demo’s Do’s & Don’ts
MEGÂ´S BUTTERNUT SOUP Butternut, peeled and chopped 1kg Large carrots, peeled and grated 3 Soup mix 1 packet Chicken stock cubes 2 Sweet chilli sauce 15 ml Water 1 litre (Sufficient to cover the vegetables) Freshly-ground black pepper to taste
1. Place all ingredients into a large saucepan or pressure cooker. 2. Bring to the boil then simmer until vegetables are soft. 3. Using a plunge blender or food processor, liquidize all vegetables and liquid together. 4. Check seasoning to taste. 5. Serve in small tasting cups.
MEGÂ´S BUTTERNUT SOUP Serves: 20
APPLE AND CHEESE SPREAD Pecan nuts 50 g Parsley sprigs 60 ml Cored and cut into wedges 1 apple Cheddar cheese 125 g Smooth cottage cheese 250 g Mild mustard 10 ml Spring onions cut up 2 Pepper to taste A little apple juice
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Chop nuts in the mini bowl, place in the work bowl. Chop parsley in the mini bowl and set aside. With the shredding (grating) plate, grate the apple and then the cheese. Place the double-knife-stainless-steel blade in the base of the work bowl, and add the cottage cheese, mustard, spring onions, pepper and apple juice. 5. Process on pulse for a few seconds, and then add nuts, apple and cheese. Process to blend well. 6. Turn into a serving bowl and sprinkle with parsley. 7. Serve with savoury biscuits.
APPLE AND CHEESE SPREAD Makes: 1 bowl
QUICK MAYONNAISE Large egg 1 Dry mustard 3 ml Salt 3 ml Dash black pepper Sugar 3 ml Lemon juice 20 ml Vinegar 20 ml Oil 250 ml
1. Place all ingredients into the goblet of the Kenwood plunge blender. 2. Blend for about 20 seconds until mayonnaise is thick. 3. Serve with julienned vegetables, savoury biscuits or vegetable chips for tastings.
QUICK MAYONNAISE Makes: 300ml
AUBERGINE DIP Aubergines (brinjals) 2 Onion roughly chopped 1 Avocado oil 30 ml Chilli avocado oil 15 ml Ginger root finely chopped 2 cm Cloves garlic crushed 2 Ground cumin 5 ml
Tomato purée 5 ml Mild paprika 3 ml Ground almonds 15 ml Fresh coriander chopped 30 ml Juice of lime 1 Sea salt to taste Spring onions 2
1. Roast aubergines for about 40 minutes at 200ºC/180ºC fan/ Gas mark 5, until they are really soft. 2. Allow to cool. Cut in half and scoop out flesh and chop roughly, discard skins. 3. Chop onion in the Kenwood Chopper. Sauté onion in avocado oil and chilli avocado oil for about 5 minutes, do not brown. 4. Add in ginger, garlic, cumin, tomato purée and paprika. Stir over a low heat for a minute. 5. Add in aubergines and cook for a further 2 minutes. 6. Stir in almonds and coriander. Place mixture into the Kenwood food processor which has been fitted with the double-knife-stainless-steel blade. 7. Purée mixture adding a little more oil if needed to give a good consistency. 8. Stir in lime juice and add sea salt to taste. 9. Store in refrigerator, but serve at room temperature. 10. Turn into an attractive bowl, garnish with spring onions and provide savoury biscuits, vegetable sticks or slices of Carrot and Olive bread.
AUBERGINE DIP Serves: 6 - 8 as appetizer, or about 30 - 36 small tastes
MINCE KEBABS Cooking oil 40 ml Onions chopped 2 Fresh thyme 15 ml or Dried thyme 5 ml Chillies finely chopped 4 Ground coriander 5 ml Ground turmeric powder 5 ml Curry powder 30 ml Cloves garlic crushed 2 - 3 Piece root ginger finely ground 1 x 4 cm Tin baked or butter beans 1 x 410 g Beef or mutton mince 2 kg Wheat cake flour 60 ml Eggs beaten 4 Fresh bread crumbs 30 ml GARNISH Fresh dhania and garam masala TO SERVE Rotis
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Heat 40 ml oil in a large saucepan, and sautĂŠ onion, thyme, and chillies. Add in coriander, turmeric, and curry powder, stir well to mix. Add in garlic and ginger and stir well to mix. Stir in butter beans and mince and mix well. Cook for about 20 minutes, Add flour, eggs and breadcrumbs. Remove from heat, mix well, and cool slightly. Form into small round balls about the size of a golf ball. 7. An ice-cream scoop helps to control the portion sizes. 8. Heat oil either on the hob or in a deep-fat fryer and deep fry meatballs. 9. Once cooked garnish with fresh coriander, garam masala and serve with rotis.
MINCE KEBABS Serves 10
BANANA CARAMEL TART Tennis biscuits 1 packet Melted butter or margarine 125 g Tin caramelized condensed milk 1 x 397 g Bananas not over ripe 2 - 3 Juice of 1 lemon Cream or low-fat cream 250 ml Flakie chocolate bar 1
1. Crush Tennis biscuits using a mini chopper or food processor. 2. Add in melted butter and pulse to mix well. 3. Press into a 20 - 22 cm pie plate, up the sides and on the base to form a secure shell. 4. Chill for 15 minutes. 5. Spread the tin of caramelized condensed milk over base. 6. Peel and slice bananas toss in lemon juice and arrange over caramel. 7. Whip cream until soft peaks form with a small electric hand beater, spread over bananas to cover and top with a crushed Flakie or sieve over a little powdered cocoa.
BANANA CARAMEL TART Serves: 6 - 8 normal slices, serves more when bite size
QUICK-QUICK YOGHURT BERRY TART CRUST: Digestive biscuits 400 g Butter or margarine melted 220 g FILLING: Greek yoghurt 500 g Tin condensed milk 397 g Rind of one large orange grated Mixed fresh or frozen berries thawed 250 g
1. Crush digestive biscuits using a mini chopper or food processor. 2. Add in melted butter and pulse to mix well. 3. Press mixture firmly into the base and sides of a greased 26 - 28 cm pie or flan dish (preferably one that has a loose bottom). If you prefer you can press the crumbs into the base in an even layer. Chill for 30 minutes. 4. Place yoghurt and condensed milk into a glass bowl and microwave on 100% power for 4 minutes. 5. Mix well and add in orange rind. 6. Pour onto the biscuit base. 7. Refrigerate for 4 – 5 hours until set. 8. Top with mixed berries or pare orange and segment instead of berries. 9. Serve fruit separately on the side if preferred.
QUICK-QUICK YOGHURT BERRY TART Serves: 10 – 12 normal portions about 35 – 45 tasting size portions
MINI BANANA DOUGHNUTS Small bananas mashed 2 Tub Fat Free Plain Yoghurt 170 g Granulated sugar 125 ml Large eggs lightly beaten 2 Butter melted 30 g Vanilla essence 5 ml Self-raising flour 500 ml Baking powder 3 ml Pinch of salt Dark / milk Chocolate Chips 125 ml
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Mix mashed banana with yoghurt and sugar. Blitz the mixture in a food processor/blender if you want a smooth texture. Mix in eggs, melted butter, and vanilla essence. Add Sifted flour, baking powder and salt to the batter and mix until just combined. Do not over mix! 5. Fold in the chocolate chips. 6. Place a teaspoon of batter into the wells of the hot doughnut maker and close the lid; cook for a few minutes till the doughnut makerâ€™s lid pops up/ doughnuts are golden brown.
MINI BANANA DOUGHNUTS Makes approximately 45 â€“ 50 small doughnuts
BASIC PANCAKE BATTER Cake flour 140 g Baking powder 1 ml Salt 2 ml Milk 250 ml Large eggs beaten 2 Vinegar or lemon juice 15 ml Sunflower oil 30 ml
1. Fit the food processor with the double knife plastic blade or stainless steel blade. Add the flour, baking powder and salt. Pulse to mix. 2. Add 125 ml milk, process to a smooth paste. 3. Through the feeder tube with the machine running, add the beaten eggs, 125 ml milk, vinegar and oil which have been mixed together. 4. Allow mixture to stand for 30 minutes. 5. Heat a knob of butter or 5 ml oil in a small frying pan/crepe pan over a moderate heat on the hob, pour in a little pancake batter. Tilt pan to coat the base. 6. Toss pancake to turn over, cook the second side. Keep warm on a plate over gently simmering water. Alternately reheat cooked pancakes for 10 seconds on 100% power in the microwave. 7. Repeat until all batter is used. Use as required.
Tip • Pancakes are made with 2 eggs and crepes which are thinner are made with 4 eggs. • Both pancakes and crepes freeze very well for up to 2 months. Thaw at room temperature for 1 - 2 hours before using. • Sprinkle over sugar and cinnamon with a squeeze of lemon. • Use for both sweet and savoury fillings and toppings
BASIC PANCAKE BATTER 8 - 10 portions
BANANA AND PEANUT BUTTER ICE CREAM Large bananas 6 Peanut butter 100 ml Vanilla essence 5 ml Peanut brittle 100 g Optional Ice cream sugar cones for serving
1. Peel the bananas and slice them thinly. 2. Place the slices on a silicone mat lined baking sheet and place the baking sheet in the freezer for about 40 minutes until the bananas are frozen. 3. Place the peanut butter, vanilla essence and frozen bananas into a blender/ NutriBullet or food processor. 4. Blend the mixture until a smooth frozen paste forms. 5. Scoop the ice cream into sugar cones & sprinkle with crushed peanut brittle.
BANANA AND PEANUT BUTTER ICE CREAM
FAVOURITE MILK TART CRUST: Cake flour 250 ml Castor sugar 30 ml Butter cubed 125 g Large egg yolk 1 Iced water 45 ml Pinch salt
FILLING: Cream 250 ml Maizena 45 ml Milk 375 ml Granulated sugar 30 ml Butter 75 g Vanilla essence 5 ml Ground nutmeg Large egg yolks beaten 3 Ground cinnamon
MAKE PASTRY: Sift flour and salt into the food processor which has been fitted with the double-knife-stainless-steel blade, add caster sugar, pulse to blend. Drop butter cubes down the feeder tube whilst the machine is running and process until breadcrumbs evolve. Mix egg yolk and cold water together and add into the food processor with the machine running. When the mixture forms a ball, stop the machine immediately. Wrap pastry in cling film and refrigerate for 30 minutes. Preheat oven to 180ºC/160ºC fan/Gas mark 4.Grease a 23 cm round baking dish and press the dough as thin as you can into the base and up the sides of the dish. Bake the crust for 10 minutes, remove and allow to cool while you prepare the filling.
FAVOURITE MILK TART
MAKE FILLING: In a bowl add the cream and maizena and whisk to combine. In a saucepan over a medium to high heat bring the milk to the boil, add the sugar, and butter and stir constantly until boiling point is reached. Remove from the heat, add the vanilla essence and pinch nutmeg, stir and pour over the cream mixture, mixing well. Add a little of the hot milk mixture to the egg yolks, whisk well and then pour into the milk mixture and whisk very well. It should start to thicken immediately. Pour the mixture into the pie crust and bake for 20 - 25 minutes. Remove from the oven, sprinkle with cinnamon and serve hot or cold.
Serves 6 – 8 or 20 small tasters
WAFFLES Cake flour sifted 500 ml Baking powder 5 ml Pinch of salt Baking powder 5 ml Large eggs beaten 2 Buttermilk 375 ml - 500 ml Butter melted 60 g
1. In the bowl of an electric mixer sift flour, baking powder, salt and baking powder. 2. Add the eggs, the lesser quantity of buttermilk and butter then mix well. 3. Check consistency and if it is too thick add a little more buttermilk. 4. Grease the waffle machine with cooking spray or brush with melted butter. 5. Ladle in a spoon of mixture to nearly cover the base, close the lid and cook for 3 â€“ 5 minutes until crispy and puffed up. 6. Repeat with remainder of batter. 7. Serve with maple syrup, nutella, ice cream, berries etc.
Tip for campers Grease a jaffle iron with butter, then place over moderate coals. When heated, ladle waffle batter into the jaffle iron, close up and turn a few times whilst cooking, they are ready when the waffles are crisp, and cooked through. Modern Jaffle irons can also be used on a gas/ electric or induction hobs.
WAFFLES Makes 8 - 10 waffles
MARGARET´S MERINGUES Large egg whites 3 Castor sugar 250 ml Vanilla essence 5 ml Baking powder 10 ml Boiling water 30 ml
1. Preheat oven to 100ºC (Gas mark ¼) 2. Using a clean dry bowl of the electric food mixer, whisk egg whites until a soft peak is formed. 3. Add sugar spoon by spoon, slowly whisking hard all the time. 4. With the last spoon of sugar mix in the baking powder and whisk well. 5. Add in vanilla essence or vanilla bean seeds. 6. Add boiling water and mix again. 7. Place mixture into a piping bag which has been fitted with a nozzle. 8. Pipe onto baking trays which have been lined with baking paper (not greaseproof paper). 9. Bake for 60 minutes. Leave in the oven if possible for a further 30 minutes.
TIPS: • Making them smaller will cook slightly quicker and will last a whole Saturday morning when demonstrating. • Toast hazelnuts in an oven of 180ºC for 15 – 20 minutes, until skin starts to blister, tip into a clean tea towel, and fold up, rub the hazelnuts in the tea towel until the skins peel away. Then chop or process until desired consistency is reached.
MARGARET´S MERINGUES Makes approximately 50 small meringues
CHOCOLATE DIPPED MACAROONS Sweetened condensed milk 400 ml Sweetened shredded coconut 230 g Unsweetened shredded coconut 170 g Vanilla extract 5 ml Large egg whites room temperature 2 Salt 3 ml Dark chocolate melted 170 g
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Heat Miele Oven to 180Â°C. Line a baking sheet with parchment paper. Pour milk, coconut and vanilla in a large bowl and stir to combine. Beat egg whites & salt in the bowl of an electric mixer until soft peaks form. Fold into the coconut. Drop tablespoon-sized mounds of coconut on baking sheet. Bake until golden brown, about 25 minutes. Cool on rack. Dip half of the macaroons in melted chocolate. Transfer to a plate lined with parchment. Refrigerate until set.
CHOCOLATE DIPPED MACAROONS Makes approximately 36 â€“ 40 small macaroons
STRAWBERRY SOUFFLE Strawberries punnet 1 (reserve a strawberry for decorating) Egg white 1 Granulated sugar 250 ml
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Wash, hull and quarter strawberries. Place into the metal mixing bowl of a Kenwood Chef. Add the remaining ingredients and beat for 20 minutes. This will foam and froth up into a wonderful strawberry soufflĂŠ. Arrange in a martini glass, or fancy bowl. Fan strawberry and arrange on top of soufflĂŠ. Have mini teaspoons on hand to give a taste to customers.
STRAWBERRY SOUFFLE Serves 15
PEPPERMINT CRISP FRIDGE TART Orley whip or fresh cream whipped 250 ml Caramelized condensed milk 1 x 375 g tin Castor sugar 20 ml Peppermint essence 3-4 drops Crushed peppermint crisp bars 3 Tennis biscuits 2 packets
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Using a large electric food mixer, whip the Orley Whip or cream until soft peaks. Add caramelized condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in 2/3 of the crushed peppermint crisp. Place a layer of whole tennis biscuits in a buttered 30 x 20 x 5 cm dish. Spoon 1/3 of the caramel mix over the biscuits and spread evenly. Continue making two more layers, finishing with a layer of caramel/peppermint mixture on top. Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp over the surface. Crush any left over tennis biscuits and sprinkle over surface with peppermint crisp. Cut into small squares and serve.
PEPPERMINT CRISP FRIDGE TART Serves : 8
YOGHURT TART Jelly 2 packets Boiling water 125 ml Condensed milk 1 x 397 g tin Yoghurt 500 ml Fresh whipped cream 250 ml Crushed finely Tennis Biscuits 1 packet Melted margarine or butter 80 g
1. Mix jelly with boiling water. cool but do not set. 2. Mix condensed milk and yoghurt into the cooled jelly, then fold in whipped cream. 3. Mix the biscuit crumbs with just enough melted margarine or butter to hold the crumbs together (start with 60g margarine or butter). 4. Line a greased pie dish with the biscuit mix then carefully spoon the yoghurt mixture into it and refrigerate. 5. Decorate with fruit which corresponds to the jelly flavour.
YOGHURT TART Serves: 8
HONEY SHORTBREAD Butter 240 g Icing sugar 120 ml Honey 50 ml Cake wheat flour 500 ml
1. Preheat oven to 180°C/ 160 ºC fan/Gas Mark 4, and prepare a square 20 x 20 cm baking pan with non-stick spray, line base and sides with baking paper and spray again. Cream butter and icing sugar together in the bowl of a large food mixer; until pale then add honey and mix thoroughly. 2. Sieve flour and add to the butter mixture. Make sure all the ingredients are mixed in well. 3. Place mixture into the prepared tin and flatten with the back of a wooden spoon, spatula or another piece of baking paper. Prick the surface lightly with a fork. 4. Bake the shortbread for about 20 to 25 minutes until it just starts to turn colour. 5. Remove from the oven and allow to cool slightly before marking portions with a sharp knife. 6. Allow to cool before slicing and serving. 7. Dust with sieved icing sugar if desired.
HONEY SHORTBREAD Makes: about 20 – 24 squares
RUM AND RAISIN COOKIES Butter 190 g Castor sugar 165 ml Cake flour 500 ml Salt 2 ml Chopped raisins 125 ml Rum essence 5 ml
1. Preheat oven to 180ยบC/160ยบC fan/Gas mark 4. 2. Cream butter and castor sugar very well in the bowl of an electric food mixer; cream until light and fluffy. 3. Add all the other ingredients and knead until a smooth dough forms. 4. Pat into a square sausage 25cm long, wrap in baking paper and refrigerate until firm. 5. Cut into slices and place on a baking tray, which has been lined with baking paper. 6. Bake for 15 - 20 minutes until golden brown. 7. Cool slightly before removing onto a wire cooling rack.
RUM AND RAISIN COOKIES Makes about 28 - 36 biscuits
GLUTEN-FREE NO-BAKE ENERGY SQUARES Gluten free rice krispies or oats 375 ml Peanut butter 170 ml Honey 80 ml Shredded coconut flakes 250 ml Ground cinnamon 2 ml Chocolate chips 190 ml - 250 ml
1. Crush the rice krispies (or oats) crush lightly with your hand, nutribullet or potato masher 2. Place into the bowl of the electric food mixer 3. On a low speed, add peanut butter, honey, coconut flakes and cinnamon and mix together 4. Add in chocolate chips. Press evenly into a greased square pan 5. Chill mixture in refrigerator for an hour. Then cut into squares or if preferred form into small balls
NOTE If you wish to make a NON-GLUTEN FREE version; use regular quick cooking oats or rice krispies.
GLUTEN-FREE NO-BAKE ENERGY SQUARES Makes: about 20 energy squares
COFFEE CUPCAKES Butter 100 g Castor sugar 100 g Large eggs beaten 2 Vanilla essence 5 ml Self-raising flour 100 g Cold strong black coffee 15 ml BUTTERCREAM ICING: Unsalted butter 125 g Icing sugar 250 g Cold strong black coffee 15 - 30 ml 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Pre-heat the oven to 180°C /160ºC fan/Gas Mark 4. Cream together the butter and sugar using a wooden spoon or an electric mixer (this should only take approximately 3 minutes using an electric hand mixer/ large food mixer) Gradually add the eggs, about a tablespoon at a time and beat after each addition Mix in the vanilla extract. Sift the flour into the bowl Gently fold the flour into the mixture until thoroughly mixed Add cold, strong black coffee and mix gently. Carefully spoon the mixture into the cupcake cases, which have been placed into the cups of a muffin pan. Fill to about 2/3 full. Great to use an ice-cream scoop with a release mechanism for this as you get even cupcakes/muffins. Bake in the oven for 15-20 minutes, until the cupcakes are golden and slightly raised. To check they are cooked insert a skewer into the centre of one of the cakes – it should come out clean. If the mixture is stuck to the skewer return the cakes to the oven and cook for a further 5 minutes or until the skewer comes out clean. Remove from the oven and leave to cool for approximately 10 minutes.
Icing: Beat all ingredients together until creamy and well blended. Ice cooled cup cakes, and decorate attractively. Makes 12
YOGURT CUP MUFFINS Yoghurt tubs (flavour of your choice) 2 x 250 ml Yoghurt tub sunflower oil 250 ml Yoghurt tubs sugar or Use light brown sugar for a healthier option 2 x 250 ml Large eggs beaten 3 Yoghurt tubs self-raising flour 2 x 250 ml
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Preheat oven to 180ºC/160ºC fan/Gas mark 4 Empty yoghurt into a mixing bowl of a food mixer. Add oil and mix together. Add in sugar and eggs, mix well. Sift self-raising flour and stir in, then mix for about 5 minutes, until well blended. Line a 12-hole muffin pan with paper cupcake holders, or place small flat ended ice cream cones in pan. Fill approximately ½ full. Bake for 20 – 25 minutes until well risen and firm to the touch. Allow to cool, ice with glacé or butter icing or dust with sifted icing sugar before serving.
YOGURT CUP MUFFINS Makes 12 large or 24 mini
VERSATILE FLATBREAD DOUGH Self-raising flour 500 ml Greek or double cream plain yoghurt 500 ml Salt 1 ml
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Preheat oven to 200ºC/180ºC fan/ Gas mark 5. In the bowl of a large food mixer, add self-raising flour together with Greek or double cream yoghurt. Add salt and mix it all together until a sticky dough forms. Have some extra self-raising flour on hand for kneading the dough. Knead the dough for a couple of minutes until it comes together and the stickiness becomes a smooth dough. Roll or pat out into a flat square, round or oblong shape, approximately 1.5 cm thick. Place onto a greased baking sheet or on a silicone mat. Sprinkle with extra sea salt flakes, or grated Parmesan, mozzarella or strong grated Cheddar cheese, herbs such as fresh or dried rosemary or Oreganum, chopped black olives, or tapenade, pesto, tomato paste or chopped chorizo, ham, bacon, cooked chicken etc. Bake for 10 – 15 minutes. Cut into slices or wedges with a pizza cutter or sharp knife.
VERSATILE FLATBREAD DOUGH Serves 10 – 12 as a snack
VANILLA BEER BOX CAKE Water (or half water and half milk) 500 ml Sunflower oil 150 ml Vanilla essence 10 ml Extra large eggs 8 Castor sugar 630 g Cake flour 560 g Baking powder 30 ml
1. Preheat oven to 180°C/160ºC fan/Gas mark 4. Prepare a 2-dozen cardboard beer box tray, line with aluminium foil, shiny side out, and grease with a non-stick cooking spray. 2. Place water, oil and vanilla essence into a large jug and cook on 100% power in the microwave oven until boiling about 3 - 4 minutes. Allow to cool. 3. Place eggs and sugar into the bowl of a food mixer and mix with the balloon whisk until thick and creamy. 4. Sift flour and baking powder together and fold in gently into the egg mixture. 5. Carefully add water and oil mixture, fold in with a metal spoon. 6. Be very careful not to over-mix. Pour into prepared beer box. 7. Convection: Bake for 40 - 45 minutes or until a skewer comes out clean. 8. When cool, decorate with butter or glacé icing.
VANILLA BEER BOX CAKE Makes 1 large beer box cake (24 - 36 portions)
SOUTH AFRICAN FAVOURITE MILO BISCUITS Butter 125 g Granulated white sugar 125 ml Soft brown sugar 125 ml Large egg 1 Vanilla essence 2 ml Milo 125 ml Pinch of salt Baking powder 5 ml Cake flour 310 ml Milk chocolate chopped into chunks 100 g or Chocolate chips 125 ml
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SOUTH AFRICAN FAVOURITE MILO BISCUITS
Preheat oven to 180ºC/160ºC fan/Gas mark 4. Cream butter and sugar together until light and fluffy, using the beater attachment of an electric food mixer. Add egg and vanilla essence and beat well. Add in Milo and mix well to incorporate. Sift salt, baking powder and cake flour and add to the mixture. Stir in chocolate or chocolate-chips and combine well. Allow the dough to rest for 10 – 20 minutes. Drop small teaspoonfuls of dough onto a baking tray, which has been lined with baking paper. Do not place biscuits too close, allow room to expand whilst baking. Bake for 12 - 15 minutes and cool on the baking tray for 15 minutes before removing them. Use a spatula to loosen each biscuit from the baking tray, continue to cool completely before serving for biscuits to crisp up.
Makes 36 - 38 small biscuits
SUGAR BISCUITS Softened butter 250 g Sugar 125 ml Large egg beaten 1 Vanilla essence 15 ml Wheat cake flour 750 ml Baking powder 3 ml Salt 3 ml DECORATION: Plastic icing (various colours), coarse sugar crystals, silver dragées, holiday decors (optional decorations)
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8. 9. 10. 11. 12.
Preheat oven to 180ºC/160ºC fan/Gas mark 4. In large bowl, with mixer on medium speed, beat butter and sugar until creamed together. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Add sifted flour, baking powder, and salt, mix on low speed until blended. Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.) On lightly floured surface, with floured rolling pin, roll 1 piece of dough 4 mm thick. With floured medium-sized biscuit cutters, cut dough into as many biscuits as possible; wrap and refrigerate trimmings. Place biscuits, 2.5 cm apart, on ungreased large baking sheet, which has been lined with baking paper. Bake biscuits for 10 to 12 minutes or until lightly browned. Transfer biscuits to wire rack to cool. Repeat with remaining dough and trimmings. When biscuits are cool, prepare plastic icing, if you like; use along with sugars and candies to decorate biscuits. Set aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.
Makes about 48 small biscuits
CHUTNEY MEATBALLS Lean beef or lamb mince 1 kg Mrs Balls Chutney 125 ml Tomato sauce 60 ml Worcestershire sauce 30 ml Large eggs beaten 2 Fresh breadcrumbs 250 ml Medium onion, finely chopped 1 Sunflower oil 125 ml
GARNISH Chopped fresh parsley
1. Mix all ingredients except oil, together. 2. Roll meatballs the size of a golf ball or smaller. 3. Fry them in heated oil in a shallow frying pan on the hob, or in an electric frying pan. 4. Alternately pour oil over meatballs and bake in an oven at 180ºC/160ºC fan/Gas mark 4 for approximately 30 minutes. 5. Remove with a slotted spoon and drain well before serving. 6. If you fry them heat them for 5−10 minutes in the oven before serving. 7. Serve with a dipping sauce or salsa.
CHUTNEY MEATBALLS Makes about 40 meatballs
SPANAKOPITA Packet filo pastry 1 Baby leaf spinach cooked. Squeeze out every drop of water & chop well 500 g Feta cheese crumbled 350 g Toasted pine nuts or slivered almonds and a few untoasted to top the pie 30 ml Fresh chopped mint 15 ml Red onion finely chopped and sweated in a little olive oil 1 Generous grating of nutmeg Large egg 1 Salt and freshly-ground black pepper, to taste Melted butter 90 – 100 g
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Grease a 25 cm square tin, preferably loose bottomed. Preheat oven to 200ºC/180º fan /Gas mark 6. Remove 8 of the sheets of filo from the box; keep covered with a damp cloth while working with the pie. Mix all the filling ingredients, except melted butter, together and check the seasoning. Check salt as Feta is quite salty already. Begin by layering 4 sheets of filo on top of each other brushing over melted butter between each layer. Place first layer of filo sideways, the second from top to bottom, repeat. (4 layers in all) Add the filling and spread evenly. Repeat the layering of filo as above. Trim off any overhanging pastry. Scrunch this up and place on top of the buttered top layer Sprinkle over a few untoasted pine nuts or slivered almonds and brush with remaining butter Bake in the centre of the oven for 10 minutes. Turn the oven down to 180C/160ºC fan/Gas mark 4 and continue to bake for a further 10-15 minutes The pie should be a crispy golden brown. Remove from oven, leave to cool on a cooling rack. Turn out while still slightly warm, cut into squares or triangles and serve.
SPANAKOPITA Serves 6 or 20 as a taster
Chicken Breyani Chicken portions 2 kg cut into medium sized portions Chilli masala 30 ml Breyani masala 30 ml Red Maas 500 ml Lentils (1/2 cup) 125 ml 3 Cups rice 750 ml Finely chopped onions 2 Potatoes peeled and cut into quarters 4 Cooking oil 50 ml Elachi seeds opened 15 ml Breyani mix 30 ml
Cooking oil 30 ml Onions finely chopped 2 Chillies chopped 4 Fresh mint chopped 15 ml Fresh thyme 15 ml Turmeric 5 ml Chilli powder 5 ml Curry powder 10 ml Garlic cloves crushed 4 Ginger root 4 cm finely chopped Salt to taste
GARNISH Fresh Coriander and mint
1. Place chicken portions in glass bowl, add chilli masala, breyani masala & 125ml maas. Cover with plastic wrap & marinate overnight in the refrigerator. 2. Pre- soak lentils and rice in 500ml boiling water, when cooled leave in fridge over-night. 3. Braise 2 onions and the potatoes in 50ml heated oil until golden brown and potatoes are soft. Set aside 4. Heat up breyani seeds in heavy based frying pan with no oil. Grind elashi seeds and breyani seeds together. 5. Sauté 2 onions, garlic and ginger, chillies, mint and thyme. 6. Add turmeric powder, chilli powder and curry powder. Add ground breyani and elashi seeds. Stir well whilst sautéing the mixture. 7. Add a few chicken portions at a time until nicely browned. 8. Braise for about ten minutes. 9. Place mixture into a deep casserole dish with pre-soaked lentils and rice. Mix well. 10. Bake in oven at 180ºC/160ºC fan/Gas mark 4 for an 1 hour. Take out and add oil then cook for a further hour. During the last 30 minutes add potatoes and onions from step 3. 11. When cooked, garnish with fresh coriander on top and serve immediately. 12. Serve with “Maas Salad,” mix remainder of red maas with chopped chillies, mint and fresh coriander. Place in fridge and serve cold alongside the Chicken Breyani. Serves 20
CARAMELIZED TOMATO TARTE TATIN Butter 300 g Soft brown sugar 45 ml Balsamic vinegar 5 ml Cherry tomatoes 500 g Freshly chopped organium or basil 15 ml Puff pastry 300 g
1. Preheat oven to 2000C/180ยบC fan/ Gas mark 7. 2. Melt butter in a large frying pan, which has an oven proof handle. 3. Add sugar and vinegar and cook over medium heat for about 5 minutes until mixture starts to caramelize. 4. Add cherry tomatoes and chopped organium or basil and stir. 5. Roll out the pastry on lightly floured surface (not to thin, about 3mm is perfect) and cut slightly larger than the size of the frying pan. Place pastry on top of tomatoes. Ensure the sides are tucked into the dish. 6. Bake for 20 minutes. 7. Leave to cool for 15 minutes and then turn out into serving plate ensuring tomatoes are on top.
CARAMELIZED TOMATO TARTE TATIN Serves 6 or 18 - 20 as a taste
RAINBOW VEGGIE FLATBREAD PIZZA Cooked naan 2 Pizza sauce, homemade or store-bought 125 ml Torn Mozzarella cheese 125 ml of chopped colourful vegetables (such as broccoli florets, green peppers, yellow peppers, orange peppers, quartered baby or rosa tomatoes, red onions and thinly-sliced courgettes) 4 x 250 ml Olive oil 10 ml Dried Italian seasoning 10 ml
Toppings: grated Parmesan cheese, red pepper flakes, de-pipped black olives, artichoke quarters
1. Preheat oven to 220ยบC/200ยบC fan/Gas mark 7. 2. Lay out both pieces of naan in a single layer on a large greased baking sheet. 3. Divide pizza sauce between the two pieces of naan, and use a spoon to spread it over the top of the naan. 4. Sprinkle torn mozzarella on top of the pizza sauce. Then layer the veggies in a rainbow pattern on top of the cheese. Drizzle or mist each pizza with a bit of olive oil. Then sprinkle each pizza with the Italian seasonings. 5. Bake for about 20 minutes, or until the veggies are cooked and the crust is slightly golden. 6. Remove pizzas from oven, and sprinkle with optional toppings if desired. Slice and serve warm.
RAINBOW VEGGIE FLATBREAD PIZZA Serves 6 - 8
KATHY´S BUTTERNUT SALAD Cubed butternut in the oven with just a little olive oil drizzled over 3 Packets Olive oil 50 ml Ripe avocado pear sliced 1 Sprinkle avocado with a little fresh lemon juice Cashew nuts 50 g
Dressing: Fresh chopped coriander 30 ml Fresh chopped mint 30 ml Sweet chilli sauce 60 ml Red onion finely chopped 1 Balsamic vinegar 90 ml Brown sugar 45 ml Salt and freshly-ground black pepper to taste Water 30 ml
1. Preheat oven to 180ºC/160ºC fan/Gas mark 4 2. Place butternut onto a baking sheet and drizzle over olive oil, toss slightly to cover with oil. 3. Roast for 25 - 30 minutes until just tender. 4. Mix all sauce ingredients together and refrigerate. 5. When butternut is cool, place into a serving dish. 6. Before serving top with avocado pear, pour dressing over and sprinkle cashew nuts on top.
KATHY´S BUTTERNUT SALAD Serves: 10 - 12 or about 40 tasters
CHEESE JAMMY-HOLE BISCUITS Cake flour 250 ml Baking powder 1 ml Salt 1 ml Cheddar cheese finely grated 120 g Soft butter 120 g Smooth apricot jam 30 ml
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Preheat oven to 200ºC/180ºC fan/Gas Mark 5. Grease or use spray ´n cook 3 x 12 hole small patty pans or miniature mini-muffin trays. Sift flour, salt and baking powder together into the food processor bowl, which has been fitted with the double-knife-stainless-steel blade. Add grated cheese and butter evenly around the bowl, and having the machine running; process until dough is formed and the mixture comes together into a ball. Roll walnut-sized balls of dough and place them in the prepared pans. Use the handle of a floured wooden spoon to press small hollows into each ball, taking care not to poke the holes through to the bottom. Spoon a small quantity of jam into each hollow. Do not overfill with jam; it will bubble over the edges when baking. Bake for 12 - 15 minutes, until golden brown and firm. Cool in the tins for a short while before removing onto a wire rack. Store in an airtight container. Top up the indentations with additional apricot jam before serving.
CHEESE JAMMY-HOLE BISCUITS Makes 30 - 36 small biscuits
PUFF ‘N CRUMBLE SQUARES Frozen puff pastry thawed 1 roll Apricot or strawberry or jam caramel 250 ml Cake flour 140 g Full-fat hard margarine or butter 125 g cut into cubes Castor sugar 125 ml Ground cinnamon 5 ml
1. Preheat oven to 220 °C/200ºC fan/ Gas mark 7. 2. Lightly grease a large baking tin into which the unrolled pastry will fit in snugly. 3. Place the pastry into the greased tin, and generously spread the caramel over. 4. In the food processor, place the flour, margarine or butter, castor sugar and cinnamon. Process together to form a ball of dough. 5. Using a grater, grate the dough over the caramel layer to cover the caramel evenly. 6. Bake for 12-15 minutes until pastry is well-risen and the topping is golden brown. 7. Cut into small squares and transfer to a cooling rack. 8. Store or serve when completely cool and crisp.
PUFF ‘N CRUMBLE SQUARES Makes 16 medium-sized squares
CHOCOLATE BROWNIES Butter 200 G Dark chocolate 500 G Extra-large eggs 3 Castor sugar 210 G Vanilla essence 5 ML Self-raising flour 70 G Salt 2 ML
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Preheat oven to 1800 C/160ÂşC fan/ Gas mark 4. Melt butter and half the chocolate together in a microwave. Beat the eggs and the sugar together until light and creamy on high speed using an electric food mixer. Add in the vanilla essence Add in flour. Gradually beat in the melted chocolate mixture with remaining chopped chocolate and mix well. Spoon mixture into a greased roasting pan which has been lined with baking paper and greased again. Bake in preheated oven for 40 - 45 minutes. Leave to cool in pan and cut into squares. Dust with icing sugar before serving.
CHOCOLATE BROWNIES Serves 10 â€“ 12 or 36 small tastings
CRUNCHIES Butter or margarine 180 g Golden syrup 15 ml Bicarbonate of soda 5 ml Oats 500 ml Coconut 250 ml Cake flour 250 ml Sugar 250 ml
1. 2. 3. 4.
Preheat oven to 180ยบC/160ยบC fan/Gas mark 4. Melt butter and golden syrup together. Add bicarbonate of soda and stir until it froths. Mix dry ingredients in the bowl of a large food mixer, add in the wet ingredients and mix well. 5. Place mixture on a greased baking tray which has a slight lip, and even it out pressing mixture into the corners well. 6. Bake for 20-30 minutes until golden brown. 7. Cool slightly and cut into squares, allow to cool completely before removing from baking tray.
CRUNCHIES Serves 20 - 24
PEANUT BUTTER COOKIES Cake flour 120 ml Castor sugar 30 ml Crunchy peanut butter 30 ml Large egg yolk 1 Butter, softened 50 g Icing sugar for dusting
To serve: place on a serving plate and dust with icing sugar.
1. Preheat the oven to 180ยบC/160ยบC fan/ Gas mark 4. 2. Place the flour, sugar, peanut butter, egg yolk and butter into the bowl of a food processor which has been fitted with the double-knife-stainless steel 3. blade and mix together until combined to a smooth dough. 3. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. 4. Place the dough balls onto a baking sheet lined with silicon paper or baking paper and gently press each ball with the back of a fork to flatten slightly. 5. Place in the oven and bake for 10 - 12 minutes, or until just turning golden-brown. 6. Transfer the cookies to a wire rack and allow to cool for 10 - 15 minutes.
PEANUT BUTTER COOKIES Makes about 24 biscuits
BIG BATCH BISCUITS Butter 500 g Icing sugar sifted 260 g Cake flour 700 g Baking powder 10 ml Pinch of salt Castor sugar for sprinkling
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Combine the butter and icing sugar, beat with an electric mixer until light and creamy Sift the flour, baking powder and salt together and gradually add to the creamed mixture, mixing well to for workable dough. The dough should be firm but not sticky Divide the dough into three parts and add the variations of your choice. Roll each piece of dough into a sausage shape, about 4cm in diameter and 25cm long. Wrap in cling film and chill in the fridge for several hours or overnight(or freeze) Once chilled, slice the dough into 1cm thick and place on a baking tray lined with baking paper. Sprinkle with a little castor sugar. Bake in a preheated oven at 180Â°C/160ÂşC fan/Gas mark 4 for 12-15 minutes until pale golden brown. Place on a cooling rack to cool completely before packing them into an airtight container. Place on a serving platter, arranged decoratively for a wow factor.
BIG BATCH BISCUITS Makes: about 70 biscuits
BASIC SPONGE CAKE Softened butter 200 g Castor sugar 200 g Large eggs (at room temperature) 4 Self-raising cake flour 200 g Baking powder 5 ml Vanilla essence 5 ml Milk 15 - 30 ml Preheat oven: 190ยบC/170ยบC fan/Gas mark 5. 1. Grease 2 x 20 cm cake pans and line with a circle of baking paper, grease again. 2. In the bowl of an electric food mixer, cream the butter and sugar together until light and creamy, this will take about 5 to 8 minutes. 3. Sift the dry ingredients together. 4. Beat the eggs and add the eggs alternately with the flour, being careful not to overbeat, otherwise the gluten in the flour will be stretched. 5. Fold in the vanilla essence and milk. 6. Divide the cake batter between the prepared pans. 7. Bake for 20 minutes or until a cake tester or toothpick comes away clean. 8. The cake should spring back gently when touched and be coming away from the sides of the pans. 9. Cool for 5 minutes in the cake pans. Loosen the edges with a metal spatula, and turn cakes out onto a cooling rack to cool. 10. Sandwich together as desired. 11. Decorate as desired.
BASIC SPONGE CAKE Makes 2 x 20 cm cakes
SAVOURY CHEESE PUFFS/MUFFINS Cake flour 140 g Baking powder 10 ml Salt 5 ml Good pinch cayenne pepper Dried marjoram or oreganum 2 ml Dried mustard powder 5 ml Cheddar cheese, grated 100 g Extra large egg 1 Plain yoghurt 180 ml Milk 30 - 40 ml
1. 2. 3. 4. 5. 6. 7. 8. 9.
Preheat oven to 180ºC/160ºC fan/Gas mark 4. Sift the dry ingredients together into a bowl. Add cheese and mix together. Put egg into a measuring cup and fill to about 250 ml with plain yoghurt and milk. Form a hollow in the middle and slowly add liquid until just moist. Mix with a knife or fork until no dry flour shows but do not over mix. It must be lumpy and not sticky-smooth. Spoon into greased mini muffin pans, about 2/3 full, and bake for about 10 - 12 minutes, until brown on top. Check if they’re done by lifting out of pan and they should be brownish underneath too. Serve with chive butter.
SAVOURY CHEESE PUFFS/MUFFINS Makes 30 small muffins or 12 - 14 large muffins
CARROT CAKE MUFFINS Peeled carrots 500 g Raisins 170 g Chopped walnuts or pecan nuts 150 g Sunflower oil 300 ml Large eggs 4 Brown sugar 375 ml Cake flour 240 g Bicarbonate of soda 7 ml Baking powder 7 ml Ground cinnamon 5 ml Mixed spice or allspice 5 ml
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
Preheat oven to 190°C/170ºC fan/Gas mark 5. Prepare 4 x 12 hole mini muffin pans or 3 x 12 hole large muffin pans, either grease well or fill each cavity with a paper cup case. Grate carrots in a food processor on the fine grater. Place carrots into a ‘ bowl together with raisins and most of the walnuts or pecan nuts. In the bowl of a large food mixer; add oil, eggs and brown sugar. Whisk well until increased in volume slightly and all blended. Sift the dry ingredients together. Add flour mixture to egg mixture and mix well together Then add in the carrot mixture. Mix to blend together. Using an ice-cream scoop really aids in getting even muffins. Scoop mixture into prepared pans. Bake for 15 - 25 minutes, depending on the size of the muffin. When baked a toothpick comes out clean. Cool slightly before removing from pans and placing on a wire rack to cool completely. Ice with Cream Cheese Icing or a simple Glacé icing, then sprinkle with ground walnuts.
CARROT CAKE MUFFINS Makes 48 mini muffins
ZUCCHINI SAVOURY MUFFINS Olive oil 15 ml Onion finely chopped 1 Slices bacon finely chopped 3 Large carrot grated 1 Large zucchini grated 1 Self-raising flour 70g Large eggs 3 Thick cream 60 ml Grated Parmesan cheese 250 ml Salt and pepper to taste
1. Preheat oven to 180ยบC/160ยบC fan/ Gas mark 4. Grease a 12 x hole small muffin pan or 2 x 12 hole mini muffin pans. 2. Heat oil in a large frying pan over medium heat. Stir in onion and bacon. Cook until onion is translucent and bacon is browned; about 5 minutes. 3. Stir in carrot and zucchini; cook until they begin to soften; about 2 minutes. Transfer mixture to a bowl to cool. 4. Stir in flour. 5. Beat eggs, cream and Parmesan cheese together in a large bowl. Season with salt and pepper. Stir egg mixture into cooled zucchini mixture; stir in flour. Spoon the batter evenly into the prepared muffin cups. 6. Bake in preheated oven for15 to 20 minutes. A toothpick inserted in the centre comes out clean when the muffins are ready.
ZUCCHINI SAVOURY MUFFINS Serves: 12 or 24 mini muffins
COCONUT, BANANA CRUMBLE CAKE CRUMBLE: Self-raising flour 45 ml Castor sugar 30 ml Desiccated coconut 30 ml Butter 30 g
CAKE: Butter 125 g Castor sugar 150 g Milk 60 ml Medium over-ripe bananas mashed 3 Self-raising flour 190 g Large eggs beaten 2 Vanilla bean paste or extract 5 ml Desiccated coconut 30 g Sultanas or raisins (optional) 50 g Dark chocolate for decoration 50 g
MAKE CRUMBLE: Rub all the ingredients together until like breadcrumbs, set aside. MAKE CAKE: 1. Melt the butter with the caster sugar and milk in a small pan. 2. Set aside to cool slightly. 3. Mix eggs, banana and vanilla and mix together. 4. Add cooled melted butter and sugar mixture. 5. Place the flour, coconut and sultanas if using, into the bowl of a large food mixer. 6. Add the wet ingredients to the dry ingredients and mix together on low-speed. 7. Place the batter into a greased 25 cm square baking tin, which has been lined with baking paper and greased again. 8. A greased and lined loaf tin may also be used, but the cooking time needs to be adjusted slightly. 9. Sprinkle over the crumble mix and bake at 180ยบC/160ยบC fan /Gas mark 4 for 45 - 50 minutes or until golden brown and springy to the touch. 10. Leave to cool in the tin for 10 minutes then turn out and finish cooling on a rack. 11. When completely cool, drizzle over a little melted chocolate. 12. Cut into squares, fingers or slices.
COCONUT, BANANA CRUMBLE CAKE Serves 10 - 12 or 24 - 30 small tasters
BUTTERMILK SCONES Cake flour 560 g Pinch of salt Baking powder 30 ml Butter, cut into cubes 120 g Castor sugar 80 ml Buttermilk 250 ml Extra-large egg, beaten 1 Water 125 ml Extra beaten egg for glazing 1. 2. 3. 4. 5. 6.
8. 9. 10.
11. 12. 13.
Preheat oven to 220Â°C/200ÂşC fan/Gas mark 6. Sift the flour, salt and baking powder into a large bowl or the bowl of a food processor. Lightly rub the butter into the flour mixture using fingertips, until the mixture resembles coarse breadcrumbs or process on pulse mode using double-knife-stainless steel blade, until the desired texture is reached. Stir in the sugar. In a separate bowl, combine the buttermilk and egg. Using a round-bladed knife, stir this into the flour mixture with enough water to make a soft but not sticky dough. If using the food processor, have the motor running and add the liquid through the feeder tube in a slow stream. The dough should come together and leave the sides of the bowl clean. Turn the dough onto a floured surface and pat together lightly until the mixture forms a ball. The food processor will make a ball automatically when the correct amount of liquid has been added. Do not over-process as the gluten in the flour will stretch and the scones will shrink and be tough when cooked. Using lightly floured fingers, pat the dough to 3 cm thick on a floured surface. Cut out the scones with a biscuit/scone cutter or glass and place on a lightly greased baking tray or on a silicone mat on a baking tray. Brush each scone with an egg glaze and bake in a pre-heated oven at for 12-15 minutes. The cooked scone should sound hollow when tapped on the base. Cool on a cooling rack Split in half with your fingers and top with whipped cream and jam or lemon/passion fruit curd. Makes 24 medium scones
QUICK YEAST BREAD Cake flour 350 g Envelope instant dry yeast 1 Salt 5 ml Sugar 2 ml Origanum 3 ml Parsley 5 ml Luke - warm water 250 ml
Tip • This dough is great for pizza bases, divide in half and roll out thinly in two circles, top with favourite fillings. • The dough can also be cooked on a grill. Divide dough in half and roll each half into a flat oval. Place on a hot grill and cook for 3 - 4 minutes on each side. The dough will bubble a little, but that is normal. Try this in the Weber too.
1. Combine flour, yeast, salt and herbs in the Kenwood Chef bowl fitted with the dough hook. With the machine on slow speed, add enough water to form a soft but not sticky dough. 2. Mix on speed 1 or 2 for about 4 minutes, or until dough is smooth and elastic. 3. Turn dough onto a lightly floured board and cover with a dish towel. 4. Allow dough to rest for about 20 minutes. 5. Preheat oven to 200ºC/180º fan/ Gas mark 5. 6. Pat/roll dough into an oval shape, place onto a greased baking sheet and sprinkle with chopped garlic, fresh herbs, coarse salt and a little olive oil. 7. Bake for 15 - 20 minutes.
QUICK YEAST BREAD Makes 1 loaf or two pizza bases
BASIC BREAD Tepid water 625 ml Dried yeast 20 g Honey 30 ml Strong bread flour 500 g Semolina or cake flour 500 g Salt 30 g Olive oil 90 ml 1 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.
Place the oven shelf at position 1. Set the oven to heating function: Bread baking at 225Â°C. Place 800 ml water into the water reservoir Mix 625 ml water, yeast and honey together making sure that all the honey and yeast has dissolved. Mix together the bread flour, semolina and salt and place into a large bowl. Make a well in the flour and pour in half of the water and the olive oil. Mix in the flour using circular motions. Add the remaining water and mix in thoroughly. Knead the dough for 5-10 minutes until elastic. (Pull forward and up with the fingers while pressing down with the heel of the hand). Sprinkle the dough with a little flour and shape into a ball. Cut large cross into the top of the dough and cover. Prove (allow to rise) for about an hour or until the dough has doubled in size. Prove in a warm place. Knock the dough back by kneading it for 1 minute. Add the oil and knead for another minute. Divide the dough in half. Place into 2 x oiled and dusted tins and score across. Place into oven. Bake for 25 minutes.
CARDAMOM SPICED RICE PILAF Cooking oil 30 ml Onion finely chopped 1 Garlic cloves crushed 2 Finely grated fresh ginger 15 ml Cardamom pods bruised 4 Cinnamon sticks 2 x 3 cm Black mustard seeds 10 ml Ground cumin 5 ml Fenugreek seeds 5 ml Fresh or dried curry leaves 6 Basmati rice 500 ml Chicken or vegetable stock 625 ml Salted pistachio kernels 100 g Roasted cashew nuts 100 g Fresh coriander leaves chopped 250 ml Salt and black pepper
1. Heat the oil in a large saucepan over medium heat. 2. Add onion, garlic and ginger and cook, stirring, for 3 minutes until onion is translucent. 3. Add cardamom, cinnamon, mustard seeds, cumin, fenugreek and curry leaves and cook, stirring, for 1 minute or until aromatic. 4. Add rice and stir to coat in spice mixture. 5. Add stock and bring to the boil. Simmer for 5 minutes. 6. Place into the ceramic pot and seal with cling wrap. Microwave for 5 minutes. 7. Remove cling wrap and stir in pistachios, cashews and coriander. Season to taste. 8. Serve immediately.
CARDAMOM SPICED RICE PILAF Serves 15 - 20 as small tasters
PIRI PIRI ROAST CHICKEN Spatch - cocked chicken 1 MARINADE: Olive oil 60 ml Lemon juice 30 ml White wine 60 ml Chopped garlic 10 ml Pinch of piri-piri spice Red chillis chopped 1 - 2 Chopped fresh rosemary 30 ml Salt and black pepper
1. Place the chicken into a large zip-lock plastic bag. 2. Combine all the ingredients for the marinade and mix well. Pour onto the chicken and massage well. 3. Seal the bag and set aside to marinate for 4-5 hours or overnight. 4. Remove the chicken from the marinade and place it in an ovenproof dish. 5. Microwave on speed Combi 4: 230ÂşC + M/W360W for 25 minutes. 6. Baste half way with some of the marinade. 7. When the chicken is cooked, remove from the oven and set aside covered with foil for 10 minutes before carving. 8. Place the remaining marinade in a bowl and microwave on 100% power for 2 minutes. 9. Serve with the roast chicken.
PIRI PIRI ROAST CHICKEN Serves 4 â€“ 6 or 20 when offering tasters
ASHLEY´S RICE SALAD Tin peaches drained and chopped 410 g Cup raw rice 1 Turmeric 3 ml Punnet Cherry tomatoes chopped in half 1 Small cucumber sliced or diced 1 Medium red onion 1 Finely sliced punnet chopped spring onions 1 Sweet gherkins chopped 4 - 5 Mayonnaise 45 ml Red pepper chopped 1 Green pepper chopped 1 Rajah’s mild curry powder 3 ml - 5 ml Salt and pepper to taste
1. Drain peaches and allow to stand so that as much of the juice as possible drains off them. 2. Cook rice in salted water, with turmeric either on the hob or in the microwave oven. Set aside to cool. 3. Chop peaches and combine with all the chopped vegetables in a large bowl. 4. Add half the rice and mayonnaise to the ingredients and mix lightly. 5. Add remaining rice and mayonnaise. 6. Only add extra mayonnaise if the salad is too dry, the mayonnaise should only lightly cover the rice. 7. Sprinkle in the curry powder and season to taste, mix well.
ASHLEY´S RICE SALAD Serves 8 – 10 as a side salad or 36 – 40 small tasters
Yorkshire pudding Cake flour 140 g Large beaten eggs 4 Milk 200 ml Pinch of salt and pepper Cooking oil
1. Put the flour into a bowl. 2. Combine the eggs and milk and using a wire whisk stir the milk into the flour. (Or use the food processor or a plunge blender). 3. Mix well until a smooth batter is formed. Add salt and pepper. 4. Set aside in a jug for 30 minutes. 5. Pour about 10 ml oil into 12 deep muffin cups and place in the microwave on convection setting 220Â°C for 5 minutes. 6. Remove and quickly divide the batter between the muffin cups. 7. Return to the oven on Speed Combi 5 200Â°C +M/W 360W for 15 minutes. 8. Serve immediately with roast beef or even roast chicken and gravy.
Yorkshire pudding Makes 12
MOCHACHINO MICROWAVE CAKE Cake flour 140 g Cocoa powder 20 g Baking powder 15 ml Pinch of salt Castor sugar 220 g Butter melted 125 g Strongly brewed coffee cooled 125 ml Large eggs 2 Topping Castor sugar 110g Water 90 ml Coffee liqueur 45ml Dark or milk chocolate broken into pieces 100 g Brazil nuts coarsely chopped and toasted 50 g
MOCHACHINO MICROWAVE CAKE
1. Sift flour, cocoa powder, baking powder and salt into large bowl of an electric food mixer. 2. Whisk the sugar, butter, coffee and eggs together, then stir the liquid ingredients into the dry ingredients and whisk gently until smooth. 3. Pour into a greased and lined 22 - 24 cm microwave-safe cake ring/pan. Line with paper towel cut to size. 4. Place the cake pan in the microwave oven on top of an inverted microwave-safe pie dish or saucer and cook on 100% power for 6 â€“ 8 minutes. There should be a slightly wet spot on the top of the cake. 5. Remove from the oven and leave to stand. 6. Topping: Heat the castor sugar and water in a microwave-safe bowl on 100% power for five minutes. Stir in the liqueur or the coffee. Drizzle half the syrup over the cake in the pan while it is still slightly warm, and then set aside to cool completely. 7. Melt the chocolate in the microwave, stirring every 30 seconds until smooth. 8. Invert the cake out onto a serving plate. Remove paper towel. Drizzle with the rest of the syrup and then the chocolate. Top with chopped nuts and serve. 9. For a more decadent cake, make chocolate ganachĂŠ topping and pour over cake. Serves 8 - 10
HIRSCH’S SEVEN–IN-ONE CAKE Large eggs 4 Castor sugar 210 g Cake flour sifted 150 g Butter or margarine 100 g Milk 125 ml Baking powder 15 ml Vanilla essence 10 ml
1. Prepare 2 x 20 cm suitable round containers. Grease and line with baking paper, Teflon or paper towel circles, depending on which mode of baking is being used. 2. Beat eggs until light and fluffy in a large Kenwood food mixer, add in castor sugar and beat until pale and creamy and increased in volume. 3. Fold in sifted cake flour, mix very gently. 4. Heat butter or margarine and milk on 100% power for 1 – 2 minutes, once bubbles on the surface have subsided, add to the egg/flour mixture. 5. Fold in the baking powder and vanilla essence. 6. Pour mixture into prepared containers. 7. Microwave: Cook on 70% power for 2 – 3 minutes per layer. 8. Convection: Preheat oven to 180°C and bake for 20 – 25 minutes. 9. Ice as required using either butter or glacé icing.
HIRSCH’S SEVEN–IN-ONE CAKE Makes 1 x 20 cm sandwich cake
LEMON CURD Juice and rind of 2 large yellow lemons to make 125 ml Castor sugar 250 g Butter or margarine 125 g Large eggs 3
1. Blend lemon juice, rind and castor sugar together in a large bowl. 2. Cook on 100% power in the microwave oven for 1 - 2 minutes, until sugar dissolves. 3. Add in the butter and stir until melted. 4. Beat the eggs together well, add some of the hot lemon mixture to the eggs, beating all the time, then return this egg mixture to the remaining lemon mixture, whisk well. 5. Cook on 70% power for 2 â€“ 3 minutes, whisk every 30 seconds until thickened. 6. Pour into hot dry jars and seal. Label and store in a cool dry place.
VARIATIONS: Orange Curd â€“ replace lemon rind and juice with orange rind and juice. Granadilla Curd â€“ Use 125 ml granadilla pulp instead of lemon rind and juice. Use in filling sandwich cakes or biscuits. Use whipped cream flavoured with 100 ml lemon, orange or granadilla curd as dessert toppings or with meringues. Spread on bread, in tartlets on scones or crumpets. Excellent to sell at fetes and for gifts.
LEMON CURD Makes approximately 400 ml
HOME-MADE FERRERO ROCHA CHOCOLATES Miniature wafer cups 1 packet Jar nutella 1 Milk chocolate broken into pieces 200 g Dark chocolate, broken into pieces 200 g Nibbed almonds 750 g Cashew nuts finely chopped 50 g 1. 2.
HOME-MADE FERRERO ROCHA CHOCOLATES
Place the wafer cups on a plate Fill each wafer cup with nutella which has been mixed with the almonds or hazelnuts. 3. Cover each wafer cup with a second wafer cup. 4. Place in the freezer for 10-15 minutes. 5. Place chocolate pieces into a glass bowl and either melt over a double boiler, or microwave for 4 â€“ 5 minutes on 100% power, stirring every 30 seconds until smooth. 6. Add cashew nuts and mix well. 7. Remove wafer balls from freezer, using 2 forks or pierce each wafer ball with a wooden skewer. 8. Now youâ€™re ready to dip! Hold the wafer cups upside down and dunk, in one motion, into the chocolate coating until you see the coating cover the entire ball and meet the stick. Then lift up to remove from the coating. Let the excess coating drip back into the bowl using an up and down motion with your arm. Using your fingers on the stick, rotate the wafer cups at an angle. This helps the coating even itself out. 9. Use a toothpick to help guide any excess coating off the wafer cups near the stick if needed. You can also use a toothpick to puncture any noticeable air bubbles in the coating. Stick in a Styrofoam block or place on baking paper on a baking tray. Now, let it dry and harden completely. 10. If the balls open slightly, press them back together with the fork and a spoon. 11. Repeat until all the balls are coated with the nutty chocolate. 12. Once the balls have firmed up, repeat the process. Melt the chocolate and cashew nut mixture again in the microwave for a few minutes to soften if necessary. Serves: 8
SALTED CARAMEL CHOCOLATE SALTED CARAMELS Water 60 ml Golden syrup 50 ml Castor sugar 200 g Heavy cream 100 g Cold unsalted butter 50 g Salt flakes, such as Malden salt 3 ml Extra Maldon salt for topping Dark chocolate (minimum 70% cocoa solids) for dipping 200 g
1. Lightly grease a 23 x 23 cm baking dish with a thin coating of vegetable oil. In a large saucepan, combine water, syrup and sugar. Bring to a rolling boil over high heat and continue to boil on a medium heat until caramel turns a deep honey colour. Do not leave the pan and stir continuously. 2. Pour in cream and butter. Caramel will bubble up vigorously. 3. Stir until bubbles subside slightly and then stir in salt. Attach a candy thermometer to the side of the pan and continue to cook, stirring regularly with a spatula, until caramel reaches 130Â°C. 4. Pour caramel into prepared dish. Allow caramel to cool completely. 5. Cut caramels into 2.5 cm cubes with a warm, sharp knife. 6. Dip each caramel in melted dark chocolate and sprinkle with a few Maldon salt flakes. 7. Set on parchment paper before sealing them in an air tight container.
SALTED CARAMEL CHOCOLATE Makes 12 x 2.5 cm squares
EGG-FREE MILK TART Heaped spoons maizena 5 x 15 ml Milk 1 litre Tin condensed milk 397 g Butter 15 ml Vanilla essence 5 ml Tennis biscuits 1 packet Ground cinnamon for dusting
1. Mix maizena to a liquid paste with a little milk. 2. Boil the rest of the milk and condensed milk together in a large jug or bowl in the microwave oven. This will take about 10 – 12 minutes, stirring occasionally. 3. When milk mixture is at boiling point, mix in maizena paste and mix well. 4. Microwave a further 3 – 5 minutes, whisking every minute, until mixture thickens. 5. Mix in butter and vanilla essence. 6. Arrange tennis biscuits on the base of a 20 – 25 cm square dish. 7. Pour mixture over biscuits, and sprinkle cinnamon on top. 8. Place in the refrigerator to set. 9. Serve cut into squares when chilled.
EGG-FREE MILK TART 8 Normal servings or 36 tasting servings
EASY MICROWAVE FUDGE Caster sugar 500 ml Tin condensed milk 397 g Hard margarine or butter 90 g
1. 2. 3. 4.
Combine ingredients in a very large microwave safe bowl. Cook for approximately 16 minutes on high, stirring every 2 minutes. Pour into a greased baking tray and allow to set. Mark while still warm and cut when cold.
EASY MICROWAVE FUDGE Makes 16 â€“ 24 squares
CLASSIC CHICKEN SOUP Medium onions peeled and cut in half 2 Cloves garlic peeled 2 Leek washed and green part cut off 1 Large potato peeled and cut in half 1 Butter 30 g Large chicken breasts remove skin and bones 3 Chopped fresh parsley 50 ml Fresh thyme chopped 15 ml Chicken stock cubes crumbled x 2 Water 500 ml - 750 ml Salt and freshly-ground black pepper to taste
1. 2. 3. 4. 5. 6. 7.
Attach the thick slicing disc to the food processor bowl. Slice the onions, garlic, and leek; remove from the bowl and reserve. Slice the potato in the food processor. Heat butter in the AEG Pressure Cooker on Browning. Add onion, garlic, and leek to the Pressure Cooker and sauté until soft. Add potatoes, chicken, herbs and stock to the Pressure Cooker. Add water until water is just above vegetables and change AEG Pressure settings from Browning to High Pressure and cook for 15 minutes. 8. In stages place the soup into the food processor which has been fitted with the double-knife-stainless steel blade and purée. 9. Place soup back into Pressure Cooker and change setting to Keep Warm.
CLASSIC CHICKEN SOUP Serves: 4 - 6 people or 20 – 25 tasting portions
SPICY PUMPKIN SOUP Large onion finely chopped 1 Butter 45 ml Butternut peeled and diced 1 Granny Smith apples peeled and chopped 2 Ground nutmeg pinch Curry powder 10 ml Cake flour 45 ml Chicken stock 800 ml Milk 300 ml Grated rind and juice of orange 1 Salt and pepper pinch GARNISH Low-fat cream and chopped fresh coriander 50 ml 1. In a large saucepan or pressure cooker, sauté onion in the butter until soft and transparent 2. Add butternut and apples, sauté for another 3 minutes to develop the flavour. 3. Add nutmeg, curry powder and cake flour. 4. Stir to blend with the vegetables and apples. 5. Add the stock, milk, orange rind and juice. 6. Simmer slowly for 30 - 40 minutes, until the vegetables are tender. Or pressure cook for 15 minutes. 7. Using a stick blender or liquidizer, purée the soup until smooth. 8. Serve with dollop of cream and sprinkle a little fresh chopped coriander on each serving.
SPICY PUMPKIN SOUP Serves 4 - 6
LAMB STEW Onion chopped 1 Cooking oil 15ml Red chilli chopped 1 Crushed garlic 15 ml 700 Lamb cubes, cut from the leg or the shoulder Potjie mix Heated water 250 ml Knorr Lamb Stock Pot 1 Salt and freshly-ground black pepper to taste
1. SautĂŠ onion in oil on browning setting until translucent 2. Add chilli, garlic and lamb, brown meat until golden and sealed 3. Add potjie mix, water and stock. Stir to mix well, meat should just be covered by the water 4. Close lid and allow to cook for 25 minutes 5. Season to taste with salt and pepper 6. Thicken if desired with a cornflour and water paste
LAMB STEW Serves: 4 - 6 normal servings, 20 tasting servings
CHICKEN WINGS IN TOMATO SAUCE Olive oil 45ml Chicken wings 10 Slices fresh ginger 5 - 6 Cloves of garlic 3 - 4 Small chillies seeded and chopped 1 - 2 Can chopped tomatoes 400 g Worcestershire sauce 30 ml Soy sauce 60 ml Red wine vinegar 30 ml Cornflour mixed with water 30 ml Chopped fresh coriander
1. Heat the oil on sautĂŠ in the pressure cooker and brown the wings in batches. 2. Return all the wings to the pot. 3. Add the remaining ingredients and bring to the boil. 4. Secure the lid and cook on high pressure for 3 minutes. 5. Switch off and allow steam to go down naturally. 6. Remove the lid and thicken with cornflour and water mix. 7. Stir in coriander before serving.
CHICKEN WINGS IN TOMATO SAUCE
Chicken Cacciatore Whole chicken x 1 or chicken pieces 1.2 kg Cake flour or maizena 30 ml Salt and pepper to taste Sunflower oil 45 ml Chopped onion 1 Chopped green or red pepper 1 Chilli flakes 3 ml Chopped tomatoes 1 x 400 g tin Tomato paste 1 x small tin Bay leaves 2 Fresh 15 ml or dried thyme 5 ml Chopped fresh parsley 45 ml Sugar 5 ml Extra chopped parsley for garnishing
1. Place chicken joints into a large Ziploc plastic bag, add in flour or maizena, salt and pepper. Seal and toss to coat. 2. Heat oil in the base of the pressure cooker, then fry the chicken portions until brown. Remove from the pan. 3. SautĂŠ onion and green pepper for about 3 minutes, add in chilli flakes, then add in all the remaining ingredients and the chicken portions. 4. Cover and bring the pressure up to high. 5. Time 10 minutes. 6. Serve with rice, cous cous, quinoa, or samp. Garnish with extra chopped parsley before serving.
Chicken Cacciatore Serves 6
Cannellini Bean and Coconut Curry Sunflower oil 30ml Mustard seeds 10ml Fresh curry leaves 12 Onion thinly sliced 1 Piece ginger grated 2 cm Garlic cloves crushed 4 Mild curry powder 15 ml Cardamom pods lightly bruised 4 Ground turmeric 5 ml Chilli powder 3 ml Ground coriander 5 ml
Tin coconut milk 400 g Water 200 ml Tins cannellini beans, rinsed, Drained 2 x 400 g Punnet cherry tomatoes halved 250 g Sugar 10 ml Juice of lime 1 Chopped coriander leaves 60 ml, plus Extra leaves to garnish Basmati rice and Naan bread, to serve
1. Heat oil in a large saucepan or pressure cooker over medium-low heat. 2. Add mustard seeds and cook for 30 seconds or until they start to pop. Add curry leaves and onion and stir for 3-5 minutes until onion softens. Add ginger, garlic, curry powder and spices, then cook, stirring, for 1-2 minutes until fragrant. 3. Add coconut milk and water and bring to simmering point. 4. Reduce heat to low and simmer for 3-5 minutes until slightly thickened. 5. Add beans, tomato, sugar and lime and simmer for a further 2-3 minutes until tomato has softened slightly. 6. Stir through chopped coriander. 7. Serve with rice and Naan, garnished with extra coriander.
Cannellini Bean and Coconut Curry Serves 4 â€“ 6 or 20 tasting portions
Pressure Cooker Cheesecake Crushed digestive biscuits 200 g Melted butter 80 g Thick cream cheese 500 g Castor sugar 125 ml Grated rind and juice 1 lemon Beaten eggs 3 Strawberries for decorating
Combine the biscuits and melted butter and mix well. Press the biscuit mix into the base of an 18 cm greased spring form pan. 3. Place into the freezer. 4. For the filling: Beat the cream cheese and sugar until smooth. 5. Add the lemon rind and juice. 6. Add the eggs and mix well. 7. Pour this mixture into the pan. 8. Wrap the base and sides of the pan in a double layer of foil. 9. Cut a long foil strip to act as a handle to lower and raise the pan into the pressure cooker. 10. Place the trivet into the pressure cooker. 11. Add 500 ml water. Lower the pan onto the trivet. 12. Seal the pressure cooker. 13. Set it on high pressure for 15 minutes. 14. Quick release the pressure after the 15 minutes and remove the pan from the cooker using the foil handles. 15. Remove the foil from the pan. 16. Blot up any liquid that may have formed on the surface of the cheesecake with paper towel. 17. Refrigerate for a few hours until well chilled. 18. Remove from the pan and place on a serving plate. 19. Decorate with strawberries. 1. 2.
Pressure Cooker Cheesecake
Meatballs with Feta Lamb mince or lean beef mince 150 g 1 Slice of stale white bread, Turned into fine crumbs Greek feta cheese crumbled 50 g Fresh oregano finely chopped 15 ml Lemon zest 10 ml Freshly-ground black pepper to taste
1. Preheat the Airfryer to 200ยบC. 2. Mix the mince in a bowl with the breadcrumbs, feta, oregano, lemon zest and black pepper, thoroughly kneading everything together. 3. Divide the mince into 10 equal portions and, using damp hands, form into smooth balls. 4. Put the balls in an oven dish and place the dish in the basket. Slide the basket into the Airfryer. Set the timer to 8 minutes and grill the mince balls until they are done and nicely browned. 5. Serve the meatballs hot in a platter with tapas forks or toothpicks.
Meatballs with Feta Makes: 10 meatballs
Rosemary and Black Pepper Cheese Balls Medium potatoes boiled & skins removed 5 Mozzarella cheese grated 250 ml Fresh rosemary 20 ml Garlic cloves crushed 4 Salt to taste Freshly-ground black pepper 3 ml Large eggs 4 Dried breadcrumbs 500 ml Cooking oil for frying
1. Preheat the Airfryer to 200ÂşC 2. In a bowl, mash the potatoes. Add the grated mozzarella cheese and garlic. Mix well. Add the remaining ingredients rosemary, salt, and black pepper, mix well. Roll the potatoes into bite-size balls. 3. Place the eggs in a shallow dish and lightly whisk. 4. Place the breadcrumbs in another shallow bowl. Roll the potato balls in the breadcrumbs, then dip in the egg, then roll in the breadcrumbs again. Place on a baking sheet and continue until all of the potatoes have been used. Refrigerate for 30 minutes. 5. Put the balls in an oven dish and place the dish in the basket. Slide the basket into the Airfryer. Set the timer to 8 minutes and grill the potato and cheese balls until they are done and nicely browned. 6. Serve warm with chilli tomato jam, sweet chilli sauce or pesto
Rosemary and Black Pepper Cheese Balls Makes: 28 â€“ 30 small balls
Mini Cheesegrillers Wrapped in Pastry Packet mini Cheese Grillers 1 Puff pastry 100 g Prepared mustard as required
1. Preheat the Airfryer to 200ยบ C. 2. Thoroughly drain the sausages and dry them on a layer of kitchen paper. 3. Cut the puff pastry into strips measuring 5 x 1.5 cm. Spread the strips with a thin layer of mustard. 4. Wrap each sausage in a spiral of pastry. Put them into the Airfryer basket and slide the basket into the Airfryer. Set the timer for 10 minutes. Bake the sausages in pastry until the timer rings and they are golden brown. 5. Serve the sausages on a platter accompanied by a small dish of mustard or tomato sauce.
Mini Cheesegrillers Wrapped in Pastry
Makes: 10 mini serves
Pizza with Salami and Mushrooms Cake flour 100 g Instant yeast 5 ml Pinch salt Olive oil 10 ml Water 60-75 ml Tomato sauce 50 ml Thinly sliced mozzarella ball 1/2 Salami cut into strips 50 g Mushrooms, sliced 2-3 Dried oregano 10 ml Freshly-ground black pepper Grated Parmesan cheese 30 ml
1. Mix the flour with the yeast, salt, olive oil and water into a smooth dough ball, using the dough hook and an electric food mixer. Knead this dough ball until it becomes flexible and elastic. 2. Preheat the Airfryer to 200ยบ C. Grease a small pizza pan about 15 cm in diameter. 3. On a floured work surface, roll out the dough to an 18 cm round and put this dough round in the pizza pan. Fold the excess edge of the dough inward to form a crust. 4. Evenly spread the tomato sauce over the dough and place the mozzarella slices on top. Distribute the salami and mushrooms over the cheese. Sprinkle the pizza with oregano, pepper and Parmesan cheese. 5. Place the pizza pan in the fryer basket and slide the basket into the Airfryer. Set the timer to 12 minutes and bake the pizza until golden brown.
Pizza with Salami and Mushrooms Makes: 1 small pizza
Airfryer Brownies Pure chocolate in pieces 75 g Butter 75 g Large egg 1 Sugar 60 g Vanilla essence 5 ml Pinch salt Self-raising flour 40 g Walnuts or hazelnuts or chocolate chips, chopped (optional) 25 g
1. Melt the chocolate and butter together in a thick-bottomed steel pan on low heat while stirring. Alternately melt in the microwave for 2 - 3 minutes. Allow this mixture to cool to room temperature. 2. Preheat the Airfryer to 180ยบ C. 3. In an electric food mixer, beat the egg with the sugar, vanilla and a pinch of salt until light and creamy. Beat in the chocolate mixture then stir in the self-raising flour and the nuts or chopped chocolate. 4. Line a small 15 cm diameter cake tin with baking paper, grease well, and then add the batter. Smooth the top. 5. Place the cake tin in the Airfryer basket then slide the basket into the Air fryer. Set the timer to 20 minutes and bake the brownie until the top is crispy. The inside should still be nice and soft. 6. Allow the brownie to cool in the cake tin. When cool cut it into 12 pieces.
Airfryer Brownies Serves: 12
Skinny Fries CHIPS: Potatoes peeled 2 kg Marie Rose Sauce: Thick mayonnaise 60 ml Tomato sauce 30 ml A few drops Worcester sauce or Tabasco sauce Lemon juice 10 ml Salt and white pepper or cayenne pepper
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Cut the potatoes into matchstick size chips. Do not go too small otherwise the potatoes will fall out of the basket. Soak the chips in a bowl of cold water for 30 minutes. This helps remove excess starch and will make crispier chips. Remove and shake off excess water, dry the chips in a tea towel. Turn the Airfryer on and set the temperature to 160°C. Place the chips in the basket and secure the tray. Set the timer for 8 minutes and turn on. Remove the basket from the fryer and shake around to loosen the chips. Set the timer for a further 8 minutes and repeat shaking the chips. Set the temperature to 180°C, and set the timer for 4 minutes. Once they have cooked they will be golden brown and crispy. If the chips are not crispy enough repeat at 180°C for 3 minutes at a time until done. While the chips cook; make the sauce. Mix all ingredients for the sauce together and season with salt and pepper or cayenne pepper to taste. Serve the chips with sauces of your choice, such as tartar sauce, tomato sauce, sweet chilli sauce, aioli sauce etc.
Ricotta Fritters with Orange Chocolate Sauce FRITTERS: Fresh ricotta cheese 100 g Gluten free plain flour blend 40 g Pinch of xanthan gum (leave out if using cake flour) Baking powder 5 ml Vanilla bean paste 10 ml Large egg 1 Caster sugar 15 ml Cooking oil for frying
CHOCOLATE SAUCE: Cream 125 ml Dark chocolate 75 g Pinch ground cinnamon Juice and zest of one orange
Ricotta Fritters with Orange Chocolate Sauce
1. To make the fritters, place the ricotta, flour, baking powder, egg and sugar into a mixing bowl and stir together with a silicone or wooden spoon until well combined. 2. In a small, deep saucepan, heat about 2-3 cm of canola oil, until a piece of the ricotta mixture bubbles and floats to the surface when added. 3. Using two teaspoons, drop teaspoonfuls of the batter into the oil, and cook for about a minute. They will turn a beautiful golden brown, and flip over in the oil themselves. 4. Remove the fritters, and drain briefly on paper towels, while you continue until all the batter is cooked. 5. To make the chocolate sauce, simply melt all the ingredients together in a small saucepan or in a bowl in the microwave. 6. Serve hot, with whole strawberries.
Serves 6 - 8 or 20 as a taster
Apricot Jam Fresh ripe apricots 250 g Lemon juice 10 ml Water 15 ml Sugar 250 g Butter 15 g
1. Halve and stone the apricots. Cut each half into four pieces and place in the bread pan with kneader in place. Add lemon juice and water. 2. Insert pan and lock into position. Close lid and select program 9, jam. Set a timer for 15 minutes. 3. Meanwhile weigh sugar. After the 15 minutes, gradually add sugar to the bread pan. Add the butter. If necessary scrape down the sides of the bread pan with a wooden spoon to remove any sugar. Take care, as the pan is hot. 4. At the end of the cycle, turn off the machine; remove the bread pan using oven gloves. Carefully pour jam into sterilized jars, seal and label.
Apricot Jam Makes about 350 g
gingerbread Butter or margarine 115 g Golden syrup 125 g Treacle 50 g Light brown soft sugar 125 g Milk 200 ml Large egg, lightly beaten 1 Cake flour 280 g Ground ginger 10 ml Baking powder 10 ml Bicarbonate of soda 3.5 ml
1. Remove bread pan from the machine and fit the kneader. 2. Place butter, syrup, treacle and sugar in a small saucepan and heat gently until butter has melted. Leave to cool slightly, and then pour into the bread pan. 3. Add milk and egg to the pan. Sift flour with ginger, baking powder and bicarbonate of soda. Sprinkle dry ingredients over the liquids. 4. Insert the pan into the machine and lock into position. 5. Select program 4 - cake. Press start. 6. After 5 minutes, open lid, scrape down the sides of the pan with a plastic spatula. 7. At the end of the cycle 3, turn off the machine. Remove the bread pan using oven gloves. Leave to stand on a cooling rack for 5 minutes, then turn out and place on a wire rack to cool.
gingerbread Makes 1 cake
DOUGH FOR BREAD ROLLS OR HAND-SHAPED LOAF Water 250 ml Large egg 1 White bread flour 450 g Salt 5 ml Sugar 10 ml Butter 25 g Instant dry yeast 5 ml
1. Remove bread pan, fit the kneader. Pour water into the pan, add the egg. Sprinkle with the flour, making sure it covers the liquids. 2. Add salt, sugar and butter in separate corners. Make a well in the centre of the flour, but not down to the liquid. Add the yeast. 3. Inset pan and lock into position. Close lid. Select program 8, dough. Press start. At the end of the cycle, turn dough out on a lightly floured surface. Gently knock back dough and shape as desired. Cover lightly and leave to rise in a warm place for 20 to 30 minutes. 4. Bake at 200ยบC/180ยบC fan/ Gas mark 5 until golden and hollow-sounding when loaf is tapped on the bottom.
DOUGH FOR BREAD ROLLS OR HAND-SHAPED LOAF Makes 1 loaf or a dozen rolls
Rustic White Bread Low fat milk heated to lukewarm 170 ml Water heated to lukewarm 150 ml Salt 5 ml Sugar 15 ml Butter or margarine 25 g White bread flour 340 g Whole wheat flour 110 g Instant yeast 12.5 ml
1. Remove pan from the bread machine and make sure the kneader is fitted. 2. Place warmed liquids in the pan. Add salt, sugar and butter. 3. Combine flours and sprinkle over the liquid in the pan, making sure to cover the liquid. 4. Make a well in the centre of the flour, but not down as far as the liquid, place yeast in the well. 5. Insert bread pan into the bread machine and lock into place, Select rapid cycle, large. 6. Press start. 7. At the end of the cycle, turn machine off. Remove bread pan, using oven gloves. Cool bread on a wire rack.
Rustic White Bread
LIGHT RYE BREAD Water 320 ml Salt 10 ml Butter 10 ml Molasses 10 ml Liquid glucose 8 ml or castor sugar 15 ml White bread flour 320 g Rye flour 180 g Anchor instant dry yeast 7 ml
1. 2. 3. 4.
Remove bread pan from the machine Add water to the pan, and then add salt, butter, molasses and glucose. Combine white and rye flours and add to the pan, covering the water Make a little â€œwellâ€? in the flour (not through to the liquid) and add the yeast. 5. Plug the machine in, press select, press number 1 for basic, 900g, and press start.
LIGHT RYE BREAD Makes 1 loaf
LIGHT BROWN BREAD Water 320 ml Oil 30 ml Salt 8 ml Sugar 25 ml White bread flour 350 g Nutty Wheat flour 100 g Dry milk powder 30 ml Anchor instant dry yeast 7.5 ml
1. 2. 3. 4. 5. 6.
Heat 40 ml oil in a large saucepan, and sautĂŠ onion, thyme, and chillies. Add in coriander, turmeric, and curry powder, stir well to mix. Add in garlic and ginger and stir well to mix. Stir in butter beans and mince and mix well. Cook for about 20 minutes, Add flour, eggs and breadcrumbs. Remove from heat, mix well, and cool slightly. Form into small round balls about the size of a golf ball. 7. An ice-cream scoop helps to control the portion sizes. 8. Heat oil either on the hob or in a deep-fat fryer and deep fry meatballs. 9. Once cooked garnish with fresh coriander, garam masala and serve with rotis.
LIGHT BROWN BREAD Makes 1 loaf
CARROT AND OLIVE BREAD Finely chopped carrots 175 g Freshly chopped herbs 15 ml Pitted black olives, chopped 80 g Sun-dried tomatoes, chopped 6 Oil 30 ml Dash ground mixed spice Salt 5 ml Sugar 15 ml Lukewarm water 215 ml White bread flour 450 g Cheddar cheese, grated 80 g Instant dry yeast 12.5 ml
1. Place carrots, herbs, olive and tomatoes into the bread pan fitted with the kneader. 2. Add oil, ground mixed spice, salt and sugar. 3. Add lukewarm water, and then add the flour mixed with the grated cheese making sure to cover all the liquid. 4. Make a well in the centre of the flour, but not down to the liquid. 5. Add the yeast. 6. Place bread pan in the bread maker. 7. Close lid and press program 7 for Rapid Cycle, 900g, then press start.
CARROT AND OLIVE BREAD Makes 1 loaf
EARTH WHOLE WHEAT BREAD Lukewarm water 310 ml Lemon juice 15 ml Golden Cloud Brown Bread flour 425 g Earth Whole Wheat Flour 75 g Salt 7.5 ml Brown sugar 10 ml Oil 25 ml Anchor instant dry yeast 10 ml
1. 2. 3. 4. 5. 6. 7.
Remove bread pan from machine. Pour water and lemon juice into the pan. Add salt, brown sugar and oil. Combine two flours and add to the pan, covering the liquid. Make a well in the centre of the flour and add yeast Place pan in the bread maker. Turn machine on. Select program 7, 900g, for rapid brown bread.
EARTH WHOLE WHEAT BREAD Makes 1 loaf
WALNUT BREAD Buttermilk 200 ml Water 120 ml White bread flour 340 g Whole wheat flour 110 g Chopped walnuts 50 g Salt 5 ml Sugar 15 ml Butter 25 g Instant yeast 12.5 ml
1. Remove pan, fit kneader. Combine buttermilk and water, heat to lukewarm. Pour into the bread pan. 2. Combine flours and sprinkle over liquid, be sure to cover liquid. Add chopped nuts to the pan. Add salt, sugar and butter in separate corners. 3. Make a well in the flour, but not down as far as the liquid. Add the yeast. 4. Insert pan into the machine, lock into position, select program 7 (rapid, 900g) and press start. 5. Add raisins with the nuts if desired.
WALNUT BREAD Makes 1 loaf
MELON AND KIWI SMOOTHIE WATERMELON COOLER RISE AND SHINE SMOOTHIE PINK BERRY SMOOTHIE SOOTHING SMOOTHIE TROPICAL BREAKFAST SMOOTHIE
ICED MOCHA SMOOTHIE Instant coffee powder 60 ml Dissolved in water 90 ml Milk 500 ml Condensed milk 250 ml Ice cubes 8 â€“ 10 Chocolate sauce or syrup 60 ml Ice cream scoops if desired 3 â€“ 4
1. Place ingredients into smoothie goblet. Fit lid and insert stir stick. Start machine on low, using the stir stick to mix ingredients. 2. Increase speed to high and blend for a few seconds. 3. Use pulse button if desired to finish mixing. 4. Dispense through the tap.
ICED MOCHA SMOOTHIE Serves 3 - 4
CARROT, APPLE & GINGER JUICE Carrots, washed and trim off ends 1 kg Fresh ginger root washed 40 g Apples washed and remove stalks 3 Ice cubes
1. 2. 3. 4.
Feed the carrots into an electric juicer on high speed. Put the ginger in on low speed. Then add the apples on high speed again. Stir the juice, add ice cubes and serve chilled.
PINEAPPLE AND BEETROOT JUICE 1 Pineapple, remove crown, peel and cut along the length into quarters Wash and trim off ends, Raw beetroots 3 Cold filtered water 400 ml Sea salt 3 ml
1. 2. 3. 4.
CARROT, APPLE & GINGER JUICE PINEAPPLE AND BEETROOT JUICE
Feed the pineapple into the electric juicer on low speed. Then feed in the beetroots on high speed. Finally add the water and salt, remaining on high speed for 30 seconds. Stir the juice and serve chilled.
LEMONADE Granulated sugar 120 g Whole lemon 1 Whole large egg 1 Ice cubes 6 â€“ 8 Sprig of mint Water 1 litre
1. Place sugar in the blender goblet and blend for a few seconds, add in lemon, egg, ice, mint and about 750 ml water. 2. Blend until frothy. 3. Strain through a sieve into a jug. 4. Add a little more water if desired. 5. Serve in tall glasses.
LEMONADE Serves: 6 â€“ 8
Goat’s Cheese & Mushroom Quesadilla Olive oil 15 ml Small red onion or large shallot finely chopped 1 Ground coriander 5 ml Ground cumin 5 ml Paprika 1 ml Mushrooms sliced 200 g Sun-dried tomatoes chopped finely 80 ml Jalapeno peppers, seeded and thinly sliced 1 to 2 Sea salt to taste Freshly-ground black pepper to taste Fresh parsley or coriander trimmed and chopped 60 ml Soft goat’s cheese at room temperature crumbled 140 g Mature Cheddar cheese grated 125 ml Soft tortillas 6 1. 2. 3. 4. 5. 6. 7. 8.
Goat’s Cheese & Mushroom Quesadilla
9. 10. 11.
Heat the oil in a large frying pan over medium heat. Add onion or shallot to the pan and sauté for 5 minutes or until transparent. Add the spices to the pan, stir for another minute, and then increase the heat slightly and add the mushrooms, stirring well to coat. Cook for another 10 minutes or until the mushrooms begin to brown and most of their liquid has evaporated. Stir in the sun-dried tomatoes and jalapenos and cook for another few minutes. Season and stir in the parsley or coriander. Remove from the heat. Allow the mixture cool for about 5 minutes and then stir in about 1/3 of the cheeses. To assemble the quesadillas, sprinkle the remaining Cheddar evenly over 3 tortillas. Spread the mushroom mixture evenly over and then dot with the remaining goat’s cheese. Top each one with the remaining tortillas and press down firmly. To cook, brush a non-stick skillet with a little oil & heat over medium heat. When hot, gently transfer one of the quesadillas to the pan and cook until the cheese has melted and the tortillas turn a nice golden brown - about 3 minutes per side. Alternately you can use a sandwich toaster/griller. The quesadillas can be kept warm in a 150°C oven between foil while the others are cooking. Cut into 12 wedges each and serve along with sour cream, guacamole, and/or salsa. Serves 4 - 6 large or 36 tasters
Cheese and Pitento Toasties Mature Cheddar cheese grated 500 ml Finely drained chopped pimentos, or drained roasted red peppers 250 ml Thick mayonnaise 125 ml Grated onion 15 ml Chopped dill pickle 15 ml Prepared mustard 5 ml Pinch of cayenne pepper Pinch of celery salt
1. 2. 3. 4. 5. 6. 7. 8.
Preheat oven to 200ยบC/180ยบC fan/ Gas mark 5. In the bowl of a large food mixer, add self-raising flour together with Greek or double cream yoghurt. Add salt and mix it all together until a sticky dough forms. Have some extra self-raising flour on hand for kneading the dough. Knead the dough for a couple of minutes until it comes together and the stickiness becomes a smooth dough. Roll or pat out into a flat square, round or oblong shape, approximately 1.5 cm thick. Place onto a greased baking sheet or on a silicone mat. Sprinkle with extra sea salt flakes, or grated Parmesan, mozzarella or strong grated Cheddar cheese, herbs such as fresh or dried rosemary or Oreganum, chopped black olives, or tapenade, pesto, tomato paste or chopped chorizo, ham, bacon, cooked chicken etc. Bake for 10 - 15 minutes. Cut into slices or wedges with a pizza cutter or sharp knife.
Cheese and Pitento Toasties Serves: 4 or 16 tasters
POPCORN FUDGE Package chocolate chips 1 Tin condensed milk 397 g Butter 30 g Popped popcorn 4 x 250 ml Almonds toasted 250 ml Pure vanilla essence 5 ml
1. Line a 33 x 23 x 5 cm pan with baking paper and grease well; set aside. 2. In large saucepan over low heat, melt chocolate chips, condensed milk and butter, stirring until smooth. Remove from heat. Stir in popcorn, nuts and vanilla. 3. Spread mixture evenly in prepared pan. Chill 2 hours, or until firm. Remove from pan and cut into squares.
POPCORN FUDGE Serves about 36 squares
HONEY NUT POPCORN Honey 100 ml Dark brown sugar 45 ml Vanilla essence 5 ml Peanut or almond nut butter 50 ml Pinch Sea Salt Popped popcorn 625 ml Peanuts macadamia or slivered almonds 125 ml
1. 2. 3. 4. 5.
Preheat the oven to 180Â°C/160ÂşC fan/Gas Mark 4. Place honey and brown sugar in a saucepan. Stir constantly until the mixture simmers and sugar has melted. Stir in the vanilla, nut butter and salt. Mix the popcorn and peanuts together in a large bowl and pour the melted honey sauce on top. 6. Toss well to coat. 7. Spread out on a greased baking tray and bake for 8 -10 minutes. 8. Remove and allow to cool slightly before serving.
HONEY NUT POPCORN Makes about 750 ml popcorn
VEGETABLE STACK WITH BALSAMIC REDUCTION Olive oil 15 ml Carrots peeled and sliced 4 Aubergines (brinjals) thinly sliced 2 Baby spinach 1 packet Punnet mushrooms thinly sliced 1 Red onions cut diagonally 2 Cherry tomatoes 1 packet Balsamic vinegar 125 ml Granulated sugar 15 ml Cream cheese 250 g Mixed herbs 50 ml 1. Heat up a large frying pan to a high heat, add oil, and toss in the vegetables one at a time. Sauté for 30 seconds and place vegetables onto a large tray. Continue the process with the rest of the vegetables. Set aside to cool to room temperature. Season with salt and pepper. 2. Mix together cream cheese, herbs and a pinch of salt. Set aside. 3. Simmer together the balsamic vinegar and sugar, allowing it to reduce and thicken enough to coat the back of a spoon. Set aside. 4. Once all the ingredients are cool, stack up the vegetables in a Scoop ‘n Stack, using the cream cheese in between as a‘glue’. 5. Turn out onto a flat surface and carefully push the stack out. Store in the fridge until service.
VEGETABLE STACK WITH BALSAMIC REDUCTION
HUMMUS Tin chickpeas 1 x 410 g Salt and pepper to taste Chilli chopped 1 Lemon Juice and rind 1 Fresh basil 50 ml Clove garlic peeled 1 Olive oil
1. Place all ingredients except the olive oil in the Swizzz Prozzz and blend until it resembles wet bread crumbs. 2. Add a small amount of olive oil at a time and continue blending to form a smooth paste. 3. Check seasoning. 4. Serve with pita wedges, bruschetta, veggie sticks, nachos.
HUMMUS Makes: 1 large serving container or two smaller ones
RED VELVET WOOPIE PIES Softened butter 125 g Castor sugar 190 ml Large eggs 2 Vanilla essence 5 ml Cake flour 440 ml Cocoa powder 60 ml Bicarbonate of soda 5 ml Teaspoon baking powder 1 ml White vinegar 5 ml Red food coloring 15 ml Buttermilk 190 ml Marshmallow Fluff 1 Tub
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Cream butter and sugar until light & creamy, using an electric food mixer. Beat in the eggs and vanilla essence. Sift the dry ingredients in a separate bowl. Whisk together wet ingredients in a separate bowl. Stir the wet and dry ingredients into the butter mixture, adding half and half until you end up with a thick batter. Spread the mixture evenly into a greased baking tray which has been lined with baking paper. Bake at 160ยบC/140ยบ fan/Gas mark 3 for 15 minutes until the mixture springs back when touched. Remove from the oven and set aside to cool. Now using the Mini Ice Cream Sandwich Makers, Cut out shapes of the whoopee pies and sandwich together with the fluff. Set up on a plate and sprinkle with icing sugar.
RED VELVET WOOPIE PIES Makes 12
BASIL PESTO SAUCE Large bunch of fresh basil Cloves garlic peeled 2 - 3 Course salt to taste Walnuts or pine nuts 60 ml Grated parmesan cheese 60 ml Olive oil 75 - 90 ml
1. Strip the leaves from the fresh basil and using the NutriBullet, mince the leaves with the garlic. 2. Add a little salt and the walnuts or pine nuts, and whizz again until a ground paste is achieved. 3. Add the grated parmesan cheese whizz briefly to mix, lastly add the olive oil and whizz to mix all together. 4. Try with baked potatoes or hard-boiled eggs. 5. Great on Bruschetta, as a base, topped with caramelized pears or slivers of Parma ham or crisp bacon.
This classic Genoese sauce can be used on all types of pasta and it can be added to soups and stews too for an unusual taste. Use fresh basil leaves, or coriander leaves can be substituted. Remember this dish contains nuts so it is best to warn clients prior to tasting.
BASIL PESTO SAUCE Serves 10 - 12
ROSE-SCENTED GERANIUM SCONES Butter 250 g Cake flour 750 ml Nutti Wheat flour 250 ml Chopped scented geranium leaves 30 ml Sugar (optional) 60 ml Salt 5 ml Baking powder 40 ml Milk 375 ml
1. 2. 3. 4. 5. 6. 7. 8.
Preheat oven 200ยบC/180ยบC fan/Gas mark 5 Rub butter into flours until it resembles breadcrumbs Add chopped scented geranium Mix in sugar, salt and baking powder Add milk to make a fairly soft dough Turn out dough onto a floured surface, pat out to about 2 cm thick Cut out shapes. Bake on a greased baking sheet for 12 - 15 minutes until light brown
ROSE-SCENTED GERANIUM SCONES Makes 1 dozen large scones or 36 small scones
GARLIC BREAD WITH RIPE TOMATOES Slices Italian bread, each about 15/25cm thick 8 Extra virgin olive oil Large garlic clove peeled 1 Paper-thin slices Parmesan cheese 8 Ripe tomatoes, finely chopped 2 Extra virgin olive oil 10 ml Balsamic vinegar 5 ml Salt and freshly-ground black pepper to taste Finely chopped fresh basil 15 ml 1. Brush or spray the bread slices on both sides with the oil. 2. Grill the bread on one side over direct low heat in the weber (120Â°c to 180Â°c), with the lid closed, until toasted, 1 to 2 minutes. 3. Transfer the bread to a work surface with the toasted sides facing up. 4. Rub the toasted sides vigorously with the garlic clove. place a slice of cheese on top of each. 5. Grill over direct low heat, with the lid closed, until the cheese melts slightly, 1 to 2 minutes. transfer the bread to a plate. 6. In a small bowl toss the chopped tomatoes with the oil and vinegar and season with salt and pepper to taste. 7. Top the toasted bread slices with the tomato mixture and garnish with basil. serve warm or at room temperature.
GARLIC BREAD WITH RIPE TOMATOES Serves: 4
ROASTED BEETROOT AND GRILLED HALOUMI SALAD GRILLING TIME: 1 1/2 TO 2 HOURS ROASTED BEETROOT: Raw beetroot, best to buy in the bunch rather than bags 1 - 2 kg Balsamic vinegar 15 ml Water 40 ml Coarse sea salt and Pepper SALAD: Bags mixed salad greens 1 – 2 Baby tomatoes Red onion sliced 1 Avocado pear, sliced Packets Haloumi cheese 1 – 2 Olive oil for grilling and salad dressing Balsamic vinegar 15 ml
ROASTED BEETROOT AND GRILLED HALOUMI SALAD
1. Prepare and indirect fire with 25 briquettes on each side or light the Q on indirect heat. 2. Trim the stalks and ends off the beetroot and wash thoroughly with a soft sponge. 3. Place the beetroot in a foil drip tray and pour the vinegar into the tray. Season with salt and pepper to taste. 4. Now add 40 ml water. 5. Cover tightly with foil and place on top of the grid. 6. Cover the lid and leave to cook for about 1 ½ - 2 hours depending on the size of the beets. (I prefer to use the smaller ones) 7. You can test if they are cooked by piercing one with a knife. If it slides in easy then it is cooked. 8. Let it cool and store in a container in the fridge. Cut and peel them as you use them. If you wash them well you won’t even need to peel them. 9. You can keep the remaining liquid and mix it with 50 ml olive oil, 5 ml granulated sugar & 15ml balsamic vinegar to add a lovely dressing to the salad. Serves: 8 – 10
YELLOWTAIL WITH GARLIC, LEMON AND DILL Fresh yellowtail 1 (about 2,5kg, filleted and skin removed) Juice and zest of 1 lemon Dill 30 ml Peeled and thinly sliced garlic cloves 2 Olive oil 30 ml Sea salt and black pepper to taste
1. Prepare an indirect fire with 25 briquettes on each side and let it burn for 30 min. If you are using the Weber chimney it will be one full chimney split between the two sides. 2. Line an oven tray loosely with a double layer foil. Drizzle the foil with a little foil and place the fish fillets on top. Drizzle with the rest of the oil and lemon juice and sprinkle the garlic, zest, dill and black pepper and salt to taste. Gently rub and massage all the ingredients, onto the fillets then leave to marinade for about 30 minutes. 3. Leave the fish on the foil and simply slide onto the grid for indirect cooking. Make a few small holes in the foil to prevent pooling and tear the excess foil off. 4. Cook with the lid closed for about 15 minutes. The fish is ready when it is pressed lightly with the finger and the flesh flakes. 5. When you find yourself thinking, just one more minute, stop. Remove from the grid by sliding the foil into a baking tray again. The foil helps keep the grid clean as well as it prevents the fish from sticking to the grid. 6. Serve warm or at room temperate. You can use the left-over’s for a fish pie or a pâté to serve with fresh bread.
YELLOWTAIL WITH GARLIC, LEMON AND DILL Serves: 6
HOT, SWEET, AND STICKY CHICKEN WINGS MARINADE: Tomato sauce 125 ml Balsamic vinegar 60 ml Dark brown sugar 30 ml Granulated garlic 20 ml or Garlic cloves crushed 2 Worcestershire sauce 20 ml TabascoÂŽ sauce 15 ml Dijon mustard 10 ml Paprika 10 ml Chilli powder 10 ml Chicken wings 20 Extra virgin olive oil
1. In a medium bowl whisk the marinade ingredients. 2. Rinse the chicken wings under cold water and pat dry with paper towels. 3. Place in a large, resealable plastic bag and pour in the marinade. 4. Press the air out of the bag and seal tightly. Turn the bag to dis tribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. 5. Remove the wings from the bag and discard the marinade. 6. Lightly brush or spray the wings with oil.
HOT, SWEET, AND STICKY CHICKEN WINGS Serves: 6 to 8
BACON WRAPPED BEEF FILLET Whole beef fillet Chopped thyme 10 g Chopped rosemary 10 g Chopped chives 10 g Chopped parsley 10 g Dijon mustard 100 ml Streaky bacon 15-20 slices Salt and freshly-ground black pepper to taste caramelized onions 100 g
Preparation: 1. Trim any excess fat and sinew off the fillet. 2. Mix chopped herbs with caramelized onions and and mustard. 3. Season the beef fillet with salt and pepper then rub with mustard mix. 4. Lay slices of streaky bacon out on a sheet of baking paper to form a neat rectangle of overlapping bacon slices. 5. Place fillet in center of bacon slices and lift one end of wax paper and roll to form a tight roll, then secure the meat with butchers string in the center with a double knot so it does not loosen whilst handling and cooking, proceed to secure with more butchers string at 1 cm intervals until the fillet is firmly rolled and meat feels tight along the whole length, brush with a little olive oil.
COOKING: 1. Once all the coals have a fine layer of ash around them, or gas braai is pre heated place in the center of the grill with fire on either side of it, place lid on top with vent fully opened and inline with the leg with no wheel, this will facilitate even cooking temperatures. allow to cook for 45-50 minutes. remove. 2. Allow meat to rest in a warm area for at least 10 minutes before carving, remove string and carve.
BACON WRAPPED BEEF FILLET
SMOKED LAMB Deboned and butterflied Leg of Lamb 1 Freshly squeezed lemon juice 150 ml Olive oil 150 ml Garlic chopped 10 ml Twigs fresh rosemary 5
Paprika 30 g Salt and black pepper to taste Wood chips 250 ml White wine 150 ml
3 DAYS BEFORE COOKING: 1. Take a large plastic Ziploc bag and place the lamb inside. 2. Add lemon juice, olive oil, garlic and rosemary and seal the bag. Try to get most of the air out. 3. Massage the meat in the bag to ensure it is well covered by the marinade and then refrigerate. 4. Take out the bag once a day to massage and refrigerate.
DAY OF PREPARATION: 1. Remove from the fridge about 2 hours before cooking to allow the meat to get to room temperature. 2. Prepare an indirect fire in the Weber with 25 briquettes on each side and burn for about 35 minutes until the briquettes are grey. 3. Remove the lamb from the bag and allow the marinade to drip off as much as possible. 4. Season with salt and pepper and then try to coat the lamb with an even layer of paprika. 5. Soak the wood chips in the wine and drain just before cooking. 6. Sprinkle half of the wood chips directly onto the fire and place the lamb in the middle of the grid. 7. Close the lid and cook for 30 minutes before adding the other half of the wood chips. 8. Cook for a further 40-50 minutes (depending on the weight of the meat). The best is to test the core temperature with a thermometer. When the core temp is 60-65ºC you should have a light pink in the middle. I don’t suggest cooking this over 70ºC if you like your meat more well-done. 9. Leave the meat to rest for 5-10 minutes before slicing. 10. The intense flavour of the smoked paprika together with the flavours from the marinade makes this perfect for any occasion.
Per person for a main meal: Tasters will serve approximately 25
CAFÉ LATTE Capsule Nespresso Coffee 1 Full-cream milk 100 ml
1. Extract the coffee, pour the milk into the Aeroccino or use the steam function on your machine to make milk froth. 2. Pour the milk froth on top of the coffee.
The simplicity and absolute perfection of coffee’s most traditional companion, steamed to a creamy froth.
CAFÉ LATTE Makes 350 ml
ICED BANANA COFFEE SHAKE Capsules of Grand Cru Arpeggio coffee 2 Ripe banana 1 Milk 120 ml Scoops vanilla ice cream 2 Caramel sauce or whipped cream for topping
1. Put the banana, the milk and the vanilla ice cream into a blender, or use a stick blender, or food processor. 2. Pour the Arpeggio espresso on top once the coffee has cooled off. 3. Blend and pour the mixture into a glass. Finish with caramel sauce or whipped cream if desired.
Indulge yourself with this exquisite Iced Coffee Shake, smoothly combining a rich banana flavour and sweet milky creaminess.
ICED BANANA COFFEE SHAKE Makes 350 ml
SANDWICH TOASTER/PANINI TOASTER/ GRILL PAN IDEAS BREADS Experiment with different types of bread, soda, sour dough, rye, whole wheat, multi-grain bread, Low-G-I bread, pumpernickel, Ciabatta, Panini’s, pita breads, gluten free bread, Raisin bread, fruit bread, croissants, wraps etc. SAVOURY Sliced turkey, pulled chicken/pork, smoked chicken, ham, bacon, sliced or chopped cooked beef, boerewors, sausages, Vienna sausages, mince, curry, corned beef, tuna, cooked and flaked hake, smoked trout, or salmon, roasted vegetables, masala potatoes, spinach, sliced mushrooms, sliced or diced brinjals (aubergines), sweetcorn, all types of cheese, sliced red onion, marinated artichokes, asparagus, garlic, sun-dried tomatoes, chutney, chakalaka, baked beans, sliced or chopped tomatoes, avocado, lettuce, rocket, green or red peppers, chopped pineapple, chillies, cranberry sauce, pesto, olive tapenade, any pickles, chutney, mayonnaise, tomato sauce, HP sauce, tzatziki, Harissa paste, dukka spice, sage, thyme, parsley, coriander. SWEET Nutella; banana and nutella; nutella and raspberries or strawberries; nutella and marshmallows; peanut butter and apple; apple or pear pureé; jam and cheese; jam and stewed fruit; honey and mashed banana; ricotta, nectarine and blueberry filling; goat´s cheese, honey and walnuts; chocolate chips and dried apricots; dried fruit and nutella; grated orange rind, cream cheese, scraping of vanilla beans and sliced banana. TIP Dust sweet sandwiches with sifted icing sugar and scatter with berries as a great visual serving tip
SANDWICH TOASTER/PANINI TOASTER/ GRILL PAN IDEAS
LAVENDER TEA fresh lavender sprays 2, or flowers stripped 10 - 20 ml of their stems, or a thumb-length leafy twig boiling water 250 ml
1. Pour the boiling water over the lavender. 2. Stand a few minutes, sweeten with lavender honey if desired, and sip while inhaling the aroma. 3. Herb tea should never be drunk with milk and the only sweetening should be honey. 4. Rose petal, orange blossom, honeysuckle and jasmine honey can also be made in this way. 5. Orange blossom is bitter so do not leave to steep for too long.
LAVENDER TEA Serves 1
borage fruit cup garlic butter garlic vinegar lavender honey lavender tea parsley eggs parsley potted cheese
Published on Jul 18, 2016