

20ml cumin seeds

60ml Dijon mustard

60ml Dukkah spice blend

Season chickens with salt, pepper and olive oil

Open cans of beer, drink a mouthful of each and divide the bayleaf, cinnamon, corander, chillies

and cumin between the 4 cans

Place the cans on a baking tray and “sit” the chicken firmly on top of each can (place the can

into the cavity and let the chicken “stand up” on the can)

Roast in a preheated oven at 190 C for 35 minutes

Remove from the oven and rub the Dukkah spice blend and the mustard all over

Cook for a further 25 minutes at 170 C

Allow to rest for 10 minutes

(can be done on the braai)

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CHICKEN & DATE TAGINE

8 chicken thighs, on the bone, skin on

1 small butternut squash, peeled and cut into chunks

1 red onion, cut into wedges

Fresh chicken stock, cube or concentrate, made up to 300ml

400g tin cherry tomatoes

1 cinnamon stick

8 Medjool dates, halved

Coriander leaves from a large bunch

SPICE PASTE

1 small red onion, roughly chopped

2 garlic cloves, roughly chopped

Thumb sized piece root ginger, roughly chopped


2 teaspoons paprika

1 teaspoon mild chilli powder

Coriander roots, from a large bunch

1 lemon, zested and juiced

Olive oil

Place ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste

Brown the chicken thighs all over in a tagine or large, wide pan

Scoop out then add the spice paste and cook for a few minutes until fragrant

Add the squash, onion, stock, tomatoes and cinnamon and stir

Sit the chicken on top (push down a bit into the sauce)

Cook uncovered in the oven for 1 hour - the chicken should be browned and cooked and the

sauce reduced

Add the dates for the last 20 minutes of cooking

Scatter with coriander and serve with buttered couscous

PERSIAN CHICKEN WITH FRUIT STUFFING

150 g dried apricots

75 g soft pitted prunes

1 small onion, finely chopped


¼ cup pine nuts

1 teaspoon cinnamon

Salt and pepper

Zest of 1 orange (juice reserved for gravy)

1 tart apple (Granny Smith) peeled and diced

1 chicken (about 1.4 kg)

Olive oil

Soak the prunes and apricots in hot water for about 30 minutes

Fry the onion in about 2 tablespoons of butter

Add the pine nuts, cinnamon, nutmeg, salt and pepper

Drain the prunes and apricots and chop

Add the prunes to the onion along with the apple and orange zest

Cook for about 5 minutes and remove from the heat

Rinse the inside of the chicken out

Sprinkle the inside with salt and then stuff with the fruit stuffing

Close the cavity with string or toothpicks

Cook at 180 C for 1 ½ hours, basting often

Once cooked remove the chicken and make gravy using the orange juice and pan juices

GRAVY

1½ tablespoons flour

300 ml stock

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Orange juice

Salt and pepper

CHICKEN AND SAUSAGE JAMBALAYA

1 kg boneless chicken thighs, skin on

2 chorizo sausages

T tablespoons olive oil


2 sticks celery, chopped

1 red pepper, chopped


2 cups chicken stock

1 cup rice, washed and drained

1 x 400g chickpeas, rinsed and drained

1 teaspoon tobacco sauce

Salt


Cut the chicken thighs into large pieces and the sausages into slices

Fry the chorizo for 1 minute

Add the chicken and brown

Remove the chicken and the sausages

Fry the onion, celery and red pepper

Replace the chicken and sausages

Add the stock, rice and chickpeas


Add the tobacco sauce

Bring to the boil and cover with a lid


Allow to stand for 10 minutes and then fluff up the rice with a fork

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BEEF

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TENDERIZED STEAK

Mix ¼ cup Bisto (or any other gravy powder) with ¼ cup flour

Sprinkle mixture over 500g tenderized steak

Place in casserole dish with a little oil at the bottom

Add 2-3 sliced onions

Cover and bake for 45 minutes at 180 degrees C

BEEF STRIPS WITH SUNDRIED TOMATOES AND RED SWEET PEPPERS

75 ml (5 T) olive oil

1 kg beef strips

2 medium onions, peeled and thinly sliced

4 large sweet red peppers, quartered and roasted

10 ml (2 t) dried oregano

3 fat cloves garlic, crushed

250 ml sundried tomatoes

10 ml (2 t) tomato puree

Pinch of sugar

Salt and milled black pepper to taste

Heat the oil in a large saucepan

Stir-fry beef, in batches, until browned


Fry the onions, sweet peppers, oregano and garlic, sundried tomatoes and tomato puree for

about 5 minutes

Add a pinch of sugar and salt and pepper to taste

Return the beef to the pan, heat through and serve

STEAK AND BEER SPECIAL


250g bacon

1 kg stewing steak

1 apple, peeled, cored and chopped

1 stock cube

Guava or red current jelly

600ml beer

Fry the chopped onion until soft

Add the chopped bacon and fry until brown

Remove and add the meat to the pan and brown

Place the meat, apple, bacon and the onion in a casserole dish

Mix the jelly, stock cube and the beer and pour over the meat

Put the lid on and bake at 140 C until tender

Serves topped with croutons

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ROAST BEEF AND YORKSHIRE PUDDING

1.5 – 2kg rib or sirloin beef, on the bone or rolled

Oil

150ml beef stock

150ml red wine

Salt and pepper

YORKSHIRE PUDDING

125g plain flour

2 eggs

300ml milk

Place meat, fat side up in the roasting pan with oil

Add seasoning

Roast in preheated oven at 220 C for 15 minutes and then reduce to 180 C for the calculated time (20 minutes per 500g for well

done)

Meanwhile make the pudding batter

Mix the flour with a little salt in a bowl and break the eggs into the centre

Add half the milk and whisk then add the rest of the milk to make a smooth batter

Leave to stand

Transfer the beef to a serving platter and cover and leave to stand

Raise the heat to 220 C

Dot a little fat from the roasting pan into the sections of the muffin pan and put in the oven until very hot

Pour in the batter and cook for 20-25 minutes until risen and golden

Make gravy with the balance of the juices in the roasting pan

RUMP ROAST WITH MUSHROOM GRAVY

1.6 kg boneless rump roast

1 hour before roasting rub the roast with a mixture of the following:

40ml sifted flour

5ml garlic salt

5ml dried oregano

2ml paprika

Heat a little oil in a roasting pan and brown the meat lightly on top of the stove on all sides with 1

large sliced onion

Remove and add to the pan:

1 x 445g can undiluted Mushroom Soup


125ml red wine

2 bay leaves

Cover the roast loosely with foil and bake at 160 C for 30 minutes

Stir around to dissolve the soup, the cover and bake for about 2 hours

Stand the roast for 10 minutes before carving

A little cream or sour cream can be added to the gravy

HUNTERS FILLET

1 whole fillet steak (serve 300g per person)

MARINADE

1 litre Muscadel wine

250ml tomato puree


250ml chopped garlic

10ml Aromat

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Mix all ingredients and marinate steaks for 48 hours

Grill and then serve

FILLET OF BEEF WITH WALNUTS

50g butter

3 shallots, finely chopped


2 teaspoons chopped Rosemary

125g walnut pieces, roughly chopped

125g pickled walnuts, drained and roughly chopped

1 tablespoon horseradish sauce

1kg piece beef fillet


300ml chicken or beef stock

1 large glass of red wine

Salt and pepper

Melt half the butter in a large heavy based frying pan and fry the shallots until soft

Stir in the Rosemary and the garlic

Tip the mixture into a bowl and add the walnuts, horseradish and seasoning

Melt the remaining butter and sear the steaks

Transfer to a roasting tin

Pile the walnuts onto the steaks and press down slightly

Transfer to a preheated oven 200 C for 6-10 minutes

Meanwhile put the stock and the red wine into the pan and bring to the boil stirring up any

residue

Let the mixture double and reduce by about half

Transfer the steaks to warm plates an pour over a little of the sauce

Serve the remaining sauce separately.

MEXICAN CHILLI

250g red or black kidney beans

750g braising steak, cubed


2 onions, chopped

1 tablespoon chilli powder

1 tablespoons cumin seeds, crushed

1 teaspoon celery salt

3 cloves of crushed garlic

2 tablespoons Muscavado sugar

1 glass of red wine

150ml beef stock

2 x 400g cans chopped tomato

Salt and pepper

Crème fraiche to serve

Chopped coriander for garnish

Season the steak and fry in two batches until brown

Remove and add the onions to the pan with the chilli powder, cumin seeds and the celery salt

and fry for 5 minutes

Add the garlic and the sugar and fry for 1 minute

Return the beef to the pan and add the wine, stock and the tomatoes

Add the beans

Bubble and then reduce to simmer for 1 ½ hours until tender

Serve with crème fraiche and coriander

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BEEF IN RED WINE WITH DUMPLINGS

10ml low-fat margarine

1,5kg lean beef chuck steak, cut into 3cm pieces


3 red Thai chillies, seeded and thinly sliced

10ml Dijon mustard

5ml fresh thyme, finely chopped, and extra to garnish

1 large red onion, thickly sliced

2 medium tomatoes coarsely chopped

1 x 410g tin tomato puree

180ml dry red wine

125ml beef stock

125ml water

DUMPLINGS

110g self-raising flour

25ml margarine

15ml mixed fresh herbs, chopped, or 5ml dried mixed herbs

200ml natural low-fat yoghurt

Melt the margarine in a large saucepan and cook the beef in batches until browned all over

Remove the meat and set aside

In the same saucepan, sauté the garlic, chilli, mustard, thyme and onion, stirring until the onion softens

Return the beef to the pan with the tomatoes and cook, stirring for about 5 minutes

Add the puree, wine, stock and water

Bring to the boil

Reduce the heat and simmer, covered, stirring occasionally until the beef is tender, about 1 hour and 30

minutes

To make the dumplings, spoon the flour into a bowl and rub in the margarine

Stir in the herbs

Mix in sufficient yoghurt to form soft, but not sticky dough

Gently divide the dough into 8 pieces and roll it into balls

Place the dumplings on top of the casserole, cover, and cook until risen and ready, about 20 minutes

Garnish with thyme and serve.

STEAK AND MUSHROOM PIE

3 tablespoons plain flour

750g stewing steak, diced

50g butter



450ml stout

150ml beef stock

2 bay leaves

1 tablespoon horseradish sauce

250g mushrooms

Shortcrust pastry

Milk for glazing

Season the flour and use to coat the meat

Heat a dot of butter in a pan and fry the meat in batches until well browned

Transfer the meat to an ovenproof dish

Fry the onion and the garlic in some more butter until softened

Add the stout, mushrooms, stock, bay leaves and the horseradish to the pan and add salt and

pepper

Bring to the boil and add the mixture to the meat

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Fry the mushrooms and add to the meat

Leave to cool and then place in the fridge to chill

Roll out the pastry and cover the ovenproof dish and brush with milk

Bake in preheated oven 190 C for 45 minutes

AWESOME ROAST BEEF

3 pounds rump roast

1 can condensed cream of mushroom soup

1 can condensed beef broth

Place rump roast in a slow cooker

Pour in condensed cream of mushroom soup and condensed beef broth

Cook on LOW for about 8 hours

Makes 6-8 servings

BEEF ROAST WITH PRUNES

60ml oil

1.5kg beef – silverside, topside or aitchbone

2 large onions, quartered

5 cloves garlic, sliced

125ml red wine

1 beef stock cube

Black pepper

3 cloves

Thick piece of orange rind

250g Safari Sun-Dried Prunes

125ml strawberry jam

Heat the oil and brown the meat on all sides

Add onions, garlic and fry for a few minutes

Add the wine, stock cube, pepper, cloves and the orange rind

Cover tightly with the lid

Simmer, turning occasionally for 1 ½ to 1 ¾ hours or until done

Remove the meat and keep warm

Discard the orange rind and add the prunes and the jam and boil uncovered until it starts to

thicken

Return the meat to the pan for a few minutes and coat with the sauce

Serve

BEEF STROGANOFF

90g butter and a few drops olive oil


225g button mushrooms

Fresh nutmeg

750g beef fillet, cut into strips or slices

½ teaspoon Dijon mustard

200ml crème fraiche

A few good pinches paprika

Put 30g of the butter into a pan and a drop of oil and fry the onion until soft and beginning to

colour

Add 30g more butter and toss in the mushrooms for 5 minutes

Grate in some nutmeg and some black pepper, stir and remove to a plate

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Add the remaining butter with 2-3 drops oil and when hot stir fry the fillet pieces for a couple of

minutes until cooked but still tender

Return the onions and mushrooms to the and add the mustard and grate over some more

nutmeg

Add the crème fraiche, sprinkle with paprika and turn onto a warm serving plate

Serve with rice or tagliatelle

BEEF AND BEER

1 ¼ kg Blade steak or boneless Chuck

125g rindless bacon


2ml crushed garlic

60ml oil

15ml sugar

15ml dark vinegar

2ml salt

Black pepper

1ml thyme

Parsley

1 bay leaf

340ml bottle beer

250 beef stock

250ml Campbell‟s Consommé

18-24 pickling onions, peeled

60ml flour

125ml water

TOPPING

400g puff pastry

Trim all the fat off the meat and cut into generous chunks

Chop the bacon into small piece

Heat the oil and fry the bacon until crisp

Add the chopped onion and garlic and cook until brown

Add the meat and cook uncovered stirring occasionally

When the meat is well browned add the sugar, salt, vinegar, pepper, thyme, parsley, bay leaf,

beer and stock

Cover and reduce heat and simmer for 1 ½ to 2 hours stirring occasionally

About 20 minutes before the end of the cooking time add the onions

To thicken mix the flour and 125ml of the cooled gravy from the saucepan and blend until smooth

and then stir into the stew

PASTRY

Defrost the pastry, unroll and cut lengthways through the middle, then into three equal diagonal

slices

Preheat the oven to 200 C and bake the pastry on oiled baking trays for 15-20 minutes until crisp

and golden

TO SERVE

Top each serving with chopped parsley and a square of pastry

MEATBALL BAKE

Make meat balls and wrap a streak of bacon around each one

Layer potatoes (thinly sliced) and onions in casserole dish

Top with tomato chopped

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Place uncooked meat balls on top

Grate cheese on top

Bake 1½ hours at 180 C with the lid on

PORTUGUESE BEEF FILLET

1 kg Beef Fillet

Salt

Juice of ½ lemon

15 ml Olive Oil

15 ml butter

125g Bacon rashers

600ml water



125g bacon finely chopped

12 pickling onions, peeled

3 carrots peeled and sliced or 10 baby carrots peeled

Season fillet with salt and lemon juice

Heat olive oil and butter and brown fillet over high heat

Place in large saucepan and cover with bacon strips


Reduce heat, cover and simmer for about 1 hour

Serve with baked potato or chips

SERVES 8

BEEF LASAGNE

1 onion chopped

Olive oil

500g mince

½ cup red wine

3 carrots, grated

1 teaspoon Sweet Basil

1 teaspoon Oregano

1 teaspoon crushed garlic

Small tin tomato paste

Olives (optional)

Sundried tomatoes (optional)

PEPPADEW (optional)

½ tin tomato and onion mix

1 stock cube dissolved in 1 cup boiling water

125ml white or red wine

1 litre white sauce

Grated cheddar cheese

Parmesan cheese

Brown the mince and add all the other ingredients


Place 1 tin of tomato and onion at the bottom of an ovenproof dish

Place a layer of uncooked lasagne sheets down and add 1/3 of the mince

Pour 1/3 of the white sauce over

Continue to layer lasagne sheet, mince and white sauce

Sprinkle with cheese and bake at 180 C for ½ hour

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THE PERFECT ROAST BEEF FOR 6

THE GRAVY

NOTE: This gravy can be reheated at the last minute

15g butter and a dribble of oil

1 onion, sliced very thinly in a food processor

Pinch of brown sugar

1 teaspoon flour

300ml beef stock

2 tablespoons Marsala

Melt the butter with the oil and cook the onion at a very low temperature

When soft add the sugar and the Marsala and let it caramelise

Cover with foil pushing the foil as close to the mixture as possible and let it cook gently for another

10 minutes

Stir in the flour and cook for 2 minutes

Stir in the stock and bring to the boil and simmer for about 20 minutes

Puree in a food processor and return to the pan

At the last minute it can be reheated and add the juices from the roasting pan for extra flavour

THE POTATOES

Cut medium to large peeled potatoes into 3

For 6 people that would be about 1 ¾ potatoes

Place them in cold salted water and bring to the boil and parboil for 5 minutes

Drain and put back in the saucepan, put the lid on and bang around to soften the edges a little

(this helps with the crispiness)

Add 1 tablespoon or so of Semolina or flour and shake around again to coat

It is essential that the fat is hot before the potatoes go in

For a really special treat goose fat can be used otherwise olive oil and butter

Cook for 1 hour

NOTE: the potatoes must not be taken out of the oven until just before serving

THE YORKSHIRE PUDDING

300ml milk

4 eggs

250g plain flour, sifted

Mix all the ingredients except the flour

Add pepper and ½ teaspoon salt

Let the ingredients stand for 15 minutes and then whisk in the flour

Meanwhile put the pan with 1 tablespoon or so of dripping in a very high oven (use a 30cm by

19cm and 7cm deep dish – better than those old fashioned boarding school individual portions)

When hot pour in the batter and bake for 20 minutes

THE ROAST BEEF

For 6 people 2 ¼ roast beef should be sufficient

For a rib roast add on an extra 1kg

Massage the beef with mustard

Season and roast

WIENER SCHNITZEL

1½ pounds beef schnitzel

½ cup flour

1 egg, beaten

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1 cup finely ground bread crumbs

Salt and pepper


1 lemon

Place the flour in a flat dish large enough to hold the fillet

Place the beaten egg in another dish and the crumbs in a third

Dredge the cutlets in flour

Dip into the egg and then into the crumbs until thoroughly coated

Place on wax paper and place in fridge for an hour

Melt 4 tablespoons butter in a large skillet

When sizzling, brown the cutlets until done and golden brown

Remove to the platter

Melt the remaining two tablespoons butter in the same pan

Squeeze lemon juice into the butter, stir, and pour over the cutlets

POPPADUM MINCE

125g butter

2 Large onions chopped

10ml crushed garlic

1 kg mince

500g mashed potato

Salt and pepper

10ml garum masala

5 ml turmeric

80ml Bulgarian yoghurt

4 cloves

4 bay leaves

60g butter


Melt 125g butter in a pan and sauté the onions and garlic until golden brown

Add the mince and braise until the meat is WELL BROWNED – ALMOST CRISPY

Remove from the heat mix in the mash, seasoning, masala, turmeric and yoghurt

Dunk the poppadums into hot water until pliable and press into muffin moulds

Spoon the mixture into the poppadums

Dot with butter and bake until golden brown

Serve with a dollop of yoghurt in each

BEEF ROAST

1 can beer

4 lb beef roast

1 packet onion soup mix

Trim the fat from the Roast then put the Roast into the crockpot and sprinkle with soup mix. Pour beer

over the top and cook on low for about 8 hours. Serve the Roast with vegetables and what is left over

you can cut or pull apart to make sandwiches on bread rolls and the juice makes an excellent dip

KAMANJAB STEAK

2 x 150g steaks per person

30ml dry mustard powder

30ml steak and chop spice

100ml lemon juice

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100ml vegetable oil

Mix the above and marinate the meat for at least an hour

Remove from the marinade and seal in searing hot butter or oil

SAUCE

50ml butter

1 onion, chopped

125g bacon, chopped

100g mushrooms, chopped

250ml cream or milk

100ml water

50ml mayonnaise

50ml chutney

1 packet brown mushroom soup

1 packet pepper sauce

Melt the butter and add the onion, bacon and the mushroom and fry until cooked

Combine all the other ingredients an add to the onion

Bring to the boil stirring all the time

TO ASSEMBLE

In the oven: arrange a layer of steak in an ovenproof dish with a lid

Cover with sauce and repeat layers ending with the sauce

Bake at 180 C for about an hour

BEEF STROGANOFF

1kg fillet steak


100g butter

2 onions, sliced

250ml sour cream

Salt and pepper

Cut the fillet into strips and fry in batches to seal in the flavour

Remove from the pan and fry the onions and mushrooms

When the onions are soft add the meat and heat through


Season to taste

Add the sour cream and simmer for about 3 minutes without boiling

Serve with noodles

FILLET IN PAPRIKA

250g fillet cut into 1 cm strips

12.5ml butter

1 small onion, chopped

12.5ml tomato paste

150ml cream

Flour

25ml oil

1 green pepper, cut into strips

7ml paprika

Salt and pepper

Coat the fillet in flour

Heat the butter and oil in a saucepan and brown the fillet all over

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Remove and keep warm

Add the onion and the green pepper to the pan and sauté until tender and then add the fillet,

tomato paste and paprika

Cook for a further 5 minutes

Stir in the cream and seasoning and heat through without boiling

Serve with buttered noodles

HUNGARIAN GOULASH

Cubed steak

¼ cup sherry or red wine

1 teaspoon salt

4 teaspoons paprika

Chopped onion

2 teaspoons corn flour

¼ cup tomato paste

2 teaspoons brown sugar

¼ teaspoon pepper

Whole mushrooms

Chopped green pepper

Fry the steak and once brown add all the ingredients except the corn flour

Cover and simmer for 1 hour stirring occasionally

Stir in the corn flour, mixed with a little water

Cover and simmer for 10 minutes until thickened

MEATBALLS IN FRESH CREAM

Meatballs

Butter

Ground pepper

250ml fresh cream


Brown the meatballs in some butter in a frying pan

Cook for about 20 minutes on a medium heat

Place the meatballs in a casserole dish and pour the fresh cream over

Add the tomato and season with salt and pepper

Cover and cook for about 15 minutes until sauce is thick

Serve with crusty French bread

HOB-TO-TABLE MOUSSAKA



2 garlic cloves, finely chopped

500g minced lamb

400g can chopped plum tomatoes

2 tablespoon tomato purée

2 teaspoon ground cinnamon

200g jar char grilled aubergines in olive oil, drained and chopped

200g pack feta cheese, crumbled

3 tablespoon fresh mint, chopped

Brown the mince: Heat the oil in a large, shallow pan

Toss in the onion and garlic and fry until soft

Add the mince and stir fry for 3-4 minutes until browned

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Season and simmer: Tip the tomatoes into the pan and stir in the tomato purée and cinnamon, then

season generously with salt and pepper

Leave the mince to simmer for 20 minutes, adding the aubergines half way through

To serve: Sprinkle the crumbled feta and chopped mint over the mince. Bring the moussaka to the table

as the feta melts and serve it with a crunchy green salad and toasted pita.

COLD WEATHER HOTPOT

2 onions

300g carrots

1kg potatoes

450g lean minced beef

2 beef stock cubes

400g can baked beans

Splash of Worcestershire sauce

Handful of roughly chopped parsley (optional)

Cut each onion into eight wedges

Roughly chop the carrots and cut the potatoes into large chunks

Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly

browned Crumble in the stock cubes and mix well

Add the prepared vegetables, stir them around, then pour in 900ml of hot water

Bring to the boil

Reduce the heat, cover and simmer for 25-30 minutes, until the vegetables are tender

Stir in the baked beans and a generous splash of Worcestershire sauce and heat through

Taste and add salt and pepper if necessary

Scatter over the parsley, then ladle the hotpot into bowls

Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice

SAUSAGE & BEAN POT

Olive oil

8 sausages

6 rindless bacon rashers, chopped


700ml passata (or use 2x 400g tins chopped tomatoes)

400g tin of cannellini beans, drained and rinsed

1 tablespoon smoked paprika

1 tablespoon dark brown sugar

1onion, roughly chopped

Heat a little oil in a large pan, add the sausages and gently cook for 10 minutes until evenly

browned, then remove from the pan

Add the bacon and onion and cook for 5 minutes, then add the garlic and cook for a further

minute

Pour in the passata, add the beans, paprika and sugar, then season and mix well

Return the sausages to the pan, bring to a simmer and cook everything together for a further 15

minutes

BOBOTIE

1kg minced beef

1 onion, chopped

125ml seedless raisins

1 Granny Smith Apple grated

125ml blanched almonds (optional)

http://www.bbcgoodfood.com/content/knowhow/glossary/olive-oil/

http://www.bbcgoodfood.com/content/knowhow/glossary/bacon/

http://www.bbcgoodfood.com/content/knowhow/glossary/garlic/

http://www.bbcgoodfood.com/content/knowhow/glossary/cannellini-bean/

http://www.bbcgoodfood.com/content/knowhow/glossary/onion/

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12ml apricot jam

12ml chutney

1 slice of white bread

Butter or oil

3 large eggs

250ml milk

25ml lemon juice

10ml curry powder

5ml turmeric

2 bay leaves

10ml salt

Soak the bread in 125ml milk and squeeze out and mix the bread with the mince

Mix all the other ingredients except the butter/oil, eggs, milk and leaves

Melt the butter and brown the meat mixture lightly until brown and place into an oven dish

Beat the eggs and the rest of the milk and pour over the meat

Garnish with the bay leaves and bake 180 C for 50 minutes

SAUSAGE & BEAN POT

Olive oil

8 sausages

6 rindless bacon rashers, chopped


700ml passata (or use 2x 400g tins chopped tomatoes)

400g tin of cannelloni beans, drained and rinsed

1 tablespoon smoked paprika


1 onion, roughly chopped

Heat a little oil in a large pan, add the sausages and gently cook for 10 minutes until evenly

browned, then remove from the pan

Add the bacon and onion and cook for 5 minutes, then add the garlic and cook for a further

minute Pour in the passata, add the beans, paprika and sugar, then season and mix well

Return the sausages to the pan and simmer for 20 minutes

TOULOUSE SAUSAGE & BUTTER BEAN CASSEROLE

Serve while bubbling and hot - there is no need to add seasoning

1 glass of white wine

6 slices of streaky bacon, chopped

Oil

A pinch of chilli flakes

1 large leek, sliced

Chicken stock, fresh, cube or concentrate, made up to 200ml

1 garlic clove, sliced

A small bunch of parsley, roughly chopped

6 sausages (spicy ones, Toulouse are good)

2 x 400g tins of butter beans, drained and rinsed

Brown the sausages in a little oil

Slice into chunks

Brown the bacon in the same pan then add the leeks and garlic and cook till softened

Add back the sausages, the wine, stock and chilli flakes

Simmer for 10-15 minutes until the sausages are cooked through

Season and add the parsley

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CHILLI CON CARNE

2 cans red kidney beans


500g beef mince

1 tablespoon paprika

1 teaspoon chilli powder

4 onions chopped


2 green chillies chopped

2 carrots chopped

2 leeks sliced

1 can chopped tomatoes

1 beef stock cube

1 teaspoon Thyme

3 bay leaves

Salt and pepper

Brown the mince and add the paprika and chilli powder

Add the onions, garlic, bay leaves, chilli and seasoning

Stir in the vegetables and the beans and simmer, covered for 30 minutes

SAVOURY MINCE COBBLER

FILLING

1 onion peeled and chopped

30ml oil

250g mince

1 x can chopped tomatoes

3 mushrooms chopped and sliced

5ml dried basil

2 carrots peeled and diced

125ml water

10ml beef stock

1 x can ratatouille

TOPPING

500ml cake flour

3ml salt

15ml baking powder

60g butter

30ml fresh chopped fresh herbs

Black pepper

1 x can whole corn kernel

250ml milk

1 egg, beaten

FILLING

Sauté the onions and brown the mince

Add the rest of the ingredients and simmer for 20 minutes

Add the ratatouille


TOPPING

Sift together the flour, baking powder and salt

Rub in the butter and the herbs

Add the pepper

Add the kernels and enough milk to make a soft dough

Pat out thickly on a well floured surface and cut into rounds with a biscuit cutter

Arrange the scones over the meat and brush with beaten egg

Bake for 30 minutes

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BAKED BOEREWORS

30ml oil

1 onion chopped

1 green chilli chopped

10ml curry powder

2ml turmeric

500ml boiling water

15ml chutney

Salt and pepper

500g boerewors cut into 4 cm pieces

1 x 410g can apricot halves

300g raw rice (375ml)

Heat the oil and brown the onion and chilli for about 5 minutes

Ad the curry powder and heat for a minute

Add the boiling water, salt and pepper and chutney

Place the raw boerewors a the bottom of a casserole dish

Place the onion mixture on top

Place the apricot halves over and pour the syrup from the can over

Sprinkle the rice on top and place a lid over

Bake for 45 minutes at 200 C

BOBOTIE

1 kg minced lamb or beef, or a mixture of the two butter, vegetable oil

2 onions, chopped

2 ml crushed garlic

15 ml curry powder

5 ml ground turmeric

2 slices bread, crumbled

60 ml milk

finely grated rind and juice of ½ small lemon

1 egg

5 ml salt, milled black pepper

100 g dried apricots, chopped

1 Granny Smith apple peeled, cored and chopped

60 ml sultanas (golden raisins)

50 g slivered almonds, roasted in a dry frying pan

6 lemon, orange, or bay leaves

TOPPING

250 ml milk

2 eggs

2 ml salt

Set the oven at 160 C

Butter a large casserole

Heat butter and oil in a saucepan and fry the onion and garlic until translucent

Stir in the curry powder and turmeric, and cook briefly until fragrant

Remove the pot from the heat

Mix in the minced meat

Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas

(golden raisins) and almonds and mix in

Pile into the casserole and level the top

Roll up the leaves and bury them at regular intervals

Seal with foil and bake for 1 ¼ hours

Increase the oven temperature to 200 C

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Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very

large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly

browned

WINTER BEEF STEW

2 medium onions, chopped

6 rashers of bacon, cut into pieces

1.4kg beef chuck roast, cut into cubes

8 medium potatoes, halved

3 medium carrots, cut into pieces

3 medium onions, halved

225g mushrooms, halved

30g chopped fresh parsley

250ml apple juice

295g can beef broth

150g canned tomato puree

Salt and pepper

2ml thyme

5ml garlic, crushed

2 bay leaves


Brown the meat, onions and bacon in an oven dish


Cover and bake for 1 ½ hours

Uncover and bake a further 2 to 2 ½ hours

CHEDDAR CHEESE ROLLED FLANK STEAK

MARINADE

2 medium onions chopped

500ml pineapple juice

5ml salt

5ml thyme

2ml pepper

2ml rosemary

30ml Worcestershire sauce

STUFFING


175g grated cheddar cheese

65g chopped pecans

50ml chopped onion


2ml crushed garlic

Mix the marinade ingredients together

Pound the steak with a mallet to about a 5mm thickness

Place steak in a marinade bag and pour marinade over

Place in fridge for 24 hours turning every now and then

In a bowl mix all the stuffing ingredients and spread over the entire surface of the steak, pressing

tightly

Roll up the steak tightly like a swiss roll and tie with string to secure

Line and oven dish with tin foil and place the steak on top

Baste with remaining marinade

Bake the steak, basing with the marinade every 15 minutes, for about 60 minutes

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PRUNE AND BEEF PIE

100ml vegetable oil

3kg beef cubes

2 onions, diced

2 litres stock

4 carrots chopped

1 head table celery thickly sliced

15ml black peppercorns

4 bay leaves

10 juniper berries

250g prunes, halved and pitted

250ml port

250g pancetta, cubed

2 onions, diced

4 cloves garlic, thinly sliced

Ground black pepper

500g frozen puff pastry – defrosted

15ml milk

Heat the oil and brown the meat


Add a little more oil and sauté the onions

Add the stock, carrots, celery, peppercorns, bay leaves, juniper berrie

Add the beef

Cover and bake for at least 3 hours at 150 C

Strain the meat and other ingredients from the stock and return the stock to the pan

Boil briskly until reduced to about 2 cups

Place the meat mixture back again a keep warm

Soak the prunes in the port and set aside

In a hot frying pan, sauté the pancetta cubes for 5 minutes until brown

Add the onions and fry a further 5 minutes

Add the garlic and season with black pepper

Add the prune and port mixture and bring to the boil

Combine the meat and the port mixture and place in a cast iron pot or pie dish

Cover with pastry and brush with milk


BRAISED TUSCAN-STYLE BEEF WITH RED WINE SERVED WITH POLENTA

Olive oil

2 kg gravy beef cut into large cubes

2 cloves garlic chopped

2 onions sliced


Pinch of fresh chopped rosemary

3-4 sage leaves chopped

Pinch of nutmeg

3 cloves crushed

500 ml full bodied red wine

Chilli or paprika

Salt and pepper

4 litres beef stock

2 litres water

500 g instant polenta

Parmesan cheese

Butter

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Heat the oil and brown the beef

In a separate pan heat oil and sauté the garlic

Add the onion and sauté until brown

Add the tomato paste and sauté until it caramelises

Add the rosemary, nutmeg, sage and cloves

Add the beef and the wine and sauté for 5 minutes

Add the chilli (or paprika)

Cover with stock and simmer gently for 1 ½ hours

POLENTA

Bring the water to a boil and add the salt

Pour in the polenta and cook gently for 3-5 minutes stirring continuously

Add parmesan cheese and butter

OLD FASHIONED BEEF SAUCE FOR SPAGHETTI

Olive oil

500 g beef mince

2 onions, chopped


4 bay leaves

200ml red wine

Handful basil leaves

4 x 400 g tins tomato

200 ml tomato juice

Parmesan cheese

Salt and pepper

Heat the olive oil and brown the meat

Remove meat and set aside

Add more olive oil and fry the onions, garlic and bay leaves

Add the red wine and simmer until syrupy

Return the beef to the pan and add the basil, tomatoes and tomato juice

Reduce the heat to the lowest possible and simmer, covered for 5 – 6 hours

Dilute from time to time with a little water

Cook spaghetti when ready and serve with parmesan cheese and crusty bread

MEATBALLS WITH EGGS

Prepare meatballs using 650 g mince

(use cumin, cinnamon, paprika and chopped fresh mint)

SAUCE



2 x 400 g tin chopped tomatoes

2 tablespoons tomato puree

2 teaspoons caster sugar



Cayenne pepper


6 eggs

Fresh coriander, chopped

Fry meatballs browning all sides

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Fry onions for the sauce and add the other ingredients

Add 300 ml water and simmer for 20 minutes

Return the meatballs to the sauce and simmer 10 minutes

One by one break the eggs into the sauce

Cover the pan and cook gently with lid on until the eggs are set

Sprinkle with coriander and serve

MINCE STUFFED TOMATOES


4 small onions finely chopped

3 large cloves garlic

100 g bacon finely chopped

3 tablespoons dry white wine

12 large tomatoes

375 g mince

1 egg

4 tablespoons breadcrumbs

Salt and pepper

Fry onions and add the garlic, mince, bacon and then the white wine

Brown the mince and then allow to cool

Once cool stir in the egg, breadcrumbs and herbs

Slice the tops off the tomatoes and keep the tops aside

Carefully deseed the tomatoes with a spoon

Pat the inside dry and season with salt and pepper

Fill the tomato with the mince mixture

Replace the tomato tops and arrange in a baking dish

Place a little bit of olive oil around the tomatoes


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LAMB

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MEDITERRANEAN ROAST LAMB

50g sundried tomatoes

100g grilled aubergines in oil, drained


2 red onions, chopped

6 garlic cloves, thinly sliced

75g pine nuts

1 leg of lamb – approx 1.5kg

1.5kg potatoes cut into chunks

1 tablespoon Rosemary

Salt and pepper

300ml white wine

Finely chop the tomatoes and aubergines

Heat 2 tablespoons oil in a frying pan and fry 1 onion until soft

Add the tomatoes and aubergines, half the pine nuts, half the garlic and the seasoning

Cook for 1 minute and then stuff the lamb and skewer closed

Blanch the potatoes for 5 minutes

Mix the remaining chopped onion, Rosemary and the remaining pine nuts into the remaining oil

Toss with the potatoes and season

Make small incisions into the lamb and insert the garlic

Roast the meat in a preheated oven 220 C for 30 minutes

Remove and surround the lamb with the potato mixture

Reduce the heat to 160 C and roast for 1 ¼ hours, turning the potatoes once

Drain and transfer to a serving dish

Add the stock and wine to the pan

Boil and scrape the residue from the pan, reduce, season and serve

LAMB PIE

Roast a Saddle of Lamb (open pot for 1 ½ to 2 hours) in a little water and oil

Cool down and cube

Fry ½ packet of bacon, diced

Add 1 can Cream of Mushroom Soup, chutney, ½ cup of cream

Mix and place in dish together with the lamb

TOPPING

1 egg

Salt

½ cup cream

2 tablespoons flour

2 teaspoons baking powder

Pour over the meat mixture and bake 15-20 minutes without a lid

SAVOURY CHOPS

Lamb chops

2 tablespoons tomato sauce

2 tablespoons Worcester sauce

2 large onions, sliced and fried

2 tablespoons vinegar

Marinate the chops in the mixture for about 2 days

Bake in the mixture

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LAMB WITH SALMORIGLIO SAUCE

8 loins of lamb chops or 4 large chump chops

1 tablespoon fresh chopped Oregano


1 tablespoons capers, drained, rinsed and chopped


Finely grated rind and juice of 1 small lemon

150ml olive oil

1 teaspoon dried Oregano

Salt and pepper

Mix the chopped Oregano with the parsley and capers and mix with the dried Oregano, garlic,

lemon rind and juice and the oil

Whisk well

Set the oven grill to its highest and grill the chops for 6-7 minutes on each side, brushing halfway

through with a little of the sauce

Serve with the remaining sauce

SAVOURY GRILLED LAMB CHOPS

Lamb loin chops

Colman‟s hot English mustard

Colman‟s mint sauce

Honey

Lemon juice

Salt

Black pepper

Heat a small quantity of oil in a fry pan an sear the chops on both sides for 30 seconds

Make a paste with 50% mustard and 50% mint sauce

Spread a layer on one side of the chops

Sprinkle with a little salt and pepper

Make a mix of 60% honey and 40% lemon juice

Pour some on each chop

Place under grill and grill for about 3 minutes

Turn chops over and repeat basting process with the rest of the ingredients

ROQUEFORT LEG OF LAMB

3kg leg of lamb

Black pepper

3 large onions, quartered


500ml fresh cream


170g Roquefort or Blaauwkrantz cheese, grated

45ml oil

45g butter

Fresh thyme

Rub lamb with pepper and make small slits in the lam and insert slivers of garlic

Heat oil and butter in roasting pan and add the lamb and sprigs of thyme and brown the lamb all

over

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Add quartered onions and sauté for a few minutes and add 300ml of the white wine

Roast the lamb for 10 minutes at 220 C

Combine the cheese and the 250ml cream

Spread the top of the lamb with the cheese mixture and roast at 200 C for 40 minutes

Turn the meat over and baste with the juices and roast for a further 40 – 50 minutes

Remove the lamb and keep warm

Pour off the excess fat

Add the remaining wine and cream to the pan and bring to the boil

Cook until reduced and thickened and serve

SLAVES FOOD

8 onions, sliced into rings

1 large brinjal, cut into finger slices

2 large green peppers, sliced

6 ripe tomatoes, sliced

2 chillies

6 large potatoes cut into fingers

Lump of butter

12 thick rib chops

1 Teaspoon salt

Black pepper

1 cup rice

Oregano

¼ teaspoon Nutmeg

1 glass dry white wine

½ cup water

Another lump of butter

Melt butter in ovenware

Line dish with onions

Place 6 chops on the onions

Add a layer of brinjal

Sprinkle with salt and pepper

Spread a layer of green pepper, tomato and then rice (uncooked)

Add the chillies and oregano

Make further layers of tomato, onion, meat and brinjal

Lastly a layer of potato

Sprinkle with salt and pepper and nutmeg

Add the white wine and water

Add knob of butter

Place lid on casserole dish

Bake 180 C for 3 hours

Do not open until time is up

STICKY LAMB RIBS

12 lamb riblets

MARINADE

2 cloves crushed garlic

1 x 3cm ginger, grated

1/3 cup honey

¼ cup fresh orange juice


¼ cup soy sauce

45ml tomato sauce

Pepper

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Bring a pot of water to the boil and plunge the ribs into the water and cook for about 8 minutes

Meanwhile mix marinade ingredients together

Remove the ribs from the water and lay them in a shallow container and marinate for at least 30

minutes (up to 6 hours)

Preheat oven to 180 C and roast the ribs for about 30 minutes and then place them under the grill

for a few minutes

LAMB CHOPS MARINADE

2 cups Worcestershire Sauce

2 cups Tomato Sauce

2 cups Chutney

2 cups Barbecue Sauce

2 cups Sweet Chilli Sauce

1 can Coke

A little sugar

Mix everything together and marinade the chops for at least 2 hours

SOSATIE LAMB CHOPS

MARINADE

1 onion thinly sliced

25ml oil

125ml sugar

15ml curry powder

125ml vinegar

125ml boiling water

10ml salt

5ml coriander

2 bay leaves

6 lamb chops

Brown onion in oil

Add the sugar

Ad the curry powder and the rest of the ingredients

Cool completely

Marinate the chops for 4-6 hours turning once

Braai

LEG OF LAMB WITH FIG

1.5 kg Leg of Lamb

Garlic

4 green figs in syrup

250 ml beef stock

500 ml red wine

Rosemary

Olive oil

Salt and pepper

Place pieces of the fig and garlic into the lamb

Place in oven and add the rest of the ingredients

Roast for 2-3 hours

When making the gravy use a little bisto and fig juice

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LAMB FILLET

Serves 2

2 lamb fillets

8 cloves of garlic

8 pieces marinated soft sundried tomatoes

Soya sauce

Wholegrain mustard

Using a skewer pierce a hole right through the length of the fillet

Wrap a tomato around each clove and insert 4 into the hole of the fillet

Marinate the fillets in the mixture of Soya sauce and wholegrain mustard for an hour

Grill or place on braai

NAVARIN OF LAMB

1.5 kg boned shoulder of lamb

2 tablespoons plain flour

50g butter


1 tablespoon caster sugar


2 celery sticks, chopped

1 litre vegetable stock


1 teaspoon chopped Rosemary or Thyme


300g baby carrots

300g baby turnips

500g baby potatoes

300g French beans

100g shelled peas

Salt and pepper

Cut the lamb into small chunks

Season the flour and use it to coat the lamb

Melt 25g butter and fry the lamb until brown adding a little sugar

Place the meat into a casserole dish

Add the onion and celery and fry for 5 minutes

Stir in the stock, garlic, herbs and tomato paste and bring to the boil

Pour the mixture over the meat, cover and bake in a preheated oven 150 C for 1 ½ hours

Melt the remaining butter and sauté the carrots, turnips and potatoes turning them frequently until

softened

Blanch the beans and peas in boiling water for 2 minutes

Add the vegetables to the stew and cook for a further 20 minutes

Serve

LAMB CHOPS BAKED

Place chops in oven tray

Add brown onion soup powder

Pour in 1 bottle of Krest Cool drink

Bake at 180 C for about 1 hour adding the potatoes half way through the cooking time

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MOROCCAN SAFFRON LAMB

½ teaspoon saffron strands, lightly crushed

1 tablespoon plain flour

500g lamb, diced




1 cinnamon stick

5cm fresh root ginger, grated

450ml chicken stock

400g can chickpeas drained

75g dried apricots, chopped

500g pumpkin, skinned and cut into small chunks

Salt and pepper

Fresh coriander to garnish

Sprinkle the saffron over 1 tablespoon boiling water

Season the flour and use the coat the lamb and heat the oil and fry the onion and garlic for 3 minutes

Remove the onion and brown the lamb then return the onions and garlic to the pan and add the

cinnamon, ginger and stock and simmer for 5 minutes

Cover and cook gently for 45 minutes until tender

Stir in the saffron, chickpeas, apricots and pumpkin and cook for a further 10 minutes or until tender and

then serve garnished with coriander

MOUSSAKA

500g aubergines

8 tablespoons oil


500g minced lamb

400g can chopped tomatoes

1 teaspoon dried oregano


150ml red wine

300g Greek yoghurt

2 eggs, beaten

100g feta cheese, crumbled

Salt and pepper

Cut the aubergines into thin slices and arrange them in a single layer on foil on the grill rack of the oven

Blend 5 tablespoons of the oil with plenty of salt and pepper and brush the aubergines

Grill until golden, then turn and grill again

Heat the remaining oil and fry the onion and lamb for 10 minutes

Stir in the tomatoes, oregano, garlic, wine and a little seasoning

Cover and cook for 20 minutes

Spread a quarter of the meat sauce in an ovenproof dish and cover with the aubergine slices

Repeat layers until finished

Beat together the yoghurt and the eggs and spread over the meat

Crumble the feta over and bake 180 C for 45 minutes

CURRIED LAMB CHOPS

Lamb chops

Vinegar

MARINADE

1 cup sweet sherry

1/3 cup curry paste

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Good sprinkle of turmeric

1 finely chopped apple

1 teaspoon oregano

Place the chops in a shallow dish and sprinkle with the vinegar

Pour over the marinade and keep in the fridge for 12 hours, stirring occasionally

Braai over hot coals for about 8 minutes each side

LAMB CHOPS AND POTATO BAKE

Using the black oven tray fry chopped onion in a little oil

Turn the heat off and add the following:

Sliced potatoes

1 cup of milk

1 cup of chicken stock

Salt and pepper

Garlic

Place grill tray on top of the oven tray

Season the chops and place on top

Bake at 180 C for 60 minutes turning the chops once

SOUVLAKIA

350g cubed lamb


50ml olive oil



1 teaspoon cayenne pepper

4 toasted pita breads

Yoghurt

Sprinkling of cayenne pepper for serving

Place the lamb in a bowl

Blend the onion to a mush and add the cayenne pepper, garlic, cumin and the salt and pepper

Scoop this over the lamb and leave for 1 hour

Shake off excess marinade from the lamb and place under the grill until the meat is very well

browned and crisp

Remove and sprinkle with salt and fill the pita breads

Drizzle with yoghurt and cayenne pepper

SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGETABLES

SERVES 6-8

1 x 2.25kg shoulder of lamb, bone in

Olive oil


1 whole bulb of garlic, broken into cloves

Handful of fresh rosemary sprigs

2 red onions, peeled and quartered 3 carrots, peeled and roughly chopped

2 sticks of celery cut into pieces

1 large leek or 2-3 baby leeks, trimmed and cut into pieces

Handful of ripe tomatoes, halved

2 bay leaves

Handful of fresh thyme sprigs

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2 x 400g tins of good-quality plum tomatoes

1 bottle of red wine

Preheat your oven to 200 C

Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray

Using a sharp knife, make small incisions all over the lamb and poke rosemary leaves and some

quartered cloves of garlic into each one

Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then

tuck the remaining herbs under the meat

Pour the tinned tomatoes over the top, followed by the wine

Cover the tray tightly with a double layer of foil and put it into the oven

Turn down the oven temperature to 170 C and cook for 31/2 to 4 hours, until the lamb is soft, melting and

sticky and you can pull it apart with a fork

Gently break up the meat, pull out the bones, and extract any herb stalks

Squeeze the garlic out of the skins and mush it in

Shred the lamb, and check the seasoning

MINI KEBABS

1 leg of lamb, boned and cubed

500g dried apricots

250g dried apple rings

Salt and pepper

ROSEMARY MARINADE

125ml olive oil

375ml white wine


1 small onion, sliced

Pepper to taste

Thread 2 cubes of lamb, 2 apricots and 2 apple rings alternately onto small wooden skewers

Mix together the ingredients for the marinade and leave the kebabs in the marinade overnight

Remove and pat dry with a paper towel

Braai the kebabs over moderate coals basting every so often until ready

Makes 20

SOSATIES

1kg boned lamb cut into cubes

250g bacon

CURRY MARINADE

15ml olive oil

2 onions, sliced


15ml curry powder

5ml turmeric

30ml brown sugar

1ml cayenne pepper

1ml chilli powder

125ml dried apricots or 30ml apricot jam

500ml vinegar

Heat the oil and fry the mushrooms and garlic

Add the curry powder and the turmeric and fry gently

Stir in the sugar, cayenne pepper, chilli powder, apricots and vinegar and simmer for 10 minutes

Let the marinate cool for a few minutes and then pour it over the meat

Leave in the fridge for 1-2 days

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Thread the meat and bacon pieces alternately onto a skewer

Braai over low coals for about 20 minutes

ROAST BUTTERFLIED LEG WITH ORANGE AND MADEIRA

½ cup orange juice

½ cup orange marmalade

¼ cup Madeira

2 teaspoons sweet paprika


1.5 kg leg of lamb, butterflied

1 medium orange

Combine the juice, marmalade, Madeira, paprika and garlic

Pour over the meat

Cover and refrigerate for 3 hours or overnight – turning occasionally

Cut orange into 8 wedges and place in the roasting pan with the lamb

Bake, skin side up in a hot oven until cooked as desired

Serves 4-6

VARIATION:

REDCURRANT AND PORT

2 small onions


1 clove garlic crushed

¼ cup redcurrant jelly

½ cup Port

2 tablespoons mustard seeds

1 tablespoon fresh Rosemary, chopped

1/3 cup water

Cut each onion into 8 wedges

Heat oil and cook onion and garlic stirring until the onion is brown

Add the jelly, port, mustard, rosemary and water and cook until the jelly melts

Pour over the meat and bake uncovered until cooked as desired

PORT AND BALSAMIC SLOW ROASTED LAMB

2.5kg leg of lamb

¼ cup sea salt

20g butter


1/3 cup dry red wine

1/3 cup Balsamic vinegar

1/3 cup Port

¼ cup beef stock


8 medium tomatoes

Bring a large pan of water to the boil and add the lamb

Simmer for 15 minutes and remove

Drain and pat the lamb dry

Pierce all over with a sharp knife and press salt into the cuts

Heat the butter and the oil in a large saucepan and brown the lamb all over

Combine the rest of the ingredients and pour over the lamb

Bake in a very slow oven for 4 ½ hours

Add the halved tomatoes, cut side up and bake for a further 2 hours, uncovered basting

occasionally

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Carefully remove the lamb and the tomatoes from the pan and cover and keep warm

Boil the pan juices stirring all the time until reduced by half

Serve the sauce with the lamb and the tomatoes

LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH

1 tablespoon oil

500g lean lamb stewing cubes

1 red onion, sliced into half moons

1 cm piece ginger, peeled and finely chopped


1 tablespoon ground cumin

1 tablespoon ground coriander

400g can tomatoes

200g can chickpeas, washed and drained

1 teaspoon garam masala

100g spinach, roughly chopped

700g potatoes, peeled and quartered

1 tablespoon korma curry paste (we used Patak's)

100ml thick yoghurt

Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 minutes, then

remove from the pan

Cook the onion in the same pan until golden brown, about 5 minutes

Stir through the ginger, garlic, cumin and coriander, then cook for 2 minutes more until you smell

the spices

Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over

a gentle heat for 1 ½ hrs until the meat is really tender

Top up with a little boiling water if the sauce becomes too dry

Add in the chickpeas and garam masala, then simmer for 5 minutes more

Stir through spinach and cook until wilted slightly then season to taste

Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until

softened, about 15 minutes

Drain and mash

Stir through the curry paste and yogurt, and serve alongside the curry

IRISH STEW

3 middle necks of lamb (about 1.8kg), filleted and boned - you need to end up with about 950g pure

meat

650g floury potatoes

650g waxy potatoes

1kg carrots

2 onions

½ teaspoon fresh thyme leaves

Chopped fresh chives and parsley, to garnish

FOR THE STOCK

Bones from the lamb

1 large carrot, quartered

1 onion, quartered

½ celery stick, quartered

1 bay leaf

2 large sprigs of thyme

A generous sprig of parsley

6 black peppercorns, lightly crushed

MAKE THE STOCK

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Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs,

peppercorns and 1 teaspoon salt

Pour in 3 litres water

Bring to the boil and simmer uncovered for 2 hours

Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan

Boil until reduced to about 1.3 litres(You can make the stock the day before - keep it in a covered

container in the fridge, or freeze it for up to 3 months.)

MAKE THE STEW

Cut the lamb into large chunks

Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat

Put the two different types in separate bowls of water to keep them white

Peel the carrots and cut into slightly smaller pieces

Slice the onions into thick rings

Put the lamb in a large, clean saucepan

Pour in the stock and bring to the boil, skimming off all the impurities from the surface

Reduce the heat, cover and simmer gently for 10 minutes

Add the floury potatoes, carrots and onions

Season generously and simmer for a further 10 minutes, stirring occasionally

Add the waxy potatoes and thyme

Simmer until the lamb is tender (15-20 minutes)

Take off the heat, cover (don't stir) and leave for 15 minutes (You can make this up to 2 days

ahead and keep in the fridge)

Garnish and serve

SHEPPARD’S PIE

675g lamb, coarsely minced

salt and freshly ground black pepper

25g lamb or beef dripping or 2 tablespoon oil

knob of butter, plus extra softened butter for brushing

3 onions, finely chopped

3 carrots, cut into 1cm cubes

½ teaspoon ground cinnamon

½ teaspoon chopped fresh thyme

½ teaspoon chopped fresh rosemary

2 teaspoons tomato purée

2 teaspoons tomato sauce

2-3 glasses red wine

25g plain flour

200ml chicken stock

2 teaspoons Worcestershire sauce

900g mashed potatoes, made with very little butter and cream or milk

Season the lamb with salt and freshly ground black pepper

Heat the dripping or oil in a pan and seal the mince in batches

In a separate saucepan, melt the butter and add the vegetables

Season with salt and freshly ground black pepper and add the cinnamon and chopped herbs

Cook for 5-6 minutes until beginning to soften

Add the fried lamb and cook on a medium heat for a few minutes

Add the tomato purée, tomato sauce, Worcestershire sauce and stir into the mix

Add one glass of red wine, cook to reduce by three-quarters and repeat the process with the

remaining wine. Sprinkle the flour into the pan and cook for 2-3 minutes - Pour in the stock and

bring to a simmer

Cook for 1-1½ hours

If the sauce becomes too thick, add a little water (During the last 30 minutes of the cooking time,

make the mashed potato) - Spoon the mince into a suitable ovenproof serving dish, then spoon

over the mashed potato

Brush with a little butter and place under a hot grill to become golden

Serve immediately

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MARINATED LAMB STEAKS IN FLAT BREAD

600g boneless lamb steaks

Juice 1 lemon

1 cucumber

200ml low fat natural yoghurt

4 plain naan bread

Put the lamb in a bowl, season liberally with salt and pepper, then pour over half the lemon juice

Stir well and leave to marinate for 10 minutes

Meanwhile, peel and halve the cucumber and remove the seeds with a teaspoon

Roughly dice the cucumber and mix it with the remaining lemon juice and half the yogurt

Set aside

Pour the remaining yogurt over the lamb and mix well

Grill the lamb - the underneath should look quite dark as the yogurt cooks

Turn the lamb over and cook for a further 5 minutes, then place on a board and leave to rest

while you heat the naan

Slice the lamb into pencil-thick strips, then cut the naan in half

Spoon in the cucumber sauce and top with the lamb and its juices

LAMB STEAKS WITH ROSEMARY SWEET POTATOES


4 lamb leg steaks

3 sweet potato, finely sliced

1 red onion, halved & sliced

Sprig fresh rosemary or1 teaspoon of dried


Heat oven to 220 C

Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside

Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the

steaks on top

Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20

minutes until the potatoes are softened and the lamb cooked

Using pork chops

This recipe would also work with pork chops but they need to be cooked all the way through, so roast

them for 10 minutes longer than the lamb

LAMB

2 racks of lamb (about 1.6kg in total)

Large handful of mint leaves, roughly chopped

Handful rosemary leaves picked

3 garlic cloves, sliced

150ml red wine

250ml white grape vinegar

30ml soy sauce

Put the lamb racks in a deep glass dish

In a separate bowl mix together the rest of the ingredients and pour over the lamb

Leave in the fridge overnight, or for at least 2 hours in the fridge, turning often

Preheat the oven on grill and grill the lamb for about 10 – 15 minutes each side or until cooked

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CREAMY SPICED LAMB

1kg leg of lamb, cubed

2 tablespoons peanut oil

1 cinnamon stick

6-8 cardamom pods

Pinch of cloves



1 teaspoon ginger

1 tablespoon ground cumin

250ml yoghurt

50g ground almonds

Chopped coriander leaves to garnish

Brown the lamb in 1 tablespoon peanut oil

Heat the remaining oil and fry the cinnamon, cardamom and cloves

Add onion, garlic and ginger and fry until soft

Ad the cumin and put the lamb back

Stir in the yoghurt, ground almonds and 200ml water

Simmer over a low heat for about 2 hours

Stir in the coriander and spoon over the flaked almonds and yoghurt

PHYLLO PASTRY PARCELS OF DEBONED LAMB SHANK

4 lamb shanks

Flour

Oil

1 litre stock

500ml red wine

Tomato, garlic and rosemary]

OLIVE AND ONION MIXTURE

Fry the following:


Garlic to taste

250ml pitted olives

15ml sundried tomato paste

Rosemary, chopped

Thyme, chopped

Lemon zest

Salt and pepper

RED WINE SAUCE

Reduce the following until it starts to thicken:

Stock from cooking the shanks

1 litre red wine

500ml sherry

PASTRY CASES

6-8 sheets phyllo pastry

100ml butter, melted

Coat the shanks with flour and fry in some oil until sealed

Bring the stock and the wine to boil and add the shanks and cook for about 30 minutes

Transfer the shanks to a casserole dish, pour over the wine/stock and add the tomatoes, garlic

and rosemary

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Bake at 140 C for about 2 hours

Deboned the shank and cut the meat into big chunks and place in a bowl

Add the onion and olive mixture and some of the sauce

Fold each pastry sheet in half and brush with butter

Place some of the meat in the centre

Bring the corners together and make a parcel

Repeat

Bake in preheated oven until golden brown

ROAST LAMB IN CREAM

2½ - 3kg boneless leg of lamb

Salt and pepper

Apricot jam (vinegar added to make it thinner)

½ - 1 cup cream

Preheat oven to 180C

Rub salt and pepper on the inside and outside of the roast

Rub the apricot jam all over the roast

Roll up the roast and tie with string

Place the roast on foil and pour cream over

Place in roasting tin and roast for about 2

HOT HARISSA LAMB WITH COUSCOUS

4 tablespoons harissa paste

300g couscous

125g bag herb salad

4 lamb leg steaks (600g)

4 tablespoons Demerara sugar

Spoon 1 tablespoon harissa paste into a jug and add 400ml boiling water

Pour this over the couscous, cover and let stand for 5 minutes

Fluff with a fork and place the salad leaves on top

Heat the frying pan, season the lamb and fry for 1 minute each side

Mix the sugar and the remaining harissa paste and spread over the lamb

Cook for 2 minutes on each side

Remove and leave to rest for 5 minutes

Add a splash of water to the pan and bring to the boil to make a sauce

Slice the lamb and place on the salad leaves on the couscous

Drizzle the sauce over

MOROCCAN LAMB STEW WITH DATES

Serves 8

2kg stewing lamb


2 tablespoons flour

1 piece cinnamon stick

1 teaspoon cayenne pepper

1 cup chopped pitted dates

5 medium tomatoes, diced



2 teaspoons ground cumin

1 teaspoon ground cardamom

2 teaspoons salt

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1 cup chicken stock

½ cup fresh coriander


Transfer the meat to a stainless steel bowl

Turn down the heat and place the onions in the same pot and lightly brown

Add the spices

Add the flour and then the tomatoes and then the chicken stock

Simmer for 10 minutes and then place the meat back in

Place in the oven and cook until rich and tender

Stir in the chopped dates and the garlic

Serve with basmati rice

LAMB SHANK RAGU

1.8kg lamb shank (about 4)

3 sprigs rosemary

Olive oil



2 large onions, sliced


3 large carrots, chopped

3 sticks celery, chopped

Half of a small fennel bulb, chopped

400g can crushed tomatoes

1 cup passata (or tomato puree)

½ cup red wine

5 sun dried tomatoes

1 tablespoon each fresh chopped oregano, rosemary and thyme

Balsamic vinegar

Sea salt flakes

Black pepper

GREMOLATA

½ cup chopped parsley

½ chopped mint


Zest of 3 small lemons

TO SERVE

Tagliatelle

Butter

Parmesan cheese


Place lamb shanks in oven dish with rosemary sprigs

Drizzle with olive oil and season well

Roast for 1 hour

Remove and add a cup of boiling water to the dish and scrape off all the bits from the bottom

Pour into a jug and place in the fridge – take fat off once cool

Melt the butter and the olive oil and cook the onions for 10 minutes until caramelised

Add the garlic, carrots, celery and fennel and cook until soft

Add the shanks, their stock, chopped tomato, sundried tomato, passata, red wine and the herbs

and simmer for 1 ½ - 2 hours

Move the shanks to a cutting board and shred the meat

Add the meat back to the sauce and add a few splashes of balsamic vinegar, alt and pepper

For the gremolata, mix the ingredients together and place in a serving bowl

Cook the pasta and once drained add some butter and parmesan cheese

Spoon the pasta into warm bowls, top with the ragu and top with the gremolata

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BAKED LAMB AND BRINJAL WRAPS SMOTHERED IN A PARMESAN CHEESE SAUCE

18 large brinjal slices

Olive oil

2 onions chopped


500 lamb mince

100ml red wine

15ml fresh chopped rosemary

4 tomatoes chopped

Salt and pepper

15ml tomato puree

Pinch of sugar

250ml fresh breadcrumbs

White sauce

125ml fresh chopped Italian parsley

125ml freshly grated parmesan cheese

Lightly salt the brinjal and set aside for 30 minutes

Rinse, drain and pat dry

Heat oil in a frying pan and fry the slices on both sides and then set aside on absorbent paper to

drain

Heat a little oil and fry the onions and the garlic

Add the lamb and fry until cooked

Add the wine, rosemary, tomatoes, seasoning and puree

Simmer gently

Mix in the breadcrumbs

Place spoonfuls of the mixture on the brinjal slices and roll them up

Arrange in an ovenproof dish


Make the white sauce and stir in the parmesan cheese and the parsley

Pour over the brinjal slices and bake until golden brown

Garnish with shaved parmesan cheese and black pepper

Drizzle with olive oil and serve

N.B. Choose brinjals with long necks

LAMB SHANKS AND APRICOTS

¼ cup butter

6 lamb shanks

1 onion finely chopped


½ teaspoon ginger

½ teaspoon ground cinnamon

10ml paprika

4 cloves

1 cup ground almonds

3 large strips orange rinds

½ cup dried apricots

½ cup pitted dried prunes

1 cup muscatel raisins

Melt the butter and brown the lamb and then transfer to a plate

Stir in the onion and spices to the pan juices and cook for 5 minutes

Add the salt and pepper

Add the ground almonds

Return the lamb to the pot and add 5 cups of water and the orange rind

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Bring to the boil and then turn right down

Simmer for 1 hour

Add the prunes, apricots and raisins and simmer for another hour

KEFTA TAGINE

700 g mince

1 small onion, chopped



2 tablespoons chopped coriander


½ teaspoon ground ginger


1 teaspoon cumin

1 teaspoon paprika


4 eggs

SAUCE






1 teaspoon paprika

2 x 400 g tins chopped tomato

2 teaspoons harissa

4 tablespoons coriander, chopped

Put the lamb, onion, garlic and herbs and spices in a bowl and mix it

Season well and roll the mixture into balls

Heat the oil and add the meatballs in batches and cook for 10 minutes each


Heat some more olive oil in the pan and add the onion and cook until soft

Add the sauce spices and herbs and cook for 1 minute

Add the tomatoes and harissa paste

Reduce the heat and simmer for 20 minutes

Add the meatballs, cover and simmer for 10 minutes

Stir in the coriander

Carefully break the eggs into the simmering pan and cook until set

Serve with crusty bread

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PORK

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SPICY MAPLE RIBS

1.25kg meaty pork spare ribs

100ml maple syrup


3 tablespoons white wine vinegar


Finely grated rind and juice of 1 lemon

1 red chilli, finely chopped

½ teaspoon smoked paprika

Salt

Lemon to serve

Arrange the meat in a single layer in a shallow, non-metallic dish

Beat together the maple syrup, garlic, red wine vinegar, tomato paste, lemon rind and juice, chilli

and paprika

Pour the mixture over the ribs, cover and marinate for 4-24 hours

Transfer the ribs to a shallow roasting pan and pour over the excess marinade

Season lightly and bake 180 C for 1 ½ -1 ¾ hours basting occasionally until the juices are thick and

sticky

Transfer to serving plates an serve with lemon wedges

JAMAICAN SPICED PORK

3 tablespoons lime juice

3 tablespoons tomato sauce

2 tablespoons muscavado sugar


1 teaspoon finely chopped thyme

½ teaspoon ground allspice


1 red chilli, finely chopped

4 pork loin chops

Salt

Mix together the lime juice, tomato sauce, sugar, oil, thyme, allspice, garlic, chilli and salt in a

shallow non-metallic dish

Turn the pork in the mixture to coat

Cover and marinate for 1-2 hours

Drain the pork and grill for 5-10 minutes each side basting frequently

DELICIOUS PORK RIBS

500ml brown sugar

250ml KOO apple sauce

125ml tomato sauce

90ml lemon juice


5ml salt

2.5ml black pepper

2.5ml paprika

2 kg ribs

Mix the above and marinate overnight (or for 2 days)

Cook in a preheated oven at 180 C for 1 hour or on the braai

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Baste ribs frequently

PORT ELIZABETH PORK CHOPS

8 medium size loin pork chops

3 medium onions, finely chopped

1 large green pepper, finely chopped

4 large black mushrooms, sliced

3 medium potatoes, coarsely grated

Grated peel of 1 orange and 1 lime

MIXTURE

1 cup tomato sauce

2 tablespoons Worcester sauce

1 teaspoon dry mustard

1 cup Old Brown Sherry

Parsley

Salt and pepper

Flour

Chunk of butter

Coat the chops with flour and fry in a pan with butter until brown and crisp

Remove the chops and add the onions and green peppers to the pan and fry until the onions are

soft

Grease an oven tray with butter and cover the bottom with onions, peppers, mushrooms and the

potatoes

Arrange the chops on top of the onions and ad salt and pepper

Add the peel to the mixture of sauces and pour over the chops

Cover the dish with foil and bake for 1 ½ hours at 180 C

Sprinkle with parsley before serving

SWEET SOUR RIBS

Serves 6-8

2 whole pork ribs

10ml ginger

10ml coriander

Salt and pepper

Honey

SAUCE

2 garlic cloves crushed

1 red or green chilli cut into strips

1 large carrot, peeled and cut into julienne strips

500ml chicken stock

45ml sugar


10ml soy sauce

Flour for thickening

Rub the ribs on both sides with ginger, coriander, salt and pepper and leave overnight in the

fridge

Place the ribs under the oven grill and brown

Reduce the heat to 160 C and cook the ribs for 1 ½ hours

Remove and rub the ribs with melted honey and return until brown

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SAUCE

Fry the chilli, garlic and carrots in oil until soft

Add the chicken stock, sugar, vinegar and Soya sauce and simmer for 15 minutes

Thicken the sauce with a little flour

Serve the sauce with the ribs which have been cut into serving pieces

HAM IN COCA-COLA

2kg mild-cure gammon

2 litres Coke minus 2 tablespoons

1 onion, peeled and cut in half

100g freshly grated breadcrumbs

100g dark muscavado sugar

1 tablespoon mustard powder

2 tablespoons Dijon mustard

2 tablespoons Coke

Mild gammon usually does not need soaking but do check the instructions on the packaging or

with your butcher

Place the gammon in a pan, skin side down, add the onion, and pour the Coke over

Bring to the boil, reduce and simmer with the lid on, though not tightly, for just under 2½ hours or

until cooked

Meanwhile preheat the oven to 220 C

Remove the ham from the pot and remove the skin leaving a thin layer of fat

Mix the breadcrumbs, sugar and the mustards to a thick paste with the 2 tablespoons of Coke,

adding a little at a time so as not to end up with a runny mixture

Put the mixture on the ham and place it crust side up on a roasting tray and cook in a hot oven

for 15 minutes until the crust has set

Serve with soft boiled potatoes

TOAD IN THE HOLE

110g plain flour

2 eggs

150ml milk

4-6 large sausages

¼ cup oil

Sift the flour and a pinch of salt in a bowl and make a well in the centre

Combine the eggs with the milk and 150ml water and gradually add to the flour mixing until the

batter is lump free

Cover and leave in the fridge for 1 hour


Fry the sausages until browned all over


Place the oil from the sausages in a rectangular baking dish and heat it until the oil is hot

Once the oil is smoking hot pour the batter in and place the sausages in the dish

Bake 20 minutes

COUNTRY-STYLE TOAD IN THE HOLE

100g plain flour

1 egg, lightly beaten

300ml milk

1 medium onion, sliced

1 apple, sliced (no need to peel)

6 sausages

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Tip the flour and a pinch of salt into a large bowl

Make a well in the centre and pour the beaten egg into it, with a splash of milk

Draw in the flour with a whisk, gradually adding the remaining milk

Heat oven to 220 C and grease a 15cm x 25cm ovenproof baking dish with oil

Arrange the onion, apple and sausages in the baking dish and season to taste

Cook for about 10 minutes, until the onion and apple soften

Pour over the batter and cook for a further 30-40 minutes

The batter should be well risen and golden and serve with gravy and mashed potato

CREAMY PASTA BAKE WITH PORK FILLETS

30ml olive oil

1kg pork fillets sliced into cubes

2 onions, chopped


4 pattypan pumpkins grated

250g brown mushrooms sliced

15ml fresh oregano

Salt and pepper

125ml white wine

20 cherry tomatoes, halved

250ml fresh cream



Reduce the heat and fry the onions

Add the garlic and then the pumpkin, mushrooms and the oregano

Add the meat and the wine and bring to boiling point

Add the tomatoes and place a lid on and simmer for 20 minutes

Add the cram and pour the mixture over Penne pasta

Sprinkle with Parmesan cheese and serve

HOT DIGGEDY DOGS

2 tablespoons sunflower oil

6 large pork sausages


1 teaspoon yellow mustard seeds

6 big flour tortillas

2 tablespoons tomato relish

Paper napkins, to serve

Preheat the oven to fan 180 C

Pour the oil into the tin and put it in the oven for a couple of minutes to heat up

Add the sausages to the hot tin and roast for 10 minutes

Push the sausages to the outer edges of the tin and scatter the sliced onion in the centre

Sprinkle the onion slices with the mustard seeds and some salt and pepper and turn them to coat

in the hot oil at the bottom of the tin

Return to the oven for 10-15 minutes until the sliced onions are golden and the sausages are

completely cooked through.

Briefly heat the flour tortillas in the oven, microwave or in a dry frying pan to make them softer and

easier to roll

Place a sausage and some onion on each one, top with a spoonful of relish and roll, folding the

bottom over

Serve straight away

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GUINNESS & HONEY GLAZED PORK LOIN

300ml Guinness

100ml clear honey

250g light muscovado sugar

2kg skinless, boneless loin of pork, ask your butcher for the thick end

Splash white wine, Champagne or water

Few sprigs flat leaf parsley

To make the glaze, put the Guinness, honey and sugar into a pan

Reduce by almost half to form a sweet syrupy glaze, then allow to cool

Heat oven to 200 C

Season the pork with pepper and salt, if you want, place on a baking tray and roast for 20

minutes

Then turn the heat down to 160 C

Remove the pork from the oven and brush all over with most of the glaze (reserving a few

tablespoon) cook for a further 40-50 minutes, brushing and basting the pork as it cooks until it's

beautifully caramelised and glazed

Remove the pork from the roasting tray and leave to rest

Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water

Place the pan on the heat and bring everything to the boil, simmer for a few minutes until you

have thick gravy

Carve pork into thin slices and place on top of the colcannon (see separate recipe)

Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley

DEVILLED PORK CHOPS

4 pork chops

1 sliced onion

12ml Worcester sauce

5ml mustard

10ml oil

1 packet tomato soup

12ml chutney

Brown the chops and place in oven dish

Mix soup with 400ml water and other ingredients

Cover and bake for 1 – 11/2 hours

TOAD IN THE HOLE

500g pork sausages

2ml salt

200ml milk

45ml dripping / oil

250 sifted flour

2 large eggs, beaten

100ml water

Cook sausages until brown and allow cooling

Mix all the ingredients (flour, salt, eggs, milk, and water)

Allow batter to stand for 1 hour and then beat well for 1 minute

Place dripping or oil in an ovenproof dish and place in a preheated oven at 220 C

When hot remove and add the sausages and pour over the batter and bake for 15 minutes at

220 C then reduce and bake for 20 minutes at 190 C

Serve with gravy

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DELICIOUS PORK CURRY

15 ml oil

1 kg pork cubes

2 chopped onions

2 garlic cloves, chopped

15ml ginger

25ml curry powder

5ml coriander

5ml turmeric

1 can chopped tomatoes

250ml apricot juice

50ml lemon juice

50ml chutney

1 Granny Smith apple, cubed

4 potatoes cubed

80ml raisins

3 bay leaves

10ml salt

Pepper to taste

250ml sour cream

Coriander leaves

Brown meat and set aside

Fry onions until transparent

Add garlic and ginger

Add the curry powder and the coriander and cook for a minute or two

Return the meat to the pan

Heat up the tomatoes, apricot juice, lemon juice and chutney and add to the meat

Bring to the boil and add the apple, raisins, bay leaves and potatoes

Reduce the heat, place the lid on and simmer for about 1 hour

Remove lid and let it simmer a bit to reduce the liquid if necessary

Stir in the sour cream and serve with coriander over

FRYING-PAN SAUSAGE HOTPOT

1 tablespoon vegetable oil

6 plump good-quality sausages with herbs (1x400g pack)

splash of red wine (if you have some)


3 tablespoons caramelised red onions

400g pack long-life potatoes

Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly)

Add the sausages and fry for 8-10 minutes, turning them often

Turn the grill to high

Splash a couple of tablespoons of red wine into the pan if you are using it, then pour in the stock

and stir in the caramelised red onions

Allow the mixture to bubble for 3-4 minutes, so it thickens a little and turns into a rich gravy

Remove from the heat

Spread the potatoes so they roughly cover the sausages and gravy

Put the frying pan under the grill for about 8 minutes until the potatoes turn crisp and golden

THE ULTIMATE TOAD IN THE HOLE

FOR THE BATTER

100g plain flour

1 egg

159

300ml equal mixture milk and water

FOR THE TOAD

8 rashers streaky bacon

8 pork sausages


1 tablespoon oil

FOR THE GRAVY

2 tablespoons oil


2 teaspoons flour

2 teaspoons mustard

2 teaspoons Worcestershire sauce

600ml chicken stock


Sift the flour and make a well in the centre and crack the egg in

Beat lightly then add half the milk/water mixture

Beat until smooth and add the remaining milk/water

Wrap a bacon rasher around each pork sausage and place them in a oven dish

Scatter with onion and drizzle oil over

Bake for 20 minutes

Remove from the oven and pour the batter over

Return to the oven for a further 40 minutes until crisp and well risen

Meanwhile make the gravy: heat the vegetable oil and add the onion and fry for 5 minutes

Stir in the flour and add the mustard and Worcestshire sauce and stock

Simmer for 15 minutes and serve with the sausage and pastry

CHRISTMAS HAM

3kg smoked or cured ham

12 cloves

12 maraschino cherries or plan glaze cherries

Preheat the oven to 140C

Cut the rind of the ham to a depth of 10cm and discard

Place the ham on a baking tray

Score with a sharp knife about ½ cm deep to form square or diamond shapes

Push the cloves into each square and spoon the glaze carefully over the ham until it is covered

Bake in the oven 2-3 hours brushing occasionally

Just before the ham is cooked use toothpicks to place the cherries in between the squares

Serve hot or cold with left over sauce

SOY SAUCE GLAZE

200ml soy sauce

50ml dry sherry

20ml brown sugar

20ml honey


Salt and pepper

Mix together and cook over a low heat until the sugar has dissolved

Brush over the ham

ORANGE AND GINGER GLAZE

Juice and zest of 2 oranges

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100ml honey

50ml fresh chopped ginger, finely chopped



Mix together and cook over a low heat

Strain the mixture before brushing over the lamb

REDCURRANT GLAZE

1 X 425g tin redcurrant jelly

20ml dry sherry

Cook the redcurrant jelly and sherry over a low heat until smooth

Brush over the ham

ITALIAN LENTILS WITH SPICY SAUSAGES

300 g brown lentils


4 rashers streaky bacon, finely chopped

1 small onion finely chopped

3 cloves garlic finely chopped

½ cup canned Italian tomatoes mashed

1 stick celery, finely chopped

1 tablespoon fresh sage plus a few sprigs for garnish

1 teaspoon salt

Black pepper

12 spicy sausages pricked with a fork

Cook the lentils in salted boiling water for 15 minutes and then drain

Fry the bacon

Then add the onion, celery, garlic and cook until soft

Mix in the lentils add 2 cups of water, the tomatoes and sage

Simmer for 20-30 minutes with the lid on (aim to end with the lentils intact, moist but not dry)

Season to taste

Fry the sausages and cut them into chunks

Add them to the lentils and cook for 5 minutes

Serve hot garnished with sage leaves

MARINATED POK ROAST

1 bottle dry white wine

500 ml white wine vinegar


2 carrots, sliced

1 bay leaf

A sprig of thyme

1 celery stalk with leaves


1 teaspoon peppercorns

2 tablespoons sea salt

2-3 fresh sage leaves

1 boneless pork loin roast – about 1.5 kg‟s

Two days before serving mix all the ingredients in a large ceramic or glass bowl

Cover and place in the fridge for 2 days turning the pork regularly

When ready to cool, remove the pork and place in a roasting tin

Add the vegetables and flavourings from the marinade

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Cook in a preheated oven at 200 C basting occasionally with the marinade liquid

Cook 1 ½ hours

Serve immediately

162

PASTA

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BLUE CHEESE CREAMY PASTA

Boil 500g Penne

Once done drain and return to pot. Turn stove heat off.

Add the following:

50g salami

100g Gorgonzola cheese

1 tub Mascarpone cheese

250ml milk

Large knob of butter

Stir until all melted

Place in oven dish and sprinkle with fresh breadcrumbs

Grate 100g Parmesan over and sprinkle with olive oil

Bake 20m at 180 C

PASTA WITH BLUE CHEESE AND BACON

250ml chopped bacon, fried

250g mascarpone cheese

200g blue cheese


125ml cream

30ml Madagascar green peppercorn or more

500g penne pasta cooked al dente


Whack the whole lot, except the peppercorns, pasta and seasoning in a saucepan, over

moderate heat

Wait for the meltdown, stirring occasionally

When the mixture is smooth and creamy, add the peppercorns, then add the pasta and toss until

well covered

Check the seasoning and serve

Add 30ml Madacascar green peppercorns for a twist

PASTA DISH

1 X 410 g All Gold Tomato Soup

1 packet Streaky bacon, chopped

1 punnet mushrooms, sliced

250ml fresh cream

Spaghetti

Fry the bacon

Add garlic, mushrooms, cream and soup

Add 1 teaspoon dried Sage

Salt and pepper

Boil pasta mix and serve

MACARONI CHEESE

Cook 500 ml macaroni

Drain and mix with 140g cubed cheddar cheese

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Place in lightly buttered dish

MIX

2 eggs

150ml milk

500ml cream

150ml sour cream

4ml Worcester sauce

Set aside

Mix 3 tablespoons flour, 1 ½ teaspoons salt, 1 ½ teaspoons mustard powder, ¼ teaspoon black pepper, cayenne pepper and

nutmeg

Add liquid mixture to the dry ingredients and whisk

Pour over the macaroni

Sprinkle 140g grated cheese over


Remove and stand for 10 minutes before serving

FETTUCCINE TO DIE FOR

To serve four portions of buttered fettuccine with cheese you will need:

500g ribbon noodles (fettuccine)

Salt and freshly ground black pepper grated Parmesan cheese for serving

SAUCE

110g softened butter 100ml thick cream

100g grated Parmesan cheese

In a large pot, bring about 4 litres of salted water to the boil

Add the fettuccine and cook according to the packet instructions (about 10 minutes at a fast

simmer)

To make the sauce, use a wooden spoon to cream the butter, then gradually beat in the cream

and then the Parmesan cheese

When the fettuccine is ready drain well in a colander and then pour it into the butter-cream-

cheese mix, add the black pepper and toss and stir well until the fettuccine is thoroughly coated

with the creamy sauce

Sprinkle with extra Parmesan sauce and serve immediately on to pre-warmed dinner plates

MACARONI CHEESE WITH BACON

1 box macaroni

2-3 large onions, chopped

3 large cloves crushed garlic

3 Tablespoon Olive Oil

2 cups grated cheese

1 can tomato & onion mix


250ml milk

Chilli powder to taste

250g rindless bacon

Boil macaroni

Fry onions and garlic in Olive Oil

Mix Macaroni and onions in ovenproof dish

Add grated cheese and mix

Mix the rest of the ingredients together and pour over

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Place bacon on top

Bake 1 hour at 180 C

BAKED PASTA WITH BUTTERNUT AND TOMATO CURRY SAUCE

1kg butternut cut into chunks and steamed

500g short pasta freshly cooked

1 cup cream

¼ cup coriander leaves

Salt and pepper

TOMATO SAUCE CURRY

2 Tablespoon oil

2 cloves of garlic


2 cans chopped tomato

Sugar to taste

Salt and pepper

TOPPING

1 cup grated cheese

½ cup fresh whole-wheat crumbs

30g butter

Heat oil and stir in the garlic and the curry power and cook for 1 minute

Add the tomatoes and the seasoning

Reduce heat and cook gently stirring every now and then for about 20 minutes

To assemble mix the steamed butternut with the pasta, cream, coriander and seasoning

Turn into a buttered baking dish and pour over the curry sauce

Sprinkle with the cheese mixed with the breadcrumbs

Dot with butter and bake 190 C for about 30 minutes

SPINACH AND RICOTTA CANNELLONI

FILLING

Spinach

Ricotta cheese

Onion

Garlic

Marjoram

BLEND

5 x tomatoes

Handful of Basil Leaves

Fill the pasta shells with the cheese mixture

Pour the tomato sauce over and top with Buffalo Mozzarella cheese and Parmesan

Bake 220 C

MACARONI CHEESE

1kg macaroni

2 Cloves garlic


250g strong grated cheddar

250g grated mozzarella

100ml fresh cream

Oregano

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2 chillies finely chopped

Pinch cayenne pepper

Salt

Boil macaroni and garlic cloves in salted water

Drain and place in mixing bowl

Add the mashed garlic and all the other ingredients saving some cheddar to sprinkle on top

Place in baking dish and bake 180 C for 10 minutes

VEGETABLE LASAGNE

LAYER THE FOLLOWING

Steamed spinach

Pieces of Feta Cheese

Creamed cottage cheese mixed with ½ can tomato and onion

Lasagne sheets

Fried pieces of bacon

Basil leaves

Garlic and Italian herbs

Pour white sauce over and sprinkle with cheese

Bake

FETTUCCINE ALFREDO

500g fettuccine

50g butter

150g black forest ham

150g mushrooms, sliced

60g coarsely grated parmesan cheese

250ml cream, warmed

Salt and pepper

Crisp the ham in a heated pan

Remove and when cool break into bite size pieces

Melt the butter in the same saucepan and sauté the mushrooms until tender

Add the cream, season and keep warm

Cook the fettuccine, drain and transfer to a serving bowl

Mix the mushrooms and cream mixture with the crisped ham and toss well

Serve immediately

VEGETARIAN LASAGNE



50ml oil

30ml butter

2 carrots finely chopped

2 stalks celery, finely chopped

500g brown mushrooms, sliced

150ml white wine


250g lasagne sheets

250g mozzarella cheese

75g parmesan cheese, grated

Salt and pepper

250ml white sauce (made with 125ml milk and 125ml vegetable stock)

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Fry the onion and the garlic in the oil and butter

Add the carrots, celery and mushrooms until tender

Add the wine and the stock and boil until reduced by half

Season

Preheat over to 180 C

Grease a baking dish and dot he bottom with white sauce

Line with lasagne sheets

Top with half the vegetable mixture and then another layer of lasagne sheets

Top with the rest of the vegetables and then the mozzarella cheese

Spread with the remaining sauce and then the parmesan

Repeat until all the ingredients are used

End with parmesan cheese

Bake for 30 minutes

WHITE CHEESE PASTA

500g fresh fettuccine

125ml olive oil

Lemon juice

250g fresh ricotta cheese, crumbled

100g feta, crumbled

100g chevin, crumbled

1 Crottin, crumbled

Sea salt and pepper

Italian parsley, torn

Steamed asparagus to serve

Cook the pasta

Turn out into a bowl and mix in the oil and a squeeze of lemon juice

Mix together the cheeses and add to the pasta

Season and add the parsley

Serve with the asparagus

HAM & OLIVE LASAGNE

250g fresh lasagne sheets

1 tablespoon oil

1 fat garlic clove, crushed

2 x 400g cans chopped tomato with herbs

8 slices ham

Generous handful green olives

2 eggs

150g pot mild natural yoghurt

50g cheddar, grated, plus a handful extra for the top

Heat oven to 190 C

Put the lasagne sheets into a large bowl and pour over just-boiled water

Leave to soak for 5 minutes, then drain

Meanwhile, heat the oil in an ovenproof frying pan, then fry the garlic for 1 minute

Add the tomatoes, then simmer for 5 minutes until reduced a little

Season to taste, then tip into a bowl

Layer the pasta sheets, ham (keep this in slices), tomato sauce and olives in the pan, making sure

you have a few olives and some sauce on the top

Don't be too neat about it, crumple the ham and let the pasta fold around the sauce and olives

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Beat the eggs, yogurt and most of the cheese together in a jug, season with salt and pepper,

then pour over the pasta

Top with extra cheese and black pepper, then bake for about 15 minutes until the cheese is

golden and the topping is set

Serve with a salad

SPINACH & RICOTTA CANNELLONI

FOR THE BÉCHAMEL SAUCE

150g butter

1 garlic clove, halved

½ a teacup of plain flour

600ml milk

A pinch of mixed spice

1 tablespoon grated parmesan

FOR THE NAPOLI SAUCE

Olive oil

¼ of a carrot, grated

A couple of stems of parsley, chopped

¼ of a celery stick, chopped

400g tin of chopped tomatoes

1 handful of basil leaves

FOR THE CANNELLONI AND FILLING

500g cooked spinach (frozen is fine)

300g ricotta

1 egg, beaten

2 tablespoons grated parmesan

18 cannelloni tubes

Heat the oven to 190 C

Heat the butter gently, add the garlic

Add the flour, stirring all the time, then the milk

Stir until the béchamel sauce thickens

Add the spice and Parmesan

Remove garlic and season

To make the Napoli sauce, heat some olive oil, add the garlic

Then add the carrot, parsley and celery and fry gently until brown

Then add the tomatoes

Stir in the basil and half a cup of water, simmer for 20 minutes

For the filling, mix the spinach and ricotta with the egg and the Parmesan

Season, then spoon it into the cannelloni tubes and place in a buttered baking tray

Spoon over the béchamel sauce, then add a layer of the Napoli sauce on top


THE BEST PENNE RECIPE

1 packet Penne

250ml cream

1 tablespoon chopped garlic

Pesto

Olive oil

1 tin tomato puree

Chopped mushrooms, optional

Italian sausages or bacon

Chilli flakes

Feta cheese

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Gently fry the garlic in the olive oil

Add the Pesto and the chilli

Add the tomato puree and the cooked mushrooms, sausages or bacon if using

Simmer very gently

Boil Penne and drain

Mix the sauce with the penne and serve with crumbled feta cheese

ULTIMATE MACARONI CHEESE

Boil 500g macaroni boiled

Drain the macaroni and mix with 140g cubed cheddar cheese

MIX

2 eggs

500ml cream

150ml milk

150ml sour cream

4ml Worcester sauce

Set aside

MIX

3 tablespoons flour

Salt

1 1/2 teaspoons mustard powder


¼ teaspoon nutmeg

Add the liquid mixture to the dry mixture and whisk until smooth

Pour over the macaroni

Blend and sprinkle 140g grated cheddar over


Leave to stand for 10 minutes before serving

CHICKEN PASTA

500g penne

35ml oil

2 onions, chopped

300g mushrooms, chopped

375ml milk

1 packet mushroom soup powder

1 x 410g tin evaporated milk

600g cooked chicken, roughly chopped

Mixed herbs

250ml grated cheese

2ml paprika


Cook penne and set aside

Fry onion and mushrooms until soft

Heat the milk and the soup powder and add to the mushroom mixture with the evaporated milk

Cook until thick

Add the chicken, herbs and two thirds of the cheese and the penne

Place in casserole dish and sprinkle with paprika and remaining cheese

Bake for 20 minutes

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NOODLES WITH SPINACH, MUSHROOMS AND COTTAGE CHEESE

2 x 250g frozen spinach thawed

300g brown mushrooms sliced

5ml chopped rosemary

250g smooth cottage cheese

4 large spring onions chopped

Salt and pepper


Mozzarella cheese

250g ribbon noodles

1 onion chopped

2ml soya sauce

2 eggs

250ml buttermilk

2 tomatoes thinly sliced

Dried oregano

50ml parmesan cheese

Drain the spinach in a colander

Boil noodles, drain and toss with a little oil

Heat oil and sauté mushrooms, onions and rosemary

Remove from heat and add the soya sauce

Ina large bowl mix the spinach, cottage cheese and the spring onion

Beat the eggs with the buttermilk and add salt and pepper

Stir in the mushroom mixture and the noodles

Spoon into a greased oven dish and cover the top with the sliced tomatoes and sprinkle with

oregano and garlic

Top with thinly sliced mozzarella and sprinkle with parmesan

Bake 160 C for 45 minutes and then switch off the oven and leave for 10 minutes

CREAM CHEESE AND BACON PASTA

350g taglietelle

250g black mushrooms sliced

30ml parsley chopped

100g back bacon cut into strips

200g low fat cream cheese

15ml lemon juice

Cook pasta

Meanwhile sauté the bacon

Add the mushrooms and sauté until tender

Add the cream cheese and heat until melted

Stir in the parsley and lemon juice

Toss through the pasta

SAUSAGE SAUCE FOR PASTA

4 sausages

1 clove garlic finely chopped

1 ½ tablespoon olive oil

1 x 400g tin tomatoes, drained

150ml cream

Fry sausages in olive oil

Add the garlic and fry for 1 minute

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Add the tomatoes

Add the cream and season

PASTA WITH ROASTED VEGETABLES

200 ml olive oil


250 g pumpkin peeled and roughly chopped

2 medium sweet potato chopped

1 parsnip chopped

3 zuchinni chopped

2 sprigs rosemary

10 sage leaves

Salt and pepper

1 kg rigatoni pasta (tubes)

Chopped flat leaf parsley

Grated parmesan cheese


Place olive oil in large baking tray

Add the vegetables

Roughly chop the rosemary and sage together and scatter over

Season well and mix with your hands

Bake for 30 minutes

Cook pasta and drain

Toss the vegetables in the pasta and sprinkle with parsley and parmesan

THE BEST ITALIAN LASAGNE EVER

Lasagne sheets

1 litre béchamel sauce

250 g parmesan cheese

MEAT SAUCE

50 ml olive oil

1 large onion finely chopped

2 cloves garlic finely chopped

800 g minced beef

100 g minced pork

100 g minced chicken

1 tablespoon freshly chopped sage

1 tablespoon chopped oregano

1 bay leaf


A grating of nutmeg

Sea salt and pepper

200 g tomato paste

200 ml red wine

2 litres beef stock

Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes

Add the meat and sauté for 10 minutes until browned

Stir in the herbs and spices and season with salt and pepper

Add the tomato paste and then pour the wine in and boil to reduce by half

Reduce heat and simmer for 1 hour


Place a small amount of both sauces into an ovenproof dish and layer pasta

Continue this with sprinklings of cheese

Finish off with a layer of cheese

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Bake for 30 minutes

SEE BECHAMEL SAUCE BELOW******

BECHAMEL SAUCE

1 litre milk

½ small onion

1 bay leaf

1 clove

80 g butter

80 g flour

Salt and pepper

Grating of nutmeg

Place milk, onion, bay leaf and clove in a pot

Warm until simmering

Remove from heat and rest for 15 minutes

Melt butter in a heavy saucepan and add the flour to form a roux

Strain the milk and stir into the roux beating vigorously

Add salt, pepper and nutmeg


PENNE WITH TOMATO AND BASIL

1 kg ripe tomatoes


2 garlic cloves, lightly crushed

½ teaspoon sea salt

1 teaspoon sugar

1 bunch basil

500 g penne

Dunk tomatoes into a pot of boiling water for 15 seconds, remove and peel off the skin

Cut in half and squeeze out the seeds

Chop the remaining tomato roughly

Heat olive oil, tomatoes, garlic, salt and sugar and half the basil leaves and simmer for 30 minutes

Cook pasta and drain

Divide into 4 serving bowls

Add remaining basil leaves to the sauce, heat through quickly and spoon on top of pasta

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RICE DISHES

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MUSHROOM RISOTTO

30g butter


½ onion chopped finely

15g dried Porcini, soaked for 20 minutes in warm to hot water

175g Arborio rice

60ml white wine

750ml hot stock including the Porcini soaking liquid

2-3 tablespoons parmesan

Flat leaf parsley, chopped

In a saucepan place half the butter and all of the oil and gently fry the onions

Add the well-drained, chopped Porcini and stir for a minute

Stir in the rice and toss well so that every grain is covered with the oil

Add the wine and let it bubble for a few minutes

Stir in a ladleful of hot stock (the stock must be kept warm in another pan on the lowest heat)

Keep stirring until all the liquid is absorbed

Carry on adding the stock a little at a time – stirring often

When cooked – about 20 minutes – take the rice of the heat and add the remaining cold butter

and grated parmesan

Serve with parsley scattered over

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EGG &

BREAKFAST

DISHES

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EGGS BAKED IN TOMATOES

6 large tomatoes

6 large eggs

Butter

Seas salt and course pepper

Heat oven to 200 C

Cut the rounded tops off the tomatoes and scoop out the inside

Season the inside of the tomato and place on a baking sheet

Break an egg into each an add a small knob of butter

Bake 20-25 minutes or until set

BAKED HAM AND CHEESE SANDWICHES

24 slices baguette

12 sliced ham

12 slices gruyere cheese

Butter

6 eggs

1 cup milk

½ cup cream

Salt and pepper

Make up the ham and cheese sandwiches

Arrange in a buttered oven dish

Prick the sandwiches with a fork

Beat the eggs, cream and milk and season to taste

Pour the mixture over the sandwiches

Allow to stand for ½ hour pricking now and again to absorb the liquid


Serves 6+

CREAMY EGG CURRY


2 onions, thinly sliced

2 heaped tablespoon curry paste

400g can chopped tomatoes

8 eggs

140g frozen peas

4 tablespoon Greek yogurt

Rice and mango chutney to serve

Heat the oil in a pan, then fry the onions over a low heat for 10 minutes until golden

Add the curry paste and sizzle for 2 minutes, stirring

Add the tomatoes and 200ml water, season to taste, and then bring to the boil. Simmer for 10

minutes until you have a rich sauce

Meanwhile, boil the eggs for 8 minutes, cool in cold water, then peel and halve

Stir the peas and yogurt into the curry and simmer for another 2-3 minutes

Put the eggs into the pan, spoon the curry sauce over and leave for another 2 minutes to heat through

Serve with rice and mango chutney

THE ULTIMATE FRENCH OMELETTE

3 eggs, as fresh as possible, preferably organic and free-range, room temperature

2 knobs unsalted butter

1 teaspoon finely, freshly grated parmesan

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TO COOK WITH HERBS

2-3 chopped tarragon leaves

1 tablespoon each snipped chives and chopped chervil or parsley

TO COOK WITH CHEESE

3 rounded tablespoon finely grated gruyère

Get everything ready

Warm a 20cm (measured across the top) non-stick frying pan on a medium heat

Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as

completely as you would for scrambled egg

With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle,

but not brown

Season the eggs with the parmesan and a little salt and pepper, and pour into the pan

Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and

gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre

Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked

Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely

cooked egg left

With the pan flat on the heat, shake it back and forth a few times to settle the mixture

It should slide easily in the pan and look soft and moist on top

A quick burst of heat will brown the underside

Grip the handle underneath

Tilt the pan down away from you and let the omelette fall to the edge

Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette

tips onto a plate - or fold it in half, if that's easier

For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your

fingers Rub the other knob of butter over to glaze

Serve immediately

CHIPOLATA & SPRING ONION FRITTATA


340g pack chipolatas

6 eggs

2 slices bread, about 50g, torn into small pieces

Bunch spring onions, thinly sliced


Heat oil in a 20cm non-stick frying pan

Add chipolatas and cook for 7-8 minutes until browned

Meanwhile, crack eggs into a large bowl and beat well together

Stir in the bread, spring onions and garlic, then lightly season

Heat the grill to medium

Pour the egg mixture into the hot pan, then cook on the lowest heat for 6-7 minutes, until the egg

is almost completely set

Place the pan under the grill for 2-3 minutes until golden brown and cooked through

Slide onto a chopping board and cut into wedges

SWEETCORN SOUFFLÉ

1 Cup each warm milk, dried breadcrumbs, grated cheese,

1 tin sweet corn,

1 egg, salt and pepper

2 dessertspoons melted butter

Mix together except for the eggs

Beat yolks and whites separately

Add eggs yolks and then fold in stiff egg whites

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Bake 350 F for 30 – 45 minutes

Serves with buttered toast

SPANISH TORTILLA

1kg potatoes thinly sliced


1 onion sliced

2 cloves of crushed garlic

1 green pepper, diced

2 tomatoes, deseeded and chopped

25g canned sweetcorn drained

6 large eggs beaten


Salt and pepper

Parboil the potatoes for 5 minutes

Heat the oil in a large frying pan and add the potatoes and onions and sauté for 5 minutes

Stir continuously until the potatoes are browned

Add the garlic and green pepper, chopped tomatoes and the sweetcorn mixing well

Pour in the eggs and the parsley

Season well and cook for 10-12 minutes until he underside is cooked through

Remove the frying pan and continue to cook under the grill for 5-10 minutes

Cut into wedges and serve with a salad

POTATO AND ONION TORTILLA

1 ½ cups olive oil

6 large potatoes peeled and sliced

2 Spanish onions, sliced

6 eggs

Salt and pepper

Cherry tomatoes halved to serve

Heat the oil in a large non stick pan

Stir in the onion and potatoes and salt

Cover and cook gently for 20 minutes until soft

Beat the eggs in a large bowl

Remove the onion and potato from the oil with a slotted spoon and add to the eggs

Season to taste

Pour over some of the oil leaving about 4 tablespoons in the pan

Heat the pan again and when hot pour in the egg mixture and cook for 2-3 minutes

Cover the pan and invert the omelette on to it

Cook for a further 5 minutes until cooked on the other side

OMELETTE

FLAT OMELETTE

2 extra large eggs

2 tablespoons water

Salt and pepper

1 tablespoon butter

FLUFFY OMELETTE

3 extra large eggs, separated

Salt and pepper

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1 tablespoon butter

FILLINGS

Grated cheese, chopped fried bacon, chopped ham, chopped tomatoes, cooked sliced mushrooms,

cooked sliced potatoes, asparagus, creamed spinach, chopped spring onion

FLAT OMELETTE

Lightly whisk the eggs with a fork until just combined

Add the water, salt and pepper

Melt the butter in a frying pan

Pour into preheated frying pan and loosen the edges with a spatula until cooked

Add the filing on one half of the omelette and fold over

FLUFFY OMELETTE

Whip the egg yolks lightly with salt and pepper

Whisk the egg whites until soft peaks form

Gently fold the egg whites into the yolks

Preheat the butter in a frying pan and put the oven grill on

Pour the mixture into the pan and cook until the bottom of the omelette is cooked and brown

Place the omelette under the grill to brown the up side

Add the filling and fold over

EGGS BENEDICT

3 tablespoon white wine vinegar

4 large free range eggs

2 toasting muffins

1 batch hot hollandaise sauce

4 slices Parma ham

Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar

Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm

some plates

Swirl the vinegar water briskly to form a vortex and slide in an egg

It will curl round and set to a neat round shape

Cook for 2-3 minutes, then remove with a slotted spoon

Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs

Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg

Spoon over the remaining hollandaise and serve at once

POTATO CAKE WITH CHILLI EGGS

550g potatoes

1 onion


4 eggs

1 red chilli, deseeded and finely chopped or pinch dried chilli

2 tablespoon roughly chopped fresh coriander, optional

Crusty bread, to serve

Peel and coarsely grate the potatoes, then squeeze out as much liquid as you possibly can with

your hands

Set aside on kitchen paper, dabbing off any leftover juices

Grate the onion and do the same

Heat the olive oil in a large, non-stick frying pan, tip in the onions and cook over a medium heat

for 5 minutes, stirring until soft and lightly golden

Stir in the potatoes and mix

Fry the mixture in an even layer for about 15 minutes until cooked and golden underneath

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Meanwhile, heat the grill to high

Slide the pan under the grill and cook for 5 minutes or until golden on top

Using a spoon, make four dips in the surface of the cake

Crack the eggs into the dips, season and scatter over the chilli

Cover with a lid or baking sheet, place back on the hob and cook for 4-5 minutes, depending on

how you like your eggs cooked

Serve straight from the pan, with a sprinkling of coriander if you have it, and lots of crusty bread

CHEESY EGG OMELETTE

8 eggs, beaten

1 teaspoon dried oregano


4 tablespoons tomato pasta sauce from a jar

Handful of stoned black olives, pitted

85g cheese grated

Heat the grill to high

Beat the eggs with the herbs and salt and pepper

Heat the oil in a frying pan then tip in the eggs

Cook over a fairly low heat for 4 minutes, stirring occasionally until the eggs are set

Place under the grill until set and puffed up

Spread the sauce over and scatter with the cheese and the olives then grill again until the

cheese has melted and cut into wedges and serve

RANCH STYLE BREAKFAST


2 onions, chopped

2 red chillies, chopped

2 tablespoons oil

25g butter

400g can chop tomatoes

Pinch chilli flakes

1 bay leaf

410g kidney beans, rinsed and drained

3 tablespoons grated cheddar

Eggs

Fry the garlic and onions and the chillies and stir in the tomato, chilli flake and bay leaf and

season

Bring to the boil and simmer for a few minutes

Add the beans, warm though and divide the sauce between 4 small shallow ovenproof dishes

Break an egg over each one and sprinkle with cheese and bake in an 180 C oven for 20 minutes

BREAKFAST BAKE

Spread slices of bread lightly with butter

Make layers of bread and bacon rashers in an ovenproof dish with buttered side of bread

facing down

Beat 2 eggs with 250ml milk and add 250ml grated cheese

Pour over the bread slices and allow soaking for about 150 minutes

Preheat oven to 190 C and bake for about 40 minutes

CREAMED CURRIED EGGS

45g butter

1 onion, chopped

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1½ tablespoon flour


Salt and pepper

1½ cups milk

8 hard boiled eggs, halved

Melt the butter and fry the onion

Stir in the curry powder, flour, salt and pepper

Add the milk and cook until thickened

Remove from the heat and add the eggs

Serve with rice

BRUNCH OMELETTE TORTE

2 sheets frozen puff pastry, thawed

POTATOES

50g butter

6 medium red potatoes sliced


Salt and pepper

OMELETTE

30g margarine

6 eggs


Salt and pepper

30ml water

FILLING

225g cooked ham


1 egg, slightly beaten

15ml water

Roll each pastry sheet into a 30cm square

Line 1 sheet in a 25cm deep pie dish and place in fridge (go up the sides of the dish)

Melt the butter and add the potato, onion, salt and pepper

Cover and cook stirring occasionally until the potatoes are crispy brown

Set aside

Mix together the rest of the omelette ingredients except the butter

Melt 15g butter and pour half the omelette mixture in and cook until set

Slide the omelette onto a baking sheet

Repeat with the remaining omelette and butter

Layer the ingredients into the pie dish in the following order: 1 omelette, 100g ham, half of the

fried potatoes, 100g cheese, remaining potatoes, ham, cheese and omelette

Top with the remaining pastry and press together the two sheets of pastry to form a rim

Cover and refrigerate overnight or bake in a preheated 190 C oven for 30 minutes

Let stand for 5 minutes and cut into wedges

(if made the day before and placed in fridge – allow to cool to room temperature before baking)

ASPARAGUS ON BUTTERED TOAST WITH PARMESAN

Cook asparagus in salted water for 2-3 minutes

While asparagus is cooking brush both sides of the bread with butter and toast both sides under a hot grill

Place toasts on plate

Remove asparagus from boiling water and place in separate dish with a knob of butter

Season with salt and pepper and place on top of toast

Scatter parmesan shavings or grated parmesan over

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STUFFED MUSHROOM BRUSCHETTAS

4 thick slices country-style loaves, white or brown

2 x 20g tubs garlic butter or 50g softened butter beaten with 1 chopped clove of garlic


200g jar roasted red peppers, either strips in oil or whole peppers in brine

150g firm goat's cheese


Spread both sides of each slice of bread with garlic butter (no need to remove the crusts)

Put the bread slices in one layer on a baking sheet

Put a mushroom on top of each and drizzle with a little olive oil

Sprinkle with salt and pepper

Drain the peppers, slice if necessary, and divide between the mushrooms

Cut the goat's cheese into four slices and put one slice on top of each stack

Bake for 25-30 minutes, until the mushrooms are cooked and the cheese golden

Serve with a mixed salad

BAKED EGGS WITH SPICED PEPPER AND TOMATOES


2 onions, sliced


1 small green pepper, cut into long strips

1 small red pepper, cut into long strips

1 heaped teaspoon ground cumin

500 g ripest tomatoes, skinned and roughly chopped

1 tablespoon tomato puree

1 teaspoon caster sugar

6 eggs

Cayenne pepper or paprika

Salt and pepper

Fry the onions, pepper and garlic in oil (about 15 minutes)

Add the tomatoes, tomato puree, salt and pepper and the sugar

Allow to simmer to a thick sauce

Make a dip in the vegetable mixture with the back of a spoon and break an egg into it

Repeat with all the eggs

Cover the pan with a lid or a plate and cook until the eggs are set

Sprinkle with cayenne pepper or paprika and serve

WEEKEND BREAKFASTS

Grills soft eating apricots, stir into yoghurt and add some pumpkin seeds

PORRIDGE WITH BROWN SUGAR, CLOTTED CREAM AND BANANA

1 cup rolled oats

560 ml full cream milk

Pinch of salt

4 tablespoons dark brown sugar

4 tablespoons clotted cream

2 bananas thinly sliced

2 tablespoons maple syrup

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Place the oats in a saucepan with half the milk and a pinch of salt and bring to the boil

Lower the heat and simmer slowly, stirring with a wooden spoon

As soon as the porridge starts to thicken add the rest of the milk, bit by bit

Once cooked place in serving bowls and sprinkle with lots of brown sugar and add a tablespoon

of clotted cream to each bowl

Arrange the bananas on top and finish with some maple syrup

MUSHROOMS ON TOAST

40 g butter

1 tablespoon olive oil plus extra for brushing

2 cloves garlic, finely chopped

500 g small mushrooms

Sea salt

Black pepper

1 teaspoon balsamic vinegar

1 teaspoon grated lemon zest

1 teaspoon chopped fresh tarragon


4 slices sour-dough bread

250 g ricotta cheese

Place half the butter with the oil and fry the garlic

Add the mushrooms, ¼ cup water, salt and pepper

Cover and cook for about 15 minutes

Add the balsamic vinegar, parsley, and tarragon and lemon zest

Add the remaining cold butter

Brush the bread on both sides with olive oil

Grill on both sides and then rub with garlic

Place on serving plates and top with ricotta cheese and mushrooms

CREAMY MALTABELLA PORRIDGE

Cook the porridge as per the instructions on the packet. Season with brown sugar and cinnamon and

serve luke warm with cinnamon flavoured milk

BRIOCHE WITH CHOCOLATE CENTRES

500ml plain flour

1½ teaspoon active dry yeast

125ml warm milk

1 teaspoon vanilla essence

2 egg yolks

4 tablespoon sugar

125g butter softened and chopped

100g slab dark chocolate

Mix the flour and the yeast

Combine warm milk, vanilla, eggs and sugar to the flour, blending until a smooth ball is formed

Add the butter, a few pieces at a time, and knead until combined

The dough will be a bit wet and sticky

Cover and set aside for 2 hours

Knead the dough on a slightly floured surface until soft and elastic and then divide into 8 pieces

Flatten the dough slightly and place a piece of chocolate in the middle and fold over to close

Place each ball in greased muffin pans and leave to rise again – covered – for an hour

Bake in a preheated oven at 180 C for 15-20 minutes

Great for breakfasts

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BACON AND EGG PIE

400 g puff pastry

50 g butter

400 g rindless bacon

1 onion finely chopped

200 g frozen peas

8 eggs

300 ml cream

1 teaspoon salt

Pepper

100 g grated cheese


Use a 5 cm deep 2 litre pie dish

Roll the pastry out and line the pie dish

Prick the bottom with a fork

Fry the bacon in the butter

Add the onions and then add the peas

Pour this into the pie shell

Crack 6 eggs evenly over the top

Beat the remaining eggs with the cream and salt and pepper and pour over the filling

Scatter the cheese over and bake 45 minutes

185

SAVOURY

TARTS &

QUICHES

186

QUICHE WITH CREAM CHEESE FILLING / CREAM FILLING

4 Eggs

250g Cream Cheese OR 250ml thick cream

150ml cream or milk

5ml fresh herbs

Salt and pepper

Separate two of the eggs and put aside

Combine cream cheese, two whole eggs, two egg yolks, milk and the herbs

Whisk the egg whites and fold in

Place 300g of the filling ingredients onto the base of quiche which has been baked blind

Pour over the cream cheese filling

Bake 180 C for about 35 – 45 minutes

SELF CRUSTING HAM TART

½ Cups flour

½ teaspoon mustard Powder

½ teaspoon salt

3 Tablespoon butter

3 cups milk

3 Eggs

1 onion, chopped

1 Cup grated cheese

250g chopped ham

Parsley

Mix all the ingredients together and bake ½ hour at 180 C

CHEESE AND LEEK QUICHE

500g leeks cut into rings

Salt and pepper

125ml milk or 125ml Ideal milk

3 eggs

15ml mustard

50ml dry white wine or sherry

100g grated cheese

200ml milk

50ml cream

1 pastry shell, uncooked

250ml grated cheese

Sauté leeks until glossy then add wine or sherry

Simmer until all liquid is gone

Add salt and pepper and allow to cool

Spread leeks onto pastry shell and sprinkle with cheese

Beat eggs and milk etc and pour over the leeks and cheese

Garnish with parsley and bake at 200 C for 10 minutes and then 180 C for 20 minutes

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BABY MARROW QUICHE

5 eggs

360g courgettes

1 onion, chopped

125ml oil

1 cup self-raising flour, sifted

Salt and pepper

4-5 bacon rashers, chopped

1 cup grated cheese

Grate the marrow and add the chopped onion and bacon

Add the oil and the slightly beaten eggs

Mix well and stir in the flour and the cheese

Season to taste

Bake in greased dished for 35 minutes at 190 C

BACON AND EGG PIE

120g shortcrust pastry

250ml grated cheese

90g bacon, cooked

2 eggs

7.5ml salt

1ml mustard powder

170ml evaporated milk

Pepper

Line a 20cm pie plate with the pastry and prick all over

Beat the eggs and add the chopped bacon, cheese and mustard

Stir in the milk and pour the mixture into the pastry case


BACON AND ONION CRUMBLE

125g bacon cut in half

1 large onion, peeled and sliced

125g black mushrooms, wiped and sliced

125g tomatoes, blanched, skinned and sliced

Salt and pepper

60ml water

Butter

Layer the first four ingredients into a well greased oven proof casserole and pour the water over

TOPPING

150ml cake flour

60ml grated cheese

60ml butter

Salt and pepper

Sift together the dry ingredients

Rub in the butter until it looks like breadcrumbs

Stir in the cheese

Sprinkle over the ingredients of the casserole, pressing down slightly


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CHEESE TART

225ml margarine

2 eggs

5ml salt

250ml castor sugar

425ml cake flour

7ml baking powder


Beat margarine and castor sugar and add the eggs

Beat well

Sift the dry ingredients and add slowly while beating

Pour into greased dish and bake for 30-40 minutes

Melt 100g butter and add 20ml marmite

Spread over as soon as the tart comes out of the oven

Sprinkle with cheese and return to the oven until the cheese has melted

Cut into slices and serve hot

CRUSTLESS SPINACH, CHEESE AND NUT TART

400g fresh spinach

250g grated mozzarella

250g mixed nuts, roasted and chopped

1 packet white onion soup powder

500 ml milk

4 eggs

Salt and pepper


Grease a large pie dish and alternatively layer the spinach, nuts and cheese, ending with the cheese

Mix the onion soup, milk and eggs together and pour over the spinach and bake for 20 minutes

TOMATO, FETA AND CHEESE BAKE

2 onions, sliced

2 garlic cloves

Oil for frying

700g ripe tomatoes, skinned and sliced

Salt and pepper

15ml dried basil

Pinch sugar

150g crumbled feta

5 eggs



Spray round ovenproof dish with Spray n Cook

Saute onion and garlic – set aside

Fry tomato until nearly soft but intact

Arrange onion and garlic mixture and tomato in layers in dish

Season with basil, salt and pepper and sugar

Sprinkle the feta over each layer

Beat eggs with cottage cheese and pour over

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Bake 25-30 minutes

BROCCOLI AND BACON QUICHE

500g broccoli

3 eggs

Salt and pepper

30g margarine

½ chicken stock in 100ml boiling water

250g bacon chopped

80g cheddar cheese grated

1 onion chopped

25ml flour

250ml cream

Cook bacon and onion in margarine

Cook the broccoli and place in prepared oven dish

Add the flour to the bacon and onion mixture and stir in the stock and the cream, cheese,

seasoning and eggs

Pour over the broccoli and bake 45 C at 200 C

Sprinkle extra cheese over before baking if desired

FRITTATA OF ASPARAGUS AND GOAT’S CHEESE

4 potatoes, peeled and cut into 1cm pieces

Olive oil


10 eggs

250ml cream

Salt and pepper

1 bunch of asparagus, sliced lengthways and blanched for 1 minute

150g goat‟s cheese

Blanch potatoes until nearly cooked, drain and sauté in a frying pan in a 100ml olive oil

Add onion to potatoes and cook 5 minutes

Place eggs and cream in a bowl and beat together with a fork and season with salt and pepper

Add the hot potato, onion and oil to the egg mixture and mix gently

Place the frying back on the heat and add 50ml olive oil

Pour in the egg mixture and lower the temperature to lowest level

Once a skin has formed at the bottom of the pan gently “pull” the omelette away from the

edges to allow the uncooked egg to run to the bottom

Place the asparagus and the crumbled goat‟s cheese on the frittata

Cook until the eggs are nearly set

Place under the grill for 2 minutes

Slide out of the pan onto the serving plate

THREE CHEESE BREAD AND BUTTER PUDDING

1 day old baguette

100g soft butter

180g parmesan cheese grated

180g strong white cheddar grated

1.5 litres milk

10 eggs

10ml slat

5ml black pepper

2 pinches ground nutmeg

190

200g mozzarella grated

Cut the bread into 1cm thick slices and butter both sides

Place in a large buttered oven proof dish

Sprinkle with half the parmesan and all the cheddar

Mix together the milk, eggs, salt, pepper and nutmeg

Pour this over the bread

Sprinkle with the remaining parmesan and then the mozzarella

Bake in a preheated oven at 180 C for 40 minutes

Serve immediately

Delicious with all roast meats and a tossed green salad

ZUCCHINI AND CHEESE PIE

4 large zucchini, coarsely grated

250g feta cheese

250g ricotta cheese

2 tablespoons chopped mint



2 tablespoons poppy seeds


Combine zucchini and cheeses and the mint and mix together using a wooden spoon

Brush each sheet of PHYLLO pastry with oil and fold in half

Place one folded sheet in a well oiled pie plate

Brush with oil and then add another sheet

Spread with one third of the filling

Repeat until all the PHYLLO and the filling has been used

Finish off with a sheet of PHYLLO pastry

Brush the top with oil and sprinkle with poppy seeds

Arrange the pastry edges so that it looks attractive

Bake for 10 minutes and then reduce the heat to 180 C and cook for another 20 minutes until the

pastry is crisp and lightly brown

Cut into wedges and serve

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PIZZA

192

KING SIZE SCONE PIZZA

BASE

1 cup cake flour

1 cup whole-wheat flour

½ teaspoon salt

1 tablespoon baking powder

4 tablespoon butter

¾ cup plain yoghurt

1 egg

Mix all the dry ingredients and rub the butter into the flour mixture to form a coarse, crumb-like

texture

Beat the yoghurt and the egg together and add it to the flour mixture to form soft dough

Pat the dough into a baking tray in an even layer

TOPPING

1 X 115g tomato paste

1 large onion chopped


Garlic

Herbs

1 teaspoon sugar

Mix all the above and spread on the pizza base

ADD EITHER ONE OR A COMBINATION OF THE FOLLOWING:

Mushrooms

Tomatoes

Salami

Tuna

Ham and pine-apple

Sprinkle with 200g grated cheese

Bake at 180 C until crisp and golden

FLORENTINE PIZZA

30cm bought pizza base

6 rounded tablespoon tomato sauce from a jar

175g washed spinach leaves

About a third or a 290g jar of antipasti mushrooms

50g parmesan, finely grated

4 medium eggs (large may overflow)

To prepare the pizza, preheat the oven to 200 C

Put the pizza base on a baking sheet and spread with the sauce

To cook the spinach, put it in a microwavable bowl, cover with cling film and pierce it a couple of

times Put in the microwave on High (850W) for 2 minutes until wilted (or cook in a covered pan for

2-3 minutes) Drain and spread the spinach over the pizza base, then get the mushrooms out of

the jar with a fork and scatter them over the top

Season and sprinkle with half the parmesan

Bake for 10 minutes

Make four dips in the spinach with the back of a spoon, and crack an egg into each

Sprinkle with the remaining cheese and bake for a further 6- 8 minutes, until the eggs are just set

193

PIZZA

Makes 3-4 large pizza‟s

BASE

3 ½ cups cake flour (can substitute 2 for whole wheat flour)

10ml salt

340ml lukewarm water

½ cup digestive bran

160ml oil

1 packet instant dried yeast

Sift the dry ingredients together

Mix oil and water together

Make a well in the centre of the dry ingredients and add the water mixture

Knead until smooth

Leave covered in the bowl to double in size (approx 1 hour)

TOPPING

Boil the following:

1 tin Tomato & Onion mix

20ml olive oil

1 teaspoon Oregano

1teaspoon Garlic

1 small tin tomato paste

Knock down the dough and press into the pizza baking dishes

Spread with topping and bake for 12 minutes at 120 degrees

Remove and add mushrooms, ham, cheese or any other topping

Bake at 200 C until cheese is melted

CALZONE

DOUGH

10g dry yeast

15ml sugar

7ml salt

45ml olive oil

500g white bread flour, plus extra for dusting

FILLING

45ml olive oil

2 medium onions, sliced


100ml passata

300g Buffalo Mozzarella, thinly sliced

1 x 200g can black olives, chopped

Handful fresh basil leaves, chopped

4 slices Parma ham

Combine yeast, sugar, salt and oil in a bowl with 300ml warm water

Set aside in a warm place for 10-15 minutes until frothy

Place flour in a large bowl, make a well in the centre and add yeast mixture

Gradually mix in the flour adding a little water if needed

194

Transfer to a floured surface and knead for 5 minutes – stretch away with heal of hand and bring

back over itself

Place in an oiled bowl and cover with clingfilm and leave in a warm place for about 30 minutes

Knock dough down and divide into equal size balls and roll into circles

Preheat 220 C

Fry onions and garlic in 30ml of the oil for about 5 minutes

Cook spinach until wilted

Spread bases with passata leaving a 2.5cm border

Transfer to baking sheets

Place the remaining filling ingredients on the half of the rounds

Season

Brush the rims with water and fold the dough over crimping the edges to seal

Bake 10-15 minutes on the baking sheet, transferring to oven shelf after 8 minutes to crisp

To serve, brush the tops with olive oil

195

BISCUITS &

RUSKS

196

BISCUIT FUDGE

1 packet Marie Biscuits

250g butter

500g icing sugar, sifted

75ml cocoa, sifted

1 egg

Crush the biscuits slightly

Melt the margarine

Add the sugar and cocoa and stir until smooth

Beat the egg in

Remove from the stove and stir in the biscuits

Spoon into a greased tray

Allow to cool and cut into squares

Keep in the fridge

BOARDING HOUSE BISCUITS

Real biscuits should have a slightly crunchy crust with a soft interior-just like these.

1 cup all-purpose flour

1 cup cake flour


1/2 teaspoon baking soda

1 teaspoon salt

4 tablespoons unsalted butter, cut into 1/2-inch cubes

3/4 cup buttermilk, as needed

Position a rack in the centre of the oven and preheat to 200 C

Whisk the all-purpose flour, cake flour, baking powder, baking soda, and salt in a medium bowl

Using a pastry blender, cut in the butter until the mixture is crumbly with a few pea-size pieces of

butter

Stir in enough of the buttermilk to make soft, sticky dough

Turn out onto a lightly floured work surface

Quickly knead the dough just until it comes together; do not over knead

Pat or roll out the dough until it is 1/2-inch thick

Using a 2 1/2-inch biscuit cutter, cut out biscuits and place 1 inch apart on an ungreased baking

sheet Gather up the scraps, knead briefly, and repeat until all the dough has been used

Bake until golden brown, about 18 minutes

ALMOND BISCUITS

Gently beat together 1 egg, 100g icing sugar and 1teaspoon baking powder

Work in 200g ground almonds and the zest of 1 lemon

Knead to a doughy paste to release the oils in the almonds

Form balls the size of quails eggs and coat well with icing sugar

Place on a greased baking sheet and flatten with a fork

Bake in a preheated oven at 180·C for about 15 minutes until golden

Dust with icing sugar and allow to cool before serving

SHORTBREAD MIXTURE

100g butter, very soft

50g icing sugar

100g plain flour

197

50g corn flour

Cream the butter and the sugar

Add the flour and a pinch of salt

Remove and knead into a cylinder shape and cover with Clingfilm and chill in the fridge

After about 20 minutes slice into half centimetre discs and place on a greased baking tray

Dredge with castor sugar and bake 20-30 minutes at 160 C

Remove and cool on a wire rack

COCONUT BISCUITS

3 ½ cups flour

1 cup margarine

1 ½ cups coconut

1 ½ teaspoon baking powder

1 ½ cups sugar

4 eggs

Pinch salt

Beat butter, sugar and eggs


Make balls and flatten

Bake 375 F for approx 7 minutes

RUSKS

This recipe has been used in my family for over 30 years.

5 x 500g Self Raising flour

1 Litre buttermilk

3 Level teaspoons Baking Powder

5 Eggs

1 dessertspoon Salt

500g Margarine

2 ½ Cups Sugar

Beat sugar and eggs until white

Mix the dry ingredients

Rub the margarine into the dry mixture

Add the dry ingredients to the sugar mixture

Knead VERY well

Form dough into rolls and place in a baking pan

Bake for 55 minutes/1hour at 180 C

Break the rusks open using a fork if needed

Place in an oven overnight at 100 C – do not close the oven door

PECAN PUFFS

250g butter

4 level tablespoons sugar

2teaspoons vanilla essence

2 cups chopped pecans

2 cups sifted flour

Pinch of salt

Beat butter and sugar until very creamy

Add remaining ingredients and roll into balls

198

Bake on greased baking tray for about 30 minutes at 140 C

Roll lightly in icing sugar while warm

CHOCOLATE CRUNCHIES

CRUNCHIES

Mix the following:

250ml sifted flour

250ml oats

250ml sugar

250ml coconut

5ml Bicarbonate of Soda

30ml cocoa

125g margarine

30ml syrup


TOPPING

MELT AND MIX AND POUR OVER CRUNCHIES WHEN THEY COME OUT THE OVEN

250ml sifted icing sugar

30ml cocoa

15g margarine

5ml vanilla

30ml milk

GINGER BISCUITS

5 cups cake flour

1 cup syrup

500 g margarine

2 eggs

2 cups sugar

6 teaspoon ginger

4 teaspoon Bicarbonate of Soda

½ teaspoon salt

Melt margarine and syrup

Beat eggs and sugar

Add to syrup

Add the dry ingredients and mix

Make little balls and flatten

GREEK NUT BALLS

250g butter

70ml castor sugar

10ml almond essence

500ml cake flour

2ml salt

100g ground almonds

Sifted icing sugar for dusting


Mix all the ingredients to form smooth dough

199

Form small balls and place on a baking sheet

Chill for 30 minutes

Bake ½ hour

Roll in icing sugar while hot

Cool on a wire rack

SHORTBREAD

1½ cups flour

1 cup corn flour

1 cup icing sugar

250 g butter

Sift dry ingredients

Rub in the butter and knead into a soft dough

Press into sandwich tin

Prick all over with a fork

Bake 180 C for ½ hour

Cut while hot

RUSKS

5 X 500 g self raising flour

1 litre buttermilk

3 level teaspoon baking powder

5 eggs

Dessertspoon salt

500 g margarine

2 ½ cups sugar

Beat sugar and eggs until pale

Mix the dry ingredients and rub the margarine in

Add to the sugar mixture

Knead extremely well

Make into rolls and place in pan


Break open using a fork

Put in oven on racks overnight at 100 C

Do not close the oven door

EASY CRUNCHIES

1 kg oats

500ml desiccated coconut

500ml flour

500ml sugar

180g butter

30ml golden syrup



Combine the butter, syrup and Bicarbonate of Soda and melt

Combine the dry ingredients, add the melted liquid and mix well

Press into baking trays and bake for 20 minutes

Remove from the oven, cut into squares and allow to cool before storing

200

QUICK AND EASY BRAN RUSKS

4 x 500 g packets self-raising flour

750 ml All Bran Flakes

375 ml sugar

15 ml baking powder

500g butter

3 eggs

500ml buttermilk

100g chopped nuts (optional)


Combine the dry ingredients and rub in the butter

Add the eggs and the buttermilk

Mix well but do not over mix

Roll into balls and bake in a greased baking tin for 1 hour

Break apart and dry overnight in a 100 C oven

NOTE: you can use whole wheat self raising flour if you can get it

COFFEE FUDGE SQUARES

500g icing sugar

30ml cocoa powder

300g margarine

15ml coffee powder

2 eggs

2 x 200g packets tennis biscuits, finely crushed

200g dark chocolate, melted

Sift the icing sugar and the cocoa together

Melt the margarine and stir in the coffee powder

Mix everything together in a mixing bowl

Press the biscuits mixture into a greased 22cm square baking pan and cover with the dark

chocolate

Mark into 3.5cm squares when partially set, but not too cold

Break into squares when set

BRAN RUSKS

800ml boiling water

375ml sugar

350g margarine

3 eggs beaten

7 x 250ml self-raising flour (1kg)

15ml baking powder

10ml salt

5ml cream of tartar

500ml digestive bran (60g)

Combine boiling water, sugar and margarine

Stir until the margarine has melted

Allow to cool and add the eggs

Sift the flour, baking powder, slat and cream of tartar

Add to egg mixture and add the digestive bran (the mixture will be runny)

Pour into 3 greased 23cm loaf pans

201

Bake in preheated oven at 180 C for 1 hour

Leave in the tins for a few minutes and then turn onto a wire rack to cool completely

Cut each loaf into 7 thick slices and then divide each slice into 3 again

(use an electric knife to prevent breaking)

Dry out overnight in warming draw or oven on 50 C

COOKIE RECIPES -COOKIES IN A JAR (10 recipes)

Great for gifts or Christmas - Layer ingredients as listed in a quart jar, attach directions shown below.

CRUNCHY TOFFEE COOKIES

2/3 cup toffee chips

1/2 cup chopped pecans, toasted and cooled completely

1/2 cup packed dark brown sugar

1 cup buttermilk biscuit and baking mix

1/2 cup packed light brown sugar


CHOCOLATE LOVER'S COOKIES

1/3 cup milk chocolate chips

1/3 cup white chocolate or vanilla milk chips

1/3 cup semisweet chocolate chips





HUSTLE-BUSTLE BUTTERSCOTCH-OATMEAL COOKIES

1/2 cup butterscotch chips


1 cup old-fashioned oats




OUTRAGEOUS OATMEAL-RAISIN COOKIES

1/3 cup raisins

1/3 cup chopped walnuts, toasted and cooled completely

202


1 cup old-fashioned oats




WONDERFUL WHITE CHOCOLATE-MACADAMIA NUT COOKIES

1/2 cup chopped macadamia nuts

1/2 cup white chocolate or vanilla milk chips





CHUNKY CHOCOLATE COOKIES

1 cup chocolate chunks


1 cup biscuit and baking mix



HOLIDAY HAZELNUT COOKIES

1 cup chopped hazelnuts, toasted and cooled completely





CRAZY FOR CRAISINS COOKIES

2/3 cup sweetened dried cranberries

1/2 cup chopped pecans, toasted and cooled completely



203



CHOCOLATE-COVERED RAISIN COOKIES

1/2 cup old-fashioned oats

2/3 cup chocolate-covered raisins





CHEWY COCONUT-ALMOND COOKIES

1 cup shredded coconut

1/2 cup sliced almonds, toasted and cooled completely





Instructions for layering ingredients:

In 1-quart wide-mouth glass jar, gently layer and pack ingredients

in the order listed.

If there is any space left after adding the last ingredient, add more baking chips, dried fruits or

nuts to fill the jar.

Place lid on top.

Cut an 8-inch circle of fabric to cover lid.

Place fabric over lid; secure in place with a rubber band, then ribbon or raffia.

Decorate as desired.

Note: When measuring brown sugar, crumble it between your

fingers for uniform texture. Be sure to pack the brown sugar firmly in the

jar to prevent the baking mix from sifting down through it.

Make a gift card to attach as follows: "Empty contents of jar into

medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1

teaspoon vanilla until well combined. Shape into 1-inch balls. Place on

baking sheets coated with cooking spray. Bake at 375 degrees for 1! 0 to

12 minutes or until cookies are light golden brown.

Makes 2-1/2 dozen cookies

204

"To make cookies as bars: Empty contents of jar into medium

bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1

teaspoon vanilla until well combined. Press into an 8x8-inch baking pan

coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or

until bars are light golden brown and centre is almost set.

Makes 16 bar cookies."

GREEK SHORTBREAD


3 tablespoons icing sugar, sifted

1 egg yolk at room temperature

1 tablespoon brandy

70 g blanched almonds, lightly toasted and finely crushed

225 g plain flour

1 level teaspoon baking powder

Whole cloves

70 g icing sugar for sifting over

Melt the butter gently and pour into a bowl and chill until set

Lift off the cake of set butter (discard the milky white bit) and transfer the remaining butter to a

bowl

Beat for several minutes until soft and white

Mix in the icing sugar, then the egg yolk and brandy

Beat well and then stir in the almonds and sift the flour and baking powder over

Mix with a fork until crumbly and then knead with your hands until smooth

Break off walnut size pieces and roll into balls

Pinch the tops of each twice making four shallow indentations

Stud the middle of each with a clove and then transfer to a baking tray lined with baking paper

Bake for 20 minutes at 160 C – do not over colour – should be pale golden

Remove and leave to cool for about 10 minutes in the baking tray

Sift a little icing sugar onto a sheet of baking paper and transfer the shortbread on to this

Sift more icing sugar on top of this and leave to cool

Once completely cooled store in an airtight container

PISTACHIO BALLS

Makes about 30 balls

100g ground almonds

50g icing sugar

¼ cup rose water

200g pistachio nuts


Silver of gold dust

Blend the ingredients

Slowly pour the rose water in to form stiff, almost dry dough

Using a teaspoon, scoop a little of the dough and roll between the palms of your hands to form a

little ball

As a novelty roll these in either silver or gold dust

WHOLE-WHEAT RUSKS

875ml self-raising flour (800g)

875ml Nutty Wheat flour

50ml baking powder

5ml salt

205

315ml sugar

500g butter

500ml buttermilk


Add the bran left behind in the sieve and add the sugar

Melt the butter and add the buttermilk

Mix into the dry ingredients

Shape dough into balls and place in a large greased oven pan

Bake in a preheated oven at 180 C for 60 minutes

Break into pieces and dry out in the warming drawer over night or low oven on 50 C

PANFORTE (THE BEST) serve with coffee after dinner

250 g nuts (a mixture of almonds, hazelnuts, pecans and walnuts)

150 g honey

60 g castor sugar

60 g dark chocolate

120 g dried fruit (a mixture of figs, dates, apricots, pears, dates and cherries)

75 g flour

2 tablespoons cocoa

1 teaspoon cinnamon

6-8 15cm x 2.5cm sheets rice paper

Icing sugar


Toast the nuts until golden

Remove the skins from the hazelnuts but rubbing them in a damp cloth

Put the honey, sugar and chocolate in a saucepan over a medium heat and stir until the

chocolate and sugar has dissolved

Meanwhile combine the nuts and dried fruit with the flour, cocoa and cinnamon in large bowl

Add the honey mixture and mix until a large glossy ball has formed

Grease the work surface and then gently roll out the mixture into logs 4cm wide and running the

length of the rice paper

Roll up the rice paper and wrap each log in foil

Put the logs on a baking tray and bake for 12-15 minutes

Allow to cool in the foil

Remove from foil and slice into 5 mm rounds or thicker if you prefer

Dust with icing sugar to serve

This will keep for weeks in an airtight container

MOROCCAN PISTACHIO BALLS

Makes about 30 balls

2 ¼ cups icing sugar

40ml rose water

1 cup ground almonds

1 cup ground pistachio nuts

Silver of gold dust

Blend the nuts together

Add the icing sugar and mix

Slowly pour the rose water in to form stiff, almost dry dough

Using a teaspoon, scoop a little of the dough and roll between the palms of your hands to form a

little ball

As a novelty roll these in either silver or gold dust

COCONUT ICE

206

1 x 397g can condensedmilk

500g icing sugar

5 x 250ml desiccated coconut

5ml vanilla essence

Few drops red food colouring

Glace cherries

Mix all the ingredients, except the food colouring and cherries (the mixture will be very stiff)

Halve the mixture and mix a few drops food colouring with one half

Place the white coconut ice in a 23cm – 13cm loaf tin

Press it flat with a spatula dipped in hot water

Stud the white layer with whole cherries

Cover with the pink coconut ice

Chill in fridge until set

Cut into squares

Makes 36

CUBAN FINGERS

PASTRY

½ cup sugar

125g margarine

1 egg

CREAM TOGETHER AND ADD:

2 cups flour

Pinch salt



Press into an oblong biscuit baking tray

Spread a thin layer of apricot jam on pastry then place a layer of mixed fruit on top

CREAM TOGETHER

125g sugar

125g margarine

ADD

60g ground almonds

½ teaspoon almond essence

2 well beaten eggs

125g marie biscuits crushed

Mix well, spread over the mixture on top of fruit

Bake 180 C for 15-20 minutes

When cool cover with glace icing and cut into fingers when icing has set

Yield about 40 fingers

BRANDY SNAPS

30ml sugar

30ml butter

30ml golden syrup

30ml cake flour

7ml ground ginger

10ml brandy

Preheat the oven to 180 C and grease a baking tray well with butter or spray and cook and keep a

muffin tray ready

207

Heat the sugar, butter and syrup until the sugar dissolves

Let the mixture cool for 2 minutes

Sift the flour and the ginger together and add to the butter mixture along with the brandy and mix

Drop spoonfuls of the mixture onto a greased baking sheet leaving gaps of at least 10cm between them

Bake for about 4 minutes or until golden and bubbles appear on the surface

Remove from the oven and leave to cool enough to handle

Shape the snaps into baskets inside the hollows of the muffin tin

Makes about 12-15

TO SERVE

Fill with cream or ice-cream

LITTLE ECCLES MINCE PIES

500g block all-butter puff pastry

Flour, for dusting

450g mincemeat

1 egg white , lightly beaten

Golden caster sugar

Roll the pastry out to about the thickness of a 50p piece on to a floured surface, and cut out 10cm

circles, then continue to re-roll and cut out until you have about 18 circles

Place 1 tsp of mincemeat in the centre of each circle, brush the edges with egg white, then gather

together tightly to completely encase the mincemeat

Flip the pies over so the sealed edges are underneath, then squash them with your hand so you have a

small puck-shaped pie

Cut two small slits in the top of each pie, brush generously with egg white and scatter with sugar

The pies can now be frozen for up to 2 months

Heat oven to 200C/fan 180C/gas 6 and bake for 15 mins from raw or 25-30 mins from frozen

The beauty of turning the mincemeat into pies shaped like Eccles cakes is that you don't need a special

baking tin

Enjoy them piping hot with a glass of mulled wine

COCONUT TARTS

250g margarine

Small cup of sugar


3 cups sifted flour

2 eggs

Rub margarine in flour, sugar and baking powder

Add the beaten eggs

Knead well

Roll the dough out thinly

Cut into rounds to fit patty pans

Place circles in patty pans and add a teaspoon of the following mixture:

MIXTURE

1 tablespoon butter

2 beaten eggs

1 cup sugar

1 cup coconut


208

DOUBLE FUDGE BLONDIES

250g butter, softened

1 ½ cups sugar


4 eggs, lightly beaten

1¾ cups flour

½ teaspoon baking powder

185g white chocolate, melted

CREAM CHEESE FILLING

250g cream cheese, softened

60g white chocolate, melted

¼ cup maple syrup

1 tablespoon flour

1 egg

FILLING

Place cream cheese, chocolate, maple syrup, egg and flour in a bowl and beat until smooth

Set aside

CAKE

Place butter, sugar and vanilla essence in a bowl and beat until light and fluffy

Gradually beat in the eggs

Sift together the baking powder and the flour over the butter mixture

Add the chocolate and mix

Spread half the mixture in a greased and lined 23cm square cake tin

Top with the cream cheese filing and then the remaining cake mixture

Bake for 40 minutes or until firm

Cool in the tin and then cut into squares

Top with toasted almonds or drizzle with white chocolate or milk chocolate if preferred

VANILLA CRUNCHIES

200g butter

¾ cup castor sugar

1 ¼ cup oats

1 ¼ cups flour

1 ¼ cups coconut

¾ teaspoon baking powder

Few drops vanilla extract


Cream the butter and the sugar until light and fluffy

Add all the dry ingredients and vanilla extract and mix until it resembles crumbs

Press the mixture into a large baking tray – 28 x 38 cm

Bake 15 – 20 minutes

TOPPING

1 ½ cups icing sugar


Hot water

Add a little hot water to the icing sugar and butter and mix until smooth

Spread over slightly cooled crunchies

209

VANILLA MARSHMALLOWS

2 ½ cups caster sugar

2 cups water

4 tablespoons gelatine


Icing sugar to coat

Put the sugar and water in a saucepan and sprinkle the gelatine over evenly

Using a metal spoon, stir over a low heat to dissolve

Brush down any crystals that form on the side of the pan

Boil for 10 minutes then remove from the heat and cool down until lukewarm

Transfer to an electric mixer with a whisk

Add the vanilla essence and whisk until very thick and white

Smooth the marshmallow into an 18 x 28 cm paper lined pan

Cover and leave to set for several hours before cutting with a sharp knife into cubes

Toss in icing sugar

Keep in an airtight container

IDEA

Alternatively skewer strawberries and marshmallows for a treat

210

SCONES

CRUMPETS

MUFFINS

211

RICOTTA CRUMPETS WITH HONEYCOMB CREAM

1 cup wholemeal flour



2 teaspoons ground ginger

1 cup flaked coconut, toasted

4 eggs, separated

350g ricotta cheese

310ml milk


2 tablespoons icing sugar

75g crunchy chocolate, coarsely crushed

4 bananas sliced

Sift the flour, sugar, baking powder and ginger into a bowl

Stir in the coconut and make a dip in the centre

Add the egg yolks, ricotta cheese and the milk

Mix to form a smooth batter and if too dry add more milk

In a separate bowl beat the egg whites until soft peaks form and then fold into the flour mixture

Heat a frying pan and brush with a little melted butter or oil

Drop spoon full of the batter into the pan and cook over a low heat until bubbles form on the

surface

Turn over and cook the other side until golden brown, remove and keep the crumpets warm

To make the honeycomb cream: put the mascarpone in a bowl and sift over the sugar and stir

through

Just before serving add the Crunchie

To serve – stack the crumpets on warmed plates and place dollops of mascarpone cream on top

with some sliced bananas

BOTANIC GARDENS SCONES

2 cups flour


½ teaspoon salt

1 tablespoon sugar

65ml oil

1 large egg

125ml milk

Beat egg and milk and add the oil

Mix the liquid with the other ingredients taking care not to over mix

Make scone rounds and bake 230 C for 10 minutes

BRAN MUFFINS

½ Cup of Oil

2 eggs

1 ½ cups brown sugar

2 cups milk

1 cup Nutty Wheat Meal

1½ cups cake flour

2 cups Digestive Bran

1 teaspoon Vanilla Essence

1 teaspoon Salt


1 cup mixed fruit mix

1 cup dates (optional)

Beat eggs, oil and the sugar together

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Place in fridge overnight


SCONES MADE WITH OIL

500ml cake flour

20ml baking powder

1ml salt

50ml oil

1 egg

Milk/water


Grease a medium baking tray

Sift the cake flour, baking powder and salt together

Pour sunflour oil into a measuring cup, add the egg and fill up to 250ml with water or milk

Whisk the mixture

Use a spatula to cut the liquid into the flour mixture to form dough

Drop spoonfuls of dough onto the baking sheet leaving space to rise

Brush the tops with a little milk and bake for about 12 minutes

Allow to cool on wire rack

Half the scones and serve with cream and jam or cheese

QUICK BRAN MUFFINS

500ml Nutty Wheat

1 egg

60ml oil

20ml honey

10ml baking powder

250ml milk


Mix the flour, oil, baking powder, honey, egg and milk

Spoon into medium muffin tins

Bake for 20 minutes

BULGARIAN YOGHURT SCONES

750ml cake flour

30ml baking powder

5ml salt

200g butter

3 medium eggs

1 cup Bulgarian yoghurt


Sieve the dry ingredients 3 times and then rub in the butter until the flour has a grainy texture

Combine the eggs and the yoghurt an mix, then cut into the flour mixture with a knife until a soft dough has formed

Flatten slightly, using a round cookie cutter, cut into circles and bake at 200C for 10-12 minutes

SCONES

Sift together in a bowl:

2 Cups flour

5ml Salt

20ml Baking Powder

In another bowl beat:

190ml Milk

60ml Oil

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1 Egg

Add liquid to the dry ingredients

Add a little more flour if the mixture is too wet

Turn onto a floured surface and press down with palm

Cut out scones (do not use a rolling pin)

Bake at 220 C for 10/15 minutes

BUTTERMILK SCONES

560g cake flour

2 tablespoons baking powder

1 teaspoon salt


3 eggs

200ml buttermilk


Sift together the flour, baking powder and salt

Rub in the butter until it resembles coarse breadcrumbs (do not let the butter become warm

otherwise the scones will be flat)

Beat together the eggs and the buttermilk and add to the flour mixture using a knife to form soft

dough

Place the dough on a lightly floured surface and gently pat down to a thickness of 2 cm

Cut rounds using a cookie cutter and place on a baking tray


NOTES

Use sour cream or yoghurt instead of buttermilk

Pop the tray of unbaked scones in the fridge for 15 minutes – this will help them to rise

Grate the butter if it is hard

Make sure the cookie cutter is sharp and does not press the mixture down

ADD THE FOLLOWING

Cup or two of grated cheddar cheese

Cup of chopped almonds

A cup of chopped dark chocolate

Chopped sun-dried tomatoes and olives

Substitute cake flour with half whole-wheat flour and bran

BANANA BREAKFAST CRUMPETS

2 cups self raising flour

½ teaspoon ground nutmeg

¼ cup caster sugar

2 eggs

½ cup milk

1 cup sour cream

2 cups mashed banana

Maple syrup to serve

Sift the flour and the nutmeg and add the sugar

Whisk the eggs and the milk together in a jug and add to the bowl with the sour cream and

mashed banana

Add the flour mixture and mix until smooth

Heat a little oil in a frying pan and pour about ¼ cup batter into the pan

Cook about 2 minutes or until bubbles appear on the surface

Turn over and cook until browned

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Transfer to a plate and keep warm while cooking the rest

Serve with maple syrup and butter

CRUMPETS

2 cups flour

1 teaspoon salt

1 cup milk

¾ cup sugar


3 eggs

1 tablespoon oil

Mix dry and wet ingredients separately

Add wet to dry ingredients and mix until smooth

Grease pan and drop spoonfuls of the mixture in

Turn over only when it bubbles on the top

You can add chopped pecan nut or chocolate chips to the mixture

Serve with cream and syrup

PLAIN SCONES

This recipe can be doubled up and baked in large muffin pans

500ml cake flour

20ml baking powder

A pinch of salt

15ml sugar

80ml oil

1 egg

250ml cream or buttermilk

Preheat the oven to 180-200 C

Sift all the dry ingredients together

Mix the oil, egg and cream or buttermilk into the dry ingredients, using a fork, an electric mixer or

a food processor.

Spoon the dough into the hollows of a greased muffin pan

Bake for 20 minutes

BANANA FRITTERS

4 large ripe bananas

Sunflower oil

MARINADE

Juice of 2 lemons

125ml icing sugar

60ml sherry, rum or brandy

BATTER

125ml cake flour

1ml salt

1 large egg

125ml flat beer

15ml butter, melted

1 large egg white

Sift the flour and the salt into a bowl

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Whisk the egg and add the beer and the melted butter

Stir into the flour mixture with a wooden spoon and then whisk lightly until the mixture is smooth

Cover the bowl with a dish cloth and leave for about an hour

Place the sliced and peeled bananas in a bowl and pour the marinade mixture over and

marinate for at least 15 minutes

Just before using the batter whisk the egg whites until it holds its shape

Fold into the batter using a metal spoon

Remove the bananas from the marinade and pat dry

Add the banana slices to the batter and mix lightly

Pour 5cm oil into a frying pan and heat until very hot

Drop the bananas into the batter and fry on both sides until golden brown and puffed up

Remove and drain on absorbent paper

Sprinkle with icing sugar and serve hot with ice-cream

ROCKY ROAD CHOCOLATE BARS

1 cup unsalted butter

115 g dark chocolate (with more than 60% cocoa solids), roughly broken up

30 ml caster sugar

30 ml golden syrup

30 ml cocoa powder

350 g digestive and ginger biscuits – mixed

50 g mini marshmallows

75 g mixed white and milk chocolate chips

Icing sugar for dusting

Line a 20 cm square cake pan with baking paper

Place butter in a pan with the chocolate, sugar, syrup and cocoa powder

Place the biscuits in a bag and smash with a rolling pin until broken into rough chunks

Stir these into the chocolate mixture followed by the marshmallows and chocolate chips

Mix well together

Spoon the mixture into the pan and chill for at least 1 hour

Remove and cut into 16 bars

Dust with icing sugar and serve

BLUEBERRY, LEMON AND CINNAMON SCONES

450 g plain flour

½ cup sugar


Pinch of salt

Zest of 1 lemon

200 g cold butter, diced

1 ½ cups frozen blueberries

1 ¼ cups buttermilk

1 egg

70 g sliced almonds

¼ cup melted butter

¾ teaspoon cinnamon

4 teaspoons sugar


Combine the flour, sugar, baking powder and salt in a large bowl

Add the lemon zest and butter and rub with your fingers (pea size)

Add the frozen blueberries and toss to coat in the flour mixture

Combine the buttermilk and eggs and tip into the bowl

With as few strokes as possible, use a fork to stir in – do not break the blueberries

Tip onto a well floured area

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The dough will be soft and shaggy looking

Bring the dough together to form a long triangle about 3 cm thick

Do not use a rolling pin

Combine the almonds and the melted butter and scatter over the dough

Sprinkle generously with the cinnamon and sugar

Use a sharp knife and cut the dough into 10-12 cm triangles

Transfer to a lined baking sheet and bake for 30-35 minutes

Serve warm with butter and lemon curd (optional)

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CHEESECAKES

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ISRAELI CHEESECAKE

125g hard margarine

100ml sugar

1 small egg

250g smooth cream cheese

10 glace cherries

2 packets Tennis biscuits

2 teaspoons vanilla

Cream margarine and sugar

Add egg and mix until smooth

Add cream cheese and vanilla and mix well

Place a piece of tinfoil on a baking sheet in a rectangle (4 across and 3 down)

Spread 1/3 of cream cheese mixture on top of the biscuits

Place another 12 biscuits on top and then spread the remaining cream cheese mixture over

Place a row of cherries down the middle

Fold the tin foil upwards to form a triangle

Place in the freezer overnight to set

Ice with chocolate icing and then return to freezer

ICING

2 teaspoons margarine

1 teaspoon vanilla

1 cup icing sugar

2 teaspoons cocoa

A little milk

Mix together, adding milk slowly until desired consistency is achieved

NATHANIEL’S CHEESECAKE

100g butter


Grated lemon rind (1 lemon)

¾ cup castor sugar

2 eggs

1 cup ground almonds (100g packet)

½ cup self-raising flour

½ cup sour cream

Juice of 1 lemon

Prepare a pie shell and bake until ready

Beat 1st five ingredients until creamy

Fold in the rest of the ingredients


Serve with mascarpone cheese

SICILIAN CHEESECAKE

185g plain chocolate biscuits

90g butter, melted

125ml whipped cream

60g dark chocolate, grated

FILLING

650g ricotta cheese

1 cup icing sugar


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2 tablespoons crème de cocoa

2 tablespoons finely chopped mixed peel

60g dark eating chocolate, grated finely

Make a biscuit base from the crushed biscuits and melted butter

Refrigerate until firm

Beat the cheese, sugar, and essence and crème de cocoa in a large bowl

Add the peel and the chocolate

Mix the filling and spoon over the base and place in fridge overnight or for at least 6 hours

Serve with a dollop of cream and grated chocolate

BLACK FOREST CHEESECAKE


125g butter, melted

250g cream cheese softened

¾ cup caster sugar


3 teaspoons gelatine

125ml water

300ml thickened cream

425g pitted black cherries

TOPPING

1 tablespoon corn flour


1 tablespoon dark rum

Process the biscuits and ad the butter and place in a base of a 21cm springform tin


Beat the cheese, sugar and juice in a small bowl until smooth and creamy

Sprinkle the gelatine over water in a jug and place the jug in a saucepan of simmering water – stir

until gelatine is dissolved

Cool for 5 minutes

Whip the cream until soft peaks form and fold in the cheese mixture and then the gelatine mixture

Drain the cherries and reserve ¾ cup of the syrup for the topping

Spoon 1/3 of the cheesecake mixture into the tin and top with half the cherries, then continue

layering ending with the cheese mixture

Refrigerate for 3 hours

Blend the corn flour and sugar with reserved cherry syrup in a small saucepan

Stir until it boils and thickens

Stir in the rum and let cool for 10 minutes

Pour topping over the cheesecake and place in fridge

STICKY DATE CHEESECAKE

1 cup (170g) dried dates, pitted and chopped

¾ cup water

3 x 250g cream cheese, softened

2 eggs, beaten slightly

2/3 cup brown sugar

¼ teaspoon cinnamon

¼ teaspoon mixed spice

¼ cup flaked almonds

1 teaspoon cinnamon sugar

2/3 cup brown sugar – extra

½ cup cream

100g butter, chopped

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Grease 23cm springform tin and line base and side with grease proof paper

Combine dates with warm water and simmer uncovered for 5 minutes

Strain and reserve the liquid and cool the dates


Beat cheese until smooth and add the egg, sugar and spices and then fold in the dates

Place the tin in an oven tray and pour cheese mixture in

Sprinkle with almonds and cinnamon sugar

Bake in a moderate slow oven for about an hour

Cool with oven door ajar

Stir remaining ingredients into reserved date liquid in pan and heat until butter is melted, simmer

uncovered for 2 minutes

Serve cheesecake with warm sauce

MARS BAR CHEESECAKE


150g butter, melted

2 tablespoons brown sugar

20g butter, extra


50g chopped chocolate

3 teaspoons gelatine

¼ cup water

2 x 250g packets cream cheese softened

½ cup caster sugar

3 x 60g mars bars

Process the biscuits and add the melted butter and press into a 21cm springform tin

Place in fridge

Combine sugar, butter and 2 tablespoons of the cream in a saucepan

Stir over a low heat until the sugar dissolves to make a butterscotch sauce

Combine the chocolate an another 2 tablespoons of the cream and melt

Sprinkle the gelatine over the water in a jug in a small pan of simmering water stirring until the

gelatine dissolves

Cool for 5 minutes

Beat the cheese and the caster sugar together

Beat the cream until peaks form

Stir the gelatine mixture into the cream mixture and fold in the mars bars and the cream

Pour half the mixture into the base and drizzle half the butterscotch sauce and chocolate sauce

on

Repeat with remaining cheese and then decorate with the remaining sauces

Cover cheesecake and place in fridge for 3 hours

LEMON CURD CHEESECAKE

250g plain sweetened biscuits

125g butter, melted

3 x 250g cream cheese, softened

½ packet caster sugar

2 teaspoons finely grated lemon rind

3 eggs

Jar lemon curd

Process the biscuits and add the melted butter and press into a 21cm springform tin

Place in fridge

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Beat cheese, sugar and rind until smooth and then beat in the eggs, one at a time

Place tin in the oven tray and pour the cream cheese mixture into the tin

Bake 180C oven for about an hour

Remove and cool to room temperature

Top the cheesecake with lemon curd and place in the fridge for 3 hours

Remove the cake from the tin just before serving

CAPE CHEESE CAKE

1 packet Tennis Biscuits

110g margarine

250ml cream

250g tub low fat smooth cottage cheese

250g tub creamed cottage cheese

397 g tin condensed milk

1 tablespoon gelatine


Chocolate for decoration

Melt margarine and add to crushed biscuits

Press into base of pie dish

Mix cottage cheeses and condensed milk

Melt gelatine in lemon juice in the microwave

Slowly add the lemon juice and gelatine to the cheese and condensed milk mixing continuously

Add vanilla essence

Pour over base and refrigerate

Once set grate chocolate over

MARBLED CHOCOLATE CHEESECAKE

BISCUIT BASE

½ a 200g packet digestive biscuits

Sprinkle the biscuits on the base of a greased springform tin

FILLING

30ml gelatine powder

150ml boiling water


250ml castor sugar

30ml lemon juice

500ml whipped cream

200g milk chocolate melted

200g white chocolate melted

Dissolve the gelatine powder in the boiling water

Beat together the cottage cheese, castor sugar and the lemon juice

Fold this mixture into the whipped cream

Fold in the dissolved gelatine

Divide the mixture into two and add the melted milk chocolate to one half and the white

chocolate to the other half

Spoon the two mixtures alternatively over the biscuit base in the springform pan

Use a skewer to create a marbled effect

Chill overnight until firm

Decorate with flake chocolate

EXCELLENT WHITE CHOCOLATE CHEESECAKE

160 g white chocolate

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650 g cream cheese, softened

250 g sugar

3 eggs, lightly beaten

Grated zest and juice of 1 orange

Seeds from ½ vanilla bean

200 g raspberries

Icing sugar


Lightly grease a 5cm deep rectangular baking dish (28 cm x 21 cm) and line it with greaseproof

paper

Melt the chocolate in a double boiler

Combine the cream cheese and the sugar and slowly add the white chocolate, eggs, vanilla

seeds, orange zest and juice

Pour half the mixture in the dish and cover with the raspberries

Pour the remaining cheesecake mixture over

Bake for 1 hour until just set

Allow to cool – the cake will become more stable

Dust with icing sugar and serve warm or at room temperature from the paper lined dish

AMERICAN CHEESECAKE

1 x 25cm loose bottomed cake tin

1 x 25cm ready-made vanilla sponge cake

225g caster sugar

3 tablespoons corn flour

750g full fat soft cream cheese

2 eggs


300ml whipping cream

500ml sour cream

Vanilla essence for topping

¼ cup sugar


Butter the cake tin and cut the sponge horizontally into 1 cm discs

Sit one disc in the base of the cake tin

Freeze the other bases

Mix together the sugar and corn flour

Beat in the cream cheese making sure it is blended to a creamy mixture

Beat the eggs and the vanilla and pour cream on slowly beating constantly to give a thick creamy consistency

Pour into cake tin and smooth out

Place in a Bain Marie with 3mm deep water

Bake in the oven 45-50 minutes or until set and golden brown

Remove from oven and cool for about 15 minutes

Stir together the sour cream, ¼ cup sugar and vanilla essence and spread over the cooled cake

Return to the oven until glossy and set

Serve at room or fridge temperature

STRAWBERRY & WHITE CHOCOLATE CHEESECAKE

175g shortbread biscuits, for extra flavour, try using lemon or ginger shortbread biscuits

50g unsalted butter, softened

200g melted white chocolate

300g full fat or medium fat soft cream cheese

200g fromage frais

225g strawberries roughly chopped

Put the shortbread biscuits in a plastic bag and bash with a rolling pin until they resemble

breadcrumbs

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Mix the biscuit crumbs together with the softened butter and press firmly onto the base and sides

of a 20cm springform tin

Refrigerate until needed

Melt the white chocolate in a bowl in the microwave and set aside until needed

Beat together the cream cheese and fromage frais until smooth and thick

Add the strawberries to the cheese mixture with the melted white chocolate and mix

Spoon the cheesecake filling into the biscuit case. Level the top and chill for about 4 hours until

set

BASIC CHEESECAKE

Biscuit base

90 g butter

250 g biscuits of choice

Melt the butter and mix with the crushed biscuits

Press the crumbs firmly and evenly into a 23cm diameter tin with a removable base

Spoon over with a spoon and then refrigerate

BISCUITS

Use biscuits such as chocolate covered biscuits, chocolate chip, ginger etc

BASIC FILLING

400 g cream cheese at room temperature

120 g caster sugar

400 ml cream, chilled

Beat the cream cheese and slowly add the sugar

Pour in the cream and beat until thick (it must be very thick and might even look grainy)

Spoon onto base and place in fridge for at least 4 hours

VARIATIONS

CHOCOLATE

240 g dark or white chocolate

¼ cup water

Melt chocolate

Mix the water into the chocolate

Add the chocolate to the cream cheese and then add the sugar and cream as above

Continue as above

LIQEUERS

Add ¼ cup of your chosen liqueur at the same time as adding the cream (Rum or Kahlua with chocolate

cheesecake or Butterscotch Schnapps with caramel cheesecake)

HONEYCOMB CHEESECAKE

Prepare the base as above

To make the honeycomb:

90 g caster sugar

1 tablespoon honey

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1 tablespoon syrup

1 tablespoon water

½ teaspoon baking soda

Line a metal tray with non-stick baking paper

Put the sugar, honey, syrup and water into a pot

Place on a low heat and stir until dissolved

Turn the heat to medium and bring to the boil

Reduce the heat and then simmer until it starts to turn dark brown

Take off the heat and add the baking soda

Stir quickly but be careful as it will bubble a lot

Pour honeycomb onto baking paper and leave at room temperature for 30 minutes

Crumble the honeycomb into small chunks

Add to the cream cheese mixture before beating the cream until a thick enough consistency

Spoon onto of malt biscuits

Refrigerate overnight

BAKED MOCHA CHEESECAKE

CRUST

75g butter

200g Nutticrust biscuits, crushed

50ml brown sugar

FILLING

500g cream cheese

½ cup flour

3 extra large eggs

2 teaspoons instant coffee powder dissolved in 2 teaspoons boiling water

150ml soft brown sugar

½ teaspoon vanilla essence

2 tablespoons cream or plain yoghurt


Grease a 21cm spring form cake tin

Mix all the ingredients for the crust and press into the bottom of the cake tin

Beat all the filling ingredients together until well blended and smooth

Pour into prepared crust

Bake for 1 hour or until set

Switch the oven off and let the cake cool inside

Carefully remove the ring and transfer to a serving platter

Dust with cocoa and decorate

225

BAKED

PUDDINGS

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TELEPHONE PUDDING

1 1/2 Cups cake flour

1 cup sugar

1/2 cup butter

1/2 cup milk

Salt

2 eggs

1 teaspoon bicarbonate of soda

1 teaspoon ginger

1 tablespoon apricot jam

SAUCE

1 1/2 cups sugar

2 1/2 cups boiling water

Mix all the ingredients together for the pudding

Place in oven proof dish

Mix ingredients for the sauce together and pour over unbaked pudding

Bake for 1 hour at 400 F

SUPER SAGO PUDDING

180 ml sago

250 ml milk

250 ml room

pinch of salt

1 can ( 397g) condensed milk

3 ml baking powder


80 ml soft brown sugar

7 ml cinnamon


Grease oven dish with butter or spray with non-stick spray

Heat sago, milk, cream and salt over low heat until boiling point

Allow to simmer for 30 minutes stirring occasionally

Allow to cool slightly and add condensed milk, baking powder and egg yolks

Mix well

Beat egg whites until stiff and fold lightly into the sago mixture

Spoon into oven dish and bake 20-30 minutes until puffed and golden brown

Serves 4

SAGO PUDDING

4 cups of milk

6 tablespoons sago

4 eggs, separated

1 tablespoon vanilla essence

5 tablespoons sugar


4 tablespoons apricot jam

Pinch of salt

Heat the milk and add the sago, sugar and salt and boil until cooked – the sago should be

transparent

Add the butter and the beaten egg yolks

Add the vanilla and pour the mixture into a buttered baking dish


Remove and spread the jam over

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Beat the egg whites and slowly add another 3 tablespoons of sugar

When stiff spread on top of the pudding

Bake until light brown on top and serve warm

GINGER PUDDING

1 cup sugar

1 cup flour

1 Tablespoon apricot jam

1 Tablespoon vinegar

1 teaspoon ginger

1 Tablespoon margarine

1 cup milk


1 egg

SAUCE

½ cup cream

½ cup milk

1 teaspoon ginger

½ cup sugar

½ cup butter

Dissolve Bicarbonate of Soda in vinegar

Mix sugar and butter and add the eggs, jam, flour and ginger

Add the vinegar mixture and the milk

Bake 180 C until done

Pour over the sauce and bake until brown

SHERIDAN'S CREAM STICKY PUDDING

50g golden caster sugar

1 egg

3 egg yolks

150ml Sheridan's coffee layered liqueur

250ml double cream

Butter, for greasing

6 croissants, thickly sliced


FOR THE SAUCE


100g butter

150ml double cream

Whisk the caster sugar, whole egg and egg yolks together in a bowl

Put the Sheridan's and the cream in a pan, bring to the boil

Whisk on to the egg mixture, then leave until cooled slightly to make a custard

Lightly grease six 200ml ramekins with butter, place a layer of croissant slices in the bottom of

each one, then add a generous sprinkle of muscovado sugar and a little of the egg custard

Keep on laying up croissant and custard in the same way, finishing it off with a sprinkling of sugar

Allow the pudding to settle for a while to soak up the custard

Heat oven to 200 C, then cook pudding for 18-20 minutes until puffed up, golden and crispy (the

muscovado sugar will give a tasty and sticky finish to the pudding)

While the puddings are baking, make the sauce

Place the sugar and butter into a pan and stir over a medium heat until melted together

Pour in the cream and bring to the boil

Reduce the heat and simmer for 3-4 minutes until dark and sticky

Serve the puddings in their dishes with a little of the warm butterscotch sauce poured over

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MALVA PUDDING


1 cup sugar

2 extra large eggs beaten

2 cups cake flour

3 tablespoons jam

1½ cups milk

1 tablespoon vinegar

Pinch salt

2 teaspoons Bicarbonate of Soda


SAUCE

1 x 410g can Ideal Milk

1 cup sugar

1 cup soft butter

1 cup boiling water

2 teaspoons vanilla essence

Mix butter, sugar and eggs together and then stir in the remaining pudding ingredients, mixing

well

Transfer to a buttered baking dish (220mm x 200mm) and bake at 180 C for about 50-60 minutes

For the sauce: combine all the ingredients and bring to the boil for about 5 minutes

Pour hot sauce over the warm pudding

Serve with custard, ice-cream or cream

CAPE BRANDY PUDDING

250g dates finely chopped


250ml boiling water

115g butter

200g brown sugar

2 eggs, beaten

500ml cake flour

5ml baking powder

2ml salt

250ml pecan nuts, finely chopped

SAUCE

250g sugar

12.5ml butter

185ml water

5ml vanilla essence

1ml salt

125ml brandy or sherry

Divide the dates into two equal portions and place in separate bowls

Add the Bicarbonate of Soda to the one portion and mix with the boiling water

Leave to cool

Cream the butter and the sugar in a mixing bowl and beat in the eggs

Sift the flour, baking powder and salt and fold in the butter mixture

Add the dry portion of the dates and add the nuts into the creamed mixture

Stir in the wet mixture of dates and mix well

Pour the mixture into a large baking dish or mould


SAUCE

Heat the sugar, butter and water

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Remove from heat and add the vanilla essence, salt and brandy/sherry

Pour the sauce over the pudding as soon as it comes out of the oven

Serve hot or cold with cream

ORANGE PUDDING

375ml flour

125ml sugar

10ml baking powder

2ml salt

125ml milk

1 egg

125ml butter

Grated rind of 1 orange

15ml apricot jam

2ml ginger

SYRUP

250ml sugar

500ml boiling water

125ml orange juice

10ml corn flour

15ml butter

Cream the butter and sugar and stir in the apricot jam and orange rind

Add the beaten egg

Sift the dry ingredients and add to the mixture and stir in the milk

SYRUP

Combine the ingredients and cook for 5 minutes

Pour the boiling syrup into a greased proof oven dish and drop spoonfuls of dough into the syrup

and bake 190 C for 45 minutes

LEMON PUDDING

60ml butter

375ml white sugar

4 eggs separated

Juice of 2 lemons and grated rind

150ml flour

Pinch of salt

250ml milk

Mix butter and sugar

Add the egg yolk and then the lemon juice and the rind

Sift in the flour and salt

Add the milk

Beat the egg whites until soft peaks and fold into the mixture

Place at the bottom of baking dish and bake 180 C for 20 minutes

STICKY UPSIDE-DOWN BAKERS ROMANY CREAM, MAPLE SYRUP AND NUT PUDDING

A decadent dinner-party dessert

Serves 6


230

100g butter, at room temperature, cubed

140ml maple syrup

100g macadamia nuts, toasted and chopped

2 eggs

250g self-raising flour, sifted

150ml milk

100g Bakers Romany Creams Classic Chocolate, coarsely crushed

2ml ground cinnamon, sifted

SAUCE

200ml fresh cream

50ml honey

20ml butter

2ml ground cinnamon

Preheat the oven to 160 C and lightly grease 6 large muffin holes

Cream together 30ml of the sugar, 60g of the butter and 10ml of the syrup

Evenly spoon into the muffin holes and sprinkle with the macadamia nuts

Beat the remaining butter, sugar and syrup in a bowl until fluffy

Add the eggs one at a time, beating well after each addition

Beat in the flour and milk alternately to form a smooth batter

Gently stir in the Bakers Romany Creams and cinnamon

Spoon the mixture evenly over the nuts in the muffin holes and bake until a skewer inserted in the centre

comes out clean, about 25 minutes

Allow the puddings to stand for about 5 minutes before inverting them onto a baking tray

For the sauce, place the cream, honey an butter in a saucepan and stir over low heat until the butter has

melted

Add the cinnamon and stir well. Simmer until it is thickened, about 2 minutes

Cool slightly

To serve, place the puddings in serving bowls and spoon the sauce over

ROLY POLY PUDDING

125 ml butter

500 ml flour

10 ml baking powder

2 eggs, beaten

65 ml milk

200 ml apricot jam

375 ml boiling water

250 ml sugar

25 ml butter


Sieve the baking powder and flour together and rub into the butter until it looks like mealie meal

Add the beaten eggs and the milk and mix until a stiff dough forms

Roll out the dough and spread the apricot jam liberally over the dough

Roll up like a swiss roll and place in an ovenproof dish

SAUCE

Mix the boiling water with the sugar and the butter until all the sugar has dissolved

Pour sauce over the pudding and bake for 1 hour

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Serve with custard or cream

NOTE

Use fig jam instead of apricot jam – sprinkle about 150g chopped mixed nuts over the jam and bake

SAGO PUDDING

8 servings

250g sago

500ml hot water

1 litre milk

2.5ml slat

3 pieces stick cinnamon

125g butter, cubed

250ml apricot jam

4-5 extra large eggs, beaten

7.5ml vanilla essence

Soak the sago overnight in the water


Heat the milk to just under boiling point and add the sago mixture, salt and the cinnamon

Stir and cook until the sago mixture is thick and transparent

Remove from the stove and cool slightly

Fold in the butter and the jam

Add the beaten eggs and vanilla

Remove the cinnamon and turn the mixture into a large greased ovenproof dish

Bake for about 30 minutes until set and golden brown

NOTE: can be served with a dollop of condensed milk

SAGO PUDDING

1 litre milk

100g butter

250ml sago

180ml sugar

10ml vanilla essence

Pinch of salt

4 eggs, separated

60ml castor sugar


Bring the milk, butter and the sago to the boil

Reduce heat and simmer until the sago is cooked and transparent

Stir in the sugar, vanilla and the salt

Add the egg yolk, mix and transfer to an ovenproof dish and bake for 20 minutes

Bet the egg whites with the castor sugar until stiff and spoon on top of the baked sago

Bake another 5-10 minutes

Serve with cinnamon syrup

CINNAMON SYRUP

Slowly heat 250ml sugar, 4 cinnamon sticks and 250ml water until the sugar has dissolved bring to the boil

and boil until syrupy

Cool and remove the sticks

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BREAD AND BUTTER PUDDING

250ml milk

250ml double cream

1 small piece of vanilla pod

3 eggs

125g caster sugar

3 small white bread rolls

30g butter

10g sultanas, soaked in water

20g apricot jam, warmed

A little icing sugar

Salt

Bring the milk and the cream to boil with a pinch of salt and the vanilla pod

Mix the caster sugar and the eggs together in a bowl

Add the simmering cream mixture to the eggs, stirring thoroughly

Pass the mixture through a sieve

Cut the rolls into thin slices (leave the crusts on) and butter them

Drain the sultanas

Sprinkle the sultanas over the bottom of an ovenproof dish (with sloping sides) and place the

bread around the sides and at the bottom

Sprinkle with the remaining sultanas and pour on the cream mixture

Dot the top with the remaining butter


Once done spoon over the jam and dust with icing sugar

Serve with cream or stewed fruit

CROISSANT BUTTER PUDDING

500ml milk

500ml cream

1 vanilla pod

3 whole eggs

6 egg yolks

200g castor sugar

6 large croissants

25g sultanas

25g butter, melted

175g white chocolate, chopped

75ml whiskey


Heat oven to 180 C

Pour the milk and the cream into a pan, add the vanilla pod, and gradually bring to the boil

Place the eggs, egg yolks and sugar in a mixing bowl

While the cream is heating, slice the croissants and place in an ovenproof dish, slightly

overlapping

Sprinkle with sultanas and pour over the butter

Once the cream has boiled take it off the heat

Add the egg mixture and chocolate and stir well

Place it to one side off the heat and allow the chocolate to melt

Add the whisky to the cream mixture

Using a sieve stain the cream mixture over the croissants and bake for 20-25 minutes

Remove from the oven and sprinkle with icing sugar

Caramelise the topping with a blowtorch or the oven grill

Serve at room temperature with ice cream

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DELICIOUS PUDDING

SYRUP

500ml hot water

250ml sugar

Pinch of salt

25ml vinegar or lemon juice

BATTER

500ml cake flour, sifted

250ml melted butter

50ml apricot jam

5ml ground ginger


A little cream of tartar


SYRUP

Place the water in a large pie plate

Add the sugar and stir until dissolved and then stir in the lemon juice/vinegar and the salt

Place in the oven and leave to form syrup while you continue to make the pudding

BATTER

Mix all the ingredients together well and spoon the mixture into the hot syrup

Bake for 30 minutes

Serve with custard or cream

SAUCY BUTTERSCOTCH PUDDING

3 x 397g can condensed milk

5ml vanilla essence

220g flour

15ml lemon juice

5ml baking powder

60ml butter

125ml Ideal evaporated milk

3 ripe bananas, mashed

50ml finely chopped walnuts

SAUCE

185ml brown sugar

300ml water

125ml Ideal milk

Heat the condensed milk over a medium heat and stir for 5 minutes

Add the butter, vanilla an evaporated milk and stir for 3 minutes

Remove from the heat and pour into a bowl

Stir in the flour, bananas, lemon juice and walnuts

Spoon into a grease 2 litre oven proof dish

Sprinkle with brown sugar

Mix the evaporated milk and water together and pour over pudding

Bake in a preheated oven for 35 minutes

Serve hot

STICKY TOFFEE PUDDING

PUDDING

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375 g chopped dates

250 ml boiling water


60 g butter

175 g sugar

2 eggs

250 g self-raising flour

SAUCE

1 litre thick cream

60 g butter

125 g dark brown sugar

TO SERVE

Cream

Place the dates in the boiling water, return to the boil and cook for 4 minutes

Add the bicarbonate of soda, remove from the heat and allow to cool


Cream the butter and sugar and add the eggs one at a time

Pour the date mixture into the egg mixture and add the flour and mix well

Pour the mixture into a baking dish and bake for approximately 25 minutes

SAUCE

Bring all the ingredients to the boil stirring until the sugar has dissolved

Pour the sauce over the pudding reserving some for serving

Slice the pudding into squares and serve with remaining sauce and cream

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OVEN-BAKED

TARTS &

DESSERTS

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STUFFED PEACHES WITH MASCARPONE CHEESE

4 large peaches, halved and stoned

40g amoretti biscuits, crushed

30ml ground almonds

45ml sugar

15ml cocoa powder

150ml sweet white wine

25g butter

MASCARPONE CREAM

30ml castor sugar

3 egg yolks

15ml sweet white wine


150ml double cream


Using a teaspoon scoop out some of the flesh from the peach cavities to make a reasonable

space for the stuffing

Chop the scooped-out flesh

Mix together the amoretti, ground almonds, sugar, cocoa and the peach flesh

Add enough wine to make the mixture a thick paste

Place the halved peaches on a buttered oven-proof dish and fill them with stuffing

Dot each peach with butter then pour the remaining wine into the dish

Bake for 35 minutes

To make the mascarpone cream: beat the sugar and egg yolks until thick and pale

Stir in the wine and fold in the mascarpone cheese

Whip the double cream to form soft peaks and fold into the mixture

Remove the peaches from the oven and leave to cool

Serve at room temperature with the cream

NOUGATINE

8 egg whites

400g castor sugar

250g dates

125g boudoir biscuits

200g pecan nuts


250ml fresh cream, whipped

1 tablespoon honey

Whisk the egg whites until stiff and gradually add the sugar until a meringue mixture is formed

Chop the dates, biscuits and the nuts into small pieces and sprinkle with the baking powder

Stir into the meringue mixture and spread evenly into a Swiss roll baking tray lined with grease proof

paper


Allow to cool

Cut in half lengthways and sandwich together with the whipped cream mixed with honey

Decorate with cherries and flake

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WHITE CHOCOLATE CRÈME BRULEE

Serves 6

1litre cream

240g castor sugar

120g white chocolate

1 vanilla pod

12 egg yolks

Scald the cream with the castor sugar, white chocolate and vanilla pod until the chocolate melts

Allow to cool to room temperature

Mix in the egg yolks and pass the mixture through a sieve

Divide between 6 ramekins and place in a baking tin with high sides

Pour in sufficient water to come halfway up the sides of the ramekins


Bake the desserts for about 1 hour and then remove from the oven

Check if the brulee has a jelly-like consistency, then refrigerate for 3 hours

If it doesn't have a jelly-like consistency, leave it in the oven for a little longer

For dinner parties, it would be best to make the creams early in the morning

Make sure the cream doesn't boil while you are scalding it; if it does, the dessert could split while you bake it in a Bain Marie

(water bath)

Enjoy with a sexy chick on a languid summer's evening

CRÈME BRULEE

Serves 6 - 8

1 litre organic pouring cream 1 small vanilla bean, split and scraped

8 free-range egg yolks

125g castor sugar


Place the cream and vanilla bean in a saucepan and scald

Set aside to cool until lukewarm

Beat the eggs and sugar until thick and pale

Slowly pour the cooled cream over the egg mixture while beating until well combined

Return the mixture to the saucepan and gently heat while stirring until it coats the back of a spoon

Divide the mixture between the ramekins and place them in a roasting pan

Pour enough hot water in the roasting pan to come halfway up the sides

Bake until set, about 15 - 20 minutes.

Remove the ramekins from the water and refrigerate until cold

Finish off with the caramelisation using one of the methods below

BLOWTORCH

Place the ramekins in a roasting pan. Place ice cubes in the roasting pan around the ramekins. Add a little water. Sprinkle the

surface of a brulee lightly with castor sugar, dusting off any extra. Use a blowtorch to flame the surface immediately. Do the

same to the remaining brulees. Repeat with each brulee another 1 - 2 times until caramelised. Return to the fridge until cold.

Blowtorches are available from good kitchen shops and home stores.

ROASTED BANANAS OVER THE FIRE

4 fully ripe bananas

150g pecan or walnuts, roasted

250ml thick cream

2ml ground cinnamon

Roast the bananas in their skin over the coals

When skins have blackened, split each banana open and sprinkle with nuts, cream and

cinnamon

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The bananas can also be served with chocolate sauce or caramel sauce

ORANGE AND WALNUT DESSERT WITH ORANGE SAUCE

1 ¼ cups sugar

½ cup butter

2 eggs



2 cups cake flour

1½ cups buttermilk

½ cup chopped walnuts

Grated rind of 2 oranges

TO MAKE THE CAKE


Oil a springform cake tin and line the bottom with baking paper

Beat the butter and the sugar together

Gradually add the eggs

In a separate bowl sift the flour, bicarbonate of soda and baking powder

Add the flour to the butter mixture alternatively with the buttermilk

Fold in the orange rind and the walnuts

Spoon into springform tin

Bake for 45 minutes

SAUCE

Juice of 4 oranges

Juice of 2 lemons

1 cup white sugar

Heat the juice and sugar and boil to form syrup

Leave to cool and spoon it over the cake as soon as it comes out the oven

Serve with vanilla ice-cream in summer and custard in winter

BANANA DELIGHT - DECADENT

For most people, one banana per person should be sufficient, but trust me - quite a few people will just

be able to force down a second helping - so be generous in your preparation. Slice bananas length-

wise, skin and all, but be careful not to slice all the way through. Place any chocolate of your fancy

(peppermint crisp, plain chocolate blocks) inside the banana, along with a dash of brandy or sweet

wine, or - alternatively - a dash of honey and a few teaspoons of ground nuts. Wrap bananas in heavy-

duty tin foil and either Braai or bake them in the oven until soft. Serve with ice cream

MARZIPAN AND PEACH PHYLLO

200g block marzipan

4 x 30cm squares Phyllo pastry

Knob of butter, melted

2 cans peach halves


Heat oven to 200 C

Cut marzipan in half and roll each piece into a square about 1 cm thick

Place a double layer of Phyllo pastry on a surface dusted with icing sugar

Brush with butter and set a piece of marzipan in the middle of each

Place a peach half; cut side down in the centre

Fold the pastry into a crown with the peach still visible in the centre

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Place on baking sheet and brush with melted butter

Bake 6-8 minutes

Serve warm dusting with icing sugar

BANANA TARTE TATIN

50g unsalted butter


230g sheet of ready-rolled puff pastry

6 firm large bananas

Ice cream or crème fraîche, to serve


Melt the butter in a deep, heavy-based, 20cm frying pan (one that goes in the oven)

Stir in the sugar and cook over a medium heat for about 5 minutes until the butter and sugar turn

into a golden caramel

Take the caramel off the heat and leave to get cool, but not firm

Meanwhile, unroll the puff pastry onto a floured surface and cut into a 24cm disc

Lay the pastry disc on top of the bananas and tuck the edges down the sides of the pan

Bake the tart for 20-25 minutes in the oven until the pastry is golden brown

Leave to cool for about 5 minutes before turning out

To turn the tart out, put an upturned, large plate on top of the pastry

Spread your hand across the plate to get a good grip

Quickly flip the pan upside down and then carefully lift it off

The caramelised bananas should now be facing up. Serve slices of the tart with vanilla ice cream

or a good dollop of crème fraîche

APPLE STRUDEL

½ cup walnuts, boiled slightly in milk to remove the skins

1 tablespoon soft brown sugar



60g butter, melted

470g can pie apples

½ cup sultanas


Mix together the walnuts, sugar and the cinnamon

Brush the PHYLLO sheets with butter and layer on top off one another

Place the walnut mixture on the last buttered sheet

Combine the apples and the sultanas and spread this along the centre of the sheets

Fold the pastry over and place the seam side down on a lightly greased baking tray

Brush the top and sides with butter and make diagonal slits on the top at 3cm intervals

Bake for 15 minutes and reduce the heat to 180 C for another 15 minutes

Serve warm with cream or ice-cream

APPLE STRUDEL


Melted butter

FILLING

1kg Granny Smith apples, peeled and cored and thinly sliced

125ml raisins


80ml walnuts, chopped

5ml cinnamon

Finely grated rind of 1 lemon

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Spray baking sheet with Spray & Cook

Spread each sheet of PHYLLO pastry with melted butter and arrange on top of each other

Spread top layer with melted butter and sprinkle with apples, raisins, sugar, walnuts, cinnamon and lemon

Roll up and place on baking sheet

Bake 15/20 minutes until crisp and pale brown

Serve lukewarm with cream

IRISH CHOCOLATE VELVET

120ml double cream

400ml milk

30ml cocoa powder

115g milk chocolate broken into squares

60ml Irish Whisky

Whipped cream for the topping

Chocolate flake

Whip the cream in a bowl until it is thick enough to hold its shape

Place the milk in a saucepan and whisk in the cocoa powder

Add the chocolate squares and stir until the chocolate has melted

Bring the chocolate milk to the boil

Remove the saucepan from the heat and add the whipped double cream and the Whisky

Sir gently for about 1 minute

Pour quickly into four heatproof mugs or glasses and top with spoonfuls of whipped cream and

decorate with chocolate flake

Serve at once

CHOCOLATE CROISSANT PUDDING

4 croissants torn into pieces

125g good quality dark chocolate broken into pieces

4 eggs

½ cup castor sugar

250ml milk

250ml cream

3 teaspoons orange liqueur

1 teaspoon grated orange zest

4 tablespoons orange juice

2 tablespoons roughly chopped hazelnuts

Cream for serving


Grease a 20cm cake tin and line with baking paper

Put the croissant pieces in the tin and then scatter over 100g of the chocolate

Beat the eggs and sugar together until pale and creamy

Heat the milk, cream, liqueur and the remaining chocolate pieces in a saucepan until almost

boiling point

Remove from the heat and gradually add the egg mixture stirring constantly

Slowly pour over the croissants

Sprinkle the hazelnuts over the top and bake for 50 minutes

Cool for 10 minutes and then invert onto a serving plate

Serve warm with a dollop of cream

WHITE CHOCOLATE TORTE WITH SHINY CHOCOLATE SAUCE

50g butter

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300g amaretti biscuits, finely crushed in a food processor

300g white chocolate, chopped

284ml + 142ml cartons whipping cream

CHOCOLATE SAUCE

100g dark chocolate, finely chopped

125ml crème fraîche

3 tablespoons caster sugar

Melt the butter in a large saucepan, add the biscuits and mix well

Butter an 18cm loose-based round tin and press the biscuits into the base using the back of a

spoon or your hands

Freeze until cold

Meanwhile, melt the white chocolate in a bowl set over a saucepan of simmering water or in

short blasts in the microwave - be careful, white chocolate burns very easily

Once the chocolate has melted, leave to cool

Whisk the cream until you can leave a ribbon-like trail for a couple of seconds

If your cream is very cold, leave it to warm up a little so it doesn't make the chocolate seize

The thicker you whisk the cream the more solid the torte will be

Add 2 tablespoon of the whipped cream to the white chocolate and stir it in

Pour the rest of the chocolate into the cream and mix well

Pour into the tin and chill until firm

Make the sauce by putting all the ingredients in a saucepan with 250ml water and bring to a

simmer, stirring

Simmer until the mixture thickens enough to draw a line through it on the back of a wooden

spoon and then cool

Use some to decorate the top of the torte and re-warm the rest when ready to serve

CRUNCHY APPLE AND ALMOND FLAN


1½ cups flour

1/3 cup ground almonds


1 egg yolk

1 tablespoon cold water

¼ teaspoon almond essence

Sifted icing sugar to decorate

CRUNCHY TOPPING

1cup plan flour

¼ teaspoon mixed spice

4 tablespoons butter, cut into small cubes

4 tablespoons Demerara sugar

½ cup flaked almonds

FILLING

675g cooking apples

2 tablespoons raisins

To make the pastry: rub the butter into the flour until it resembles fine breadcrumbs

Stir in the ground almonds and the sugar

Whisk the egg yolk, water and essence and mix them with the dry ingredients to form soft pliable

dough

Knead the dough lightly until smooth and wrap in cling film and leave in fridge for about 20

minutes

Meanwhile make the crunchy topping: sift the flour and mixed spice into a bowl and rub in the

butter

Stir in the almonds and sugar

Take the pastry out of the fridge and roll it out on a lightly floured surface

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Line a 23cm loose-based flan tin

Chill in the fridge for 15 minutes


Place a baking sheet in the oven to preheat

Peel, core and slice the apples thinly and arrange on the flan tin, overlapping in circles

Scatter over the raisins

The flan will seem too full at this stage but it will drop once it bakes

Cover the apples with the crunchy topping and press down lightly

Bake on the hot baking sheet for 25-30 minutes or until golden brown and apples are tender

Leave the flan to cool for 10 minutes before turning out

Serve warm or cool dusted with icing sugar

GOOEY CHOCOLATE PUDDINGS

125g best quality dark chocolate, finely chopped


3 large eggs

150g sugar

35g plain flour

Melt chocolate and butter in a bowl over simmering water

In another bowl whisk the eggs, sugar and flour until just blended and the gradually whisk in the

melted chocolate

Set aside to rest

Grease four 250ml ramekins with butter and dust with flour and preheat oven to 200 C

Pour the mixture into the ramekins and place on a baking tray and bake 10-12 minutes until the

tops are firm and cracking slightly and the edges set

Serve immediately with a jug of cold cream

CRISPY APPLE TART

2 large baking trays buttered

225g puff pastry

50g butter

8 Granny Smith apples, peeled and cored and quartered

4 teaspoons caster sugar

4 tablespoons apricot jam

2 tablespoons water


Roll pastry as thinly as possible and leave it to rest

Cut into 4 x 20 cm discs

Lay the tart bases on the baking trays and leave in fridge

Cut each apple quarter into 4-5 slices and arrange them on top of the pastry starting at the outside and

overlapping

To finish sit 2-3 slices in the middle

Chop the butter and dot it over the tarts

Sprinkle each tart with caster sugar and bake for 15-20 minutes until pastry is crisp and apples start to

colour

Boil the apricot jam with the water and brush each tart to give it a rich glaze

Serve

APPLE CRUMBLE 1

1 tin pie apples

1 cup flour

¼ teaspoon salt

1 cup sugar

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1 egg

Place apples in a dish

Mix the dry ingredients

Add the egg and a little milk

Beat until crumbly

Place over apples

Melt ¼ cup margarine and pour over

Sprinkle with cinnamon

Bake 180 C for 30 – 40 minutes

APPLE CRUMBLE 2

PASTRY

2 cups flour (self-raising)

1 cup margarine

Mix with fingertips

Line Baking Dish with half of pastry

Take 1 large tin of pie apples and place in Microwave dish

Add sugar to taste (approx. 3 tablespoons), cinnamon, 1 thinly sliced banana and seedless raisins

Microwave for approx. 5 minutes

Cool down

Place cooled apple on pastry

Crumb the balance of the pastry over and bake for 20 minutes at 180 C

Serve slightly warm with whipped cream

PASSIONATE PECAN NUT PIE

1½ cups flour

100g soft butter

2 Tablespoon castor sugar

8 – 10 Tablespoon cream (125ml)

Mix flour, castor sugar and butter

Add the cream, a little at a time (it must not be sticky)

Roll it out on a lightly floured surface until it becomes smooth and light

Cut the pastry in half and place in the freezer until you need it

Press the other half in a 24cm spring form cake pan

Place this in the freezer while you make the filling

FILLING

300g roasted pecan nuts (half whole and half broken)

150g unroasted nuts (half whole and half broken)

3 Tablespoons soft brown sugar

2 Tablespoons white sugar

4 Tablespoons golden syrup

75g melted butter (25g frozen for grating on top)

2 eggs lightly beaten

2 Tablespoon vanilla essence

1 tin condensed milk

4 Tablespoons brandy

250ml thick cream

½ teaspoon brown sugar

Icing sugar for decoration

Wisk and melt together in a saucepan the brown sugar, white sugar, syrup, essence and condensed milk

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When melted remove and beat in the eggs, then the roasted nuts, brandy and cream

Pour into pastry

Grate the remaining pastry form the freezer on top

Sprinkle with the unroasted nuts and then the ½ teaspoon brown sugar

Grate the 25g butter over and sprinkle with cinnamon to taste

Bake for 55 minutes or until just set and golden on top

Do not overcook as it could dry out

When cooled decorate with icing sugar

Serve luke warm with a little cream

PANETTONE WITH MELTED MARSHMALLOW EGGS

This is completely decadent and reminds me of winter afternoons after school, but you certainly don't have to be 12 to enjoy

this yummy treat!

Serves 2

3 chocolate marshmallow eggs

2 slices panettone, toasted

Icing sugar, to serve

Melt the eggs in the microwave on full power for 20 seconds.

To serve, spread the eggs on the toast, sprinkle with icing

sugar and enjoy.

SEX ON A SPOON

100g plain chocolate


2ml ground cinnamon

100g castor sugar

100g chopped almonds

50g soft white breadcrumbs

Melt the chocolate and then beat it with the egg yolks, cinnamon and half of the sugar until

foamy

Mix the almonds with the breadcrumbs and set aside

In a grease free bowl whisk the egg whites until a peak is formed

Gradually ad the remaining sugar, whisking continuously

Using a metal spoon, blend about a quarter of this meringue into the egg yolk mixture and then

carefully fold in the breadcrumb and almond mixture

Finally fold in the remaining egg whites


Grease a mould and dust with sugar

Carefully fill the mould with the mixture

Stand the mould in a baking tray and pour in enough warm water to reach about 2.5cm below

the rim of the mould

Bake 35-40 minutes, making sure the water remains just under boiling point

When ready turn out from the mould and pour over whipped cream and lashings of chocolate

sauce

N.B. Use a tall, fluted 1.25 Litre pudding mould with butter for greasing and castor sugar for

dusting

TARTE TARTIN

1kg Granny Smith apples

100g butter

175g caster sugar

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225g puff pastry


Peel the apples and cut them into thick, uniform wedges

Melt the butter in a heavy-based, ovenproof frying pan over a medium heat

Stir in the sugar and add the apples in one layer as neatly as possible

Cook gently for 15 minutes

Raise the heat and cook a further 8 to 10 minutes until the sugar caramelizes


Roll the puff pastry into a circle just larger than the frying pan

Place the pastry on top of the apples, tucking the edges inside the pan

Bake for 20 to 25 minutes until golden brown

Place a serving plate on top of the pan and carefully flip upside down to turn out the tart

Serve warm with whipped cream

LEMON SOUFFLÉ

6 eggs


3 tablespoons flour

¾ cup milk

¼ cup lemon juice

½ cup sugar

1 teaspoon vanilla

1 tablespoon finely grated lemon rind

Pinch salt

Preheat oven to 425 F

Separate the eggs carefully

Butter a soufflé dish very well and throw in a handful of sugar and shake until there is a thin

coating of sugar

Shake out the excess and set aside

Melt the butter in a heavy bottomed pan and add the flour and whisk until blended

Slowly stir in the milk

Cook, stirring all the time until the mixture is thick

Add the lemon juice and sugar and cook for 2 more minutes

Remove from the heat and add the vanilla

Cool slightly

Add a pinch of salt to the egg whites and beat until soft peaks form

Stir in a quarter of the egg whites into the sauce and then fold in the rest

Pour into the soufflé mould and set on the middle rack of the oven

Turn the heat down to 400 and bake for 25 to 30 minutes until the top is nicely browned and the

soufflé has risen about 2 inches over the top of the dish

Serve immediately

CHOCOLATE AND PEAR TART

100 g dark chocolate


1 tablespoon orange marmalade

2 ripe pears

2 eggs, separated

100 castor sugar

CHOCOLATE PASTRY


100 g plain flour

30 g cocoa

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50 g castor sugar

1 egg slightly beaten

TO MAKE THE PASTRY

Rub butter and flour together

Sift in the cocoa powder and add the sugar then enough of the egg to bind the mixture together

Turn onto a floured surface and knead lightly and wrap in plastic and chill for 20 minutes

Roll the dough into a 5 mm thickness on a floured surface

Lightly press the dough into the flan tin and then brush with the marmalade

Preheat the oven to 180 C and grease a 28 cm fluted flan tin

Peel and core the pears and cut into quarters and arrange in the pastry shell

Melt the chocolate and butter together in a saucepan over a low heat and then cool

Beat the egg yolks and the sugar and add to the chocolate mixture

Whisk the egg whites until stiff and fold in

Pour the chocolate mixture over the pears and bake for 40 minutes until the mixture has firmed

slightly and the pears have softened

Don‟t panic if the mixture seems runny – it will firm up as the mixture cools

Serve warm or cold with cream

PECAN PIE

250g sweet pastry

180g pecan nuts

2 eggs

125g brown sugar

60g butter, melted

30g maple syrup

75g golden syrup

2-3 tablespoons apricot jam, warmed

Roll out the pastry and set into a loose-bottomed flan tin

Prick with a fork and line with greased proof paper and weigh down with beans

Leave to rest for 20 minutes in the fridge

Preheat oven to 200 C and bake the pastry blind for 12 minutes

Remove the beans and paper and bake for a further 5 minutes

Lower the oven to 180 C

Set aside a quarter of the pecans

Place the rest in a blender with the eggs, sugar, melted butter, and the syrups

Mix until the mixture is evenly mix and the nuts coarsely chopped

Pour into the pastry case

Arrange the whole pecans on top pressing them in slightly

Bake 30-35 minutes

Lightly brush the top with apricot jam to glaze

Serve warm or cold with whipped cream

CIGAR BAKLAVA

100g nibbed almonds

100g pecan nuts, chopped


2ml ground clove

150ml honey

150ml syrup

25ml lemon juice

250g phyllo pastry

125g melted butter

In a bowl mix together the nuts, spices, honey, syrup and lemon juice

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Unroll the phyllo pastry and slice into strips about 12cm wide and 24cm long

Take one strip at a time and keep the rest of the pastry covered so that it does not dry out

Brush the strip with melted butter and take a small spoonful of the nut mixture and spread it out at

one short edge

Drizzle the whole strip with the syrup mixture

Roll the pastry over twice and then take another spoonful of the mixture and spread it where the

roll stops

Again roll up folding the sides to seal them about 7cm from the end

Brush the entire roll with butter

Repeat with the remaining pastry and nut mixture

Place on a baking sheet and bake for about 15 minutes

Serve warm with more honey syrup as a dip

CAPE TIPSY TART

150g dates, chopped

250ml boiling water


200g sugar

1egg, beaten

2ml salt

240g cake flour

5ml baking powder

50g glace cherries

250g seedless raisins

100g walnuts, chopped

SYRUP

175g sugar

125ml water

7ml butter

25ml brandy

Into a saucepan place the dates, water and Bicarbonate of Soda and bring to the boil

Remove and allow to cool

Stir in the sugar, egg and salt

Fold in the remaining ingredients

Place into a round dish and bake 180 C for about 40-50 minutes

In a saucepan place the sugar, water and the butter

Bring to the boil and dissolve the sugar

Stir the brandy into the sauce and pour over the pudding

Serve with custard or whipped cream

PEAR CARAMEL AND NUT CRUMBLE

MAKING THE PASTRY

125g butter

½ cup sugar

1 egg


2 cups cake flour


Cream the butter and sugar

Beat in the eggs and vanilla

Add the sifted flour and baking powder

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Press the pastry to about 3 mm in thickness on the bottom and up the sides of a 26cm pan with a

removable base

Prick the base all over with a fork and rest for 10 minutes in the fridge


MAKING THE CRUMBLE

1 cup mixed nuts

1 cup cake flour

½ cup butter

½ cup sugar

Blend all the ingredients together in a food processor until it resembles bread crumbs

PREPARING THE PEARS

½ cup sugar

2 tablespoons cornflour

3 – 4 ripe pears peeled and thickly sliced with the core removed

Place the sugar and cornflour into a plastic bag and add the pears and shake until well coated

MAKING THE CARAMEL SAUCE

1 cup sugar

¼ cup water

½ cup cream

50g butter

Heat the sugar and water in a saucepan until the sugar has melted

Bring to the boil and boil for about 6 minutes until brown in colour

Do not stir but swirl around in the saucepan now and then

Cool slightly and add cream and the butter and whisk until smooth

PUTTING IT TOGETHER

Pour the caramel sauce into the caramel base which is still in the pan that it was baked in

Spoon in the pears and cover with crumble

Bake at 180 C for 30 minutes until crust is golden brown

While in the oven place a baking tray under the pie to collect any bits that may drip over

Leave the crumble to cool slightly and remove from the pan leaving it on the base

SERVE WITH WARM WITH CREAM

COFFEE BAY MUD PIE

2 cups cake flour

Pinch of salt

85ml whisky

250ml melted butter

2 eggs lightly beaten

2 teaspoons bicarbonate of soda

400ml strong black coffee

150g dark chocolate

350g sugar

5ml vanilla essence

Heat oven to 140C

Sift flour, bicarbonate of soda and salt into a bowl

Heat the coffee and the whisky in a double boiler for 5 minutes

Add the chocolate and butter

Remove from the heat and add the sugar

Mix until the sugar has dissolved

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Let the mixture cool

Beat the flour in ½ a cup at a time

Add the eggs and vanilla

Grease a 25cm loaf pan

Pour the batter into a pan and bake for 1 ½ hours Serve with cream or ice-cream

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PAVLOVAS

ROULADES

MERINGUES

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MERINGUE ROULADE

5 extra large egg whites

300ml (250g) castor sugar

30ml corn flour

50g flaked almonds icing sugar, to dust

250ml cream

250g berries

Preheat oven to 150 C and line a 25cm x 35cm Swiss roll tin with baking paper and spray with non-

stick spray (Remember to leave a 5cm overhang)

Whisk the egg whites until stiff then gradually whisk in the sugar, a little at a time, until mixture is stiff

and glossy

Whisk in the corn flour and spoon the mixture into the prepared tin and level out with a palette

knife, spreading it evenly out to the edges

sprinkle over the almonds

Cook for 30 minutes or until just set

Place a large sheet of greaseproof paper onto the work surface and sift over icing sugar

Turn the meringue out onto the paper, gently peel away the baking paper

Trim away hard edges and allow cooling

Whip the cream and spread over the meringue and scatter the fruit over

Carefully roll the meringue up from the long end and serve on a platter

SUMMER PAVLOVA

4 egg whites

10ml corn flour

5ml vinegar

2.5ml vanilla extract

250ml castor sugar

TOPPING

750ml cream

15ml honey

8 kiwi fruit

30ml silver balls

60ml toasted flaked almonds


Line a 20cm springform tin with silicone or grease proof paper (loose bottom tin)

Whisk the egg whites until they form peaks

Beat in 125ml castor sugar until thick and glossy

Mix the corn flour, vinegar and vanilla extract using a metal spoon

Fold in the vinegar mixture and all except for 15ml of the remaining sugar

Spoon into the tin and sprinkle with the remaining sugar and half of the almonds

Bake for 1 hour and turn off the oven and leave to cool for 30 minutes in the oven

TO DECORATE

Take the pavlova out of the tin and turn onto a platter

Whip the cream with the honey and pipe it up the sides and over the top

Decorate with sliced kiwi, silver balls and toasted almonds

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FILLING FOR PAVLOVA

450g strawberries, halved

284ml double cream

200g crème fraiche

Sprinkle caster sugar over strawberries and leave for an hour

Whip the cream until soft peaks form fold in the crème fraiche

Fold in ¾ of the strawberries into the cream mixture

Fill the pavlova and place the remaining strawberries on top

CHOCOLATE MOUSSE MERINGUE ROULADE

200g dark chocolate

300ml cream

2 egg yolks

150g almonds

4 egg whites

250ml castor sugar

2 chocolate flakes

Melt the chocolate with 150ml of the cream

Stir until smooth and then add the egg yolks

Allow to cool to room temperature


Toast the almonds until golden and fragrant

Lin a large baking sheet with baking paper and grease it well

Scatter over the toasted almonds

Beat the cream until stiff and add it to the cooled chocolate mixture

Refrigerate until needed

Whisk the egg whites until soft peak stage and then add the sugar spoon by spoon while still

beating

When the mixture is smooth and glossy spread it evenly on the baking tray and bake for 20-30

minutes until golden and marshmellowy in texture

Remove from the oven and roll up immediately as you would a Swiss roll – using the baking paper

to keep the meringue roll from sticking together

Remove the baking paper and cool until room temperature

When the meringue is completely cool then unroll it gently

Take the mousse out of the fridge and beat it a couple of times to loosen it

Spread it generously over the meringue – almond side down

Re-roll the meringue and top with the remaining mousse

Crumble the chocolate flake over

Refrigerate until serving

SCRUMPTIOUS STRAWBERRY PAVLOVA

FOR THE PAVLOVA

2 teaspoon vinegar, any type

2 teaspoon vanilla extract

2 teaspoon corn flour

4 large egg whites



25g hazelnuts

FOR THE TOPPING

600g strawberries

3 tablespoon cassis (blackcurrant liqueur)

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568ml carton double cream


Line a large baking sheet with non-stick parchment

Blend the vinegar, vanilla and corn flour to a paste Whisk the egg whites until stiff

Gradually whisk in the sugars, adding a little paste with each addition, until a thick marshmallowy

meringue is formed

Spread it out to a 20cm circle on the baking sheet, swirling the knife to make peaks. Scatter over

the nuts and bake for 1 hour, then turn off the oven and leave it to cool

Sieve 100g strawberries into a bowl

Stir in the cassis

Whip the cream softly

Slice half the strawberries and fold into the cream

Then swirl in 3 tablespoon sauce

Put the pavlova on a flat plate

Spoon in the cream, scatter on the strawberries, drizzle with sauce

COFFEE PAVLOVAS WITH CAPPUCCINO CREAM

SERVES 8

4 egg whites

200g castor sugar

1 Tablespoon white wine vinegar

1 Tablespoon coffee essence

1 Tablespoon corn flour

FOR THE CREAMY FILLING

300ml double cream, lightly whipped

4 Tablespoon Greek yoghurt


50g pecan nuts, toasted and roughly chopped

1 Tablespoon coffee essence

50g pecan nuts toasted and roughly chopped

Maple syrup

Cocoa powder, to decorate

You will need two baking sheets then preheat oven to 90·C

Beat the egg whites until stiff

Add the sugar gradually, whisking all the time until thick and glossy

You should be able to turn the bowl upside down without the meringue moving

Fold in the vinegar, coffee essence and corn flour

Line two baking sheets with baking parchment, using a bit of meringue to stick it down

Divide mixture into eight making a small dip in the centre, then bake for one hour

Switch off oven and leave to cool for a few hours

For the cream filling, mix all the ingredients together

If it is a little stiff, just add a touch of unwhipped cream to thin it down

To serve, place a Pavlova on a plate, top with a dollop of cream, scatter over the pecans, drizzle over

the syrup and Dust with cocoa

TURKISH TORTE

6 egg whites

200 g caster sugar

150 g soft dried figs, chopped

150 g Turkish delight, chopped

160 g good dark chocolate, chopped

70 g shelled pistachios, chopped

150 ml cream lightly whipped

1 teaspoon rose water

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Extra pistachios for decorating


Grease the sides of a 24 cm springform tin and line the base

Beat the egg whites in a large bowl until they are stiff and then add in the sugar to make a thick

and glossy meringue

Using a large metal spoon, fold in the figs, Turkish delight, dark chocolate and pistachios

Tip the mixture into the tin and bake for 1 hour

Cover the top with tin foil after 20 minutes to prevent burning

Remove from the oven and place on a cooling rack and leave in the tin overnight

TO SERVE: remove from tin and place on a serving plate

Mix the rosewater into the cream and spread over the torte

Sprinkle with nuts and serve

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CAKES

TEA LOAVES

SLICES

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BAKED CHOCOLATE MOUSSE CAKE

Melt 300g chocolate with 150g butter

Whisk 6 egg yolks with 50g castor sugar and beat the 6 egg whites until stiff

Fold the 3 mixtures together

Pour into a lined a lined 23cm cake tin and bake at 180 C for 20 minutes

ANGEL FOOD CAKE

1 cup plain flour

1 cup castor sugar

300ml egg whites (about 10 eggs)

¼ teaspoon salt

1 teaspoon cream of tartar


¼ teaspoon almond essence

Icing and strawberries for serving


Sift the flour with half the sugar three times

Place the egg whites in a large mixing bowl with the cream of tartar and the salt

Using an electric beater beat the egg whites until stiff but not dry in texture

Add the remaining sugar gradually and beat until glossy and all the sugar has dissolved

Stir in the vanilla and the almond essence lightly

Sift the flour and sugar mixture again over the egg mixture in three or four lots, folding in carefully

each time

Pour the mixture into an ungreased angel cake pan and tap the tin lightly on counter top to

remove air bubbles

Bake for 45 minutes or until skewer comes out dry when tested

Remove from the oven and invert the tin

Allow to cool completely before loosening the edges with a spatula

CHOCOLATE CHIP CARROT CAKE

500ml flour

10ml baking powder

5ml ground cinnamon

5ml mixed spice

250ml sugar

500ml coarsely grated carrot

125ml chopped pecan nuts

125ml seedless raisins


3 eggs, beaten

250ml oil

TOPPING

30ml butter

30ml cocoa

30ml milk

100g dark chocolate

250ml icing sugar, sifted

Sift together the dry ingredients; add the sugar, carrots, nuts, raisins and the chocolate

Add the oil and then the eggs beating well until blended

Spoon into a greased ring tin and bake at 180 C for about 1 hour

Stand cake in the tin for 2 minutes before turning out

TO MAKE THE TOPPING

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Melt together the butter, cocoa, milk and the chocolate in the microwave

Add the icing sugar, beating well

Pour over the cake

OVEN TRAY CHOCOLATE CAKE

MIX

2 cups flour

2 cups sugar

BOIL

125g margarine

¼ cup oil

¼ cup cocoa

1 cup water

Pour into flour mixture

ADD

2 large eggs



½ cup buttermilk

Mix together with a spoon and pour into a roasting pan


ICING

60g margarine

2 Tablespoon cocoa

2½ Tablespoon buttermilk

Melt together and add 1 ½ cups icing sugar and ¼ teaspoon vanilla essence

Pour icing over hot cake and allow to cool

LAMINGTONS

1 cup margarine

2 cups sugar

4 eggs

Pinch of salt

3 cups cake flour


1 cup milk

Cream margarine and sugar and beat eggs in one at a time

Sift in the dry ingredients and add the milk

Bake 180 C for approx 30 minutes in oven tray and when cold cut into bite size pieces

SYRUP


2 ½ Tablespoon cocoa

¼ cup margarine

2/3 cup water

Sift the icing sugar and the cocoa into a saucepan

Add the margarine and stir over a low heat

Add water gradually and stir until all has melted and icing sugar is smooth enough for dipping

Dip and roll in coconut

Let the syrup soak in for at least 3 hours before serving

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FRUIT LOAF

250g dried fruit cake mixture

2 ½ cups hot rooibos tea

1 tablespoon honey

1 cup sifted cake flour

2 cups whole-wheat flour

1 tablespoon instant dried yeast

1 cup bran

2 teaspoons salt

¼ cups chopped pecan nuts


Pour boiling water over the dried fruit then drain

Place in a large bowl and then pour over the tea, stir in the honey and leave for 15 minutes

Mix the flours, yeast, bran and salt in a bowl

Mix in the fruit mixture with the tea and the nuts and if it is too stiff add a little warm water

Spoon into a loaf tin which has been coated with non stick spray

Leave in a warm spot for about 15 minutes until risen

Bake at 200 C for an hour

Cool for about 10-15 minutes covered with a tea towel

Invert onto a baking sheet and return to the switched off oven for about 10-15 minutes

CARROT CAKE

500ml cake flour

5ml salt

10ml baking powder

7ml Bicarbonate of soda


500ml sugar

375ml oil

4 eggs beaten

500ml finely grated carrot

250ml canned crushed pineapple drained

250ml finely chopped walnuts


125ml poppy seeds

Preheat the oven to 180 C and combine the first 5 ingredients in a large bowl

Stir in the sugar, oil and eggs and mix well

Thoroughly blend in the carrot, pineapple, walnuts, coconut and poppy seeds

Turn the batter into a greased and floured 23 cm x 33 cm cake pan or 800 g loaf pan

Bake for 50-55 minutes or until firm and risen and receding from sides of pan

Cool briefly in the pan, and then turn out onto a wire rack to cool completely before icing

To make the icing, first beat the butter until softened, then beat in, in turn, the cream cheese,

vanilla extract and icing sugar until smooth

ICING

125ml butter

250g carton cream cheese

5ml vanilla extract

750ml icing sugar

SPRINKLE WITH FINELY CHOPPED PECAN NUTS

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CARROT AND BANANA CAKE

BEAT TOGETHER

3 eggs

1 cup brown sugar

1 cup oil

SIFT TOGETHER

1½ cups flour



Pinch of salt

2 teaspoons cinnamon

Add the dry ingredients to the egg mixture spoon by spoon

Add 1 cup of grated carrots and 1 cup of mashed bananas

Divide the mixture between two greased cake tins and bake at 180 C for 30 minutes

ICING

30 - 100g smooth cream cheese

Sifted icing sugar

Butter


Mix but do not over stir

YOGHURT CAKE

125g soft butter

180ml sugar

2 egg yolks


125ml plain yoghurt

250ml cake flour

2ml baking powder

Pinch of salt

3 egg whites

5ml vanilla essence

100g plain chocolate, broken into pieces

30ml milk

TOPPING

60ml butter

125ml sugar

45ml cream

125ml coconut

2ml vanilla essence

Preheat the oven to 180C and spray a loose bottomed cake tin with non-stick spray

Beat the butter until creamy and add the sugar little by little

Add the egg yolks one at a time beating well after each addition

Dissolve the Bicarbonate of Soda in the yoghurt and ad to the butter mixture

Sift the flour, salt and baking powder together and fold into the mixture

Add the vanilla essence

Pour into the cake tin and even out the top

Melt the milk and the chocolate and pour over the top

Bake 40-60 minutes

TOPPING

Melt the butter, sugar and cream together and add the vanilla and the coconut

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Spoon over the warm cake and place under the grill until lightly browned

Allow the cake to cool slightly before removing from the cake tin

ALMOND AND CHOCOLATE CAKE

10 eggs separated

275g sugar

250g chocolate chips

280g ground almonds

5ml cinnamon

Juice and zest of 1 lemon

90ml Van der Hum liqueur

50g sugar

Icing sugar to serve


Beat together the egg yolks and sugar for approx 10 minutes

Add the chocolate chips, almond flour, cinnamon, lemon zest, lemon juice and liqueur

Beat until just combined

Beat egg whites until stiff and fold into the cake mixture with a metal spoon

Pour into cake tin and bake for 1 hour

Sprinkle with icing sugar

CUP CAKES

125g margarine

200ml castor sugar

2 beaten eggs

5ml vanilla essence

500ml self raising flour

Pinch of salt

125ml milk

Cream butter and sugar and add the eggs

Fold in the rest of the ingredients

Fill cookie cups to about ¾ full with the mixture


Makes about 50 cup cakes

HAZELNUT AND CHOCOLATE CAKE

1 cup skinned hazelnuts

3 Tablespoon cocoa powder

½ cup plain flour

1 cup soft brown sugar

¼ cup self-raising flour

250 g unsalted butter softened

4 eggs, separated

Icing sugar

Toast the hazelnuts under a hot grill turning them so that they brown on all sides

Leave them to cool and then grind in a food processor (not too fine)

Transfer to a bowl with the cocoa powder and sifted flours


Beat together the sugar and the butter until very creamy

Add the eggs yolks one by one

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Add the hazelnut mixture and stir very well

Whisk the egg whites until stiff peaks form and fold into the nut mixture

Pour into baking tin and bake for 50 minutes

Once completely cooled dust with icing sugar

GRANNY’S CHOCOLATE CAKE

1½ cups flour

2 eggs

1 ½ cups sugar

1 teaspoon vanilla

1 dessertspoon vinegar in 1 cup milk

1 ½ dessertspoon cocoa

1 dessertspoon apricot jam

½ cup oil

1 teaspoon Bicarbonate of Soda in ¼ cup boiling water

Mix and bake for 20 minutes at 190 C

DECADENT CHOCOLATE CAKE

3 eggs

500ml Bulgarian Yoghurt

250g butter or margarine

2 cups sugar

250ml cocoa powder


500ml cake flour

FILLING

Can of caramel Condensed milk

ICING

100g soft butter

About 500g icing sugar

About 180ml cocoa

Liquid filter coffee

Whisk eggs until light and then stir in the yoghurt

In another bowl beat the butter until soft and then gradually beat in the sugar

Stir in the cocoa, mixing well then add the egg mixture

Stir in the Bicarbonate of Soda then gradually add the flour mixing well

Spoon the batter into 2 x 2cm x 20cm diameter greased cake tins

Bake 180 C for about 45-55 minutes

Cool completely

Spread the caramel onto one cake and sandwich together

For the icing: beat the butter until fluffy and then mix in the icing sugar and cocoa

Moisten with sufficient coffee to make a spreading consistency

Spread over the cake

GINGER LOAF

120 g sugar

1 egg

60 g butter

2 cups flour

1 cup milk

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2 dessertspoons syrup

1 teaspoon each of Bicarbonate of Soda, cinnamon, ginger and mixed spice

Cream butter and sugar

Add syrup, egg, milk and flour

Add bicard and spices and the rest of the flour

Bake in greased loaf pan for 60 minutes at 180 C

VICTORIA SPONGE

225g butter

225g castor sugar

4 eggs


30ml milk

45ml raspberry jam

200ml cream beaten to stiff peaks

80g icing sugar

Preheat oven to 180 C and line two cake tins with grease-proof paper

Cream butter and sugar until light and fluffy

Gradually add the eggs beating well after each addition

Fold in the sifted flour and milk and mix until smooth

Pour equal amounts into baking tins and bake for about 25 minutes

Cool each cake on a rack and sandwich together with jam and cream


HOT MILK SPONGE

4 eggs

300ml Castor Sugar

500ml Cake Flour

15ml Baking Powder

250ml milk

100g margarine

5ml Vanilla Essence

Beat eggs and sugar together until thick and light yellow

Sift flour and baking powder together and fold into egg mixture

Heat milk and butter – do not boil

Stir milk mixture and essence into batter

Spoon into two greased 20cm baking tins


KATHERINE HEPBURN’S CHOCOLATE BROWNIES

Butter and flour a 20cm baking pan

Melt 60g dark chocolate with 125g unsalted butter

Remove and stir in 1 cup of sugar

Stir in 2 lightly beaten eggs and ½ teaspoon salt

Mix until smooth and add ¼ cup flour, ¼ teaspoon salt and 1 cup coarsely chopped walnuts

Pour into cake pan and bake at 160 C for 40 minutes

Cut into four large squares and serve with ice-cream

EASY CHRISTMAS CAKE

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1 large tin Condensed milk

½ cup water

250g mixed peel (1 cup)

250g sultanas (1 ½ cups)

250g currants (1 ½ cups)

2 eggs

2 ½ cups flour

60g chopped almonds

250g margarine

1teaspoon ginger

1 teaspoon mixed spice


Pinch salt

½ packet dates

1 teaspoon cinnamon

120 g cherries

Place fruit in pot with water, butter, condensed milk and simmer for 5 minutes

Beat eggs well and add to the cooled fruit mixture

Add flour and spices

Bake for 3 hours at 120 C

JAZZ BAR BROWNIES

2 ½ cups chocolate chips

350g butter

1 tablespoon vanilla essence

2 tablespoons instant coffee

5 large eggs

2 cups sugar

2 ½ cups flour

2 cups chopped cashew nuts

Icing sugar

Melt the chocolate chips, butter, vanilla essence and instant coffee on a double boiler until

smooth

Whisk eggs and sugar until thick and creamy

Beat into the cooled chocolate mixture

Foil in the flour and the cashew nuts

Pour into a greased tin and bake 180 C for 30-35 minutes until firm around the edges but still soft in

the middle

Cool and cut into squares and then sprinkle with icing sugar

CHOCOLATE FUDGE CAKE

80g plain milk chocolate

100g butter


3 eggs

5ml vanilla essence


2.5ml salt

500ml flour

250ml fresh cream

5ml lemon juice

300ml boiling water

Melt the chocolate and the butter and set aside

Grease two cake tins and preheat the oven to 180 C

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Beat the sugar and the eggs until light and fluffy

Add the vanilla and the chocolate and mix well

Stir in the Bicarbonate of Soda and the salt

Fold in the flour and the cream, alternately

Mix in the lemon juice and stir until smooth

Pour in the boiling water

The mixture should be fairly thin

Pour into the cake tins and bake for about 35 minutes

Allow to cool completely before turning out

Decorate with icing

RICOTTA BROWNIES

100g 70% dark chocolate

200g butter

400g sugar

3 eggs

285g flour

50g cocoa


100g hazelnuts, roughly chopped

100g Dark Chocolate (Albany) roughly chopped

250g ricotta cheese

100g yoghurt

Lightly grease a 35 cm x 30 cm deep baking tin and preheat the oven to 180 C

In a double boiler melt the 70% chocolate and set aside

In a bowl mix the nuts, chopped chocolate, yoghurt and ricotta cheese together

In a food processor blend the butter and the sugar until creamy and add the eggs one by one

Add the melted chocolate, flour, cocoa and Bicarbonate of Soda and then the cheese mixture

Spoon into the baking dish and smooth the top

Bake 30 -35 minutes – do not overcook

Allow to cool and cut into triangles – sprinkle with icing sugar and serve

DEVIL’S FOOD CAKE

1 cup milk

¾ cup cocoa

1/3 cup white sugar

1 cup butter

1 cup brown sugar

3 eggs

¼ cup sour cream

Teaspoon vanilla

2 cups sifted cake flour

1½ teaspoons baking soda

½ teaspoon salt


Heat milk in a small pan until it bubbles and then remove from heat

Mix cocoa and white sugar together in a small bowl and slowly beat in the warm milk

Let the mixture cool

Cream the butter and the brown sugar

Beat in the eggs, sour cream and the vanilla

Add the cocoa mixture

Mix the remaining dry ingredients together and gently blend into the butter mixture

Do not over beat

Turn into greased and floured 9 inch layer cake pans and bake 25 to 30 minutes

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Cool on a rack and turn out

Allow to cool completely before icing

ICING

4 egg whites

1 ½ cups sugar

¼ cup sugar

1 teaspoon cream of tartar

Pinch of salt

1 teaspoon vanilla

Combine egg whites, sugar, water, cream of tartar and salt in top of double boiler

Beat with an electric mixer for 5 minutes until soft peaks form while over the boiler - water to be

simmering

Remove from heat and add vanilla

Keep beating until stiff enough to spread over and inside the cake

THE BEST MUD CAKE

350g dark chocolate broken into pieces

170g caster sugar

185g butter chopped

5 eggs, separated

45g flour sifted

Cocoa powder, sifted

Icing sugar, sifted


Place the chocolate, caster sugar and butter in a double boiler and heat

Stir until the mixture is smooth

Remove bowl and set aside to cool slightly

Add the egg yolks one at a time beating well after each addition

Fold in the flour

Beat the egg whites until they form stiff peaks and fold into chocolate

Pour into greased 23cm springform tin and bake for 45 minutes

Cool the cake in the tin and just before serving with cocoa and icing sugar

DEAD GOOD CHOCOLATE CAKE

250g butter


100g plain flour


5 eggs

300g dark chocolate

FOR THE ICING

200g dark chocolate

200ml double cream


Butter and line a 20cm cake tin

Using an electric whisk, beat together butter and light muscovado sugar in a large bowl until fluffy

Measure out plain flour and self-raising flour

Beat in 5 eggs one at a time, adding 1 or 2 tablespoon flour if the mixture starts to split

Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so

Fold in the rest of the flour

Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top

Cool and then take out of the tin

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Split the cake horizontally

To make the icing, gently melt together dark chocolate with double cream

Cool until thickened slightly

Fill the cake with icing, then spread the rest over the outside

COFFEE AND WALNUT CAKE WITH BUTTER ICING

Serves 6

1 Tablespoon good quality coffee granules

¾ cup hot full cream milk

3 extra large eggs

¾ cup oil

2 teaspoons ground cinnamon

1 x 600g Vanilla Cake Mix

100g pecan nuts - reserve 8 for garnishing and chop the rest

BUTTER ICING

2 cups icing sugar

2 teaspoons good quality coffee granules

2 Tablespoons boiling water

½ cup real butter - salted (at room temperature)


Butter 2 x 22 cm (or 2 x 20 cm) layer cake pans generously and line the bases with baking paper

or spray with a non-stick cooking spray

Dissolve the coffee granules in the hot milk and leave to cool a little

Beat eggs and oil for 2 minutes on high speed until well blended

Add milk with coffee and beat for 1 minute on high speed

Add the cinnamon to the dry cake mix and then add everything to the egg mixture

Beat just until combined on slow speed

Add the chopped nuts and fold through with a spatula

Divide the mixture between the two pans and level out, leaving a slight hollow in the middle of

each pan

Bake on middle shelf for about 35-40 minutes

Cake is done when a thin-bladed knife inserted in the centre comes out clean or cake pulls away

slightly from the sides of the pan

Cool cake in the pan for 10 minutes

Turn out onto a cooling rack

Do not ice until cake is completely cool

BUTTER ICING

Sift the icing sugar, rub the lumps out with the back of a spoon. Dissolve the coffee granules in the hot

water. Cream the butter until light and fluffy. Add half of the sifted icing sugar and cream it in, add the

coffee, cream in and finally the rest of the icing sugar. If the mixture is too stiff add another teaspoon or

two of water.

Sandwich the cakes together with one third of the icing. Coat the top of the cake with the second third

and finally use the rest of the icing to pipe over the cake. Garnish with halved nuts. Keep in an airtight

container until serving time.

CHOCOLATE BROWNIE CAKE

100g butter

175g castor sugar

75g brown or muscavado sugar

125g chocolate

1 tablespoon golden syrup

2 eggs


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100g plain flour


2 tablespoons cocoa

Heat oven to 180 C

Place the butter, castor sugar, brown sugar, chocolate and syrup in a pan and melt gently until

smooth


Break the eggs into a bowl and whisk until light and frothy

Add the eggs, vanilla, flour, baking powder and cocoa to the chocolate mixture and mix

thoroughly

Place in a greased and lined tin and bake25-30 minutes

Remove and allow cooling for 20-30 minutes

Cut into wedges and serve with cream or ice-cream

QUEEN MOTHER’S FAVOURITE CAKE

Pour 250ml boiling water over:

1 packet chopped dates


65g margarine

LET IT STAND WHILE YOU MIX:

1 cup sugar

50g walnuts

1 teaspoon vanilla


1½ cups flour

1 beaten egg

½ teaspoon salt

Mix together and pour into greased tin


Leave in tin until completely cool

TOPPING

Boil together 5 tablespoons brown sugar

2 tablespoons cream


Remove from stove after 3 minutes and beat for a few minutes until fudgey

Pour over cake

BANANA FUDGE CAKE

250g soft butter

250ml castor sugar

4 extra large eggs


250ml self raising flour

5ml baking powder

4 ripe bananas, peeled and diced

100g pecan nuts, crumbled

FUDGE SAUCE

150g butter


125ml cream

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Grease and flour a 22cm loose bottomed cake tin

Cream the butter and the sugar and beat the eggs in one at a time

Sift in the flour, baking powder and fold in the nuts and the bananas

Pour into cake tin and bake for 50 minutes

Cool and remove from tin

FUDGE SAUCE

Melt the butter and add the sugar

Stir until dissolved and boil until it becomes fudgey

Remove from the heat and slowly add the cream

Keep warm

TO SERVE

Serve slices of the cake with the warm sauce

Add soft whipped cream and sliced banana if you wish

RAISIN BREAD

1 Packet self-raising flour

250g seedless raisins

1 carton Buttermilk

2 tablespoons sugar


Pinch of salt

Preheat oven to 180ºC


Add the sugar, raisins and buttermilk

Mix with a wooden spoon

Pour into buttered baking tin

Bake for 1 hour

MOCHA CAKE

110g cake flour

10ml ground coffee beans

120g castor sugar

10ml baking powder plus 5ml extra

10ml cocoa powder

Pinch salt

125ml oil

5 eggs, separated

125ml boiling water

Coconut shavings to garnish

Chocolate melted to garnish

ICING

750g icing sugar

Pinch salt

50ml liquid glucose

60g butter, melted

80g hot water

80g coffee



Lightly grease an angel cake tin


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Add the oil, egg yolks and boiling water

Beat the egg whites and the extra baking powder until stiff and fold into the batter

Pour into the cake tin and bake for 30 minutes

Turn the cake upside down to cool down completely

Unmould

TO MAKE THE ICING

Mix the sugar, salt and glucose together until smooth

Add the butter and mix well

Ad the water, coffee and vanilla

Pour the icing over the cake while it is still warm

Garnish with coconut shavings and pour over melted chocolate to form a marble effect

LEMON MERINGUE GATEAU

SHORTCRUST PASTRY

125ml butter at room temperature

125ml sugar

1 egg

500ml cake flour

10ml baking powder

Pinch of salt

5ml vanilla essence

FILLING


375ml lemon juice

6 egg yolks

TOPPING

6 egg whites

500ml sugar

Pinch of salt


PASTRY

Cream the butter and the sugar and add the egg and mix well

Sift in the flour, baking powder and salt together and add to the egg mixture


Invert 4 layer cake pans, each 23cm in diameter and cover the bases with tinfoil and non stick

spray

Press the pastry onto the pans and neaten the edges

Bake for 10 minutes

Cool slightly on the pan and then carefully remove

FILLING

Combine the condensedmilk and the lemon juice and stir until thick

Stir in the egg yolks

MERINGUE TOPPING

Whisk the egg whites until very thick

Gradually whisk in the sugar, spoon by spoon, and then the salt, beating all the time

TO ASSEMBLE THE CAKE

Grease a springform pan well

Place one shortcrust layer in the pan

Spread the condensedmilk mixture on the shortcrust layer

Repeat until all the ingredients are used

Spread the meringue topping over the last layer of the lemon filling and tease into peaks

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Bake until caramel colour – about 20 minutes

RICH ALMOND CAKE

150g butter

3 large eggs

50g plain flour

12g flaked almonds

175g castor sugar

100g ground almonds

4 drops almond essence

Grease a cake tin and line the base with greaseproof paper

Beat together the butte and the sugar until pale in colour

Add the almond essence

Beat in the eggs one at a time

Using a metal spoon fold in the flour with the ground almonds

Turn into prepared tin and smooth out the surface

Sprinkle with flaked almonds


BLACK BOTTOM CAKE

375ml flour

200ml sugar

50ml cocoa


Pinch of salt

125ml oil

250ml water

15ml vinegar

5ml vanilla essence

TOPPING


1 egg

75ml white sugar

200g coarsely chopped chocolate


Sift the dry ingredients

Mix the oil, water, vinegar and vanilla essence together and add to the dry ingredients all at once

Mix well

Pour the batter into a greased 27cm diameter oven proof dish or pie plate

TOPPING

Mix all the ingredients together well

Drop the topping mixture in rows over the batter

Bake for 35-40 minutes or until done

CARAMEL MERINGUE CAKE

SHORTCRUST PASTRY

125g margarine at room temperature

75ml white sugar

1 egg

375ml cake flour

10ml baking powder

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Pinch of salt

MERINGUE LAYER

125ml white sugar

125ml castor sugar

1ml baking powder

Pinch of cream of tartar

2 egg whites

2ml vanilla essence

FILLING

1 x 397g can caramel treat

375ml cream whipped until stiff

DECORATION

Glace cherries

Flake


SHORTCRUST PASTRY

Cream the margarine and sugar

Add the egg and mix well

Sift the flour, baking powder and salt together and add to egg mixture

Invert 2 layer cake pans, each 23cm in diameter

Cover the bases with aluminium foil and spray and cook

Press the pastry on to the pans and neaten the edges

Bake for 10 minutes then remove from the oven and cool slightly

Remove carefully

MERINGUE LAYER

Mix the sugars

Spoon a third of the mixture into a separate bowl and stir in the baking powder and set aside

Add the cream of tartar to the egg whites and whisk until soft peaks form

Add the sugar spoon by spoon whisking all the time


Add the baking powder mixture to the meringue mixture and fold it carefully with a metal spoon

Using the same baking tins, invert them and place aluminium foil, dull side up, over them

Spray with non –stick and spread the meringue out on the foil in rounds the same size as the pans

Dry out the meringue in the oven overnight in a cool oven – 50 C

FILLING

Spread the caramel Treat on the shortcrust layers

ASSEMBLE AS FOLLOWS

Shortcrust layer spread with caramel, cream, meringue layer, cream, shortcrust layer, cream,

meringue layer

Spread the remaining cream on top (you may need to whip up more cream for this)

Decorate with flake and cherries

MOIST CHOCOLATE CAKE

250g butter (not margarine)

1 ½ cups castor sugar

3 cups self raising flour

1 cup milk


4 eggs

½ cup cocoa

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Grease 2 cake tins and preheat oven to 180 C

Cream butter and sugar until light and fluffy

Beat the eggs in one at a time

Stir in half the sifted flour and the cocoa and half the milk

Add the remaining flour, cocoa and milk

Beat until well combined

Pour into cake tins and bake until skewer comes out clean

Cool and spread with icing

ICING

Melt Cadbury‟s chocolate in a saucepan

Add Nestle Cream according to how thick you want the mixture

Pour over cake and sprinkle with crushed flake

MELT-IN-YOUR-MOUTH CHOCOLATE CAKE

This recipe is very easy to make, no need for a food processor. Like all dark chocolate cakes, it is better if

made the day before (or at least in the morning if served for dinner). Pre-heat your oven at 200 C. Line an

8 inch cake pan with parchment paper. If using a non-stick pan, you can just cut out a circle to line the

bottom.

Melt 200g of butter with 200g of good quality dark chocolate. If melting in the microwave, be sure to do

it slowly, blending with a spoon between each pass. Add 250g of sugar, and let cool a little. Then add 5

eggs one by one, mixing well with a spoon after each. Finally, add a rounded tablespoon of flour and

mix well. Pour the dough in the pan.

Bake for 25 minutes. The recipe says the very centre can still be a little trembling but mine wasn't. Let the

cake cool down a bit, then turn out on a rack to cool completely. Wrap tightly in plastic wrap,

refrigerate, and take it out about an hour prior to serving the next day.

DOUBLE CARAMEL RAISIN ROLLS

675 to 750 g plain flour

65g sugar

250ml warm milk

125g butter

7g active dry yeast

2 eggs

2ml salt

125g raisins

FILLING

200g firmly packed brown sugar

175g butter, melted

45ml light corn syrup

7ml cinnamon

Combine 300g flour, sugar, milk, 125g butter, yeast, eggs and salt

Beat until smooth

Turn dough onto a lightly floured surface and knead until smooth

Place in a greased bowl, turn greased side up and cover and let rise until double in size (about 1

½ hours)

Punch the dough down

In a medium bowl mix together all the filling ingredients except the cinnamon

Spread ½ of the filling on the bottom of a greased 23cm x 33cm baking tin

Stir cinnamon into remaining filling

On a floured surface roll the dough into a 45cm x 23cm rectangle

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Spread with remaining filling

Roll up like a swiss roll and pinch the ends to seal

Cut into 2.5cm slices and place in the tin

Cover and let rise until double in size (about 1 hour)

Bake 25-30 minutes or until golden brown

Remove from the oven and immediately invert onto serving platter

CHOCOLATE WHISKY LOAF

250g dark chocolate


4 egg yolks

1 ¼ cups cream


2 tablespoons whisky

¼ cup cocoa powder for dusting

Melt the chocolate and fold in the rest of the ingredients

Place in bain marie and bake 180 C for 20 minutes

Place in fridge for 3 hours

RAISIN AND NUT PULL APART CAKE

250ml milk

50g butter

7g packet active dry yeast

50ml warm water

525 to 600g plain flour

50g sugar

1 egg

2ml salt

225g sugar

65g chopped pecans

7ml cinnamon

125g butter

90g golden raisins

Scald the milk in a saucepan and sir in 50g butter until melted

In a large bowl dissolve the yeast in warm water

Add cooled milk mixture, 300g flour, 55g sugar, egg and salt

Beat until smooth

Stir in enough flour to make a smooth dough

Turn the dough onto a lightly floured surface and knead until smooth (about 10 minutes)

Place in a greased bowl, cover and leave to rise until doubled (about 1 ½ hours)

Push down the dough and halve

With floured hands shape each half into 24 balls

In a separate bowl stir together 225g sugar, pecans and cinnamon

Dip balls into melted butter and then in sugar mixture

Place 24 balls in the bottom of a tubular cake tin ((Angel Cake tin)

Sprinkle with raisins and top with the remaining 24 balls

Cover and let rise to double its size (about 1 hour)


invert onto serving platter and leave for 1 minute to let sugar mixture drain onto the cake

Remove the cake tin and serve

THREE MOUNTAIN INN SCONES

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3 cups Flour

1/2 cup sugar

1/2 teaspoon Baking soda

2 1/2 teaspoons Baking powder

3/4 cup chopped up butter

2 teaspoons Vanilla

1 cup Buttermilk

Extra sugar and buttermilk for glazing

1 cup Add-Ins (Raisins, Cranberries, Nuts, etc.)

Mix the Flour, sugar, baking soda and baking powder. Cut in butter until it resembles

cornmeal. Add add-ins, mix in the milk and vanilla.

Mix till it forms a soft dough. Add more milk if needed. Cut ball into four. Shape each fourth

into a ball. Roll to one inch thick.

Cut in four again. Place on doubled sheet pans (due to temperature). Brush with milk. Dust

with sugar and bake @ 400 for 15 minutes or until light brown.

SPICY YOGHURT CAKE

Flour and butter to line the cake

225 g plain flour

¼ teaspoon salt

½ teaspoon mixed spice

1 teaspoon cinnamon



3 eggs, at room temperature

250 g brown sugar

150 g butter, melted

1 cup plain yoghurt

TOPPING

50 ml cream

70 g butter, melted

50 g desiccated coconut

50 g chopped walnuts

Brush a 23cm round cake tin with butter

Place a disk of greaseproof paper at the bottom

Brush the paper with melted butter and then sprinkle with flour

Sift the flour, salt, mixed spice, cinnamon, baking powder and bicarbonate of soda into a bowl

and make a well in the centre

Whisk the eggs in a separate bowl and then add the sugar

Beat in the melted butter and then add the yoghurt

Stir this mixture into the dry ingredients

Whisk for 2 minutes and then pour into the baking tin


Remove and leave in tin for 10 minutes before removing the cake to cool

Mix the cream, melted butter and sugar together

Add the coconut and walnuts

Spread on top of the cake and place under the grill until golden brown

Cool and serve with whipped cream or yoghurt

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AMAZING CHOCOLATE ESPRESSO CAKE

200 g dark, bitter chocolate chopped

1 tablespoon strong espresso coffee

1 tablespoon rum or brandy

150 g castor sugar

150 g butter

100 g ground almonds

5 eggs, separated


Heat oven to 180 C

Melt chocolate, coffee, rum or brandy, sugar and butter in a bowl sitting on top of a pot of

simmering water

Remove from heat and stir until mixed

Add the ground almonds and mix well

Beat in the egg yolks, one by one

Beat the egg whites until stiff and peaky

Stir in a couple of spoonfuls at a time to the chocolate mixture

Fold in the rest

Turn into a buttered and floured 20 cm round or square cake tin and bake for 40 – 50 minutes

leave to cool before removing from the tin

The crust will fall – that is normal and desirable


GREEK COFFEE CAKE

250 g self-raising flour

3 eggs, separated

250 g castor sugar


2 teaspoons olive oil

2 tablespoons Greek coffee

6 tablespoons milk

Butter for greasing

FILLING

300 g cream cheese at room temperature

Finely grated zest of 1 lemon

Finely grated zest of 3 clementines

300 g icing sugar

3 tablespoons Greek coffee


Sift the flour into a bowl

Beat the egg yolks, castor sugar, butter and olive oil together

Add the flour and then blend in the coffee and milk

Whisk the egg whites to form soft peaks

Stir a bit of the whites into the cake mixture and then fold in the rest

Butter 2 x 20cm cake tins and divide the mixture between them

Bake for 40 – 50 minutes

FILLING

Place the cheese and the zests into a blender and blend

Slowly add the icing sugar

Finally add the coffee and beat

Place the filling between the cake layers and on top and on the sides

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GINGER AND PISTACHIO SLICE

BASE

1 cup raw, unsalted pistachio nuts, shelled

125g butter

1 packet vanilla wine biscuits

1 cup coconut

50g finely chopped crystallized ginger

½ cup sweetened condensed milk

Lightly toast the nuts on a tray at 180 C for 5 minutes and then chop coarsely

Set aside half for the topping

Melt the butter and leave to cool

Crush the wine biscuits with a rolling pin

In a bowl mix all the ingredients, except the reserved nuts and then press into a sponge tray lined

with baking paper


GINGER BUTTER ICING

2 cups icing sugar

80 g softened butter

2 tablespoons golden syrup

2 teaspoons ground ginger

2 tablespoons milk

Beat together until smooth

Spread over chilled base and top with reserved nuts

Refrigerate to firm

Using the paper lift out and cut into pieces

CHOCOLATE CUSTARD AND BANANA PASTRIES

100g dark or milk chocolate, chopped

250 ml milk

2 egg yolks

50 g caster sugar

3 tablespoons flour

400 g puff pastry (the best is the butter version from Sebato)

2 tablespoons honey, warmed

Juice of lemon

8 small bananas

Place the chocolate in a saucepan with the milk

Heat until just boiling

In a bowl whisk together the egg yolks and sugar until light

Stir in the flour and pour in the chocolate milk

Place in a double boiler and stir until thick

Preheat the oven to 220 C and roll out the pastry

Cut in to 8 rectangles

Lightly score a smaller rectangle inside each piece

Place in a baking tray lined with baking paper and prick a few times

Spread the chocolate on the inside rectangle (not past the scoring)

Mix the lemon juice and the honey

Halve the bananas (lengthways) and toss in honey mixture

Top the pastry pieces with 2 slices of banana and bake for 15 minutes

Brush the top with extra honey to glaze and cool slightly before serving

CARAMEL OAT SLICE

½ cup softened butter

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½ cup soft brown sugar

½ teaspoon natural vanilla essence

1½ cups plain flour


125g butter, diced

2 tablespoons golden syrup

1 can sweetened condensed milk

1 cup wholegrain rolled oats

½ cup shredded coconut

80g melted butter

For the base, cream butter, sugar and vanilla

Fold in flour and baking powder then pack into a sponge-roll tin lined with baking paper

Fan bake for 15-20 minutes at 160 C until a little browned

To make the caramel, microwave the second quantity of butter, golden syrup and condensed

milk for 3 minutes, whisk, and return to the microwave for a further 3 minutes then whisk well again

till slightly thick.

To make the topping, combine the remaining ingredients in a separate bowl, mixing the butter in

well

Pour caramel evenly over the base

Sprinkle the topping over and press down gently with your hands

Increase the oven to 180 C fan bake and bake a further 10-15 minutes until a ric, golden brown.

Cool, then refrigerate well before cutting into squares

Makes 25 pieces

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FRIDGE TARTS

COLD

DESSERTS

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CHOCOLATE TART

550 g dark chocolate

3 eggs

1 egg yolk

200 ml milk

360 ml cream

1 x sweet pastry case baked blind


Set a bowl over a pan of simmering water and melt the chocolate

In another bowl whisk the eggs and the egg yolk together

Bring the milk and the cream to the boil and pour onto the eggs whisking well

Pour the mixture through a fine sieve and gently stir into the melted chocolate

Place the sweet tart case on a baking sheet in the middle shelf of the oven

Pull it out halfway and pour the chocolate filling in

Carefully slide the tray back into the oven and cook for 5 minutes

Turn off the oven and leave the tart inside for about 30-35 minutes

Remove from the oven and set aside to cool

TO SERVE

Use a vegetable peeler to peel shavings of chocolate over the tart

Dust with cocoa powder

Serve with thick cream

GINGER PUDDING

2 Packets Ginger Biscuits

2 x 250ml fresh cream

Sherry

Bowl of warm milk

Beat the cream

Dip the biscuits into the warm milk with sherry for a few minutes

Layer the biscuits with the cream

Decorate with flake

CARAMEL AND BANANA FLAN

1 packet digestive biscuits crushed in a food processor

100g butter

200g blanched almonds

500ml icing sugar

1 can Nestle caramel treat

6 bananas

500ml whipping cream

15ml instant coffee, sifted

Add melted butter to crushed biscuits and bind together

Line a small loose bottomed flan dish with the mixture and refrigerate for 1 hour

Rinse almonds in water

Drain them a little and quickly mix with icing sugar in a bowl until they are really sticky

Place on a baking tray and toast for 15 minutes in the oven until they are golden and crispy

turning them every now and then

Spread the Nestle as thick as you like across the base

Slice the bananas and place on top

Sprinkle with a little lemon juice to prevent discolouration

Whip the cream and add the instant coffee

Spoon on top of bananas

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Sprinkle almonds over and serve immediately

TINKIE TART

6 x 45g packets of tinkies with chocolate filling

380g can caramel treat

1 large peanut brittle crushed

50ml Sherry

250ml cream whipped

Slice the Tinkies into circles

Line a base of a deep 150mm x 250mm Pyrex dish

Sprinkle with Sherry

Mix together the Caramel Treat and the Cream

Fold in ½ the peanut brittle

Spoon into dish

Crumble the remaining peanut brittle on top

Place in fridge until ready to serve

TRIFLE

2 X 125 g boudoir biscuits

125ml sherry

250 ml whipped cream

250ml custard

1 packet strawberry jelly, set

200g pecan nuts

200g red glace cherries

Strawberry jam

Dip biscuits in sherry

Place at the bottom of the dish

Using a teaspoon make dollops of cream, custard and jelly

Sprinkle with pecan nuts and cherries

Dot with jam

Repeat layers

Refrigerate overnight

BANANA BREEZE

1 packet ginger biscuits crushed

3ml ground cinnamon

120ml melted margarine or butter

250g smooth cottage cheese

397g can condensed milk

80ml lemon juice

2ml vanilla essence

5 bananas

Mix biscuit crumbs, cinnamon and margarine or butter together

Press into a 220mm pie plate and place in refrigerator to set

Place cheese, condensed milk, lemon juice and vanilla essence in a bowl and beat until smooth

Slice 4 of the bananas and place in pie crust

Pour cheese mixture on top

Place in refrigerator to set for at least one hour

Slice remaining banana and use to decorate the pie

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CHOCOLATE MOUSSE

300g Dark cooking chocolate

125g Sugar

125g Butter

4 Eggs separated

Melt butter and chocolate

Whisk egg white with sugar until stiff like meringue mixture

Beat egg yolks

Add egg yolks to chocolate

Folk in the meringue mixture

Refrigerate

PINEAPPLE TART

1 tin crushed pineapple, drained

1 tub cream cheese

1 packet pineapple jelly made with 1 cup boiling water

Mix and pour into biscuit base

TRIFLE WITH CARAMELISED PEACHES

Fresh peaches

Muscavado sugar

Swiss Roll

Sherry

Custard

Crème Fraiche

Slice and fry the peaches in muscavado sugar and butter

Place the Swiss Roll slices in a serving dish

Sprinkle with Sherry

Place peaches on Swiss Roll

Pour custard over

Cool for 40 minutes

Top with Crème Fraiche and Muscavado Sugar

LEMON FRIDGE TART

LAYER:

Tennis Biscuits

1 tin Condensed milk mixed with ½ cup lemon juice

Hot custard

REPEAT

Leave to set and top with cream and cherries

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TIRAMISU

5 eggs separated

¾ cups caster sugar


250ml cold strong coffee

3 Tablespoon brandy or sweet Marsala

36 small sponge fingers

80g dark chocolate finely grated

Beat the egg yolks with the sugar until the mixture is light and fluffy

Add the mascarpone cheese and beat until smooth

Whisk the egg whites until soft peaks form

Fold into the mascarpone mixture

Pour the coffee and brandy into a shallow dish

Dip enough biscuits to cover the base of a 25cm dish

Arrange the biscuits in a single layer and then a layer of mascarpone cheese

Repeat

Dust with grated chocolate

Make the night before for a better flavour and only sprinkle chocolate before serving

ANNE'S MILK TART RECIPE

Packet Tennis Biscuits Tin of Condensed Milk Litre Full Cream Milk

I Egg

Heaped Tablespoon Custard Powder

Heaped Tablespoon Corn flour

2 to 3 teaspoons of Vanilla Essence

Open the tin of Condensed Milk and put in pot (use empty condensed milk tin as measuring cup)

Then add 2 condensed milk cans of fresh milk to pot

In a "Tupperware Shaker" add one can of fresh milk, one egg, one heaped tablespoon of corn

flour, one heaped tablespoon of custard Powder about (15mls) and Vanilla essence, and give it

a good shake

Bring the condensed and fresh milk to the boil and add contents of the Shaker

Stir briskly till it becomes thick and pour over tennis biscuits lined in a square dish

Shake cinnamon on top and leave to cool

Put in fridge

ETON MESS

1.25kg strawberries

2 Tablespoons castor sugar

12 medium sized meringues

500ml whipped cream

Chop 750g strawberries into halves

Puree the rest with the sugar

Crush the meringues and gently combine all the ingredients just before serving

CASSATA

2 litres of ice-cream – any flavour

200g packet of ginger biscuits, broken into course pieces

250ml Moirs Glace Fruit Mix

250g Safari Soft-Eating Turkish Apricots, coarsely chopped

A tot of Brandy or Liqueur if you like

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Place the ice-cream outside the freezer and soften slightly

Pour into a bowl and mix in the biscuits, glace fruit, apricots and the brandy

Line the ice-cream container with wax paper and spray with non stick spray

Pour mixture into the container, seal and freeze

Unmould and cut into thick slices with a sharp knife dipped into hot water

ITALIAN TRIFLE

¼ cup water

½ cup lemon juice

1 ¼ cup caster sugar

1/3 cup orange flavoured liqueur or 1 teaspoon finely grated lemon rind

1 cup ricotta

1 cup mascarpone cheese

150g candied figs coarsely chopped

110g toasted almonds coarsely chopped

100g dark eating chocolate coarsely chopped

100g dark eating chocolate, melted


250g packet finger biscuits

Stir the water, juice and ¾ cup of the sugar in a medium saucepan, without boiling, until the sugar

is dissolved.

Bring to the boil and boil for about 2 minutes until syrup thickens slightly

Stir in the liqueur and cool completely

Beat ricotta and the remaining sugar in a large bowl until smooth

Add mascarpone and beat until just smooth

Add the figs, nuts and the chopped chocolate

Place half of the ricotta mixture in a medium bowl and fold in the melted chocolate

Beat the cream until soft peaks form

Fold half of the cream into each of the mixtures

Pour half of the lemon mixture into a shallow medium bowl and soak half of the biscuits until just

soft

Line a deep 12 cup serving dish with the soaked biscuits

Spread half of the chocolate ricotta mixture then half of the plain mixture over the biscuits

Repeat the process with the remaining syrup, biscuits and ricotta mixtures

Stand overnight covered in the fridge

Before serving stand at room temperature for half an hour

Serve dusted with cocoa powder

BANANA DREAM

Meringue nests

2 bananas

20ml butter

15ml oil

2ml cinnamon

10ml lemon juice

250ml mascarpone cheese

60ml honey

Slice the bananas and fry in the butter and oil with the cinnamon until golden

Sprinkle with lemon juice and divide the mascarpone between the baskets

Top with the bananas and pour over the honey

MERINGUE NESTS FILLING

500ml cream chilled

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1 tin granadilla pulp

Fresh strawberries and kiwi fruit

Whip cream until stiff

Add ¾ of the condensed milk and beat well

Chill until set

Spoon a teaspoon of the leftover condensed milk into each nest

Fill a piping bag with the cream mixture and fill the nests

Decorate with granadilla pulp and fresh fruit

Serve immediately

WHITE CHOCOLATE AND AMURULA CREAM MOUSSE

250g white chocolate

250ml cream

30ml Amarula Cream Liqueur

Dark orange chocolate, melted to serve

Hazelnuts, to serve

Melt the chocolate in the microwave stirring all the time

Whip the cream until soft peaks form

Gently stir in the cooled chocolate and the Amarula Cream

Pour into 2 glasses or 2 glass bowls and refrigerate for at least an hour

Serve with melted dark orange chocolate and hazelnuts poured over

BUTTERSCOTCH PUDDING

2 packets Tennis Biscuits

Butterscotch Instant Pudding

Banana

Fresh Cream

Cherries for decoration

Place 1 layer of Tennis Biscuits in a Dish

Sprinkle with a little Sherry

Place 2nd layer of Tennis Biscuits

Make 1 packet Butterscotch Instant Pudding as per directions and pour immediately over the

pudding (do not let it set)

Slice 1 – 2 Bananas over and sprinkle with Lemon Juice

Place over another layer of Tennis Biscuits and Sherry

Pour beaten cream over and decorate with Cherries

CARAMEL ICE-CREAM

1 packet Romany Cream Biscuits, crushed

1 tin caramel ice-cream

100g Peppermint Crisp chocolate

2 litres Vanilla Ice-cream

Mix caramel with biscuits

Spray and cook dish

Spread with caramel mixture

Grate ¼ peppermint crisp over

Soften ice-cream and lightly spread over

Grate the rest of the chocolate over and freeze

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BANANA TRIFLE WITH MASCARPONE CHEESE AND RUM


75g icing sugar

6 tablespoons milk

6 tablespoons dark rum

150g boudoir biscuits

2 bananas

2 tablespoons lemon juice

25 small meringues

200ml thick cream

1 tablespoon cocoa powder for dusting

Beat together the mascarpone, icing sugar and 3 tablespoons milk and 3 tablespoons rum

Cover and place in the fridge

Mix together the remaining rum and milk and dip the biscuits into it

Place the fingers at the bottom of a serving dish

Slice the bananas and soak them in the lemon juice

Crumble 15 of the meringues and fold into the mascarpone mixture and then fold in the bananas

Spread the mixture on top of the biscuits

Whip the cream and spread on top of the trifle

Place the remaining meringues on top and dust with cocoa

WHITE TIRAMISU

Small meringues

2 eggs, separated

90g castor sugar

325g mascarpone

160ml white rum, such as Bacardi

200ml milk

18 savoiardi (Italian biscuits – try the local deli) NOTE: do not substitute with boudoir biscuits or similar

Choose a dish about 10cm deep


Set aside 10 meringues and crumble about 10

Beat the egg yolks and the sugar until pale

Fold in the mascarpone and then beat until incorporated

Whisk 1 egg white until firm and then fold into the mascarpone mixture

Mix the rum and the milk and dip the biscuits in just long enough to soften them

Lay about 9 moistened biscuits in the dish and spread with mascarpone mixture sprinkle with

meringue crumbs

Dip another 9 biscuits and make another layer and spread over about half of the remaining

mascarpone, cover with Clingfilm and refrigerate

Put remaining mascarpone mixture in the fridge and leave for a day

Before serving smooth the remaining mascarpone over the pudding and decorate with the

remaining meringues

PAT’S TRIFLE

LAYER

Boudoir biscuits sprinkled with Sherry

Melted apricot jam

Boudoir biscuits

Peach slices – halved

Peach juice

Sherry

Pecan nuts

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Cherries

custard

Cream

Decorate with cherries and crushes amoretti biscuits

FREESTATE APPLE CUMBLE

CRUST

250g margarine, softened

125ml sugar


500ml cake flour

10ml ground cinnamon mixed with 125ml sugar

FILLING


125ml lemon juice

2 egg yolks

1 x 825g and 1 x 410g pie apples

2 egg whites, stiffly whisked


CRUST

Mix the margarine, sugar, coconut and flour together to make a pastry dough

Press the pastry into a greased pie plate – keep some for the topping – bring the pastry up the

sides

Prick the base with a fork and sprinkle with some cinnamon sugar

FILLING

Mix the condensedmilk and the lemon juice

Stir in the egg yolks, then the pie apples

Fold in the stiffly whisked egg white and spread the mixture over the pie crust

Sprinkle with the remaining cinnamon sugar

Crumble the reserved dough over the apple mixture and bake for 45 minutes


CHILLED RICE PUDDING WITH WARM SPICED PINEAPPLE

RICE PUDDING

100 g short grain rice

500ml milk

500 ml cream, plus 100 ml to serve

75 g castor sugar

1 vanilla bean split lengthwise

FOR THE PINEAPPLE


300 g fresh pineapple, peeled and diced

1 vanilla bean split lengthwise

1 star anise

30 ml dark rum

4 tablespoons brown sugar

2 tablespoons honey

Put the rice in a saucepan and cover with cold water

Bring to the boil and then remove from the heat and rinse with cold water

Drain the rice and place back in a clean saucepan then add the milk, 500 ml of the cream and

the sugar

Scrape the seeds out of the vanilla pod and add along with the vanilla bean

Simmer for about 45 minutes stirring every now and then

Once cooked remove the vanilla bean

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Tip the rice into a bowl and cover and place in fridge for about 2 hours

Melt the butter and add the pineapple, vanilla bean and star anise and cook for 5 minutes

Add the rum, brown sugar and honey and cook for a further 5 minutes

Remove the pineapple and reduce the syrup to half

Remove from the heat and add the pineapple back

TO SERVE

Stir the extra 100ml cream into the chilled rice pudding

Divide between 6 bowls and top with a spoonful of warm pineapple and drizzle with a little syrup

LEMON MERINGUE PIE

CRUST

125ml margarine

125ml sugar

1 egg

500ml cake flour

10ml baking powder

5ml vanilla essence

FILLING

2 x 397g cans condensedmilk

250ml lemon juice

6 eggs, separated

375ml castor sugar

125ml sugar

Pinch of salt


CRUST

Soften the margarine slightly, and then beat in the sugar until well mixed

Beat in the eggs until creamy

Sift in the flour and baking powder over the mixture and fold in carefully

Finally stir in the vanilla essence

Press into a greased 6 cup glass pie plate and bake for about 15 minutes

Remove from the oven

Reduce the oven temperature to 160 C

FILLING

Mix the condensedmilk and the lemon juice together

Add the egg yolks and stir well

Pour into the crust

Whisk the egg whites until very stiff

Gradually add the castor sugar, spoonful by spoonful, still whisking

Then gradually add the sugar and the salt, still whisking

Spread on top of the filling and “tease” the meringue to form peaks

Pop into the oven and leave for about 20 minutes or until the meringue takes on a caramel colour

FLAT APPLE & VANILLA TART

375g pack puff pastry, preferably all-butter

5 large eating apples

Juice of 1 lemon

25g butter, cut into small pieces

3 teaspoon vanilla sugar or 1 teaspoon vanilla extract


3 rounded tablespoon apricot conserve

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Heat oven to 220 C

Roll out the pastry and trim to a round about 35cm across

Transfer to a baking sheet lined with parchment paper

Peel, core and thinly slice the apples and toss in the lemon juice

Spread over the pastry to within 2cm of the edges

Curl up the edges slightly to stop the juices running off

Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 minutes until

the apples are tender and the pastry crisp

Warm the conserve and brush over the apples and pastry edge

Serve hot with vanilla ice cream or crème fraîche

MILK TART

Makes 2 tarts

PIE

2 cups flour

1 egg


½ cup sugar


Pinch salt

Cream butter and sugar

Add the egg and beat into the mix.

Add the dry ingredients and mix it together

Press into 2 pie plates and prick with a fork


FILLING

4 ½ cups milk

2 heaped Tablespoon flour

2 teaspoon vanilla

Pinch salt

5 heaped Tablespoon cornflour

½ cup sugar

3 eggs


Boil the milk and beat the eggs

Mix the rest of the ingredients and add to the milk

Microwave stirring continuously until thick

Pour into baked shells and sprinkle with cinnamon

Cool and place in fridge

DELICIOUS ICE CREAM

Mix 2 litres soft vanilla ice cream with 2 cups Ultra Mel Custard

Add 1 cup fruit cake mix

Add 10-15 whole red cherries

Mix well and spoon into 1 large or 2 smaller oiled moulds or glass bowls and place in the freezer for 2

hours

Remove from the freezer, Unmould and decorate with cherries

Cut into segments and serve

VARIATIONS

Add chopped crunchies or chopped peppermint crisp and chopped marshmallows

Instead of vanilla custard use chocolate custard an add chopped ginger biscuit or broken meringues

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instead of the fruit cake mix

BERRY MOUSSE

2 X 250g cream cheese

50g icing sugar

Squeeze or two of lemon juice

250g pack frozen raspberries / mixed berries / or strawberries

Tip the cream cheese into a bowl and add the sugar and lemon juice

Beat with a wooden spoon until creamy

Gently stir in the berries and mix carefully until mixture turns pinkish

Spoon into glasses and serve

THE BEST ITALIAN LEMON TART EVER

9 eggs

Grated zest and juice of 4 lemons

375 g castor sugar

300 ml cream whipped

LEMON PASTRY


1 kg flour

650 castor sugar

2 eggs

1 egg yolk

Pinch of salt

Grated zest of 2 lemons

Egg wash (1 egg whisked with a pinch of salt)

PASTRY

Rub the flour and the butter together until it looks like breadcrumbs

In a separate bowl, whisk the sugar with the eggs and the yolk

Add the salt and the lemon zest and then blend together with the butter mixture – do not

overwork

This makes enough for 3 tarts (may be frozen and used later)

Preheat the oven to 200 C and grease a 24cm x 5 cm deep springform tin

Roll the dough out to a 5mm thickness and line the tin (up the sides as well)

Refrigerate for 15 minutes

Line the pastry with aluminium foil and add some beans or rice

Bake for 15 minutes – remove from oven and remove the beans and foil and bake for 3-4 minutes

reducing the oven temperature to 150 C

FILLING

Whisk the eggs, then add the zest, juice and sugar and combine

Fold the cream through

Pour the filling into the base and bake for 1 ½ hours on the bottom shelf of the oven until just set

Allow to cool for a few hours and serve at room temperature

Serve with cream (optional)

PINEAPPLE AND CINNAMON BAKLAVA

1 pineapple, peeled and diced

150g muscovado sugar

1 vanilla bean, split

2 cinnamon sticks

8 whole cloves

4 cardamom pods

12 sheets filo pastry

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100g butter, melted

Preheat oven to 180 C and place the pineapple, sugar, vanilla bean, cinnamon sticks, cloves and

cardamom in a saucepan with 2 cups of water and bring to the boil

Simmer for 15 – 20 minutes

When the syrup is almost ready remove the pineapple pieces with a slotted spoon and place

them in a colander lined with muslin

Place the liquid back on the stove and reduce by half

Remove from the stove and strain through a clean muslin and set aside

Brush a 25cm round sponge tin or shallow square tin with melted butter

Place a sheet of filo pastry in the tin and brush with melted butter

Add another 5 sheets of filo pastry – brushing with butter in between

Squeeze the pineapple dry and then puree it

Spread the puree over the filo evenly and then add the remaining filo sheets brushing in between

Brush the top sheet with butter

Cut the filo into diamonds with a sharp knife

Bake in the oven for 20 – 30 minutes

Remove and slowly pour over the cooled syrup

CUSTARD SLICES

1 packet Cream Crackers

250ml sugar

120ml cake flour

10ml custard powder

100ml water

5ml vanilla essence

40ml boiling water

1 litre milk

60ml margarine

100ml corn flour

2ml salt

3 eggs separated

500ml icing sugar

Butter a shallow dish

Pack the biscuits in the bottom

Heat the milk to boiling point

Add the sugar and butter and stir until melted

Make a pate from the cold water, salt, maizena, flour, custard powder and egg yolks

Stir into the milk and cook until thick

Beat the egg whites and fold in

Pour over the biscuits

Place another layer of biscuits on top

Mix icing sugar with water and pour over

BAKLAVA

375g PHYLLO pastry 160ml melted butter 250ml walnuts, finely chopped 250ml almonds, finely chopped 250ml pistachios, finely chopped 60ml castor sugar 10ml ground cinnamon syrup 500ml sugar 500ml water 30ml honey 2 cloves 1 cinnamon stick 15ml lemon juice

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Preheat the oven to 160 C Trim the PHYLLO sheets to fit a 20 cm x 30 cm baking dish Grease well and place 10 sheets of PHYLLO into the dish, one at a time, brushing each sheet with

melted butter Combine the nuts, sugar and cinnamon and spread the mixture over the pastry Top with the remaining buttered pastry With a sharp knife, cut triangular shapes into the pastry Sprinkle with some water and bake for 45 minutes To make the syrup, heat all the ingredients until the sugar has completely dissolved Boil for 10 minutes, stirring often Remove from the heat and allow to cool Strain Remove the baklava from the oven and, while it's still hot, pour the syrup over it

APPLE TART

25ml margarine

250ml sugar

250ml self-raising flour

825g pie apples

2ml baking powder

2 eggs

100ml milk

Salt

Place apples at the bottom of the dish

Mix the rest of the ingredients and pour over the apples


BOIL TOGETHER

190ml sugar

190ml cream or evaporated milk

5 ml caramel essence

Pour over the pie when it comes out of the oven

SYRUPY ORANGE TART

TART

3 extra large eggs

250ml sugar

125ml milk

60ml margarine

1½ cups cake flour

7ml baking powder

1ml salt

SYRUP

375ml sugar

250ml water

30ml butter

250ml orange juice

ICING

250ml cream

Orange strips for decoration

Preheat oven to 180 C and spray an oven pan with non stick spray

Beat the eggs and the sugar together until light and creamy

Heat the milk and butter together until the butter has melted and cool slightly

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Sift the dry ingredients together and fold into the egg mixture alternating with the milk mixture

Pour into the oven pan and bake for about 25 minutes

MEANWHILE PREPARE THE SYRUP

Heat all the ingredients except the orange juice until the sugar has melted

Boil slowly for 5 minutes

Cool slightly and stir in the orange juice

Once the tart has baked remove from the oven and prick all over with a fork and pour the syrup

over

Leave to cool and decorate with the whipped cream and orange rind

ALMOND TART

225g butter, chopped

175g castor sugar


250g plain flour

Pinch of Bicarbonate of Soda

TOPPING

150g butter

75g castor sugar

150g almonds, flaked

4 tablespoons milk

Cream together the butter and the sugar and then gradually beat in the eggs

Sift the flour and the Bicarbonate of Soda and fold into the mixture

Place in a greased loose-bottomed baking tin and bake in a 180 C oven for 20 minutes

For the topping melt the butter and add the sugar, milk and the almonds

Heat until the almonds are lightly brown

Spread over the top of the cake and bake for a further 12 minutes

Serve cold with cream or sour cream

LEMON TART

BASE

250g flour

90ml sugar

150g butter

1 egg yolk

60ml water

FILLING

9 eggs

220g castor sugar

Juice of 6 lemons

600ml fresh cream

Sift together the flour and the sugar

Rub in the butter, lifting the mixture with your fingers to incorporate air until it resembles fine

breadcrumbs

Add the egg yolks to the water and then to the flour mixture

Mix lightly until it comes together and then wrap in cling film and refrigerate for 20 minutes


Grease large tart case

Roll out the pastry and fit the dough to match the tart case

Bake blind for 30 minutes

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In a large bowl whisk the egg whites and sugar together

Add the lemon juice and then whisk in the cream

Leave to stand for 10 minutes before skimming off the bubbles

Pour the mixture into the tart base

Use a lighter to burn off the bubbles on the top of the tart to create a smooth finish

Bake at 140 C or until firm (approx 2 hours)

Cool and then refrigerate for 2 hours before serving

ALMOND TART

1 X baked pie crust

FILLING

500ml sugar

125ml water

60ml honey

Juice and finely grated rind of 1 lemon

500g flaked almonds

Slowly heat the sugar, water, honey and the lemon juice until the sugar has dissolved

Bring to the boil and boil for 1-2 minutes until the mixture becomes syrupy

Stir in the lemon rind and the almonds and turn the mixture into the baked pie crust

Leave to cool and refrigerate

Serve with ice-cream

NOUGAT ICE CREAM

500ml cream

3 egg whites

1 tin condensedmilk


200g nougat chopped as small as possible

Beat the cream until thick

In a separate bowl, beat the egg whites until stiff, but not dry

Fold together the cream, egg white, condensedmilk and vanilla

Fold in ¾ of the nougat

Place in a container with a lid and freeze about 24 hours stirring occasionally

Place scoops of ice cream in a chilled glass bowl and sprinkle the remaining nougat on top

Serve

BANOFFI MESS

284ml cream

6 meringue nests

5-6 slices banana

5 tablespoons bought toffee sauce

Handful broken pecan nuts

Lightly whip the cream and then crumble in the meringue

Carefully fold in the banana and swirl in the toffee sauce

Spoon into serving bowl – decorate with pecan nuts and drizzle with more toffee sauce

NOUGATINA LAYER

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MERINGUE

8 egg whites

400g sugar

225g dates, chopped

225g boudoir biscuits cut into small pieces

225g pecan nuts, coarsely chopped

5ml baking powder

FILLING

500ml cream whipped until stiff

60ml castor sugar

100g macadamia nuts, crushed (optional)


Whisk the egg whites with the sugar (added gradually) until stiff peaks form

Combine dates, biscuits, nuts and baking powder

Fold this mixture into the whisked egg white mixture

Line a 25cm x 35cm swiss roll pan with foil, dull side up

Spray with non stick spray

Spread the meringue mixture evenly over the foil to within 5cm of the edge

Bake approximately 40 minutes

FILLING

Combine the whipped cream, castor sugar and the nuts and divide the mixture into two portions

TO ASSEMBLE

Cool the meringue and carefully peel off the foil

Cut the meringue into two equal widths

Cover one layer with half the cream filling, place the second meringue on top and cover with the

remaining cream filling

Decorate with nuts and cherries

BLACK FOREST TRIFLE

1 chocolate sponge

125g cottage cheese

1 tin black cherries

¾ cup lemon juice or Sherry


Flaked almonds

Chocolate flake

Whip condensed milk with cream cheese and lemon juice

Cut chocolate cake into pieces an place a layer in a large dish and sprinkle with Sherry

Add a layer of cream cheese mixture and then a layer of cherries (stoned and halved)

Repeat until you finish the ingredient

Decorate with cream, chocolate flake and a few cherries

NO BAKE CHOCOLATE CAKE

2 x 200g packet Marie biscuits

250g butter

4 eggs

3 tablespoons vanilla essence

100g White chocolate

2 x 200g packet Boudoir biscuits

½ cup sugar

6 tablespoons cocoa

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200g milk chocolate

Crush the biscuits together into small pieces in a big bowl

Melt butter and sugar

Beat the eggs and add to the butter-sugar mixture

Add cocoa and vanilla essence

Add to the crushed biscuits and mix thoroughly

Press into a 20cm spring form tin and place in fridge until cold

Melt chocolate and pour over cake

Then melt the white chocolate and drizzle over

Place in fridge until set

ESPRESSO BRULEE

75ml extra strong coffee

500ml cream

6 egg yolks

5ml vanilla essence

45ml castor sugar

Demerara sugar


Place coffee and cream in a large bowl and beat in the egg yolks, vanilla essence and castor

sugar

Pour into 4 x 10cm ramekins

Place the ramekins in a roasting pan lined with newspaper

Pour enough water into the pan to come halfway up the ramekin dishes

Place in the oven and cook for 1 hour or until set

Allow to cool and then place in fridge for about 4 hours

Preheat the grill

Sprinkle an even layer of Demerara sugar about 2mm thick over custards

Place under the grill for about 3-5 minutes until the sugar melts and caramelises

Leave to cool a little so that the caramel sets before serving

CLASSIC RICE PUDDING

1 litre milk

2/3 cup short grain rice like Arborio or risotto (do not rinse)

½ cup sugar

Zest of an orange

Zest of a lemon

1 cinnamon stick

In a heavy bottomed pan bring all the ingredients slowly to a boil over a medium heat

Reduce the heat so that the rice is just simmering

Stir often

Remove the zest after 20-30 minutes

The rice will thicken after 45 minutes

Remove the cinnamon stick and dust with cinnamon before serving

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OVEN BAKED

SAVOURIES

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3 CHEESE BREAD

Bread dough

120g camembert cheese

100g mozzarella cheese

100g cheddar cheese

Couple of slices of red onion

Preheat oven to 190 C and grease an oven tray

Grate the cheddar and the mozzarella cheese and chop up the camembert

Mix together in a bowl

Once proved knock back the dough and shape into a rectangle

Spread the filling over the rectangle keeping a handful for the top and then roll up from the short

ends

Place on baking sheet and sprinkle the remaining cheese over and the red onion

Bake for 45 minutes

IRISH SODA BREAD

500g whole-wheat flour (or 225g plain flour and 225g wholemeal flour)



1 teaspoon salt

30g butter

500ml buttermilk

Mix together all the dry ingredients and then rub in the butter

Make a well in the centre and then rub in the buttermilk

Rub together with your fingers until soft wet dough is formed and spoon the mixture into a

greased 500g bread tin


Turn out and leave to cool on a wire rack

To serve, break the bread in the centre (for luck) then into quarters and cut into thick slices

Best eaten warm

YOGHURT BREAD

2 cups crushed wheat

2 cups cake flour

1 heaped teaspoon Bicarbonate of Soda

1 teaspoon salt

2 teaspoon brown sugar

2 cups yoghurt

Mix and bake for 1 hour at 180 C

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EASY CHEESE MUFFINS

250ml cake flour

250ml grated cheese

5ml baking powder

1ml cayenne pepper

2.5ml salt

1 egg

175ml full cream milk


Combine all the dry ingredients

Break the eggs into a cup and fill up with milk and then fold into the dry ingredients

Spoon into greased muffin tins and bake 15-20 minutes

MEDITERRANEAN SCONES


1 tablespoon baking powder

¼ teaspoon salt

50g butter, cut in pieces


8 halves Italian sundried tomatoes, coarsely chopped

100g feta cheese, cubed

10 black olives, pitted and halved

300ml full fat milk

1 egg, beaten, to glaze


Butter a large baking sheet

In a large bowl, mix together the flour, baking powder and salt

Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes,

cheese and olives

Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it

becomes a soft 'stickyish' dough (Use all the milk - it helps give a light texture)

Don't over handle the dough

Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick

Cut into eight wedges and place them well apart on the baking sheet

Brush with beaten egg and bake for 15-20 minutes until risen, golden and springy to the touch

Transfer to a wire rack and cover with a clean tea towel to keep them soft

These are best served warm and buttered

Will keep for 2-3 days in an airtight container

MEALIE BREAD


1 tin Ideal milk

1 teaspoon salt

1 tin creamed sweetcorn

½ cup sugar

Mix and bake at 180 C in a greased loaf tin for 1 hour

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FARM-STYLE CHEESE AND BACON BREAD

125g rindless back bacon, chopped

Oil


5ml baking powder

A pinch of cayenne pepper

5ml salt

2ml mustard powder

500ml buttermilk

250ml grated cheddar cheese

1 large onion, peeled and grated


Fry the bacon in a little oil until crisp, or microwave on 100 percent power for 5 minutes

Sift the flour, baking powder, cayenne pepper, salt and mustard into a mixing bowl

Add the remaining ingredients, reserving a little cheese and bacon, and mix until just combined

Spoon into a greased 23 X 13 cm loaf pan

Scatter the reserved cheese and bacon over the top

Bake for 70-80 minutes, or until a skewer inserted into the centre comes out clean

Allow to cool in the loaf pan for 5 minutes before turning out onto a wire rack to cool completely

MEALIE BREAD IN A CAN

250g bacon, chopped

5 eggs

50ml sour cream

100ml cake flour

1 x can sweetcorn kernels, drained


2ml Salt

5ml baking powder


Fry the bacon until cooked but not too crisp

Beat the eggs and stir in the sour cream and flour

Add the remaining ingredients including the bacon

Fill a clean, greased jam tin to three quarters full with the mixture

Cover with a double layer of greased foil and tie securely with a string

Bake for about 45 minutes

Remove from the oven and cool slightly

Turn out, slice and serve piping hot

SAVOURY CHEESE BREAD


250ml grated cheese

Pinch of salt

500ml buttermilk


Combine flour, cheese and salt in a bowl

Add the buttermilk and mix thoroughly

Pour the mixture into two greased 23 x 13cm loaf tins

Bake for 1 hour

Cool in the pan for a few minutes and turn out

Serve warm

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PARMESAN BUTTER TIN BISCUITS

75g butter

350g plain flour

30ml grated parmesan cheese

15ml sugar

20ml baking powder

5ml basil leaves


250ml milk

Heat oven to 200 C

In a 23cm baking tin melt butter in the oven

Meanwhile combine all the ingredients together except the milk

Add the milk to form a moist mixture

Turn the dough onto a lightly floured surface and knead 10 times or until smooth

Roll dough into 30 x 10cm rectangles and then cut into 12 strips

Dip each strip into the melted butter and lay in the pan

Bake for 20-25 minutes or until lightly browned

XHOSA POT BREAD

450g cake flour

2 teaspoons salt

10g instant dried yeast

½ cup frozen corn, defrosted

3 teaspoons white sugar

355ml warm water


Generously grease a loaf tin

Sift the flour, salt, sugar and yeast into a bowl

Add the defrosted corn

Make a hollow in the centre and pour in the warm water

Using a wooden spoon mix the flour into the water

Finish off with your hands until a dough forms

Transfer the dough to the loaf tin and cover with a tea towel and put in a warm place until

double the size

Once doubled place in oven for 45 minutes

Cool on wire rack

GRILLED FLAT BREAD

30 g fresh yeast

500 g flour

Pinch of salt

50 g softened butter

2 teaspoons olive oil

Water

Dissolve the yeast in a little warm water then put it in a bowl with the flour and salt

Mix in the butter and olive oil and enough water to form soft dough

Knead for 10 minutes then cover and rest for 1 hour

Preheat a ribbed pan over a moderate heat

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Break off pieces of dough the size of your fist and roll them out on a floured surface to rounds of

about 5mm thick

Brush the pan with a little oil and cook the rounds for 1-2 minutes each

Spread your desired paste (such as hummus) and eat immediately

OLIVE FLAVOURED BREADSTICKS (serve at a dinner party)

2 teaspoons fresh yeast

125 ml warm water

Pinch of caster sugar

Approx. 750g flour

¼ cup kalamata olives, pitted

Sea salt


Lightly grease 2-3 baking trays

Combine the yeast with a little of the warm water, add the sugar and a pinch of the flour and mix

Set aside in a warm place for 10 minutes

Puree the olives in a blender and transfer to a mixing bowl with 5 teaspoons of sea salt and the

remaining flour

Tip in the yeast mixture and mix with a wooden spoon

Add the remaining water – a little at a time – the mixture should be firm but not too dry

Add more water if necessary and form a large ball

Sprinkle some flour on a work surface

Using a rolling pin roll the dough into a thickness of about 3mm and cut into 25 cm x 1 cm strips

Transfer to the baking trays, sprinkle with sea salt and bake, in batches, for 15 – 20 minutes

Break one open to see if it is dry inside

Cool

Keeps for 1 week in an airtight container

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DIPS AND SPREADS

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CHEESE SPREAD

Melt 500g Margarine

Add 3 cups warm milk

Grate 1kg Processed Cheese

Microwave stirring continuously until thick and smooth.

Can add Bacon / Aromat / Biltong

Use on Sandwiches or in cheese sauces.

TZATZIKI Makes about 500g

1/2 cucumber, peeled and cored (leave a little of the peel for colour)

2 garlic cloves 250ml double-cream or low-fat Greek yoghurt Salt and freshly ground black pepper, to taste

Finely grate the cucumber and garlic, add them to the yoghurt and season Refrigerate for about 1 hour before serving with pita bread

AUBERGINE DIP

Makes about 500g

30ml olive oil

1 garlic bulb cut in half across the middle to expose the individual cloves

1 large aubergine 30ml lemon juice 60ml hummus Salt, to taste 30ml fresh flat-leaf parsley, chopped

Preheat the oven to 200 C Oil an ovenproof dish and place each half of the garlic bulb-side down together with the

whole aubergine Bake until the garlic and aubergine are soft and golden brown, about 20 minutes Squeeze the soft garlic out of the shell into a food

CREAM CHEESE AND CHEDDAR ROLL

250 g cream cheese

500 ml finely grated cheddar cheese

2 ml Worcester sauce

Few drops Tabasco sauce

15 ml brandy

2 ml mustard

5 ml finely grated onion

Chopped pecan or walnuts

Use a wooden spoon and mix all ingredients except nuts

Roll into sausage shape

Wrap in greaseproof paper and place in fridge to set

Roll onto chopped nuts for coating and place in fridge overnight

Serve with savoury biscuits

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CHICKEN LIVER PATE

500g Chicken Livers

1 Small onion chopped

Garlic, salt, pepper, mustard, cloves, nutmeg and Sherry to taste

Fry liver in margarine

Blend livers and the rest of the ingredients in a Blender

Add 3 Tablespoon margarine

Spoon into small dish and seal with melted margarine

HUMMUS

Whisk together in a blender:

1.2kg canned chickpeas drained and rinsed

150ml olive oil

Juice of 3 lemons


1 teaspoons ground coriander


1 teaspoon Tahini paste

Salt to taste

Blend and add a little water to soften the consistency if needed

Place in an ovenproof dish and heat through in a medium oven for 10 minutes

Sprinkle olive oil around and sprinkle a line of cayenne pepper or paprika and toasted sesame

seeds

Serve with toasted pita bread wedges

SOURDOUGH TOASTS WITH BUTTERBEAN DIP

Whisk together in a blender:

800g canned butterbeans, drained and rinsed

500g cream cheese


1 bunch finely snipped chives

Season to taste

Top with chives

Toast the slices of sourdough bread then cut into fingers and serve

NOTE: a rustic bread may also be used

MELTED CAMEMBERT WITH CELERY STICKS OR LUXURY CHIPS

Remove the plastic from the boxed Camembert then place it back in the box without the lid on and pop

it into the oven at 180 C for 10-15 minutes until gooey

Serve immediately with celery sticks or luxury chips or grissini

GARLIC DIP

1 Tub smooth cream cheese

½ packet white onion soup powder

1 teaspoon crushed garlic

2 Tablespoon mayonnaise

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Parsley

Dash of lemon juice

Blend for 3 Seconds and leave in fridge for at least 2 hours before using

CREAMY AVOCADO DIP

2 medium sized ripe avocado

250g container smooth cottage cheese

125ml mayonnaise


2ml salt

2ml mustard powder

3 drops Tabasco sauce

Combine all the ingredients and mix until smooth

Serve with bread or vegetable sticks

PITA CRISPS AND DIPS

4 pita breads

50g melted butter

10ml pesto

Cut each pita bread into 8 wedges

Open up each wedge and separate to form 2 triangles

Mix the pesto and the butter together and brush it on the rough side of the bread

Grill for a couple of seconds until golden and crispy

Serve wedges warm with dips such as Hummus, Tzatziki

DOUBLE CHEESE & WALNUT PATE

500ml creamed cottage cheese

250g herbed feta

10ml lemon zest

150g gruyere cheese grated


3ml paprika

100g walnuts, coarsely chopped

Blend half the cottage in a food processor with feta until smooth

Remove and the remaining cottage cheese with the gruyere, spring onion and paprika

Season to taste

Layer the 1st half in a transparent dish and sprinkle with walnuts

Top with the second batch of cheese and sprinkle with the remaining walnuts

Refrigerate

Serve with savoury biscuits and bread

FIG AND RICOTTA DIP

2 cups ricotta cheese

1 cup roasted cashew nuts, chopped

3-4 tablespoons fresh coriander, roughly chopped

½ cup preserved green figs, chopped

Mix all together and place in an airtight container in the fridge for a few hours

Serve as a dip

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ASPARAGUS SPREAD

1 tin asparagus cuts

½ cup grated parmesan cheese

½ cup mayonnaise

1 large clove garlic, chopped


Drain the asparagus and chop coarsely

In a bowl combine the asparagus, cheese, mayonnaise and garlic

Scrape into an ungreased small casserole dish and bake uncovered for 15 minutes

Serve hot, warm or chilled on savoury biscuits, toast or as a baked mushroom filling

COCKTAIL CHEESE SPREAD

1 cup grated mature cheddar cheese

1/3 cup cream cheese, softened


¼ chopped walnuts or pecans

Blend the ingredients and place in a small serving bowl

Serve at room temperature or slightly chilled with savour biscuits

MOZAMBICAN CHILLI DIP/SAUCE

4 tablespoons crushed red chillies

2 tablespoons finely chopped garlic

125ml vegetable oil

¼ cup lemon juice

2 teaspoons salt

Blend until smooth

Keeps for months in the fridge

DHANIA DIP

1 large bunch of coriander (dhania)

4 medium sized tomatoes

2 teaspoons fresh ginger

2 tablespoons fresh garlic

1½ cups white vinegar

¼ cup lemon juice

4 teaspoons salt

4 tablespoons sugar

2 teaspoons cayenne pepper

1 teaspoon fresh or dried chillies

Blend together until well blended but not smooth

FETA AND RICOTTA CHEESE FONDUE

45g butter

1 cup feta cheese

1 cup ricotta cheese

Pepper

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Juice of 1 lemon

Chopped parsley

Melt the butter and add the cheeses and pepper

Stir in the lemon juice and parsley and serve at once

SALAD DRESSINGS

GRAVY

SAUCES

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DRIZZLE FOR SEAFOOD

Whiz in the food processor:

1 small bunch parsley (15g)

125ml olive oil



Drizzle all seafood and fish

MUSTARD SAUCE FOR STEAK

15ml olive oil

Half an onion, chopped

250ml white wine

250ml cream

25ml whole grain mustard

Heat the oil and fry the onion

Pour in the white wine and cook off before adding the cream

Allow to reduce a little and add the cream

Add the mustard and serve over steak

SOUR CREAM DRESSING

Makes 375ml


250ml sour cream

125ml chopped chives

5ml grated lemon zest



SAUCE FOR BIRIYANI

LIQUIDISE

1/2 bunch mint leaves

½ bunch coriander leaves

Chopped chillies

¼ onion chopped

Mix the above with sour milk (Maas)

Add grated cucumber (juice squeezed out of it)


HERBY VINAIGRETTE

Makes 250ml


5ml brown sugar



15ml chopped fresh mint

5ml chopped fresh rosemary

5ml chopped fresh oregano

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180ml extra-virgin olive oil

Shake everything together, except the olive oil, so that the sugar and salt can dissolve

Add the olive oil and give the dressing a good shake to mix

VARIATION

3 parts olive oil, 1 part lemon juice and 10-15ml honey shaken to combine with lots of shredded mint and

crushed garlic

This also makes a great marinade for lamb

CHIMICHURRI

Mix 30ml white wine vinegar, 50ml olive oil, 45ml chopped flat-leaf parsley, 5ml oregano, 2 crushed garlic

cloves, 5ml paprika and 1 chopped green chilli. Chill overnight and serve with roast leg of lamb.

Makes 125ml

RED PEPPER SAUCE

Makes about 300ml

Great on pasta, with as much shaved Parmesan as you can afford!

5 large, fleshy red peppers roasted and reserving the juices

65ml olive oil

125ml red wine

1 clove garlic

Salt and pepper

125ml torn fresh basil

Skin the peppers

Place the peppers and their juice, olive oil, wine and garlic in a blender and whiz till smooth


Stir in the basil

* Alternatively, you can gently cook everything together, then liquidise and strain it to make the sauce

BEST SALAD SAUCE (Try Coleslaw or Pasta Etc)

250ml mayonnaise

125ml oil

15ml mustard powder

1 tin of condense milk

125ml white vinegar

Mix together

RICH MUSHROOM GRAVY

40g dried porcini mushrooms

2 small onions, finely chopped

1 clove of garlic, finely chopped

25g butter


50g portabellini mushrooms, sliced

50g white button mushrooms, sliced

1 tablespoons fresh thyme

300ml full cream sherry (Monis or Douglas Green)

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Soak the porcini mushrooms in 500ml hot water for 10 minutes

Fry the onions in butter and add the garlic

Strain the porcini into a measuring jug

Reserve 200ml of the liquid

Chop the porcini and add to the onion mixture along with the other mushrooms

Add the thyme and fry together for 5 minutes

Add the sherry and the reserved porcini liquid

Bring to the boil and simmer for 10 minutes until the liquid has reduced by two thirds

Add the stock and season to taste

Serve

NOTE: the flavour will improve if made the day before and reheated

MUSHROOM CREAM SAUCE

50g butter

45ml flour

5ml lemon juice

125ml chicken stock

125ml cream


200g button mushrooms, sliced

Melt the butter and remove from the heat

Blend in the flour, lemon juice, stock and cream


Cook, stirring, for 3-4 minutes until it thickens

Add the mushrooms and cover and simmer for a minute or two

WALNUT SALAD DRESSING

150ml walnut oil

75ml sunflower oil

50ml boiling water

20ml sherry vinegar

15ml wine vinegar

10 g Dijon mustard

Combine and store in the fridge for 1 month.

YOGHURT AND CARROT (SERVE WITH BREYANI)

250ml yoghurt

4 medium carrots

1 green chilli, chopped

Salt to taste

Grate carrots and mix all the ingredients and serve

YOGHURT AND MINT (SERVE WITH BREYANI)

250ml yoghurt

½ bunch mint leaves


Salt to taste

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Liquidise the mint and chilli

Mix all the ingredients and serve

FRESH MINT SAUCE

3 handfuls of fresh coriander leaves

1 handful of fresh mint leaves

1 green chilli

1 small ripe mango, peeled and diced

½ teaspoon cumin seeds

½ teaspoon golden caster sugar

Juice of half a lemon

1 tablespoon natural yogurt

Tip everything except the yogurt into a food processor and blitz until smooth

Pour into a bowl and stir in the yogurt

Season with salt and keep in the fridge until ready to use

OLD FASHIONED GRAVY FOR CHICKEN

Milk

45ml plain flour

Salt and pepper

Deglaze the pan by stirring in 50ml water into the pan that the chicken was cooked in

Strain the juices into a jug and top up with milk to measure 500ml (reserve 30ml oil)

Add the oil back to the pan and stir in the flour, stirring continuously adding the milk to form a

sauce

Season to taste

BUTTERSCOTCH SAUCE

Place 110g butter, 170g sugar and 300ml cream in a saucepan over a moderate heat

Stir to dissolve the sugar

Simmer for a few minutes until thick, about 10 minutes

Ad 5ml vanilla extract at the last minute

Makes about 200ml – enough for 6 servings

BEST CHOCOLATE SAUCE EVER

Melt 80g butter and add 50g sifted cocoa powder and cook gently for a couple of minutes

Add 140g tin evaporated milk and 200g icing sugar and bring to the boil stirring continuously

Cook for 5 minutes

QUICK TARTARE SAUCE

200ml mayonnaise (good quality)

30ml drained and good quality capers

60ml drained and chopped gherkins

1 finely chopped small red onion


40ml chopped flat leaf parsley

Salt and pepper

Mix and serve

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VINAIGRETTE

1 dessertspoon white wine vinegar or red wine vinegar

Pinch of salt

3 dessertspoons extra virgin olive oil

In the salad bowl combine the salt and the vinegar – the salt will dissolve

Add the oil and stir vigorously

VARIATIONS

Add the following to the vinegar and mix before adding the oil:

Pepper

Roquefort cheese

1 dessertspoon double cream

A shake of soy sauce

Chopped herbs

JUNGLE SALAD DRESSING

2 medium onions, peeled and halved

1 large bunch coriander, washed with only the roots cut off

1 cup olive oil

¼ cup white vinegar

2 tablespoons minced garlic

1 ½ teaspoons salt

1 cup freshly squeezed orange juice

¼ cup honey

Whiz the onions, coriander and garlic until smooth

Add the rest of the ingredients and whiz until smooth

BLUE CHEESE DRESSING

80 g crumbled blue cheese

1 carton sour cream


2-3 tablespoons milk

Combine half the quantities of the cheese, sour cream and garlic in a bowl Blend to a smooth paste Add the remaining blue cheese and sour cream and add the milk Blend and stir to give a smooth texture

PESTO

60g pine nuts

Large handful fresh basil leaves

3 tablespoons grated parmesan

1 clove garlic

Salt

120ml olive oil


Put the pine nuts in a dry saucepan above a gentle heat until they give off a lightly toasted smell

Grind them – they MUST BE COMPLETELY COOLED BEFORE continuing

Chop the garlic, then place in a mortar with a little salt and grid to a paste

Wash basil leaves and pat dry

Add them to the mortar with the basil leaves and grind until they are all a green slush

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Add the grated cheese and blend in

Add the olive oil a little at a time

OR

Throw pine nuts, basil and garlic into a food processor

Blend

Throw in the cheese

Blend briefly

Pour in the olive oil slowly

VARIATIONS

You can also make pesto with parsley or mint

Peppercorn Steak Sauce

2 Tbsp butter

1 medium onion, finely diced

60 ml brandy

2 Tbsp/ 30g green peppercorns in brine, roughly sliced

250ml UHT cream

1 Tbsp/ 15ml Worcestershire sauce

Heat butter in pan and sauté onion on low heat for 3-4 minutes until opaque

Add brandy and reduce by half ( 1 minute or so cooking time for this quantity)

Add sliced peppercorns, cream and Worcestershire sauce

Bring to a simmer and cook for approximately 5 minutes

Season with a little salt

Warm to serve over steak.

*Note…

This sauce keeps well in the fridge „as is‟ for a few weeks. This will also freeze well.

If you would prefer a mushroom sauce then omit the peppercorns. At step 1 after cooking the onions

then add 1 Tbsp butter and 1 cup of finely sliced bon mushrooms. Sauté with the onions for a few

minutes until softened.

The sauce once heated is the perfect density to pour over steak and the peppercorns age well in the

sauce after a few days.

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CONDIMENTS

PRESERVES

CHUTNEY’S

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GRANNY’S MUSTARD

1 teaspoon salt

3 cups sugar

8 Tablespoon mustard powder

8 Tablespoon flour


1½ cups milk

1 cup vinegar

2 eggs

Beat eggs, milk and vinegar and then add the rest of the ingredients

Place in microwave and stir until thick

Add 2 Tablespoon butter

MAYONNAISE

Makes about 400ml

2 egg yolks

30ml lemon juice


5ml English mustard

375ml virgin olive oil

PRESERVED LEMONS

8 medium-sized lemons

Coarse sea salt

Olive oil

Gar1ic cloves

Sliced red chillies

Coriander seeds

Whole black peppercorns

Quarter the lemons, taking care not to cut them all the way through

Pack sea salt into the cut lemons and close them up

Place the lemons in sterilised jars

Add a few peeled cloves of garlic, some sliced red chilli and a few coriander seeds and some

peppercorns to the bottle, top with olive oil, seal tightly and store in a cool, dark place for 8 weeks

before using

To sterilise jars, wash them thoroughly in hot soapy water, rinse thoroughly, drain and dry on a

clean towel

Warm the jars in the oven, preheated to 110 C, for 20 minutes

SPICED GARLIC MAYONNAISE

2 egg yolks


50ml oil

150ml vegetable oil


Salt, cayenne pepper and ground coriander

Whisk the egg yolk in a bowl with a hand whisk until blended

Whisk in the vinegar, then the oils adding drop by drop at first and then in a thin stream until the

mayonnaise emulsifies

Flavour with garlic and the spices

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MUSTARD

½ teaspoon salt

1 ½ cups sugar

4 dessertspoon mustard powder


½ cup vinegar

2 eggs

2 Tablespoon flour

¾ cups milk

1 tablespoon butter

Mix dry ingredients

Beat eggs and milk

Add vinegar and butter

Mix and microwave

MUSTARD

4 eggs

7 heaped Tablespoon sugar

7 heaped teaspoon mustard powder

½ cup white vinegar

Salt

Beat and microwave stirring every so often

CONDENSED MILK MUSTARD


3 egg yolks

1 teaspoon salt

3 teaspoons dried mustard powder

1 cup vinegar

½ cup sunflower oil

Beat together the condensed milk, egg yolks, salt, mustard and vinegar

Add the sunflower oil drop by drop, beating all the time

Let the mayonnaise stand for about 2 hours before using it

BEST MUSTARD EVER

2 Tins mustard powder (total 500) or 1 large tin

2 eggs

2 cups oil

2 cups vinegar

1 Tablespoon salt


2 tins condense milk

Dash of cayenne

Beat, mix the usual

Put in bottles and refrigerate (or Tupperware dishes- keeps long in fridge)

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CHAKALAKA

250ml canola oil

30g fresh chopped ginger

30g fresh chopped garlic

20g chopped chillies

200g chopped onion

500g tomatoes roughly chopped

100g green pepper roughly chopped

100g red pepper roughly chopped

50g leaf masala

200g grated carrot

450g baked beans

10g fresh coriander

Fry ginger, garlic, chillies, onions in the oil and add the leaf masala or curry powder of your choice

Add the tomatoes and cook for 10 minutes

Add peppers and carrots and cook for 10 minutes

Add baked beans and cook for 5 minutes

Remove from heat and add coriander

Check seasoning

Serve with whatever you want, hot or cold

LEMON CURD

4 lemons

4 eggs

4 egg yolks

300g castor sugar


Remove the zest from the lemons (use a zester not a grater)

Squeeze all the juice out of the lemons

Beat the eggs, yolks and sugar together until the sugar has dissolved

Add the butter, lemon juice and zest and heat gently on a low heat stirring constantly, until the

mixture thickens and smooth

This makes 2 jars

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PASTRY

TOPPINGS

BATTER

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LIQUID PASTRY

Use to pour over stews or to make a pie

½ cup cream


1 egg

Salt

1 Tablespoon milk

Pour over and bake at 200 C until ready

SHORTCRUST PASTRY

2 cups plain (all-purpose) flour

155g butter, chopped iced water

Place the flour and butter in a food processor and process until the mixture has formed fine

crumbs

Add enough iced water to form a soft dough

Remove the dough from the food processor and knead lightly Wrap the dough in plastic wrap

and refrigerate for 30 minutes before rolling to prevent shrinkage when baked

Makes 1 quantity

CHEESY PASTRY CASE

1½ cups flour

½ teaspoon dry mustard

¼ teaspoon pepper

125g butter

½ teaspoon salt

1/3 cup grated cheese

Mix flour and seasoning

Cut in the flour

Mix with 1 Tablespoon water

Knead slightly

Roll out and line quiche dish and pick with a fork

Bake for 15 minutes

Remove from oven and add desired filling

PASTRY CRUST

2 cups flour

1 cup milk


4 tablespoons margarine

2 eggs

Salt

Mix dry ingredients and rub margarine in

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Beat eggs and add milk

(This makes a runny mixture)

Pour over meat dish and bake at 200 C for 1 hour

EASY PASTRY CRUST

250ml margarine

250ml boiling water


Pinch of salt

1 egg yolk, beaten

Cut the margarine into blocks an pour the water over

Allow to cool and stir in the flour salt and egg yolk

Mix well and place in the fridge overnight

Roll out and use as required - Makes about 1kg of pastry

ROSEMARY DUMPLINGS FOR LAMB STEW

1 cup self raising flour

20g butter

1 Tablespoon chopped rosemary (1 teaspoon dried)

80ml milk

Bake 15 minutes on top of stove with the lid on

BATTER FOR COATING FISH AND SHELLFISH

Makes about 250ml

125ml cake flour


3 egg whites

100ml milk or water

Sift the four and season with salt and pepper

Blend in the egg whites and milk to form a thin batter

YORKSHIRE PUDDINGS

225g plain flour

pinch of salt

3 free-range eggs

1 free-range egg white (optional)

300-450ml milk

oil, lard or dripping, for cooking

Sift the flour with the salt

Add the eggs and egg white, if using and whisk in 300ml of the milk

The batter should hold and coat the back of a spoon

Leave to rest for 30 minutes to one hour


If the batter seems to have congealed after resting, simply add more of the remaining milk

Oil or grease two 12-pudding-mould trays

Place in the hot oven until almost smoking

Pour the batter into the mould trays until almost full

Bake in the oven for 25-30 minutes until crisp

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YORKSHIRE PUDDING MADE WITH MUSTARD

175ml milk

2 large eggs and 1 egg white


115g plain flour

Sunflower oil

Place 1 tablespoon oil in each of the 8 large Yorkshire pudding tins and heat for 15 minutes in the

oven

Pour the batter into the tins then cook for 15-20 minutes, without opening the oven, until risen and

golden

PIE CRUST

500g margarine

5 cups flour

Rub together and use for individual pies

CHEESE PASTRY FOR QUICHE

1½ cups flour

½ teaspoon mustard powder

¼ teaspoon black pepper

125g butter

½ teaspoon salt

1/3 cup grated cheese

Mix flour and seasoning

Cut in butter and mix in the cheese

Mix with 1 tablespoon water

Knead lightly and roll out

Line a pastry pie plate and prick all over


Remove from oven and add the filling

QUICK CHEESE PASTRY

100g butter or margarine

250ml grated cheese

250ml cake flour

Cayenne pepper to taste


Combine all the ingredients to make pastry dough

Press into a well greased pie plate

Add the filling and bake 30 minutes

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QUICK PIZZA BASE

375ml all purpose flour

7ml baking powder

125ml milk

50ml oil


Combine flour and baking powder

Add the oil and milk

If the mixture is too dry add a little more oil and milk

Press into greased swiss roll pan

Spread on tomato paste and topping of choice

Bake for 25 minutes

BEER BATTER TOPPING FOR STEWS

3 eggs separated

125ml all purpose flour

2ml salt

1 x 340ml beer

Blend the egg yolks, flour, salt and beer until foamy and runny

Whisk the egg whites until soft peaks form and fold into the batter

Pour this over the stew and bake uncovered for 90 minutes or until set

(prepare the stew – brown the meat and add the vegetables and flavourings and place in an oven

greased dish)

JAMIE’S YORKSHIRE PUDDINGS

285ml milk

115g cake flour

Pinch salt

3 eggs

Vegetable oil

Preheat oven to 450 F

Mix the batter ingredients and leave to stand

Preheat Yorkshire pudding tray or large muffin tray with 1cm of oil in each section

After 10 minutes divide the batter into the tray

Bake for 15 – 20 minutes until crisp and puffy – don‟t open the oven door

Serves 8-10

BREDIE TOPPINGS

DUMPLINGS

Sift 180ml self-raising flour and 2ml salt together

Mix 60ml butter or margarine until crumbly

Cut about 50ml iced water with a spatula in

Make dough and roll dough balls

Make sure the bredie has plenty of gravy and is piping hot

Place the dumplings on top

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Bake covered with a lid for 20 minutes

HERBED SCONE

Add 50ml finely chopped herbs to ordinary scone dough

Place on top of the bredie and bake for about 30 minutes

PASTRY FOR TARTS (SWEET)

240 g plain flour

120 g cold butter

30 g white sugar


30 ml cold water

Place the flour, butter, sugar and baking powder into a blender and blend until it looks like fine

breadcrumbs

While the machine is running add water and allow the mixture to come together in small balls

Remove the pastry and work into a ball of dough

Roll the pastry out

Drape the over the tin and gently push into the tin

Use a rolling pin over the top to get a smooth edge

Refrigerate or at least for 2 hours

Place beans or rice onto the pastry which is lined with baking paper

Bake for 15 minutes and then remove the rice or beans

Brush the pastry with beaten egg and then bake for another 5 minutes

Add the filling

ALTERNATIVE TOPPING FOR SHEPPARD’S PIE

600g parsnips, peeled and chopped into large chunks

1 large potato, peeled and chopped into large chunks


Large bunch coriander, chopped

2 teaspoons turmeric

Juice of 1 lemon

50g butter

Boil the potato and the parsnips until soft

Drain and season and add the rest of the ingredients

Place on top of the Sheppard‟s pie and bake

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PARTY SNACKS

CHEESES

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CANAPÉS

Fill tiny cooked pastry shells with a mixture of cream cheese, smoked salmon and chopped chives

Top thick slices of unpeeled cucumber with blue cheese and a walnut or sour cream and salmon

BACON PARCELS

250g streaky bacon

12-15 prunes or glace cherries

Preheat oven grill to high

Grease a baking tray

Wrap streaky bacon around the prunes or cherries

Secure with a toothpick

Grill for 10 minutes or until the bacon is crispy

PITA TOASTS

Pita Breads cut in half

Garlic butter

Parmesan Cheese

Herbs

Spread Bread with butter and sprinkle with herbs and Parmesan Cheese

Grill until crisp

Can also be put on Braai grid

FIGS BAKED WITH BLUE CHEESE

Figs, quartered, not to the end

Blue cheese

Pancetta

Salt and pepper

Balsamic vinegar

Place the crumbled blue cheese inside the figs

Place the Pancetta around to close the fig

Sprinkle salt and pepper over

Sprinkle with Balsamic vinegar


BARBECUED PINE-APPLE KEBABS

1 pineapple

1 tablespoon honey

1 tablespoon rum

1 tablespoon melted butter

Lemon zest to garnish

Top and tail the pineapple, then peel and cut into quarters lengthways

Remove the hard core from each quarter and half again lengthways

Thread each piece onto a wooden skewer

Mix together the honey, rum and butter and brush the pineapple with the mixture

Cook on hot braai for 5 minutes turning from time to time

Scatter lemon zest over

Serve with ice cream, crème fraiche or Greek yoghurt

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DEVILS ON HORSEBACK

12 soaked prunes, stones removed

¼-½teaspoon English mustard

25-50g ready-made mango chutney

6 thin rashers of streaky bacon, rinds removed

6 thick slices bread

butter, for spreading

cayenne pepper (optional)

Drain the prunes well

Mix the mustard, starting with ¼ teaspoon, with the mango chutney

More can be added for a more 'devilish' finish

Fill each prune with the chutney

Preheat the grill to its highest setting

Cut the bacon rashers in half and wrap around each prune, piercing with a cocktail stick to hold

the bacon

Place the wrapped prunes on a buttered baking tray and under the hot grill

Grill until the bacon is golden and crisp on both sides

While the devils are cooking, butter the bread and remove the crusts

Divide into 12 triangles

Place the devils on the triangles and serve

If using cayenne pepper, dust a little over each one

GOATS CHEESE WITH NUTS

2 rounds of Goats cheese, camembert or brie

50g pistachio nuts

50g skin on almonds

100ml syrup

Arrange the 2 rounds of cheese on a platter - top one with the pistachio nuts and the other with

the almonds and then drizzle the syrup over

Serve with a crusty French loaf, melba toast or biscuits

HALLOUMI

250g halloumi cheese

25g butter

10ml oil

Slice the halloumi cheese into strips

Heat the butter and the oil in a non stick pan and once sizzling lower the cheese in and fry on

both sides until golden brown for about 2 minutes

Drain on kitchen paper and serve with a chilli sauce

BREAD STICKS WITH SALMON AND CREAM CHEESE

Wrap salmon smeared with cream cheese around the top part of the breadstick

CUCUMBER ROUNDS

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Slice the cucumber

Mix tuna with mayonnaise and flouverings

Place dollops of tune on top of the cucumber rounds and top with a little crème fraiceh

FOR THE CHEESE BOARD – HONEY APRICOTS STUFFED WITH CHEVIN AND TOASTED ALMONDS

10-15 soft dried whole apricots

2 cups warm black rooibos tea

125g plain chevin, at room temperature

100g almonds, toasted

3 tablespoons honey

Soak the apricots in the tea until plump – about an hour

Strain

Insert a pairing knife and create a cavity in each apricot

Using a teaspoon fill each cavity generously with soft chevin and push an almond into each

Place on plate and drizzle with honey

CHICKEN NUGGETS (FOR SNACKS)

75g cornflakes

7ml oregano

7ml thyme

2 whole boneless chicken breasts, skinned and cut into pieces

125g butter or margarine, melted

Heat oven to 220 C

In a small bowl mix together the cornflake crumbs, oregano and thyme

Dip the chicken pieces in melted butter and then coat with the crumb mixture

Place the chicken on a baking tray and bake for 10-15 minutes

SAUCE

250ml sour cream

30ml Dijon mustard

15ml milk

CHICKEN WINGS WITH PINEAPPLE SAUCE (FOR SNACKS)

45ml cider vinegar

30ml soy sauce

75ml reserved pineapple sauce

30ml vegetable oil

10ml prepared horseradish

5ml crushed garlic

In a bowl stir together all the marinade ingredients and marinate the chicken wings for 1 hour

Place the wings on a baking tray and bake a 220 C for 1 hour

Combine all the sauce ingredients in a saucepan and cook for 5 minutes

Serve on the side with the chicken wings

SAUCE

450g crushed pineapple, drained

125ml honey

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15ml corn flour

STUFFED MANGE TOUT (FOR SNACKS)

225g mange tout (approx.50)

225g cream cheese, softened


Salt and pepper

Bring 500ml water to the boil and cook the mange tout for 1 minute

Drain and plunge into ice cold water

Cut a seam into the side of each mange tout forming a pocket

In a bowl combine the cream cheese, cheddar cheese and salt and pepper

Spoon or pipe the mixture into the mange tout

Refrigerate until ready to serve

BRUSCHETTA

French bread cut into thin rounds

100 ml Olive oil

2 Garlic, peeled

Arrange bread on oven tray

Brush with olive oil and rub with garlic

Bake at 170 C until crispy

Serve with the following toppings:

Cheese

Guacamole

Pate

Pesto

Smoked salmon

tapenade

TORTILLA WITH CHEESE AND CORIANDER

Grate cheddar cheese and mix with some chopped coriander and spring onions

Place filling on the tortillas and place a tortilla on top of each one to form a sandwich

Press down and lightly brown each one on each side in a frying pan

Cut into wedges

Serve with sour cream, guacamole or any other condiment of choice STUFFED FIGS

500 g dried Turkish figs (small sized figs in the 250g pack)

1 bottle Bushmere Estate Merlot

250g cram cheese

Place the figs in a jar or bowl and cover with the red wine

Cover with a lid and leave to marinate in the fridge for 3 weeks

Drain, reserving the liquid (can be used for another batch)

Stuff each fig with a teaspoonful of cream cheese

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MISCELLANEOUS

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MASCARPONE CREAM

Use this to serve with Pecan Pie


Castor sugar to taste


Plus extra cinnamon for dusting

Sweeten the mascarpone cheese to taste using the castor sugar

Mix in the cinnamon and chill slightly

Dust with a little more cinnamon when serving with the warm tart

CHOCOLATE GLACE ICING


1 tablespoon cocoa

1 teaspoon butter

1 tablespoon milk

Sift icing sugar and cocoa

Stir in the butter ad enough milk to make a stiff paste

Microwave until spreadable

BRAAI PAP

3 cups water

4 cups mealie meal

2 teaspoon salt

Bring salt and water to the boil

Pour in the mealie meal and do not stir

Reduce heat and cover

Leave for about 5 minutes

Stir with a fork until crumbly

Cover and simmer for about 45 minutes

Can be made in the microwave - Serves 6

CLARIFIED BUTTER

5oo g unsalted butter

Cut butter into thick slices and place in a heavy bottomed pot Melt very slowly over a low heat Skim impurities as they rise Once the butter has separated into 2 layers, with the milk solids at the bottom, pour off the

clarified fat and discard the milky liquid Store in fridge

ROASTED GARLIC

6 whole heads garlic

500ml milk

Olive oil

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Set the oven to 180 C

Slice the tops off the garlic, a quarter way down

Leave the skins on

Place in a small saucepan with the milk, cover and simmer for about 10 minutes

Drain and rinse with cold water

Place the garlic on a piece of foil

Drizzle over a little olive oil, close, and place on a baking tray

Bake for 45-60 minutes until soft

Use on crostini or grilled mushrooms

The garlic may be covered in olive oil and store in the fridge

REAL CUSTARD

500ml cream or half milk half cream

1 vanilla pod

5 egg yolks

40g sugar

Half fill the sink with cold water

Pour the cream into your widest pan an add to it the vanilla pod split lengthways

Heat, and when it is about to come to the boil remove it from the heat and leave it to infuse for

about 20-30 minutes

Whisk the egg yolks with the sugar until thick and creamy and then strain the cream onto them

beating all the time

Place the mixture on a low to moderate heat stir continuously for 8-10 minutes

When the custard is cooked dunk the pan quickly in the cold water and beat well with a wooden

spoon

Allow to cool

STUFFING FOR CHICKEN

APRICOT STUFFING

30ml butter

2 large onions, finely chopped

1 x 400g can apricots, drained and chopped

500ml cooked rice

1 egg, beaten

3ml dried sage


Melt the butter in a pan and sauté the onions

Remove and add the remaining ingredient

Mix well and stuff the chicken

VARIATION

Use pineapple rings instead of apricots

BREAD STICKS ON THE BRAAI

Buy bread dough from your local supermarket

Divide the dough into 12 pieces and form each piece into a “sausage” about 30cm long

Wrap each piece around a stick and cook over the coals turning from time to time

Gently remove the bread from the stick when done and fill with butter, syrup of jam

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HAM & PINEAPPLE MELT

1 wholemeal muffin, split in half

2 slices ham

2 pineapples rings

Handful grated mature cheddar

A splash of Worcestershire sauce

Some crisp salad leaves, for dressing

Heat the grill to medium

Split the wholemeal muffin in half, then lightly toast

Top each half with 1 slice ham, 1 pineapple ring, drained of juice, and a small handful grated

mature cheddar

Place on a baking tray and grill for 3-4 minutes until bubbling and golden

Splash with Worcestershire sauce and serve by itself or with some crisp salad leaves

FUDGE TOPPING FOR CAKE

75g sugar

150ml evaporated milk

175g plain dark chocolate, roughly chopped

40g unsalted butter

125g fudge sweets, finely chopped

Gently heat the sugar and the evaporated milk and stir until the sugar has dissolved

Bring the mixture to the boil and boil for 6 minutes without stirring

Remove and add the butter and chocolate and stir until melted and blended

Place in fridge for 2 hours or until thickened

Spread over cake and sprinkle with fudge bits

Alternatively chopped white and milk chocolate can be scattered over the cake

CHIP BREAD

1 large packet Cheese and Onion chips

1 French loaf

1 bottle Nestle Cheese Spread

Butter

Crush the chips

Spread the sliced bread with butter

Spread with cheese spread

Sprinkle with chips

CHOC CRISPS

200g dark chocolate

150g nibbed almonds – toasted

Melt the chocolate in a bowl over hot water

Spread as thinly as possible on wax paper and sprinkle the almonds over

Allow to set in a cool place

Break into desired size pieces and place in a decorative bowl

CHRISTMAS MUFFIN MIX


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2 teaspoons Baking powder

2 teaspoons ground cinnamon

2 teaspoons ground mixed spice

100g pecans or walnuts

140g tropical dried fruits medley


Layer all the ingredients in a 1 litre glass or plastic preserving jar in the order the ingredients are

listed

Write the following method on a gift label: 'Tip the contents of the jar into a large mixing bowl

Make a well in the centre and add 2 beaten eggs, 300ml milk and 100g melted butter

Mix quickly and lightly to a soft batter

Divide between 12 muffin cases

Bake at 190C/fan 170C/gas 5 for 18-20 minutes

Use within 4 weeks

Attach the label and a wooden spoon to the top of the jar with some raffia or coloured ribbon

Adapt the flavour

The spices and dried fruit for this mix can be adapted to suit the recipient's taste.

Look out for attractive clear jars - either glass or plastic - to show off the layers of the muffin mix.

PLAY DOUGH

2 cups plain flour

1 cup salt

1 cup water

Food colouring

2 tablespoons sunflower oil

Put all the ingredients into a large bowl

Make a well in the middle and pour the water and the food colouring in

Using a metal spoon gently fold together

Adjust the mixture accordingly by adding more water or flour

Turn out onto a floured surface and knead until the food colouring is evenly distributed

SOURDOUGH CROUTES (serve on top of soup)

1 small loaf sourdough

Olive oil

Sea salt

Handful Italian parsley leaves chopped

Tear the sourdough into bite size pieces

Heat a little olive oil in a frying pan and gently fry the bread in batches until golden brown and

crisp

Tip onto kitchen paper to drain

Season and toss into chopped parsley

Place on top of soup just before serving

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DRINKS

335

COFFEE SHOT

Freeze 1 cup of iced coffee

Break into flakes with a fork and divide between 2 glasses

Add a shot of Butlers Espresso Liqueur and serve

SUMMER BREEZE

Freeze 1 cup orange juice


Add a shot of Butlers van der Hum Liqueur and serve

CRANBERRY COOL

Freeze 1 cup cranberry juice


Add a shot of Butlers Triple Sec Liqueur and serve

SCOTTISH HIGHLAND CRAM LIQUEUR

BEAT TOGETHER THE FOLLOWING:

1 X 210g can condensed milk

125ml cream

125ml whisky or brandy

Store in a sealed container in the fridge for up to 3 months

Shake well before pouring

For a variation add a few drops essence (caramel, almond or peppermint)

ICED COFFEE

200ml chilled strong coffee

1 scoop vanilla ice-cream

30ml cream

5ml castor sugar

Combine the coffee, ice-cream and castor sugar and cream in a blender until very smooth

Pour into a glass and serve immediately

IRISH COFFEE

30ml brown sugar

150ml whisky

1.2 litres strong coffee

200ml cream, whipped

Spoon 5ml sugar and 25ml whisky into each of 6 Irish coffee glasses and stir gently

Add piping hot coffee and stir again

Pour cream over the back of a spoon onto the coffee and serve immediately

BERRY MILKSHAKES

250mil vanilla ice cream

125ml cold milk

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125ml mixed frozen berries

Place all the ingredients in a food processor and blend until smooth

SANGRIA

1 bottle red wine

50ml orange juice

60ml sugar

125ml brandy

Rind of ½ orange

Mix the wine, orange juice and brandy

Place the orange rind and sugar in a dish and add the re wine mixture


Chill for 15 minutes

Strain and remove the rind

Serve chilled

HOT CHOCOLATE (FOR 2)

500ml milk

2 tablespoons hot chocolate powder

Handful of marshmallows

Heat milk to a simmer

Place a tablespoon of hot chocolate into each mug

Add a little warm milk from the pan to dissolve the chocolate powder

Add a few marshmallows to each mug

When the milk is at a simmer carefully pour it into a flask

Screw the lid on and shake hard for a minute until frothy

Pour into the mugs and stir a little before serving

MALA MALA COCKTAIL

Makes 6

820g fresh or canned pine-apple, cut into chunks

1 tablespoon fresh granadilla pulp

120ml lemon juice

½ cup white sugar

6 tots white rum

1 litre plain soda water

Pulp the pine-apple pieces in a blender until smooth

Ad the lemon juice and the sugar


Add the granadilla pulp and blend briefly – do not crush the pips

TO MAKE THE COCKTAIL

Put 1 tot of rum in a large cocktail glass

Fill to half with the above mixture

Top with soda water

THE BEST ICED COFFEE

Serves 2

337

200ml very strong espresso (equivalent to 4 regular espressos)

2 teaspoons unrefined castor sugar

12 large ice cubes

100ml cold milk

Put everything in a blender and blend for 15 seconds

HONEY AND BANANA SMOOTHIE

Serves 2

450 g cups mashed banana

200 ml yoghurt

30 ml honey

350 ml orange juice

Ice cubes

Place all ingredients in a blender

Serve

COFFEE GRANITA

Serves 4

150 g caster sugar

200 ml water

600 ml chilled strong black coffee

Place the sugar and water in a small pan and bring slowly to the boil stirring the sugar until

dissolved

Once it reaches boiling point – stop stirring and boil for 4 minutes

Take off the heat and allow cooling

Add the coffee and mix well

Pour into a shallow metal dish and place in the freezer

Every 30 minutes stir it with a fork

Leave for 4 hours

Just before serving – mash it with a fork or a whisk to break up any crystals

SERVE

Serve with lightly whipped cream or a crunchy plain biscuit

338

HELPFUL HINTS

339

ONVERSIONS

FLOUR

¼ cup = 60ml = 30g

1/3 cup = 80ml = 35g

½ cup = 125ml = 65g

1 cup = 250ml = 130g

SUGAR

¼ cup = 60ml = 50g

1/3 cup = 80ml = 65g

½ cup = 125ml = 100g

1 cup = 250ml = 200g

CHEESE

¼ cup = 60ml = 37g

1/3 cup = 80ml = 35g

½ cup = 125ml = 50g

1 cup = 250ml = 100g

POUNDS TO KILOGRAMS

1lb = 450g

2lb = 900g

3lb = 1.4kg

5lb = 2.3kg

OUNCES TO GRAMS

1oz = 30g

2oz = 60g

3oz = 125g

4oz = 250g

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CATERING QUANTITIES

Meat on the bone - allow 300g per person uncooked weight

Meat off the bone - allow 200g per person uncooked weight

Chops - allow 2 each

Lamb shanks - allow 1 each

Kebabs - allow 2 each

Cold meats - allow 150g each

Fish - allow 450g per person weighed whole with head on

Fish portions - allow 1 each at 150g per person

Sole fillets - allow 4 per person

Prawns in shell - 80g per person for starters

Chicken - 1 x roast chicken (1.5 kg‟s) feeds four people

Rice - allow 50g per person uncooked weight

Pasta - allow 100g per person

Ice-cream - one litre provides 10 scoops

Soups - allow 250ml per person

Cocktails/canapés - allow 10 per person

Volume

1 cup = 240mL

1/2 cup = 120mL

1/3 cup = 80mL

1/4 cup = 60mL = 4 tablespoons

1 tablespoon = 15mL = 3 teaspoons

1 teaspoon = 5mL

1 fluid ounce = 30mL

1 US quart = 0.946 litre =1 litre

Weight

1 ounce = 28 grams

1 pound = 16 ounces = 454 grams

Length

1 inch = 2.54 centimeters

1 foot = 12 inches = 30 centimeters

Temperature

400° F = 200° C = gas mark 7

350° F = 180° C = gas mark 6

300° F = 150° C = gas mark 5

341

Dairy

Butter: 1/2 cup = 1 stick = 4 ounces = 113 grams

Butter: 1 tablespoon = 14 grams

Crème fraîche: 1 cup = 240 grams

Fresh cheese: 1 cup = 240 grams

Greek-style yogurt: 1 cup = 280 grams

Gruyère cheese, grated: 1 cup = 100 grams

Heavy cream: 1 cup = 240 grams

Light cream: 1 cup = 240 grams

Milk: 1 cup = 240 ml

Parmesan cheese, grated: 1 cup = 110 grams

Ricotta: 1 cup = 250 grams

Yogurt: 1 cup = 250 grams

Nuts

Almonds, shelled, whole, blanched: 1 cup = 125 grams

Almonds, sliced: 1 cup = 70 grams

Almond meal (a.k.a. ground almonds): 1 cup = 100 grams

Cashews, shelled, whole: 1 cup = 130 grams

Chestnuts, shelled, cooked: 1 cup = 130 grams

Hazelnuts, shelled, whole: 1 cup = 120 grams

Macadamia nuts, shelled, whole: 1 cup = 125 grams

Pistachios: 1 cup = 125 grams

Walnuts, shelled, halves: 1 cup = 100 grams

Baking

Chocolate chips: 1 cup = 160 grams

Cocoa powder: 1 cup = 120 grams

Honey: 1 cup = 300 grams

Honey: 1 tablespoon = 18 grams

Sugar, brown: 1 cup (packed) = 170 grams

Sugar, confectioner‟s: 1 cup = 130 grams

Sugar, granulated: 1 cup = 200 grams

Sugar, granulated: 1 tablespoon = 12.5 grams

Molasses: 1 cup = 280 grams

Flour, grains, etc.

Bulgur: 1 cup = 190 grams

Dried beans: 1 cup = 180 grams

Elbow macaroni: 1 cup = 150 grams

Flour, all-purpose or whole wheat: 1 cup = 120 grams

Polenta: 1 cup = 160 grams

Quinoa: 1 cup = 135 grams

Rolled oats: 1 cup = 100 grams

Fruits, vegetables, herbs

Baby spinach leaves: 1 cup (packed) = 30 grams

Basil: 1 cup (packed) = 20 grams

Blueberries: 1 cup = 190 grams

Carrots, grated: 1 cup (loosely packed) = 90 grams

Fava beans, shelled: 1 cup = 120 grams

Raspberries: 1 cup = 125 grams

Rocket: 1 cup (packed) = 25 grams

Strawberries: 1 cup (small strawberries, or large strawberries, sliced) = 125 grams

Young salad greens: 1 cup (packed) = 20 grams

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Other

Baby shrimp, shelled, cooked: 1 cup = 100 grams

Capers: 1 cup = 120 grams

Dried bread crumbs: 1 cup = 100 grams

Olives: 1 cup = 180 grams

Pans and dishes

10-inch tart or cake pan = 25-centimeter tart or cake pan

9-inch cake pan = 22-centimeter cake pan

4-inch tartlet mold = 10-centimeter tartlet mold

9-by-13-inches baking dish = 22-by-33-centimeter baking dish

8-by-8-inches baking dish = 20-by-20-centimeter baking dish

6-ounce ramekin = 180-mL ramekin

9-by-5-inches loaf pan = 23-by-12-centimeter loaf pan = 8 cups or 2 litres in capacity

LIQUID MEASUREMENTS

1 ounce = 2 tablespoons fat or liquid

1 cup = 8 fluid ounces

2 cups = 16 fluid ounces

4 cups = 32 fluid ounces

2 cups = 1 pint

2 pints = 1 quart

1 quart = 4 cups

4 quarts = 1 gallon

Measurements

1 wineglass 1/4 cup

1 jigger 1.5 fluid ounces

1 gill 1/2 cup

1 teacup a scant 3/4 cup

1 coffeecup a scant cup

1 tumbler 1 cup

1 pint 2 cups

1 quart 4 cups

1 peck 2 gallons - dry

1 pinch or dash what can be picked up between thumb and first two fingers;

less than 1/8 teaspoon

1/2 pinch what can be picked up between thumb and one finger

1 saltspoon 1/4 teaspoon

1 kitchen spoon 1 teaspoon

1 dessert spoon 2 teaspoons or 1 soupspoon

1 spoonful 1 Tablespoon more or less

1 saucer 1 heaping cup (about)

Common Weights

1 penny weight 1/20 ounce

1 drachma 1/8 ounce

60 drops thick fluid 1 teaspoon

1 ounce equals:

4-1/2 Tablespoons allspice, cinnamon, curry, paprika or dry mustard

or 4 Tablespoons cloves or prepared mustard

or 3 1/2 Tablespoons nutmeg or pepper

or 3 Tablespoons sage, cream of tartar or cornstarch

or 2 Tablespoons salt or any liquid

1 pound equals:

2 cups liquid

or 4 cups flour

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or 8 medium size eggs with shells

or 10 eggs without shells

or 2 1/2 cups confectioner's sugar or packed brown sugar

or 4 cups grated cabbage, cranberries, coffee or chopped celery

or 3 cups corn meal

or 2 cups uncooked rice

or 2-3/4 cups raisins or dried currants

2 cups butter or 4 sticks of butter

4 cups all-purpose flour

2 cups granulated sugar

3-1/2 cup powdered sugar, packed

2-1/4 cups brown sugar, packed

Butter the size of an egg 1/4 cup or 2 ounces

Butter the size of a walnut 1 Tablespoon

Butter the size of a hazelnut 1 teaspoon

NOTE: All metric equivalents are approximate; they have been rounded

to the nearest metric equivalent for ease of use.

APPROXIMATE METRIC EQUIVALENTS FOR VOLUME

U.S.Volume ......................Metric Measure Equivalent

1/8 t................................0.5 milliliter

1/4 t..................................1 milliliter

1/2 t..................................2 milliliters

1 t....................................5 milliliters

1/2 T..................................7 milliliters

1 T (3 teaspoons).....................15 milliliters

2 T (1 fluid ounce)...................30 milliliters

1/4 c (4 tablespoons).................60 milliliters

1/3 c.................................80 milliliters

1/2 c (4 fluid ounces)...............125 milliliters

2/3 c................................160 milliliters

3/4 c (6 fluid ounces)...............180 milliliters

1 c (16 tablespoons).................250 milliliters

1 pt (2 cups)........................500 milliliters

1 qt (4 cups)..........................1 Liter

Temperatures

Oven Temperatures °C °F Gas Mark

Very slow 120 250 ½

Slow 150 300 2

Mod. Slow 160 315 3

Moderate 180 350 4

Mod. Hot 190 375 5-6

Hot 210 415 6-7

Very Hot 230 450 or over 8-9

APPROXIMATE METRIC EQUIVALENTS FOR TEMPERATURES

Degrees...................................Degrees

Fahrenheit................................Celsius

200 F.....................................100 C

250 F.....................................120 C

275 F.....................................140 C

300 F.....................................150 C

325 F.....................................160 C

350 F.....................................180 C

375 F.....................................190 C

400 F.....................................200 C

425 F.....................................220 C

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450 F.....................................230 C

APPROXIMATE METRIC EQUIVALENTS FOR WEIGHT U.S.

Weight..............................Metric

Measure................................Equivalent

1/2 ounce..............................15 grams

1 ounce................................30 grams

2 ounces...............................60 grams

3 ounces...............................85 grams

1/4 lb (4 ounces).....................115 grams

1/2 lb (8 ounces).....................225 grams

3/4 lb (12 ounces)....................340 grams

1 lb (16 ounces)......................450 grams

APPROXIMATE METRIC EQUIVALENTS FOR DIMENSIONS

U.S.....................................Metric

Dimension.............................Equivalent

1/16 inch.......................... 2 millimeters

1/8 inch........................... 3 millimeters

3/16 inch.......................... 5 millimeters



1/2 inch...........................1.3 centimeters

3/4 inch...........................1.9 centimeters

1 inch.............................2.5 centimeters

1 1/2 inches.........................4 centimeters

2 inches.............................5 centimeters

3 inches.............................8 centimeters

4 inches............................10 centimeters



11 inches...........................28 centimeters

13 inches...........................33 centimeters

BRITISH IMPERIAL EQUIVALENTS FOR U.S. VOLUME MEASURES U.S.

Volume.............................Imperial

Measure................................Equivalent

1 fluid ounce..........................1.04 fluid ounces

1 pint.................................... 0.83 pint

1 quart.............................. ....0.83 quart

1 gallon............................. ...0.83 gallon

DRY MEASUREMENTS

3 teaspoons = 1 tablespoon

2 tablespoons = 1/8 cup


5 tablespoons + 1 teaspoon = 1/3 cup

8 tablespoons= 1/2 cup


16 tablespoons = 1 cup

2 tablespoons = 1 ounce

4 ounces = 1/4 pound

8 ounces = 1 cup

16 ounces - 1 pound

1 pound = 454 grams

One Cup of Fine Crumbs Measurements

28 saltine crackers

4 slices of bread

14 square graham crackers

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22 vanilla wafers

Other Measurements Used in Recipes

Pinch = as much as can be taken between tip of finger and thumb

Speck = less than 1/8 teaspoon

1 lemon makes 2 tablespoons of juice

1 orange makes 1/3 cup of juice

8 to 10 egg whites = 1 cup

12 to 14 egg yolks = 1 cup

1 cup unwhipped cream = 2 cups whipped

4 ounces of uncooked macaroni = 2 1/4 cup cooked

7 ounces spaghetti = 4 cups cooked

4 ounces uncooked noodles = 2 cups cooked

1 pound unshelled almonds = 3/4 to 1 cup shelled almonds

METRIC MEASUREMENTS

1 teaspoon = 5 milliliters

1 tablespoons = 15 milliliters

1 cup = 240 milliliters

1 ounce = 28 grams

1 pound = 454 grams

1/4 teaspoon 1.25 ml

1/2 teaspoon 2.5 ml

3/4 teaspoon 3.75 ml

1 teaspoon 5 ml

1 tablespoon 15 ml

1/4 cup 62.5 ml

1/2 cup 125 ml

3/4 cup 187.5 ml

1 cup 250 ml

1 ounce 28.4 g

8 ounces 227.5 g

16 ounces (1 pound) 455 g

Weight to volume approximations of common recipe ingredients:

1/4 lb stick of butter = 1/2 cup or 8 tablespoons

1 ounce by weight of butter = 2 tablespoons

1 lb of cornstarch = 3 cups

1 ounce by weight of cornstarch = 1.5 fluid ounces

1 lb of flour (regular) = 3 cups sifted

1 ounce by weight flour (regular) = 1.5 fluid ounces

1 lb of flour, cake = 4 3/4 cups sifted

1 ounce by weight flour, cake = 2 1/3 fluid ounces

1 lb of sugar, granulated = 2 cups

1 ounce by weight sugar, granulated = 1 fluid ounce

1 lb of sugar, powdered = 3 3/4 cups unsifted; 4 1/2 cups sifted

1 ounce by weight sugar, powdered = slightly less than 2 fluid ounces unsifted

1 ounce by weight sugar, powdered = 2 1/4 fluid ounces sifted

Here are some more common approximations:

1 Tablespoon flour = 1/3 oz by weight

1 oz by weight of flour = 3 Tablespoons

1 cup flour = 5.3 oz by weight

1 oz by weight flour = 1/5 cup

1 teaspoon sugar = 1/6 oz by weight

1 Tablespoon sugar = 1/2 oz by weight

1 oz by weight sugar = 2 Tablespoons

1 cup sugar = 8 oz by weight

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Metric to U.S.:

Volume:

10 milliliters = approximately 2 teaspoons

236.59 milliliters = 1 cup

Weight:

28.35 grams = 1 ounce by weight

10 grams = approx. 1/3 ounce

1 kilogram = 2.2 lbs

Volume:

1 teaspoon = 4.93 milliliters

1 tablespoon = 14.79 milliliters

1 fluid ounce = 29.57 milliliters

1 cup = 236.59 milliliters

Weight: 1 ounce by weight = 28.35 grams

1 pound = .454 kilograms or 454 grams

So,

10 grams of butter = about 1/3 ounce by weight = 1/3 fluid ounce by volume =

2 teaspoons

10 grams of cornstarch = about 1/3 ounce by weight = 1/2 fluid ounce by

volume = 1 tablespoon

10 grams of flour = about 1/3 ounce by weight = 1/2 fluid ounce by volume =1

tablespoon

10 grams of granulated sugar about 1/3 ounce by weight = 1/3 fluid ounce by

volume = 2 teaspoons

10 grams of powdered sugar about 1/3 ounce by weight = 2/3 fluid ounces by

volume = 4 teaspoons

and (U.S. to metric)

1 stick of butter = 1/2 cup = 1/4 lb = 4 ounces by weight = 113.4 grams

1 tablespoon of butter = 1/2 fluid ounces = 1/2 ounce by weight = 14.2 grams

1 tablespoon of cornstarch = 1/2 fluid ounce = 1/3 ounce by weight = 9.7 grams

1 cup of flour = 8 fluid ounces = 1/3 lb = 5.3 ounces by weight = 151 grams

1 cup of sugar = 8 fluid ounces = 1/2 lb = 8 ounces by weight = 226.4 grams

1 cup of powdered sugar = 8 fluid ounces = 4 ounces by weight = 113.4 grams

347

NOTES

348

Pepper, if simmered in liquid, such as a stew, becomes acrid.

Meat wrapped in foil is drier than meat roasted open as the foil builds up steam and then dries the meat out.

Whole garlic cloves roast better if covered in foil.

Garlic Crushers produce a unpleasant strong and bitter garlic – rather finely chop the garlic.

When frying at high temperatures use sunflower oil or groundnut oil instead of olive oil.

Sesame oil has a low smoke point – do not fry at high temperatures with it.

Use Pesto to dress pasta, add a dollop to soups or stir onto boiled baby potatoes.

Boiling an egg – bring the water to the boil then bring the temperature right down and lower the egg into the

water – boil gently as follows:

o Medium egg with runny yolk – 5 minutes

o 7 minutes – part squidgy part runny

o 10 -12 minutes – hard boiled but still moist

Poached eggs – bring a frying pan of water (egg’s depth) to the boil and turn down the heat. Add 1

dessertspoon vinegar and 1 teaspoon salt. Gently slip the egg the egg into the water and cook for three to

four minutes. Place on a wooden board to drain.

Salt fish fillets – this will make their surface sticky prior to dusting in flour and then coating in batter. An

average size fillet will take about 10 minutes to cook.

Bake fish at about 200 C for 15 – 20 minutes.

When preparing the sugar topping for crème brulee sprinkle a fine mist of water over the sugar which will

slightly melt the sugar and give a perfect topping. Use a blowtorch for a better result.

Eggs for pavlova’s should be at room temperature. Pavlova’s can be made a few days before required as

long as they are stored in a container with a little space to breath – it must not be airtight.

CHEESEBOARD – present between 3 – 10 different varieties of cheese alternatively present a large whole ripe

cheese on its own. Remove the cheese from the fridge at least 2 hours before serving. Choose cheese of

different textures, shapes and colours. Serve with plain crackers or bread. Garnishes include grapes, dried

fruit, nuts, sliced pear, sliced apple and pickles. Offer different knives for different cheeses.

To toast nuts = Place in frying pan without oil and stir fry until coloured or toast at 180 C.

Raw Sugar – gives a delicious taste and texture to muffins if sprinkled on tops and fruit loaves

Soft brown sugar – perfect for toppings, sauces and caramels

Coffee crystals sugar – great for sweetening coffee

Demerara sugar – great in coffee and crème brulee or grilled fruit

Dark cane sugar – great for gingerbread, chocolate cakes, BBQ sauces, marinades and chutneys

Best sandwich – cooked chicken, ciabatta, cranberry sauce, camembert cheese (microwave or toast to melt

cheese)

349

Cooking Methods Handy tips for cooking methods with beef and lamb, including which cuts are most suited to each

method.

Braising

Braising - is a moist heat cooking method recommended for less tender cuts of meat. Braising is an

excellent method for cuts with high amounts of connective tissue making them succulent and tender. For

braising, meat is usually cut into serving-size portions rather than just cubes (as in stew).

Brown braising - the meat is browned (it may first be dusted with seasoned flour) in a small amount of oil,

fat or butter in a heavy pan or casserole dish. The browned meat is placed on top of vegetables, or with

them, and a relatively small amount of liquid is added. The meat is covered and cooked slowly at a low

temperature on the top of the stove or in the oven. At the end of cooking the braising vegetables are

removed, and a sauce is made from the cooking liquid. (Sometimes the vegetables are used in the

sauce.)

Tips on braising

Use the appropriate meat cut - meat cuts with a certain amount of marbling and gelatinous connective

tissue retain juiciness better than very lean cuts when cooked long and slowly.

Browning meat - although browning is not essential it is desirable since it not only improves colour but also

develops flavour.

Tightly cover - a tight-fitting lid holds in the steam that helps to soften the connective tissue, making the

meat more tender. A sheet of buttered baking paper placed over the meat, under the lid, helps to

prevent the surface from drying. (To make a loose lid more tight-fitting, put a sheet of foil over the pan

then cover with the lid).

Temperature control - after initial browning at a low temperature, maintaining a sub-simmer is important.

While prolonged simmering or cooking close to the boil is necessary to soften connective tissue and

make soft meat tender, it also dries lean meat out. As meat is heated, muscles coagulate and proteins

shrink, squeezing out water.

Cooking meat in liquid does not stop this water loss. For brssaising, oven temperature may be between

130° and 160° C, seldom higher.

Cooking time - overcooking can make braised meat dry and stringy. Cook a braise until just tender.

Check for readiness at intervals. If the meat is ready but the cooking liquid has not reduced enough to

give a good sauce consistency, remove the meat (keep it covered so the surface does not dry) while

you complete the sauce. Then return the meat to the hot sauce.

Beef steaks and cuts to braise

Shin steak, chuck steak, blade steak, thick skirt steak, flank steak, topside, silverside and thick flank steak,

and oxtail are all less tender but tasty beef cuts good for braising.

Offal

Kidneys, liver, heart and tripe are also suitable for braising.

Lamb cuts to braise

Medium-tender and least tender lamb, hogget and mutton cuts, such as boned and cubed forequarter,

round neck, shoulder and forequarter chops, leg chops and shank or knuckle suit moist heat cookery

350

such as braising.

Pan-Sear

Instead of completely cooking in the frying pan, steaks can be cooked by a two-step method.

Initial browning (searing) is done in a pan, then cooking completed in the oven.

The pan - use a frying pan, e.g. well seasoned cast-iron, an oiled hot-plate or heavy-based non-stick pan

for searing. Pre-heat the pan well. Lightly oil the pan, or brush the meat with oil; season it if you wish.

Ensure there is sufficient heat in the pan to get a good brown, seared surface.

Brown the meat - sear steaks well on both sides to achieve attractive colour. Transfer to an oven tray.

Place in oven preheated to 180 to 190º C to complete cooking. Turn half way through oven-finishing

time. Time in the oven depends on the meat cut, its thickness and how much time you take to sear it. An

example: a 200g beef steak, 1.5 - 2cm thick, after pan-searing takes about five to six minutes.

Grilling and Barbecuing

Grilling is a fast, dry method of cooking tender cuts with radiant heat directed from below or above the

meat. Char-grilling or barbecuing, and fan-grilling are variations on this method.

Beef and lamb cuts that are best for grilling are suitable for char-grilling, barbecue cookery and pan-

grilling; most are also suitable for pan-frying. Some cuts need to be cut into smaller pieces for sautéing

and stir-frying.

Grilling techniques

Over-heat grilling - food is placed on a rack or grill bars over a gas, charcoal grill or barbecue. The grill

rack must be preheated and the meat lightly brushed with oil before cooking.

Under-heat grilling - food is placed under a gas or electric salamander or heated element.

The salamander must be pre-heated for fast searing.

Between-heat grilling - this method uses radiant heat, convection heat or a combination of both. The

meat is placed between heated grill bars in a vertical toaster/grill, a convection or conveyor oven.

Grilling tips:

• Trim meat if necessary - remove silverskin, connective tissue or fat.

• Dry meat browns better than wet meat - pat wet or marinated meat dry before grilling. Brush meat with

oil or rub with infused oil; this adds flavour and prevents meat from sticking to grids.

• Season at the last minute - if adding salt, or salt/spice mixtures do this immediately before cooking. If

salt is left on the meat surface it draws out the juices. Be careful not to burn spices. With dry herb/spice

rubs used to impart flavour, brush off excess before grilling, and an option is to brush over the surface with

oil before cooking to prevent burning dry rub ingredients.

• Marinating and basting - before cooking, beef or lamb steaks may be marinated in mixtures of oil with

vinegar, wine or citrus juice, herbs and spices etc to help tenderise and add flavour. Drain meat of

marinade and blot dry before pan-grilling.

• Searing and browning - always pre-heat your grill so the meat browns quickly. Because the heat is

intense, care should be taken to avoid overcooking lean meats that can dry out. For best results with

thinner beef or lamb steaks, sear them fast to develop colour and flavour, then let them rest in a warm

place for a few minutes before serving. Thick steaks or cuts can be seared quickly, then heat reduced to

351

medium or low to complete cooking at a more gentle heat.

• Trellising - beef or lamb steaks can be marked in a lattice pattern (sometimes called quadrilage) by

searing each side twice (turn it at right angles) on a ridged griddle pan or barbecue grid. Use tongs when

turning the meat and grill the presentation side first as it gives a better appearance.

• Resting times - before serving, allow beef or lamb to rest in a warm place for a short time, depending

on size. Larger cuts can rest longer than smaller, thinner ones. A 200g steak may rest for two to three

minutes. Resting allows the muscle fibres to relax and more juices are retained in the meat.

Beef steaks to grill, pan-grill, char-grill or barbeque

The tender fine-grained cuts of fillet, rib-eye, sirloin, T-bone, rump and seamed rump, are suitable for

grilling, as is the less tender flank steak. These cuts are also good for pan-frying.

Lamb steaks to grill, pan-grill, char-grill or barbeque

A lamb steak is a boneless cut; a chop has bone in. Cutlets, shortloin and middle loin chops, eye of

shortloin, lamb fillet, rump chops and steaks, thick flank and topside steaks, lamb schnitzel and lamb

topside or silverside steaks are all good to grill. These cuts are also good to pan-fry.

To butterfly cut - when slicing a small boneless piece of meat take the knife almost through the meat to

the cutting board on every second cut. This produces hinged slices (like butterfly wings) which can be

opened out flat like a book, thus giving double-size pieces. A butterflied leg is a boned leg, opened out

flat.

PAN-GRILLING

Pan-grilling is another fast, dry heat method suitable for tender cuts, but the meat is cooked directly on

the heated surface - usually a heavy cast-iron pan, ridged griddle pan, or on a metal hot-plate. The

cooking surface may be lightly greased, but minimal fat or oil is used. This is not frying.

Pan-grill then oven-finish - thick steaks can be seared on a ridged grill-pan then finished in the oven pre-

heated to 180 to 190°C. The seared steaks, placed on a tray in the oven, must be turned half-way

through the oven-cooking. This method is practical when preparing a set menu for large numbers. It

ensures the meat is cooked to the same degree and achieves more consistency in cooking.

Pot-Roast

Pot-roasting is the term applied to cooking larger joints or cuts (eg beef topside or fresh silverside in a 1.5

to 2kg piece) in a similar way to braising. However, it is carried out in a deep covered pot without any, or

with barely any liquid. The meat is seared or browned first in a little butter or oil, then placed on a bed of

browned root vegetables, or bones and vegetables. The pot is tightly covered and the meat cooked

gently. A pot-roast may be cooked in a pot or pressure cooker, in a bratt kettle, or in the oven. The small

amount of liquid and the vegetables produce sufficient steam to make this a moist heat method ideal for

the medium-tender roasting cuts.

Beef cuts to pot-roast

Topside corner, fresh silverside, rump, chuck (rolled), blade, fresh brisket (rolled), thick flank.

Hogget, mutton or lamb pot roast - leg or shoulder, boned and rolled.

Pan-Frying

Pan-frying (shallow frying) is a fast cooking method for small, tender cuts in a pan containing a small

quantity of hot fat, oil, butter or clarified butter. This may be done in a frying pan, sauté pan, bratt pan

(commercial cooking pan; electrically heated with lid, similar to electric frypan) or wok. The pan is not

covered during frying.

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Sautéing and stir-frying are variations on this method.

Beef cuts suitable for frying

The tender fine-grained beef cuts of fillet, rib-eye, sirloin, T-bone, rump and seamed rump are suitable for

pan-frying.

Lamb cuts suitable for frying

cutlets, shortloin and middle loin chops, eye of shortloin, lamb fillet, rump chops and steaks, thick flank

and topside steaks, lamb schnitzel and lamb topside or silverside steaks are all good to pan-fry.

Pan-frying tips:

• Even thickness - for even cooking, ensure meat is of even thickness. Some cuts (e.g. lamb cutlets,

schnitzels) can be batted out or lightly pounded with a meat mallet to flatten slightly. First cover meat

with plastic wrap to prevent mallet sticking to it.

• Dry meat surfaces - pat meat dry before frying. Wet meat will not brown well. Drain marinated meat

well before frying then blot dry with paper towels. When pan-frying thin slices or strips of beef or lamb a

protective coating keeps meat moist and aids browning. Coat with flour or flour/spice mixture

immediately before cooking. Some other coatings are cornflour, pea flour, beaten egg or egg whites

and breadcrumbs.

• Pan size - use a suitably wide pan so meat is not crowded during cooking. Too much meat added to a

small pan reduces temperature and slows cooking.

• Temperature control - for frying, use clean, fresh fat or oil. Heat oil/fat to the correct temperature

before putting meat in. It should "haze" or shimmer, not smoke. If oil is too cool, food can absorb it and

meat will not brown quickly enough. During frying, adjust temperature to keep heat moderate-to-high so

food sears quickly without burning.

Drain before serving - to keep food crisp after frying, drain it well on absorbent paper. If holding food

after frying, use dry heat and keep holding time to a minimum.

Roasting

Roasting techniques

Roasting is a dry heat method that may use a small amount of fat or oil as a baste. The meat is cooked in

an oven or on a rotating spit over a fire, gas flame or electric grill bars.

Different roasting methods

Some meat cuts suit high temperature roasting while others are better roasted at low temperatures.

Joints with fat cover - beef and lamb cuts with plenty of outer fat cover, fat seams or marbling are best

roasted at low to moderate temperatures. This results in less shrinkage and better serving yields.

Very lean or totally trimmed cuts are better rare-roasted at higher temperatures, or first seared then

roasted.

• Slow roast: low temperature, under 160° C (but no less than 100° C)

• Moderate roasting temperature, 170° to 180° C

• Fast roast: high temperature, 200° C or over

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• Sear then roast: brush lean surfaces with oil. Brown meat all over in a hot, dry pan then transfer to

moderate oven, 180° C, to complete cooking

Roasting tips for top results:

• If possible, take meat from refrigerator about 30 minutes before cooking

• Trim excess fat and silverskin if necessary

• For very lean cuts, sear or brown lean cuts first. Pre-searing a roasting cut in a hot pan improves colour

and flavour, particularly when using small, very lean beef or lamb cuts that need only short cooking

• Roast on a rack. When practical, place meat on a rack to roast. This allows even heat circulation and

browning

• Self-basting. Roast beef or lamb with fat side uppermost to allow natural basting

• Netting and trussing. Collagen film, netting or twine may be used to hold plain or filled roast cuts in an

even shape for cooking, portioning and carving

• Resting after roasting. After cooking, before carving or serving beef or lamb, allow meat to rest,

approximately 5 minutes for every 500g meat. For example: 15 minutes for a 1.5kg beef roast. Resting

enables temperature to even out, the meat fibres to relax and reabsorb some of the juices. The relaxed

meat becomes more tender and easier to carve with less loss of juices

Slow roasting cooking times in oven preheated to 160° C - 170° C

Note weight of meat to calculate cooking time.

• A large piece of meat requires fewer minutes per 500g than a smaller cut

• The thickness of the meat cut affects the cooking time; thick, chunky pieces take longer than thin cuts

of the same weight.

• Roasts with bone in cook more quickly than boned and rolled roasts

Minutes per 500g Internal Temperature

Rare 20-25 60° C

Medium 25-30 70° C

Well Done 30-35 80° C

Beef cuts to roast

Fillet, rib-eye, standing rib, rolled rib, wing rib, sirloin, rump. All of these tender cuts except rolled rib (slow

roast) can be roasted high and fast (200° C). Topside, bolar, chuck. These less tender cuts are more

suitable for slow roasting (160° C) or pot-roasting.

Lamb, hogget or mutton cuts to roast

Frenched rack, striploin or backstrap, rump, thick flank, topside, silverside and rib-eye. These small, tender,

well trimmed cuts suit high temperature, fast roasting. Leg cuts; rack (traditional), mid-loin, shoulder roast

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and shanks. These traditional cuts can be slow-roasted -with oven temperature of 160° C.

Roasting temperature/time guide

Degree of

doneness

Internal core

temperature (+

or - 2°C)

(+ or - 4°F)

Internal

description

Approximate

oven roasting

times @ 160°C-

180°C (320°F-

356°F) for primals

Touch test

descriptions for

grills and pan-

seared cuts

Very rare 40°C - 45°C

(104°F - 113°F)

Internal deep red

colour, very moist

with warm juices,

red colour

18-20 minutes per

500g (1.1lb) Plus

10 -15 mins

resting

Very soft to touch

Rare 45°C - 50°C

(113°F - 122°F)

Internal very red

colour, very moist

with warmer

juices, quite red

in colour

20 - 25 minutes

per 500g (1.1lb)

Plus 10 -15 mins

resting

Soft to touch

Medium rare 55°C - 60°C

(113°F - 122°F)

Internal lighter

red colour, moist

with pink, warm

juices

25 - 30minutes

per 500g (1.1lb)

Plus 10 -15 mins

resting

Soft and springy

to touch

Medium 60°C - 65°C

(140°F - 149°F)

Internal pink red

colour, moist with

clear pink juices

30 - 35 minutes

per 500g (1.1lb)

Plus 10 -15 mins

resting

Firm and spongy

Well done 70°C - 75°C

(158°F - 167°F)

Internal light grey

colour, a little

moist with clear

or no pink juices

30 - 40 minutes

per 500g (1.1lb)

Plus 10 -15 mins

resting

Firm to touch

Very well done 75°C - 80°C

(167°F - 176°F)

Internal stone

grey colour, dry

with clear or no

sign of juices

40 - 45 minutes

per 500g (1.1lb)

Plus 10 -15 mins

resting

Very firm to

touch

When is the roast ready?

The perfect rare, juicy roast of beef. What is the chef's secret for success? The answer: knowing the

correct degree of doneness. The degree of doneness of both large and small meat cuts is always

measured at the very centre of the cut. The following methods will determine the degree of doneness:

• Use a meat thermometer - You can place the thermometer in a large cut of meat before roasting.

Insert it into the thickest part, away from fat or bone. Take a medium-rare beef eye of striploin for

example: you can be sure it is done when the internal core temperature has reached approximately 60

deg C (140 deg F).

• Press meat with tongs - Lightly press the outside centre or thickest part of the meat. Rare meat gives

under pressure, is soft and springy. Medium is slightly firmer. Well done is firm. You will learn to judge

doneness by experience. When calculating temperature/ timing ratios, remember to take thickness of

the meat into consideration. Teach yourself to judge doneness by sight, smell and feel.

• A final test - If you are still unsure, as a last resort, test for colour of meat juices. Pierce meat in the

thickest part using a fine metal skewer. See above chart for colour of meat juices.

Remember that the internal temperature will continue to rise after the meat is removed from the oven or

pan, and for a time during resting. This transference of heat can change the internal temperature of a

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small joint by 2-4 deg C after 5 to 10 minutes. And in larger joints, the internal core temperature can rise

from 4-10 deg C after 15 to 20 minutes.

Therefore, allowing for this "carry-over" cooking, roast meatcan be cooked to about 5deg C below the

desired degree of doneness.

Microwave

Microwave cooking can be used for cooking or reheating meat.

Microwave ovens come in various sizes with different levels of power and choice of functions, e.g.

defrost, browning, reheating. Combination convection and microwave ovens combine dry heat or

steam with the addition of microwave energy.

Microwave cooking is quick, convenient, safe and economical. The microwave is useful for quickly

defrosting meat and for reheating prepared meat dishes.

Steaming

Steaming is a moist heat cooking process. The meat does not come into contact with the cooking liquid

but instead is cooked by surrounding steam, sometimes under pressure. Steaming results in tender, well

flavoured, juicy meat with minimum weight loss or shrinkage. Steaming under pressure is fast and easy,

saves on energy and provides accurate meat portioning and cost control.

Various steaming methods:

Atmosphere steaming - meat cooked directly or indirectly with steam in the following ways:

• Directly in a steamer. Steam is generated within the steaming chambers and is fed into the chambers

from a separate boiler.

• Indirectly or in covered pan. Sealed containers of food are placed over or in a deep pan of boiling

water. Perforated trays or vessels can be used but this method requires pans or containers with tight fitting

lids to contain steam.

High pressure steaming - using purpose-built steamers, which generate high pressure steam for ultra quick

cooking. Mainly used for vegetables and processed meat products.

Combination and steam oven cooking - high capacity steamer ovens can cook by steam, using moist

heat or dry heat, or a combination of both.

Vacuum cooking by steam (sous-vide) - used to cook food in vacuum-sealed plastic pouches, by

combination of steam and convection oven, between 70 to 100°C (158 to 212°F).

Low to moderate temperature steaming - modern equipment makes it possible to cook meat between

between 70 to 100°C (158 to 212°F). This method is ideal for steam blanching, preserving, steam cooking,

cooking in vacuum (sous-vide), thawing, reconstituting and reheating meat dishes.

Steam and smoke oven - the oven allows cold and hot smoking of cured meats and smallgoods, and

provides a steam-cooking cycle. The unit operates with fan-forced smoke from burning wood sawdust,

by gas or electric burner.

Tips on steaming

Use a tight fitting lid or have steamer door securely closed to retain heat and moisture. If food is cooked

in basins or moulds, grease these well and firmly cover with grease-proof kitchen paper, cloth or foil to

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prevent sticking, or moisture penetrating food. Steaming is practical for thawing and quickly reheating

prepared foods.

Beef cuts (and offal) suitable for steaming

Tongues, veal brains, kidney, heart, beef cheek, papillae off, tripe, beef forequarter cuts.

Lamb cuts (and offal) suitable for steaming

Tongues, brains, sweetbreads, kidney, heart, tripe, forequarter cuts.

The more tender beef and lamb loin and leg cuts are also suitable for steaming and combination

steaming.

Poaching and Simmering (Boiling)

Poaching and simmering are very similar methods.

Poaching

Poaching is a very gentle, moist heat method of cooking using a minimum amount of reduced liquid or

stock that is kept at just below simmering point, approximately between 90 to 94°C (194 to 201°F).

Poaching liquid should show very little movement - a mere "murmur" or shimmer at the surface, with no

sign of bubbles bursting.

Poaching Methods

Poaching can be done in a pan, on the stove, in a bratt pan or in a covered dish in the oven at between

160 to 180°C (320 to 360°F). Poaching temperatures are lower than those used for simmering, and

poaching times are shorter. Tender cuts with lower amounts of connective tissue are best, for poaching.

Simmering

Simmering is a slow, gentle, moist method of cooking in liquid or stock, usually in a deeper pan than that

used for poaching. Liquid is heated to just below boiling point, approximately 95 to 99°C (203 to 210°F) -

higher than that used for poaching, with slightly more movement in the cooking liquid; tiny bubbles rising

slowly to the surface and only occasionally bursting. This is much less movement than when boiling.

Simmering can be done in a deep pan, stock pot on the stove, kettle, bratt pan or in a combination

oven.

Simmering is best for cuts with higher amounts of connective tissue which need long, slow cooking to

tenderise them. But this method can also be used for more tender cuts, e.g. beef rump cooked medium-

rare to medium degree of doneness.

Tips for poaching and simmering:

• Cook gently for most tender results.

• Arrange beef or lamb cuts in a single layer in the poaching, simmering pan, to ensure even cooking.

• Use a rich stock when poaching for a short time, as brief cooking does not allow rich, strong flavours to

develop in the pan.

• A well flavoured poaching or simmering liquid can be used in sauces to accompany the meat.

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• Pre-soaking and blanching: Some salted beef and lamb products may be soaked in cold water to

extract some salt prior to cooking. To blanch salted or pickled meat start it off in cold water, then bring to

the boil, simmer and refresh under cold running water. After refreshing, simmer blanched meat in stock or

liquid until cooked.

Beef cuts (and offal) suitable for simmering

Shin, topside, thick flank, silverside (fresh or corned), flank steak, brisket, chuck, blade, mince, veal brains

and sweetbreads, tongue, beef heart, tripe.

Lamb cuts (and offal) suitable for simmering

Lamb leg cuts, breast and flap, shoulder and neck chops, shank, lamb tongue, brains, heart, tripe,

sweetbreads.

Stewing

In stewing, meat cut into smaller pieces or cubes is cooked gently in liquid to completely cover it, and

the vegetables are included. A stew can be simmered in a pot on the stove top or cooked in a covered

casserole in the oven. Stewing is suitable for the least tender cuts of meat that become tender and juicy

with the slow moist heat method. Cuts having a certain amount of marbling and gelatinous connective

tissue give moist, juicy stews.

When stewing lean meat, even though it is surrounded by liquid, it can become dry in texture if cooked

at too high a temperature for too long. While prolonged simmering or cooking close to the boil is

necessary to soften connective tissue and make tough meat tender, it also dries lean meat out. (As the

meat is heated the muscles coagulate, proteins shrink and water is squeezed out. Cooking meat in liquid

does not stop this water loss). After initial browning, a low temperature or sub-simmer gives best results.

Do not overcook lean meat stews.

The meat for a stew is usually browned before the liquid is added. This develops colour and flavour. Some

meat stews are made without initial browning, relying on added ingredients for depth of colour. In some

stews only the vegetables get an initial browning, and then meat and liquids are added. For example, a

meat curry is often made this way.

White Stews

Known as blanquettesr fricassees, white stews are made with lamb or veal that is blanched, or lightly

seared without colouring, and cooked in stock.

To blanch - cover meat with cold water and bring to the boil, then drain and refresh under cold running

water. The sauce is then made with the liquid and finished with a liaison of egg yolks and cream.

Brown Stews

Brown stews are made with pieces of red meat that are first seared or browned. A browned mirepoix

(and sometimes browned flour), plus liquids such as stock and wine are added, and the dish simmered

gently until tender.

Thickening Stews

The cooking liquid may be drained from the cooked meat at the end of cooking and thickened by

reduction, but stews are more often thickened in one of the following ways:

• Coating pieces of meat with flour before searing. This contributes to thickening of liquid as the stew

cooks.

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• A roux is used, or beurre manie (uncooked flour and butter paste) added.

• A starch such as cornflour with cold water may be stirred into the hot liquid towards the end of cooking.

Beef cuts for stewing

• Chuck steak, blade steak, topside steak, silverside steak, shin steak, flank steak, thick skirt steak

• Ox kidney, ox tail, ox heart, ox liver, ox heart, ox liver

• Gravy beef, tripe, minced beef

Lamb cuts for stewing

• Forequarter (boned, diced), round neck chops, shoulder chops, leg chops, shank (knuckle), minced

lamb, kidneys, liver, heart.

101 picnic recipes

1 Beetroot salad

Peel raw beetroots and grate them. Add pistachios or hazelnuts; dress with orange zest and juice, and

olive oil. Add some goats' cheese and chopped parsley.

2 Pesto chicken rolls

Grill chicken pieces. Brush tortilla or any other wrap-type bread with pesto; layer with the cut chicken,

sun-dried tomatoes and rocket; roll up and cut on the bias.

3 Curried egg salad

Make egg salad with hard-boiled eggs, mayo, curry powder, Dijon mustard, lime juice, salt, pepper,

parsley, onion and apple.

4 Tomatoes and peaches

Toss together sliced seeded tomatoes and peaches, along with thinly sliced red onion and chopped

parsley or rosemary. Dress at the last minute with olive oil, lemon juice, salt and pepper.

5 Roast beef and blue cheese

Start with whole-grain rolls. Smear blue cheese on one side and prepared horseradish on the other. Add

red onion and sliced beef, pork or lamb. Pack lettuce, tomato and crisps on the side.

6 Cornflake chicken bites

Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk, then dredge in seasoned crushed

cornflake crumbs or cornmeal. Pan-fry in oil, drain, cool and eat cold with celery sticks, with ranch or

blue-cheese dressing for dipping.

Chef's tip: Gordon Ramsay

7 Mackerel pâté

With four young children we always include a few tubs of dips and dunkers - they're easy, nourishing and

travel well. Mix flaked smoked mackerel, crème fraîche, lemon juice and a good dash of horseradish. Or

we do chickpea purée: whizz a tin of chick peas with 4 tbs natural yoghurt, lemon juice and chopped

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fresh mint. Then pack a mixture of raw vegetable sticks, cooked shelled prawns tossed in olive oil and

some grissini.

8 Cold peanut noodles

Cook Chinese egg noodles or regular spaghetti. Drain and rinse. Toss with sesame oil, peanut butter (or

tahini), sugar, soy sauce, ginger, vinegar, black pepper (lots) and chilli oil (optional). Pack chopped

cucumber, spring onions and cooked shrimp separately.

Raw vegetables

9 Gazpacho

Blend tomatoes, cucumber, a slice or two of bread, olive oil, vinegar, garlic, salt, pepper. Chill.

10 Thai gazpacho

Combine tomatoes and cucumber in blender with lemon grass, parsley, fish sauce and lime.

11 Peeled grated carrots with chopped dates

Mix with cumin, minced chilli, lemon or lime juice, mint or parsley.

12 Fennel and tart apples

Slice and toss together with chopped tarragon, basil or chervil, olive oil, salt, pepper and lemon juice.

Celery is good in this, too, as are oranges and sheep's cheese.

13 Guacasalsa

Mash an avocado into some salsa. Don't forget chips.

14 Panzanella

Cut day-old crusty bread into 2cm cubes. Just before leaving the house, combine it with chopped

tomatoes, cucumber, red onion and fresh basil. Pack dressing separately: olive oil, red wine vinegar,

diced anchovies, capers, salt and pepper.

15 Toasted pitta with olives, parsley and mint

Along with salt and pepper, chopped-up lemon (rinds and all; preserved lemon is even better), chopped

seeded tomatoes, chopped seeded cucumbers and chopped red pepper. Toss together and fill bread.

Take olive oil for last-minute dressing.

16 Savoy cabbage

Thinly slice and toss with sliced red onion, half a diced pepper and handfuls of chopped parsley. Dress

with olive oil, lime juice, white wine vinegar, salt and pepper.

17 Cherry tomatoes and tofu

Halve tomatoes and toss with equal-size pieces of firm smoked or regular tofu, soy sauce, sesame oil, rice

wine vinegar, spring onions and a pinch of sugar (or mirin). Add chopped Thai basil and/or parsley

and/or mint just before eating.

18 Cooked couscous

Toss with oil, chopped parsley, chopped black olives, capers, red onion, salt and pepper. Scoop out

medium-sized tomatoes and fill with mixture. Pack carefully.

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19 The best celery-filler since cream cheese

Into the food processor put a cup or two of cashews, a chilli or two, some garlic, a splash of soy sauce

and enough water to get the food processor going; fold in chopped parsley or chives. Fill celery sticks

and chill.

Cooked vegetables

20 Fresh corn kernels

Brown in hot oil with chopped chilli and garlic, salt and pepper. Remove from heat and toss with parsley

and lots of lime juice.

21 Cauliflower and green bean salad

Steam cauliflower florets and green beans for 2-3 minutes so that they still have some bite. Toss them into

a French dressing with a mashed anchovy fillet and small garlic clove, Dijon mustard and masses of

freshly chopped tarragon.

22 Aubergine and tahini

Cook whole unpeeled aubergine in a dry, hot frying pan turning occasionally, until collapsed and soft.

While it's cooling, whisk together tahini, lemon juice, salt, pepper, garlic and parsley in a bowl. Chop the

aubergine flesh and roughly mash in the bowl. Add red pepper flakes if you like. Serve with pitta.

23 Giardiniera

Simmer one part olive oil, two parts red wine vinegar and four parts water with herbs, salt and pepper.

Add chopped vegetables, firmest to softest - maybe carrots first, then cauliflower, then peppers - and

poach until just getting tender. Remove from heat and chill overnight in the liquid.

24 Courgettes

Cut into big chunks and roast or grill with olive oil (and, if you like, whole garlic cloves). Combine with

chopped tomatoes, lemon juice, dill, salt and pepper.

25 Cauliflower

Toss florets with oil, salt and pepper, and roast in a hot oven until browned and cooked; while still warm,

toss with curry powder and a handful of raisins. Pour on the lemon juice.

26 Seaweed

Soak wakame or other seaweed in hot water until soft; drain and squeeze dry. Toss with chopped celery,

sesame oil, soy sauce, mirin (or honey) and rice wine vinegar. Garnish with toasted sesame seeds.

27 Mushrooms

Clean a bunch of mixed mushrooms; quarter any large ones. Steam for about five minutes. When still

warm, toss with sliced shallots, olive oil, garlic, salt and pepper, cracked coriander seeds, chopped

parsley, sherry vinegar and more olive oil if necessary.

28 Ginger, miso and walnuts

In a blender, combine ginger, a half cup or so light miso, a little more than that of walnuts, and enough

soy sauce to make a sauce. Toss with cooked green beans or aubergine.

29 Asparagus

Steam or boil; slice on the bias. Toss with orange segments, zest and juice, olive oil, salt and pepper.

Garnish with sesame seeds. Add prawns or shredded crab, lobster or chicken if you like.

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30 Green beans or asparagus

Steam or boil, slice on the bias. Toss with sliced red onion, small pieces of prosciutto, olive oil, lemon juice,

a pinch of red pepper flakes, salt and pepper.

31 Black beans, kidney beans and chickpeas

Combine cooked or canned (and drained). Add diced red and green pepper, some corn kernels and a

minced jalapeño pepper. Season with lime juice, chopped marjoram or oregano, salt and pepper.

32 Edamame or butter beans

Steam frozen (shelled) edamame or butter beans. Toss with chopped tomatoes, parsley, soy sauce,

sesame oil, salt and pepper.

33 Edamame and cheese

Toss steamed edamame with olive oil, lemon juice, a pinch of sugar, mint, salt, pepper, and some shaved

pecorino or parmesan.

34 Lentils

Cook with garlic, onion and thyme. Toss with salt, pepper and fresh chopped herbs: marjoram, tarragon,

chervil or basil. Dress with vinaigrette made with oil, vinegar and mustard.

35 White beans

Toss cooked or canned white beans with chopped tomato, anchovy, olives, oil, lemon juice, black

pepper, salt and parsley.

36 Rice and lentils

Mix cooked rice and cooked lentils with very well caramelised onions. Add sherry vinegar, salt, pepper

and a bit of oil.

37 Brown rice and broccoli

Combine cooked brown rice with small, barely cooked broccoli florets and chopped pecans or walnuts

and parsley. Dress with salt, pepper, olive oil and lemon.

38 Arborio rice

Combine cooked rice with pesto, peas, toasted pine nuts, salt and pepper.

39 Black beans

Soak black beans in sherry or wine; toss with cooked rice, soy sauce, rice wine vinegar, sesame oil and

parsley.

40 Couscous

Mix cooked couscous with olive oil; add paprika, cumin, salt and pepper, chopped shallot or red onion,

toasted slivered almonds and orange zest and juice.

41 Real tabbouleh

Toss chopped parsley and cooked bulgur wheat - say three to one in favour of the parsley. Chopped

seeded tomatoes, olive oil, salt, pepper and lots of lemon juice.

42 Tabbouleh

Make as above and embellish with more vegetables - cucumbers and radishes - and/or crumbled feta,

or bits of cooked chicken. Or smoked tofu, or bacon, whatever you can think of. How can you go

wrong?

43 Potato salad

Add cooked asparagus, peas, green beans, mustard vinaigrette. Or steamed mussels.

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44 Potato salad with mayo

Add crumbled bacon, grated cheddar, celery, onion and chopped egg.

45 Sweet potatoes

Roast or boil but not too soft. Make a vinaigrette with a little chilli, cumin, sherry vinegar and olive oil.

Pack separately; toss with spring onions and mint.

46 Egg salad

Make with sesame oil and seeds, soy sauce, rice vinegar, spring onions and chillies.

47 Egg salad with tomato

With chopped tomato, basil and extra-virgin olive

48 Egg salad with salmon

With sour cream, smoked salmon and chopped chives.

Cheese

49 Cold pizza and lemon

Squeeze lemon over cold pizza. Really.

50 Leftover rice

Mix a couple of cups of cold cooked short-grain rice with three eggs. Form balls; insert a small cube of

mozzarella into each. Roll in breadcrumbs and chill. Deep or shallow fry until golden.

51 Roasted red peppers

Purée peppers (jarred or tinned are OK) with feta, marjoram or oregano and parsley, olive oil and garlic.

Serve as a dip.

52 Salamis and mortadella

Chop the meats and combine with chopped pecorino, parmesan, bell pepper, red onion and fresh

oregano. Dress with vinaigrette.

53 Goat or feta cheese

Marinate in olive oil, garlic, rosemary, lemon zest, pepper.

54 Make a cheese ball

Mash together equal parts of good grated cheddar, crumbled blue and cream cheese, maybe thinned

with a little sour cream. Shape into a ball and roll in fresh chopped herbs and/or hazelnuts.

55 A simple syrup with rosemary

Blend with watermelon, rum and lemon juice. Use more rum and call this a cocktail, or omit rum, add a

little feta and eat with a spoon.

56 Melon

Make equal-sized pieces of watermelon, honeydew, cantaloupe, or charentais. Mix and sprinkle with

lemon juice and salt or chilli, sugar, salt and lime.

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57 Fruit salad

Make however you like it. Or take papaya halves and add to salad, drizzled with lemon.

58 Strawberries

Husk and quarter; at the last minute, combine with a little chopped tarragon, black pepper and

balsamic vinegar. Goats' cheese is good, too.

59 Melon

Cut into wedges and wrap with thin slices of prosciutto. Stack in a container, sprinkle with a little olive oil

and black pepper. Take romaine lettuce to serve under.

60 Blueberries

Toss with cornbread cubes, lemon juice, olive oil and hazelnuts.

61 Shredded prawns, crab or lobster

Toss with lemon juice, chives, salt and pepper. Fill avocado halves.

62 Tinned salmon

Mix with cannellini beans, chopped tomato, diced shallot, chopped black or green olives, chopped

parsley and basil. Dress with olive oil and lemon juice; season with salt and pepper. Serve on bread or

over greens.

63 Smoked trout

Combine a bunch of watercress or rocket with thinly sliced radishes and red onion; add flaked trout.

Dress at the last minute with olive oil, sherry vinegar, Dijon mustard, salt and pepper.

64 Baby gem lettuce, anchovy and pancetta

Cut lettuces lengthways into four wedges and drape 1 or 2 anchovies on each wedge. For the dressing

mix extra-virgin olive oil and lemon juice with a little finely diced shallot, chopped flat-leaf parsley and

season with salt and pepper. In a separate box, pack thin strips of crisp fried pancetta. To assemble,

drizzle dressing over the baby gem and add the pancetta.

65 Escabeche with red wine

Cut salmon fillets into small pieces, and sear in oil on both sides until brown; set aside. Sauté onions, garlic,

fresh chillies; deglaze the pan with one part red wine vinegar, two parts each red wine and water. Pour

over fish and chill for up to two days. This will work with mackerel, chicken or pork.

66 Escabeche with white wine

Marinade fish in white wine and vinegar, dill and lemon slices.

67 Prawns

Sauté. Then sauté fresh and dried chillies with onions and garlic; add some beer, reduce and pour over

prawns.

68 Tuna with fennel

Mix good canned tuna with diced fennel, tarragon, lemon juice, salt and pepper. No mayo.

69 Tuna with anchovies

Mix good tuna with mashed anchovies (packed in olive oil), grated parmesan, lemon juice, olive oil and

Worcestershire sauce.

70 Tuna with mayo

Mix tuna with mayo and mustard; add capers and dill.

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71 Chicken wings

Cut wings into two parts, toss with olive oil, salt and pepper, and grill or roast until crisp and golden. Whisk

together mustard, honey and lemon juice, and toss with warm wings. Chill overnight.

72 Teriyaki

Combine equal parts soy sauce, mirin and saké with a little sugar and sesame oil; boil for a minute. Use

this to baste chicken thighs, pork or beef while you grill it. Sprinkle with sesame seeds and/or chopped

spring onions - ginger and/or lemon are good too - just before serving. Works with mackerel and other

dark fish, too.

73 Chicken teriyaki

Make as above, then toss with a little mayo and perhaps more soy. Awesome.

74 Chicken

Poach, then chop or shred. Toss with lemon juice, olive oil and herbs of your choice.

75 Cold meat

Pack in three containers: grilled sliced beef or pork, with its juices; watercress or rocket tossed with mint,

basil and/or parsley; a dressing of lime juice, sesame oil, fish or soy sauce and sugar. Dress greens; put

meat and its juices over all.

76 Grilled butterflied leg of lamb

Thinly slice, toss with cherry tomatoes, olive oil, mint, feta and chopped red onion.

77 Lamb shoulder

Grind chunks in a food processor with onion, parsley, salt and pepper. Form small meatballs and sauté or

roast. Serve in pitta, with lemon, yoghurt or tapenade.

78 Salad of bacon and roast butternut squash

Roast some bite-size pieces of butternut squash and chunks of red onion with olive oil, salt and pepper.

Leave to cool and toss gently with crispy bacon and walnut oil.

79 Quail

Marinate with salt, pepper, minced garlic, sage and oil. Grill for 10 to 15 minutes.

80 Burritos

Use large tortillas: rice, beans, any stewed or grilled meat or chicken, parsley, salsa.

Sandwiches

81 Thai chicken

Fill a good baguette with chopped or shredded cooked chicken tossed with fish sauce, chilli, sugar, lime,

garlic, spring onions and Thai basil.

82 Mufeletta

Take a round cob of bread. Cut in half. Hollow out one half and fill with mozzarella, tomatoes, pesto,

pastrami and Mrs Elswood's pickles. Stack them in layers (I aim for three) so you get an even mix. Top with

other half of bread and push together. Wrap in a tea towel and put a brick on top to really squish it

together. When you're ready, remove tea towel and cut into wedges.

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83 Chicken and bacon

Fry chopped bacon; add strips of boneless chicken and cook until done; pack. Take pittas, tomato,

avocado, sliced red onion and shredded romaine. Assemble in situ; dress with oil and vinegar.

84 Ricotta and fava beans

Blanch frozen fava beans in salted water. Pulse in a food processor with some mint or parsley until roughly

chopped; season with salt, pepper and fresh lemon juice. Slice baguette and spread one half with fresh

ricotta, then drizzle with olive oil. Spread the other half with the fava beans. Add rocket and sandwich-

ise.

85 Ham

Butter both halves of a sliced baguette. Layer with any kind of thinly sliced cured ham and many halved

gherkins.

86 Banh mi

Halve a cucumber; scoop out the seeds. Slice it thinly and salt it for a bit if you have time; in any case

squeeze out some of the liquid. Combine it with shredded cooked chicken, ginger, soy, salt, pepper and

parsley. Serve on a baguette.

87 Steak sandwich

Grill a steak; slice it thin. Butter a baguette on one side; put Dijon on the other side. Pile the bread with

steak, roasted peppers, and something crunchy, like radicchio or fennel. A little blue cheese wouldn't

hurt. Neither would avocado. (But not both.)

88 Cooked shrimps or prawns

Toss with pesto: lots. Put on small rolls.

89 Fish

Dredge (any) fish fillets in bread crumbs. Sauté in olive oil until crisp. Cool, then use for sandwiches; pack

tomatoes.

90 Hard-boiled eggs

Slice them. Sauté some spinach with oil and garlic until quite dry; chop. Make mustardy sandwiches with

baguettes, rolls or any bread that absorbs some oil.

91 Great pasta salad

Cook fusilli or other cut pasta; rinse in cool water, but don't bother to chill. Combine with chopped

seeded tomatoes, cubed fresh mozzarella, chopped basil, olive oil, salt and pepper. (Good with olives,

too.) Do not call this pasta salad, because pasta salad is no good, and this is.

92 Soba noodles

Shred carrots and courgettes. Mix lime juice, soy sauce, grated ginger and sesame oil. Cook noodles,

drain and rinse under cold water. Toss noodles with the vegetables and dressing.

93 Rice vermicelli

Cook and drain. Toss with kimchi, lots of parsley and cooked chopped prawns or chicken.

94 Clams and pasta

Cook garlic in olive oil until just sizzling; add clams (you can use canned but it will not be the same), and

cook, stirring, until they open. Remove, chop and combine with the garlic, oil, any liquid in pan, chopped

tomato and cooked pasta. Add more oil as needed, with lemon juice, parsley, salt (if needed), pepper

and oregano, if you like.

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95 Granola bars

Combine equal parts honey and brown sugar with a little oil and bring to a boil; toss with good granola

until the mixture is very sticky. You can add more nuts, or raisins and, yes, OK, you can add chocolate

chips. Line a pan with waxed paper or film with oil. Press mixture into pan and allow to cool.

96 Cake and berries

Cook a couple of pounds of berries with some sugar and a little water until they break down. Layer in a

plastic container with slices of good pound cake. Pour any remaining juices on top.

97 Poached champagne strawberries with mint

This needs to be prepared on the morning of the picnic. Split and scrape two vanilla beans and add

them to a pan containing about 600ml water. Mix in 200g caster sugar and the juice of a lemon and

bring to a gentle simmer. Cook for 5 minutes and then add a generous kilo of strawberries, washed,

trimmed and halved. Simmer for a minute more and then remove the pan from the heat and place

contents in a cool, metal bowl. Chill in the fridge for a couple of hours before taking on picnic. When

you're ready to eat, take a handful of chopped mint, a small bunch or so, and sprinkle liberally. Serve in

bowls.

98 Peanut butter and cream cheese

Mix and sandwich between two good cookies. Or mix honey, lemon zest and cream cheese. You could

use ginger snaps. Mmm.

99 Sorbet

Make it yourself if you have time; put in a really cold thermos - it will be slushy by the time you open it.

Add a splash of champagne or gewürztraminer, maybe some mint, and eat like cold soup.

100 Champagne and strawberries

Take a one bottle of chilled champagne, pour it over some fresh strawberries and serve straight away,

then drink the rest of the champagne.

101 Chocolate dips

Take melted chocolate thinned with cream or crème fraîche with strawberries, pineapple or bananas for

dipping

AFRIKAANS RECIPES

Scones (Treffer)

250 ml room (1 koppie)

1 klein blikkie lemonade (kroeg grootte)

1 klein pakkie bruismeel

2.5 ml sout

Sif sout en meel. Sny room en limonade in, meng versigtig. Rol uit, verf met geklitse eier of melk en bak in

vooraf verhitte oond 220 C vir ongeveer 15 tot 20 minute

Aarbei Yskastert

1 pakkie Aarbei Jellie

367

1 medium houer aarbei jogurt

1 bakkie room

Beskuitjies vir kors (tennis werk goed)

Maak die Jellie aan en plaas in yskas vir paar minute. Klop room tot styf en voeg dan jogurt en jellie by.

Giet in gesmeerde tertbak bo-op die fyngemaakte koekies as kors.

Laat stol in yskas oornag.

Versier met vars aarbeie of bessies

Pynappel Yskastert

1 Blikkie ingedampte melk (Ideal Melk) verkoel in yskas vir dag.

2 pakkies jellie (Pynappel en suurlemoen geur).

1 Groterige blik fyn pynappelmoes.

2 Pakkies Tennis beskuitjies.

METODE:

1. Maak die twee pakkies jellie aan met 1 koppie kook en twee koppies koue water. Sit in yskas dat dit

afkoel.

2. Klits die Ideal Melk styf en gooi die pynappelmoes daarin. Roer goed.

3. Wanneer die jellie afgekoel is, gooi dit ook by die Ideal melk en pynappelmengsel.

4. Pak die tennis beskuitjies uit in 'n vlak tert bak. Verkieslik 'n ovaal bak.

5. Giet die pynappelmengsel daarin en sit dit in die yskas tot dit gestol het.

Variasies: Jy kan die pynappelmoes vervang met grenadella moes. Dan het jy 'n granadella yskastert

MELKTERT (OUMATJIE SE RESEP)

DEEG

225g meelblom

30ml (2T) stroosuiker (castor sugar)

125g botter - yskoud en in klein blokkies gesny

1 eiergeel

45ml (3T) koue water

1 ml (1.4t)sout

VULSEL:

250ml (1 cup) room

250ml (1cup) melk)

1 stokkie kaneel

2 groot eiers (geskei)

80ml strooisuiker

80ml Meelblom

2 ml (1/2t) bakpoeier

25g botter

368

Aanwysigings

NOTA: Vir die deeg moet al die bestandele so koud as moontlik wees

Deeg:

Plaas die meel, suiker, sout en botter in 'n mengbak. Gebruik 'n vurk of

2 messe en sny vinnig die bestandele tot dat dit soos growwe brood

krummels lyk. Meng die eiergeel en water en gooi in 'n hlte in die droee

bestandele. Werk met 'n vurk die eiergeel mengsel deur en dan liggies met

die vingers om 'n bal te vorm.

druk effens plat en sit in die yskas terwyl vulsel berei word.

Die deeg moet koel genoeg wees om uit te rol en in 'n gesmeerde tert bak

van 23 -n 25cm te plaas. Pruk die bodem met a vurk en bak blind vir 10

tot 15 minute. Laat afkoel voor vulsel ingeskep word.

Vulsel:

Verhit effens die room, helfte van die melk saam met stokkie kaneel in 'n

kastrol. Meng apart saam die res van die melk, die eiergele, meelblom,

strooisuiker en bakpoeier. Voeg stadig die warm room in the meel mengsel,

meng goed. Plaas weer in die kastrol en verhit, roer totdat die vlae

mengsel verdik. Haal van hitte af en laat effens afkoel, voeg by die

botter en vanilia essens. Klop die eierwitte tot skuimerig. Voeg die

sout by en vou gelydelik in die vlae mengsel in. Skep die mengsel in die

tert dop en bak teen 180c vir tien minute. Verminder na 160c en bak vir

verdere 20min tot gaar. bestrooi met fyn kaneel. Bedien warm

SOUSKLUITJIES

1 Koppie koekmeel

2 Eiers

2 Teelepels bakpoeier

Half teelepel sout

1 Teelepel botter

Smelt botter, voeg by eiers, meel, sout en bakpoeier, roer tot stywe deeg. Kook ongeveer 3cm diep

water in kastrol of pan. Skep teelepels deeg in water en kook tot uitgerys en gaar. Skep uit en hou warm

in gepaste houer.

Maak sous soos volg en gooi oor kluitjies:Vul oorblywende water aan tot 3 koppies en kook verder saam

met half koppie suiker, 2 eetlepels botter, fyn pypkaneel na smaak en 1 eetlepel koekmeel.

Gouestroop-en-kaneelkluitjies

Kluitjies

250 ml bruismeel

Knippie sout

3 ml kaneel

45 ml botter

1 eier

15-30 ml melk

Sous

500 ml water

250 ml suiker

60 ml vars suurlemoensap

30 ml gouestroop

369

2 ml kaneel

45 ml botter

Sif die meel, sout en kaneel saam. Vryf die botter met jou vingerpunte in tot die mengsel krummelrig is.

Klits die eier en melk saam en voeg by. Maak aan tot 'n sagte deeg. Verhit die water, suiker,

suurlemoensap, stroop, kaneel en botter saam tot kookpunt. Knyp stukkies deeg af en sit in die kokende

stroop. Bedek die kastrol en laat kook vir ongeveer 20 minute. (Die kluitjies is gaar as 'n mes wat in een

gedruk word, skoon uitkom.) Skep in bakkies, skep die stroop waarin dit gekook is daaroor en besprinkel

met ekstra kaneel of drup ekstra-gouestroop bo-oor. Sit voor met roomys of vla.

Genoeg vir ses tot agt mense.

OUR COLLECTION OF RECIPESjacquelinepritchard.weebly.com/.../38833121/recipe_book.pdf · 2018-09-10 · 1 OUR COLLECTION OF RECIPES FOREWORD This is a collection of recipes that were

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