Malay Cookbook

8/22/2019 Malay Cookbook

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eat at homeLets homechoice.co.za

quick anddeliciousrecipes

81

Brought to you By sa No.1 home-shoppiNg retailerBrought to you By sa No.1 home-shoppiNg retailer

sku 116992HomeCHoiCe Cookbook 2013

2013

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7BreakfastsHomeChoice.co.za 0861 466 324HomeChoice.co.za 0861 466 3246 Breakfasts

BreakfastStart your day on the right oot with a bountiul breakast. Or prepare a dazzling spread or brunch.

Whatever the time o the morning, these recipes will make your day.

8 Bacon, spinach and egg cups8 Cheese, egg and bacon pie10 Cheesy biltong and sweetcorn

muffins11 Coriander and sweetcorn

omelette12 Grilled mushroom, caramelised

onions and goats cheese panini13 Poached egg and asparagus

with grated Parmesan14 Scrambled egg wrap with

tomato salsa14 Banana loaf

Whats coming

Bacon, spinachand egg cups.Turn to page 8

freezing

Wrap your oods welland keep track o whatyou reeze. Generally youshould not reeze oodor longer than threemonths. Butter can belet in the reezer or up tonine months and bakedunrosted cookies up toa year. Incorrect packingleads to reezer burn - asthe air reaches the oodssurace it dries out theproduct and changes thecolour o the ood, whichcan be unsae to eat.

DefrostingWe oten ind ourselvessighing loudly as weremember the chicken isnot derosting in a basinat home, but it is still inthe reezer. Consider theollowing ways to derostyour ood saely. Take yourdesired meat out the nightbeore and let it derost inthe ridge. Large items takeabout 24 hours whereasyour trays or smaller pieceswill be derosted within12 hours.

Cold water thawing is agreat alternative, as youcan put your meat in abowl o cold water threeto our hours beore youwant to cook. Dependingon the type o meat, takeextra time into accounti you want to marinadebeore you cook. Lastly,i youve sighed one toomany times, microwave

thawing is your last resort.

Set your microwave toderost or 50% o thepower. Cook the oodimmediately ater youveused this method.

roasting

I you want a crispy skin onyour Sunday roast chicken,ensure the chicken is litedout o the tray where the

juices will low. A roastingpan with a rack is idealas its designed to roastwith an open or closedlid. Your root vegetablessuch as potatoes, carrots

and butternut should beplaced in the tray withthe chicken as they takethe same amount o timeto cook. The vegetablescan be let to cook withinthe juices, as this speedsup the cooking time.

tools

An essential tool in anykitchen is a sharp knie.Ensure you have a ull seto sharp knives to do any

job. Once your meal isdone, presentation is otenthe last step we consider.Invest in a dinner set toshow o your hard work,your guests will appreciatethe eye candy, but also seethe eort youve gone intothinking about the wholeexperience.

Kitchentips

6 Breakfasts 7


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Julia Child

Ingredients375 g block frozen butter puff

pastry, thawed200 g crme frache or full-fat

sour cream180 g coarsely grated cheddar

1 e gg, plus 2 egg yolks2 bacon rashers, chopped

50 g wild rocketSalt and freshly ground blackpepper, to tasteMilk to brush

Method

Preheat the oven to 200C.

Line a large baking tray with

baking paper.

Roll out the pastry to a 20 x 30cmrectangle on a lightly louredsurace. Lay the pastry on theprepared baking tray.

Brush the pastry with milk andbake or 10 minutes.

In a bowl, mix together the crmerache, grated cheese, egg andyolks and bacon, then season withsalt and ground black pepper.

Push the centre o the pastry downand pour the egg mixture into thecentre, leaving a 2cm border.

Bake or a urther 10 minutes, oruntil pued and golden. Slice thepie and serve with wild rocket.

Cheese, eggand bacon pietopped withrocket

Bacon, spinachand egg cups

qu antit y c oo k tim eServes 4 3 min

quantity cook time idealforServes 4-6 20 min snacks

Ingredients

4 eggs4 tbsp cheddar, grated4 tbsp spinach, wilted

8 bacon rashes, friedSalt and freshly groundblack pepper, to taste

Method

Microwave spinach on high ortwo minutes. Wring with handsto drain excess liquid.

Fry your bacon strips in a pan oror a healthier option grill themat 200C in the oven till crispy.

Line the buttered ramekins withried bacon strips.

Place a tablespoon o grated

cheese at the bottom o eachramekin, top with a tablespoono wilted spinach and gentlycrack the egg on top.

Microwave on high or 2-3minutes depending on howsot you preer you eggs.

Alter native

For a vegetarian option,

remove the bacon and add

a teaspoon of harissa to

add a bit of spice.

Or thinly slice shitake

mushrooms, cover with oil

and salt and bake till crisp.

Scatter pieces over egg.

Although not everyones

favourite, gril led eggplant

with fresh basil is a unique

and unexpectedly delicious

alternative or addition to

this dish.

If youre afraid of butter, use cream.


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Cheesy biltongand sweetcornmuins

Ingredients

225 g self-raising flour

1 tsp dried chilli flakes2 large eggs, whisked

200 ml milk80 m

l melted butter125 ml canned sweetcorn

kernels, rinsed and drained125 ml shaved biltong, finely

chopped125 ml grated cheddar cheese

Method

Preheat oven to 200C.

Coat the muin tins with cookingspray or margarine.

Sift the lour into a large bowl. Mix

chilli lakes, eggs, milk and buttertogether and old through thelour. Fold corn, biltong and cheesethrough batter.

Fill each muin cup three quartersull and bake or 12-15 minutes oruntil cooked through.

Serve slightly warm or at roomtemperature with butter.

Alter native

For a delicious vegetarian

option, replace the biltong

with a selection of cheese

and chopped herbs.

If you dont have self-

raising flour, combine the

following as a substitute:

cup all-purpose flour,

1 teaspoon baking powder,

teaspoon salt. Recipe may

be doubled or tripled if more

is needed. For this recipe,

225g = 1 cups.

If you want to eatwell in England, eat

three breakfasts. W. Somerset Maugham

quantity cook time idealfor

makes 12 15 min school lunch

Ingredients

4 eggs125 g canned sweetcorn kernels,

rinsed and drained20 ml light soy sauce20 ml vegetable oil

1 tbsp Thai green curry paste6 sp ring onions, thinly sliced1 red chilli, seeds removed,

chopped120 g coriander leaves, plus extra

to garnishSweet chilli sauce, to serve

Method

Place the eggs, sweetcorn andsoy sauce in a bowl and beat tocombine, then set aside.

Heat hal o the oil in a small ryingpan over a medium low heat.

Coriander and sweetcornomelette rolls

Add hal the egg mixture to coverthe base o the pan and cook untilset. Careully remove rom the panand keep warm. Repeat with theremaining mixture.

Place the omelettes on a cleanchopping board and spread halthe green curry paste over each.

Sprinkle the spring onion andchilli over the top, ollowed by thecoriander.

Roll up each omelette tightly, thencut in hal diagonally. Serve withsweet chilli sauce.

Garnish with the remaining springonion, coriander and chilli.

quantity cook time idealfor an

Serves 2 15 min Asian treat


5/4813BreakfastsHomeChoice.co.za 0861 466 324HomeChoice.co.za 0861 466 32412 Breakfasts

SometimesIve believed

as manyas siximpossible

things beforebreakfast.

Lewis Carroll

Ingredients6 spears of asparagus1 egg

90 ml water tsp vinegar (optional)

Parmesan to sprinkle on top

Method

Blanch the asparagus in a bowl oboiled water or 2 minutes. Placeon a plate.

Crackthe egg into a microwave-sae bowl or mug.

Pour in the water.

Add a splash o vinegar.

Cover the bowl or mug with amicrowave-sae plate. Place inthe microwave and cook on 80%power or 60 seconds. Check theegg. I it is not done yet, returnto microwave and cook on 80%power in 20 second bursts.

Remove rom the water with aslotted spoon and place on top othe asparagus spears.

Grate and sprinkle Parmesan.

Poached egg and asparaguswith grated Parmesan

cooks tipThe microwave

tends to cook the yolkfaster than the white.

If you like gooeyyolks, take the egg

out when the white isstill a little wobbly.

Ingredients

60 ml ex tra virgin olive oil, plusextra to drizzle

2 red onions, finely sliced20 ml balsamic vinegar

4 large field mushrooms,stalks removed

75 g chopped sun-driedtomatoes in olive oil

100 g sof t goats cheese, cut intofour slices (or crumbled)

4 round rustic rolls50 g wild rocket leaves

Fresh thyme, to serveSalt and freshly ground blackpepper, to taste

Method


Lightly grease a baking tray.

Heat 40ml o the oil in a ryingpan, add the onion and cook overa low heat or 10 minutes, stirringoccasionally, until sotened andbeginning to caramelise.

Grilled mushroom, caramelisedonions and goats cheese panini

Add the balsamic vinegar and cookor a urther 5 minutes, stirringoccasionally.

Place the mushrooms upsidedown on the baking tray, drizzlewith the remaining olive oil andplace in the oven or 10 minutes,until almost cooked through.

Stir the sun-dried tomatoes intothe onion mixture along with saltand reshly ground black pepper.

Spoon the mixture into themushroom cups and top withslices o goats cheese. Return tothe oven and bake or a urther 10minutes, until the cheese is golden.

Split the rolls in hal, toast andarrange some rocket leaves onthe base o each one. Place amushroom on top with a sprinkleo thyme.


Serves 6-8 45 min canaps


makes 1 60 sec snacks

13Breakfasts


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Ingredients

Banana loaquantity cook time idealforserves 6-8 45 min tea time

MeetCathy, HomeChoiceMerchandise Director. Cathy isa devoted wie and mother othree lively daughters. She hasa passion or good ood andfavours her special dishes with

home-grown herbs.


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SaladsVersatile salads enhance a dish or can be enjoyed as a meal on their own. Get creative andadd your own signature ingredients to these wonderul, wholesome recipes.


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SaladsSalads 1716 HomeChoice.co.za 0861 466 324HomeChoice.co.za 0861 466 324

Roasted butternut salad withlime and green chilli

Ingredients

2 whole limes4 tbsp olive oil1 medium butternut

1 tsp ground cinnamon1 tsp ground AllSpice100 g Greek yoghurt

30 g tahini paste1 tbsp lime juice1 gre en chilli, thinly sliced

10 g picked coriander leavesSalt and freshly ground blackpepper, to taste

Method


Peel the butternut and cut in hallengthways, scoop out the seedsand discard.

Cut each hal, top to bottom, into1 cm thick slices and lay them outon a large baking sheet lined withbaking paper.

Sprinkle with cinnamon, AllSpice,salt and olive oil and place in theoven or 15 minutes or until tenderwhen tested with a knie.

Remove rom the oven and setaside to cool.

Trim o the tops and tails o thelimes, using a small sharp knie andremove the skin and white pith.

Quarter the limes rom top to

bottom, and cut each quarter intothin slices.

Place them in a small bowl,sprinkle with a little salt, drizzlewith 1 tablespoon o olive oil, stirand set aside.

Meanwhile, whisktogetherthe yoghurt, tahini, lime juice, 2

tablespoons o water and a pincho salt. The sauce should be thick,but runny enough to pour. Add

more water i necessary.

To serve, arrange the cooledbutternut slices on a servingplatter and drizzle with theyoghurt sauce.

Spoon over the lime slices andtheir juices and scatter the chillislices over the top.

Garnish with coriander and serve.

Alter native

Scatter bite-size pieces of

freshly-made biltong over yoursalad for a non-vegetarian

alternative.

Cheese lovers can crumble

some feta cheese over this

salad always a winner with

butternut.

Add slices of smoked

chicken breast for a protein

punch.

qu an tit y c oo k time

serves 2 15 minEasyMeal


serves 4 25 min Vegetarians

Caesar salad

Ingredients

1 tbsp olive oil3 bacon rashers, coarsely

chopped20 g butter

1 garlic clove, crushed3 slices white crusty bread,crusts removed, cut into1cm cubes

1 cos lettuce, washed, torn40 g Parmesan shavings

2 eggs, hard-boiled andpeeled, quartered

Dressing125 ml mayonnaise

1 clove garlic, crushed2 drained anchovy fillets

Method

Heat 1 teaspoon o oil in a largenon-stick rying pan over amedium to high heat.

Add the bacon and cook, stirring,or 2-3 minutes or until golden.Use a slotted spoon to transer toa plate lined with paper towel.

Reduce the heat to medium.Heat the butter and remainingolive oil in the pan. Add the garlicand bread and cook, stirringoccasionally, or 4 minutes oruntil golden. Transer to a platelined with paper towel.

To make the dressing, place themayonnaise, garlic and anchovyillets in a ood processor and

process until combined.

Seasonwith salt and pepper.

Combine the bacon, crispybread, lettuce, eggs andParmesan in a large servingbowl. Drizzle over the dressingto serve.


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Sausage,potato andpea salad

Ingredients

250 g new potatoes8 good- quality chicken or

lamb sausages400 g frozen peas1 red onion, sliced

60 g mint leaves2 tbsp chopped flat-leaf

parsley80 ml olive oil40 m l lemon juice and zest

200 g marinated feta, drainedSalt and freshly ground blackpepper, to taste

Method

Cookthe potatoes in boiling saltedwater until tender, then drain.

Preheat a grill or barbeque toa medium heat and cook thesausages or 5-6 minutes, untilgolden and cooked.

Slice the sausages in thick slicesand halve the potatoes.

Cookthe peas in boiling saltedwater or 3 minutes, then drain andreresh in cold water.

Place in a large bowl or platterwith the sausages, potato andremaining ingredients.

Season, toss and serve.

Ingredients

1 punnet baby beetroot1 packet baby spinach,

washed1 packet wild rocket

red onion, peeled and sliced1 bunch asparagus, washed

and cut into thirds100 g goats cheese

1 packet walnuts40 ml balsamic glaze40 ml lemon juice and zest

Salt and freshly ground blackpepper, to taste

Method

Boil baby beetroot in water untiltender. Allow to cool in cold waterand using your ingers, rub o the

Baby beetroot salad

skins keeping the stems intact.

Boil the asparagus or 1 minute,drain and immediately put into icecold water.

Place the baby spinach and wildrocket in a salad bowl.

Arrange in a bowl, the babybeetroot, aspa ragus and leaves.

Sprinkle over the sliced red onionand walnuts.

Crumble over goats cheese,drizzle with balsamic glaze andzesty lemon juice and serve.

Alter native

For non-red meat eaters,

the sausages can be replaced

with hot smoked salmon or

smoked mackerel.

Keep sausage and

potatoes warm, and stir

through mayonnaise for a

delicious warm salad.

quantity cook time idealas a

serves 4 20 min meal-in-one


serves 4 25 min outdoors


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Cookingallows you to

have travels,adventuresand journeyswithout goinganywhere.

Ted Allen

Three bean salad

Ingredients

Oven dried tomatoes400 g plum tomatoes (about 5)

8 thyme sprigs1 tbsp olive oil2 tbsp thick balsamic vinegar

For the salad1 small red onion, verythinly sliced

1 tbsp good-quality redwine vinegar

1 tsp Maldon salt250 g lentils

3 tbsp olive oil1 garlic clove, crushed3 tbsp parsley, chopped3 tbsp chives, chopped4 tbsp dill, chopped

Lentil and oven-dried tomato salad

80 g gorgonzo la, cut intorough chunksSalt and freshly grated blackpepper, to taste

Method

Start by making the oven-driedtomatoes. Preheat oven to 130C.

Halve the tomatoes vertically andplace skin-side down on a bakingtray. Arrange the thyme sprigs ontop o them.

Drizzle over the olive oil andbalsamic vinegar and sprinkle withsome reshly ground salt and blackpepper. Roast or 1 hours, or

Ingredients

200 g peas200 g fine green beans200 g mange tout

Dressing lemo n juice and zest orange juice and zest

60 ml extra virgin olive oil1 red chilli, seeds removed,

finely chopped1 red onion, thinly chopped1 tbsp honey3 tbsp chopped mint, basil

and parsley

Method

To make the dressing, blend all theingredients together and set aside.

Boil the beans in salted water or

3 minutes until tender.

Drain, reresh in cold water anddrain again.

Toss together with the dressingand serve.

until semi-dried. Discard the thymeand allow to cool.

Place the lentils in a pan o boilingwater and cook or 20-30 minutes,or until tender. Drain well in a sieve

and, while still warm, add to thesliced onion.

Add the olive oil, garlic and someblack pepper. Stir to mix and leaveaside to cool. Then add the herbsand gorgonzola and mix together.

Place in serving bowl and drizzlethe tomato cooking juices on topand serve.

quantity cook time idealfor a

serves 6-8 90 min healthy kick

quantity cook time idealforserves 4 15 min green day

Salads20


11/48


Broccoli and pomegranate salad

Ingredients 5 cups fresh broccoli

and cauliflower1 tsp salt

red onion, sliced cup pomegranate seeds cup basil pesto

cup olive oilSalt and freshly groundblack pepper, to taste

Method

Bring a large pot o salted waterto a boil.

Addthe broccoli and caulilower.

Cookor 1-2 minutes, dependingon how crunchy you want thebroccoli. One minute will turn thebroccoli bright green and slightlycrunchy. Two minutes will cook thebroccoli through.

Set your timer and do not cookor more than 2 minutes, or thebroccoli will become too sot andlook less resh.

Drain the broccoli and immediatelyput into a bowl o ice water to stopthe cooking.

Allow to cool and drain.

Combine broccoli, caulilower,pesto and olive oil in a large bowl.

Toss together gently until well

combined.

Transfer to serving platter and topwith pomegranate seeds, onionsand season with salt and pepper.


serves 4-6 10 min summer

qua ntit y co ok t ime

serves 6 10 min

Ingredients cabbage, core removed,

outer leaves discarded andcut into quarters

1 small red onion, peeled3 carrots, washed and peeled2 red apples, washed and

coredA small bunch of fresh flat-leaf parsley, leaves pickedand roughly chopped

1-2 lemons, juice125 ml mayonnaise

1 tsp mustardSalt and freshly ground blackpepper, to taste

Method

Slice the cabbage as inely as

possible, using a sharp knie or thethin setting on a mandolin. Put thecabbage in a bowl and slice theonion in the same way, adding it tothe cabbage when done.

Slice the carrots and apples byeither skinning their sides to geta lat edge, then slice along andacross into matchsticks, or julienne

Coleslaw

using the attachment on yourmandolin or ood processor.

Add to the bowl o cabbage andonion, with the chopped parsley,lemon juice, mayonnaise andmustard.

Toss together, season and serve.

I love coleslaw!

especially with

braai meat. For a

healthy variation

try replacing the

mayonnaise with

a vinaigrette.

Thoughto shar

MeetTania, HomeChoice CollectionsAgent. This mother o 3, likes to cook andspend time with her amily. When she getsa chance, she enjoys a game o tennis.

Salads22 HomeChoice.co.za 0861 466 324


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Seaood saladwith chilli,pawpaw andpineapple


4 6 15 i l d

MeetRehana Parker Sayed, HomeChoiceRecruitment Specialist. This young career womanfnds time in the kitchen therapeutic, especially when

spending time with amily so she can be be creative.


13/48

SoupsHearty and wholesome, hot or cold, soups are the perfect starter or a filling meal ontheir own. Serve with crusty bread, dripping with butter and dont be afraid to dunk a piece!


14/48

SoupsSoups 2726 HomeChoice.co.za 0861 466 324HomeChoice.co.za 0861 466 324

Creamy spinach soup

Ingredients

50 g butter1 medium onion,

finely chopped2 garlic cloves, finely chopped1 medium potato, peeled

and chopped into chunks400 ml chicken or vegetable

stock600 ml milk450 g fres h spinach, washed and

roughly chopped lemon, finely grated zest

Freshly grated nutmeg,to taste

3 tbsp double cream, to serveSalt and freshly groundblack pepper, to taste

Method

Melt the butter in a largesaucepan, add the onion and garlicand fry gently for 5-6 minutes untilsoftened.

Stir in the potato and continue tocook gently for 1 minute.

Pour in the stock and simmer for8-10 minutes until the potato startsto cook.

Pour in the milk and bring upto a simmer, then stir in half thespinach and the lemon zest. Coverand simmer for 15 minutes untilthe spinach has completely wilted.Allow to cool for about 5 minutes.

Pour the soup into a foodprocessor, add the remaining

spinach (this will keep the soupbright green and fresh tasting) andprocess until silky smooth.

Return to the pan and reheat. Tasteand season with salt, ground blackpepper and nutmeg.

Ladle the soup into bowls andswirl in the cream.

I dont believein low fat cooking.

Nigella Lawson

quantity cook time idealforserves 4-6 30 min light meals

Seafood soup

Ingredients

50 g butter125 ml chopped onion125 ml chopped green pepper

1 tbsp olive oil2 tsp minced garlic1 can diced tomatoes1 jar spaghetti sauce

190 ml chicken stock125 ml white wine

3 tsp dried parsley flakes1 tsp dried oregano1 tsp dried basil

Salt and freshly groundblack pepper, to taste

500 g frozen uncookedprawns, thawed, peeledand deveined

1 package seafood mix

Method

Melt the butter in a largesaucepan, add the onion andgreen pepper and fry gently for

5-6 minutes until softened.

Add garlic, cook 1 minutelonger. Stir in the tomatoes,spaghetti sauce, stock, wine andseasonings.

Bring to a boil. Reduce heat,cover and simmer for 20 minutes.

Add the prawns and seafoodmix. Cover and simmer for 5-7minutes until prawns turn pink.

Seasonand serve with crispybaguette loaves.

quantity cook timeserves 6 30 min

Alternative

A good vegetable stock

can be used to substitute

the chicken stock. Dont

add in garlic as it will be

too pungent with the fish

ingredients.

27


15/48

SoupsSoups 2928 HomeChoice.co.za 0861 466 324HomeChoice.co.za 0861 466 324

Alternative

Add a touch of spice by

replacing the orange with

green curry paste.

Butternut and orange soup

Ingredients

1 large butternut, peeledand cubed

1 sweet potato, peeledand cubed

2 oranges, freshlysqueezed juice

1 tsp curry powder1 tsp turmeric1 tsp finely grated ginger2 tsp clear honey

600 ml chicken or vegetablestockSalt and freshly ground blackpepper, to taste

Method

Heat the stock and add thebutternut and sweet potato andsimmer for 10 minutes.

Add the turmeric, ginger and currypowder and continue simmeringuntil soft.

Remove from heat, pour into afood processor and blitz untilcreamy.

Return the soup to the pot andheat through.

Add the orange juice and honey.

Season to taste. Just beforeserving, sprinkle with finely grated

orange zest.

Ingredients

3 tbsp extra-v irgin olive oil300 g chorizo sausage, cut into

-inch-thick slices2 medium onions, chopped2 large garlic cloves, minced1 kg red-skinned sweet

potatoes, quarteredlengthwise

500 g potatoes, halvedlengthwise, cutinto 1/4-inch-thick slices

1.5 L chicken broth1 packet brown onion soup

powderSalt and freshly groundblack pepper, to taste

Method

Heat 2 tablespoons oil in heavylarge pot over medium high heat.

Roasted sweet potato,chorizo and onion soup

Add sausage and cook for about8 minutes until brown. Transfersausage to paper towels to drain.Add onions and garlic to pot andcook until translucent, stirringoften, for about 5 minutes.

Add potatoes and sweet potatoesand cook until they begin tosoften, stirring often, for about12 minutes. Add stock and bringto boil.

Reduce heat to medium-low,cover, and simmer for about 20minutes until potatoes are soft,stirring occasionally.

Add brown onion soup powderand simmer for 5 minutes. Allow

Method

Heat the oil in a large pan and addthe onion. Fry for 3 minutes till soft.

Add the chicken and garlic, cookuntil the chicken changes colour.Add the curry paste, coconut milk,stock, lime leaves and fish sauce,then simmer for 12 minutes.

Add the chopped spring onion

tops, asparagus and bambooshoots and cook for 3 minutess,until the asparagus is just tender.

Put the lime juice and corianderin a narrow jug and blitz to makea smooth green paste. Pour intothe soup with the sliced springonion, chilli and heat through.Serve while hot.

Ingredients

2 tbsp sunflower oil1 red onion, finely sliced

500 g pack skinless chicken thighfillets, finely chopped

4 garlic cloves, finely sliced2 tbsp green curry paste

400 ml coconut milk1.5 L chicken stock

5 lime leaves2 tbsp fish sauce

1 bunch spring onions, thewhite sliced diagonallyand the green finelychopped

1 bunch asparagus150 g pack bamboo shoots

1 red chilli, sliced2 limes, juice plus wedges

to serveSmall bunch coriander

Thai green curry soup

to cool before adding to foodprocessor for blending. Stir inremaining tablespoon of oil.Season with salt and pepper.

Divide among bowls, garnishwith fried sausage and serve.


serves 4 30 min lunch with the girls

qu an tit y co ok time idea l to u se

serves 8 30 min your hot pot

quantity cook time idealfor an

serves 6 30 min Asian twist


16/48

Ingredients20 ml extra virgin olive oil

4 slices streaky bacon,chopped (optional)

1 leek, rinsed, finely chopped

Roasted tomatoand bean soup


MeetBukie Njokwana, HomeChoice Buyer. A vibrantindividual, who loves the outdoor, travelling and meetingnew people. She also enjoys singing gospel is her

total favourite.


17/48

PastaThe Italians are known for their hospitality, which is why these pastadishes are the perfect recipe for light meals and easy entertaining.


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PastaPasta 3332 HomeChoice.co.za 0861 466 324HomeChoice.co.za 0861 466 324

Meatball and tomato sauce

Alter native

For good old-fashioned

spaghetti and meatballs,

replace the fettucini with

spaghetti or any other

favourite long pasta.

Be kind to your heart use

ostrich mince instead.

Ingredients

600 g good-quality driedfettucini

15 g of butterA handful of freshly gratedParmesan cheese

For the meatballs

450 g good-quality coarseminced beefA pinch of ground cinnamon

5 ml nutmeg3 cloves of garlic, peeled and

finely choppedSalt and freshly groundblack pepper, to taste

1 large free-range eggA handful of freshly gratedParmesan cheese

1 lemon zestOlive oil for frying

For the tomato sauce

15 ml olive oil2-3 cloves of garlic, peeled and

choppedA bunch of fresh basil, leavespicked, stalks chopped

1 red chilli, chopped2 tins good-quality plum

tomatoes60 ml red wine vinegar


Method

Mix and press together all themeatball ingredients in your handsand shape into small balls. Whenrolling the meatballs, run yourhands under cold water every nowand then it will help make them

dense and hold their shape better.

Place meatballs on a tray and putin the fridge while you make yourtomato sauce.

Heat the olive oil in a pan.

Gently fry the garlic, basil stalksand the chilli, then add the

tomatoes and red wine vinegar.Season with salt and pepper thengently simmer for half an hour.

Heat up a little olive oil in a fryingpan and put in your meatballs.

Cookuntil theyve got a reallygood colour on them, then addthem to your tomato sauce.

Season and continue to simmer for10-15 minutes.

Bring a large pan of saltedwater to the boil and cook thepasta according to the packetinstructions.

Drain the fettucini in a colander,reserving a little of the cookingwater, then toss pasta in themeatball sauce.

Add the butter, the Parmesan andtear over half the basil leaves. Now,toss around to coat the pasta.

Add a little bit of cooking water toloosen the sauce if needed.

Serve on a platter or divide upbetween individual plates andscatter with remaining basil leaves.

Grate over some Parmesan cheeseand serve as soon as possible.

qua nt it y co ok ti meserves 4 30 min

quantity cook time idealas

serves 6-8 30 min stalwart meal

Vegetablelasagna

Ingredients

300 ml ready-made cheesesauce

125 ml cheddar, grated6 lasagna sheets3 tbsp olive oil1 clove garlic, minced1 tsp crushed dried basil1 tsp crushed dried oregano1 punnet courgettes1 butternut, peeled and

diced2 red peppers, diced4 tomatoes, chopped1 red onion, sliced


Method

Combine in a microwavablebowl, olive oil, vegetables andherbs. Toss gently.

Cover with cling wrap andmicrowave on high for 15minutes or until soft. Allow tocool slightly.

Spread half of the vegetablesat the bottom of a lasagna dish.Layer 3 of the lasagna sheetsover the top. Cover with halfof the cheese sauce. Continueto layer remaining vegetables,lasagna sheets and finish withcheese sauce.

Sprinkle with grated cheddarcheese. Cover with waxed paperand place in microwave.

Cookon high for 10 minutes,turning once. Grill the top forthe final 2 minutes, or until top isgolden brown.

Remove from microwave andallow lasagna to rest for 3-4minutes, covered, before serving.

I love, I mean lovepasta and meatballs.

eating it too!

Dont get me wrong, I love

Ree DrummondThe Pioneer Woman


19/48


One cannot think well,love well,

if one has not dined well.sleep well,

Virginia Woolf

Macaroni cheeseQuantity cook time idealforServes 4-6 45 min leftovers

Bacon, ricottaand pea penne

Ingredients

500 g macaroni15 ml butter

A small bunch of freshmarjoram or oregano leaves

100 g Parmesan cheese, freshlygrated, plus extra for grating

200 g mature cheddar cheese,grated

100 g mascarpone cheese tsp nutmeg


Method

Preheat your oven to 200C.

Cookthe macaroni in a pan of

salted boiling water 2 minutesshort of the timing on the packetinstructions, then drain in acolander and reserve a little of thecooking water.

Heat the butter in a large heavy-based frying pan. When it startsto foam, add the marjoram ororegano and fry for a minute until

it starts to crisp. Remove from heat.

Add your cooked pasta to themarjoram or oregano butter,along with a couple of spoonfulsof the reserved cooking waterand the Parmesan, cheddar andmascarpone.

Return to a medium heat and tossand stir around until most of thecheese has melted and you havea lovely gooey sauce you mayneed to add a little more of thereserved cooking water.

Season to taste, then tip it all into

an earthenware dish. Sprinkleover the nutmeg and the extraParmesan cheese.

Bake the macaroni cheese inthe preheated oven for about 10minutes, finishing up with a quick10 minutes under the grill, untilgolden brown and crispy on top.


serves 4 25 min Gran

Ingredients

500 g penne120 g frozen peas

20 ml olive oil4 rasher s of bacon, chopped2 garlic cloves, finely chopped

250 g smooth ricotta300 ml single cream

80 g grated Parmesan cheese,plus extra shaved Parmesanto serve

2 tbsp chopped flat-leafparsleySalt and freshly ground blackpepper

Method

Cookthe penne in a largesaucepan of boiling saltedwater according to the packetinstructions.

Add the peas to the pasta for the

last 2 minutes of cooking time,then drain both well and return tothe saucepan.

Meanwhile, heat the oil in a deepfrying pan over a medium heat,add the bacon and cook, stirring,until it starts to crisp. For thehealth conscious the bacon can begrilled till crispy to your liking.

Drain on paper towels.

Add the garlic and stir for 30seconds. Drain off some of the fat.

Add the ricotta cheese and cream

to the bacon and stir over low heatto combine and warm through.

Remove from the heat and addto the pasta with the gratedParmesan and parsley.

Toss to combine and season totaste. Serve with extra shavedParmesan cheese.


20/48


Ravioli with bacon, rocket and Parmesan

Ingredients500 g ready-made ricotta ravioli

packet streaky bacon1 packet wild rocket leaves

50 g Parmesan shavings50 g butter for frying


MethodFill a pot with water and bring tothe boil with a pinch of salt.

Add the ravioli to the boiling waterand cook according to the packetinstructions.

Meanwhile, chop the bacon andfry in a non-stick pan until crispy.Remove bacon and set aside. Youcan grill the bacon for a healthieroption, drain on paper towels.

Add butter to the pan and meltover medium heat.

Add cooked ravioli and toss for 2minutes in the pan. Add the crispybacon bits.

Serve in bowls with shavedParmesan and wild rocket.

EasyMeal


serves 2 25 min Italian night

Roasted butternut, tomato and feta spaghetti

Ingredients500 g spaghetti

1 large butternut400 g small rosa tomatoes

65 ml balsamic vinegarOlive oil

2 tbsp brown sugarSalt and freshly ground black

pepper, to taste4 large garlic cloves, unpeeled2 large red onions

Fresh basil1 re d chilli, thinly sliced

100 g feta cheese (optional)

Method

Preheat oven to 180 C.

Chop the butternut into smallpieces and roughly cut red onionsinto quarters.

Combine chopped butternut,

onions, tomatoes and garlic cloves.

Lather with olive oil in the bakingtray using your hands. Sprinkle thebrown sugar, pepper and salt overthe vegetables. Take the balsamicvinegar and drizzle it over the topof the sugar.

Bake for 30-45 minutes until soft.

Remove skin from garlic cloves andput garlic back into vegetables.

Cookthe spaghetti according tothe packets instructions while

waiting for the vegetables to bake.

Drain cooked spaghetti.

Toss with roasted vegetables,chopped fresh basil, crumbed fetaand chillies sprinkled on the top.

cooks tipAl Dente:

Cooked enoughto be firm but

not soft.

Pasta 37

quantity cook time ideal for

serves 2 57 min summer


21/48

Ingredients

Mediterraneanpasta

MeetSonia Smith, HomeChoiceWarehouse Receptionist/Administrator.Proudly employed by HomeChoicefor 15 years, shes named Sonskyn orSunshine for her outgoing nature.

EasyMeal



22/48

SavouryInormal entertaining works best when you have something savoury to whet everyonesappetites. Quick and easy to prepare, these savoury dishes will make a statement.


23/48

SavourySavoury 440 HomeChoice.co.za 0861 466 324HomeChoice.co.za 0861 466 324

Salami,asparagus andmushroompizza

Four cheesephyllo tart

Ingredients

375 g block frozen butter puffpastry, thawedMilk to brush

100 g butter, melted

1 Brie wedge1 gorgonzola wedge1 goats cheese1 ricotta3 eggs1 red onion, peeled and sliced


Method


Saut the red onion in a pan untilgolden in colour.

Set aside to cool.

Cut up and mix all the cheesestogether in a bowl.

Add milk, eggs and season withsalt and black pepper.

Add sauted onion.

Take a round tart tin and spraywith Spray and Cook or brush withmelted butter.

Take one phyllo sheet at a timeand lay inside the tin, brush withmelted butter.

Layer another sheet o phyllo

pastry and brush with butter.Continue this until you have 5layers. Cut the edges o the pastrywith scissors and pour the illinginto the prepared pastry.

Bake or 20-30 minutes untilmixture is golden brown and set.

Serve hot or cold, with salad.

Alter nativeAdd chopped olives

instead of salt for seasoning,

or get creative with left over

toppings in your fridge.


serves 6-8 25 min a treat

quantity cook time idealforserves 6 30 min dreamers

Ingredients

1 batch pizza dough

Tomato puree, for base150 g coarsely grated

mozzarella100 g sliced salami100 g sliced button

mushrooms1 bunch asparagus, woody

ends trimmed, thinly sliceddiagonally

125 ml fresh basil leaves

Method


Knead down the dough and rollout the bases. S ee page 46 orthe recipe.

Place on an oiled tray and spreadthe tomato puree on top.

Sprinkle evenly with themozzarella.

Arrange the salami, mushroomand asparagus on top o themozzarella.

Place the pizzas in oven. Bake,swapping trays halway throughcooking, or 20-25 minutes oruntil the base is crispy and themozzarella melts.

Topwith basil leaves to serve.


24/48


Ricotta and mushroom tart

Ingredients

375 g block frozen butter puffpastry, thawed

1 tub ricotta1 punnet mushrooms, sliced1 cup cream or milk1 clove garlic, crushed

50 g butter3 eggs1 red onion, sliced

ThymeSalt and freshly groundblack pepper, to taste

Method


Spray tart dish with Spray andCook or melted butter.

Roll out pastry and line theprepared dish with the pastry.

Fry the onion, garlic andmushroom in butter till golden. Putinto a bowl and mix in the ricotta,cream or milk, eggs and thyme.Seasonwith salt and pepper. Pourmixture into pastry and bake or20-30 minutes till set.

Cherrytomato andCamembertwith chilli androcket tart

Ingredients375 g block frozen butter puff

pastry, thawedMilk to brush

1 punnet cherry tomatoes,halved

50 ml olive oil50 g brown sugar


1 Camembert cheese round50 g pine nuts, toasted

Handful of fresh basil leaves

Method

Roast the halved cherry tomatoeswith a little olive oil, salt, pepper

and brown sugar.

Cut the pu pastry into rectangularshape to it roasting tray.

Make 2cm incisions around edgeswithout cutting through pastry.

Brush with egg and bake or 15-20minutes at 180C or until golden.

Slice the Camembert and arrangeon the ready baked pastry. Arrangethe roasted tomatoes over thecheese and return to the oven or5 minutes.

Serve hot with resh basil andpinenuts.

Did you know?Cherry tomatoes are

thought to have originated

in Peru and Northern Chile

have been cultivated since

the early 1800s. Gordon Ramsay

qu an tit y c oo k time

serves 2 20 min


serves 6 30 min easy lunch

like football. Its nota job, its a passion.

I think cooking is


25/48


Roasted cherry tomatoand Brie pizza

Ingredients

1 batch pizza doughTomato puree, for base

1 Brie wedge, sliced1 punnet cherry tomatoes,

halved1 gree n chilli, sliced

Wild rocket

Method


Knead down the dough and rollout the bases.

Place on an oiled tray and spreadthe tomato puree on top.

Arrange with Brie slices and topwith cherry tomatoes.

Place in the oven and bake or20-25 minutes.

Garnish with rocket and sprinklereshly sliced chilli. I you preer,additional Parmesan cheese canalso be added.

Asparagus andonion tart

Ingredients

350 g Brie, roughly chopped150 g fresh ricotta300 ml thickened cream

2 eggs, plus 5 extra yolks3 bunches thin asparagus

spears, woody ends trimmedGreen salad, to serve

Parmesan pastry250 g plain flour

50 g grated Parmesan cheese125 g chilled unsalted butter,

chopped2 eggs

Method

To make the Parmesan pastry,place lour, Parmesan and butterin a ood processor and pulseuntil the mixture resemblesbreadcrumbs.

Addeggs and pulse until thepastry comes together in a ball,chill or 30 minutes.

Preheat the oven to 180Cand grease a 28 x 20cm loose-bottomed tart pan.

Roll out the dough on a lightlyloured surace. Press into the tartpan and chill or 15 minutes.

Whiz the Brie, ricotta, cream, eggsand extra yolks in a ood processoruntil smooth.

Season to taste, then pour into thepastry case and lay the asparaguson top.


serves 6 60 min Moms lunch


serves 6 25 min time saving

cooks tip

Nothing ushers insummer better than

fresh asparagusfrom the market.

Alter nativeIf fresh asparagus is not

available, tinned or bottled

can be used, Season with

herbs to add texture to tart.


26/48

Ingredients

375 ml warm water2 tsp dried yeast

Pinch of caster sugar600 g plain flour

MeetNoorjehaan Brey, HomeChoiceTelemarketing Agent. A mother to her 9-yearold daughter, whom she loves spendingtime with. She also loves shopping andspending her ree time relaxing at home.

Basic pizzadough

quantity prep timeserves 6 15 min


27/48

NibblesWhatever the time o day or the occasion, tasty nibbles brighten up any party, meeting orgathering. I variety is the spice o lie, you wont go wrong with this savoury selection.

Chickenliver ptTurn to page 48


28/48

NibblesNibbles 4948 HomeChoice.co.za 0861 466 324HomeChoice.co.za 0861 466 324

Nachos withtomato salsaand guacamole

Ingredients

175 g packet original corn chips250 ml cheddar cheese, grated

Tomato salsa2 medium tomato, seeded,

finely chopped1 garlic clove, finely chopped1 tbsp olive oil1 red chilli, chopped

Guacamole

2 medium avocados,1 tbsp coriander, chopped2 tsp lemon juice

Salt and freshly ground blackpepper, to tasteLight sour cream and freshcoriander leaves, to serve

Method

Preheat oven to 200C an-orced.

Spread the corn chips over theserving platter.

Sprinkle with cheese and bakeunder grill or 15 minutes, or untilcheese has melted.

Meanwhile, make guacamole.

Place avocado in a bowl. Mashwith a ork until smooth.

Stir in lemon juice and coriander.

Season with salt and pepper.

To make the salsa, mix thetomatoes, olive oil, garlic and chillitogether.

Season with salt and pepper.Serve nachos topped with salsa,guacamole, sour cream andcoriander leaves. Add inelychopped chillies i desired.

eat slowly,andlie about your age.

The secret of staying young

is to live honestly,

Lucille Ball


serves 4 15 min picnics

quantity cook time idealforserves 6 20 min avo season

Chickenliver pt

Ingredients

220 g butter1 onion, chopped1 garlic clove, crushed

450 g chicken livers, trimmedand cut in half

1 tbsp brandy1 tsp mustard powder

Salt and freshly groundpepper, to taste

Method

Melt 110g o the butter in a panover a medium heat, then addthe onion and ry until sotened,but not coloured.

Add the garlic and chicken liversand ry the livers until golden-brown all over and cookedthrough. Add the brandy andseason well with salt and reshlyground black pepper.

Place the liver mixture and 55go the remaining butter into aood processor and blend untilsmooth and creamy.

Season to taste with salt andreshly ground black pepper.

Transfer the pt into a servingramekin or small dish.

Melt remaining 55g o butter in aclean pan. Skim o the roth andpour the butter over the pt.

Transfer to the ridge to chill,then serve rom the ramekinwhen ready with melba toast.

Alternative

To give the pt some

bite, add a tablespoon of

hot peri-peri sauce just

before blending.

HomeChoice.co.za 0861 466 324


29/48


Spicy chickenskewers withpeanut sauce

Ingredients

For sauce

1 tbsp peanut oil1 medium onion, finely

chopped3 cloves garlic, finely crushed1 tsp ground cumin

tsp ground coriander tsp ground turmeric cup smooth peanut butter1 tbsp sweet chilli sauce1 tin coconut milk

For the skewers

4 boneless and skinlesschicken breasts

2 ts p mixed chilli spice1 tsp chicken spice

Salt and freshly ground blackpepper, to tasteOlive oil

20 wooden skewers, pre-soakedin cold water

Method

To make the sauce, heat thepeanut oil in a shallow pan and rythe onion and the garlic or about2 minutes. Add the spices andry or another minute. Add thepeanut butter, sweet chilli sauceand coconut milk and stir until wellmixed and take o the heat.

To make the skewers, slice chickeninto 20 strips about 0.5 cm thick.

Mix the chilli spice, chicken spice,salt and pepper and toss chicken

strips through it.

Thread 1 chicken strip on to eachpre-soaked skewer. Preheat thegrill. Place skewers in an oven trayand sprinkle with a little olive oil.Grill chicken sticks until cookedthrough, 5 minutes on each side.Serve hot with warm peanut sauce.

Ingredients

16 slices baguette bread,cut cm thick

3 semi-ripe pears, cored2 tsp castor sugar2 tsp lemon juice

120 g gorgonzola20 g wild rocket

Sweet chilli jam, to serveSalt and black pepper

Method


Lay the bread slices on a bakingsheet with a drizzle o olive oil and

bake or 10 minutes, or until lightlycoloured.

Remove and allow to cool slightly.While the bread is in the oven, slicethe pears. Placethe slices in a bowlwith the remaining 1 tablespoon ooil, sugar, lemon juice and a pincho salt. Toss gently.

Pear and gorgonzola crostini

Place a griddle pan on a high heatuntil piping hot.

Lay the pear slices gently in thepan and leave or about 3 minuteson each side, to char. Turn careullyand then remove with tongs,trying not to break the pears.

To assemble the crostini, slice thecheese thinly and arrange over theslices o toasts, alongside the pearsand rocket.

Place the crostini in the oven or

3-4 minutes, enough to warm andmelt the cheese slightly.

Remove rom oven.

Topwith a dollop o sweet chillijam and serve.


makes 8 20 min cocktails

quantity cook time idealfor a

serves 6-8 20 min ruity burst


30/48


Ingredients 4 large baking potatoes,

scrubbedOil, for deep fryingSour cream mixed withchivesSalt and freshly groundblack pepper, to taste

Method

Prickpotatoes in several placeswith a ork, bake in a 180C ovenor about 1 hour until tender.

Remove rom oven and allow tocool slightly, beore cutting thewarm potatoes lengthwise.

Scoop out potatoes and rerigerateor another meal.

Cut skins in hal again.

Heat oil in a deep ryer. Placepotato skins in deep ryer basket;

lower into oil and deep ry orabout 2-3 minutes, or until skinsare browned and crisp.

Transfer potato skins to papertowels to drain.

Sprinkle with salt, pepper andchives. Serve hot with sour cream.

Crispy potato skins

on the roasting tray.Drizzle with a little olive oil, saltand pepper and grill in the oven tillgolden brown and the baconis cooked.

Ingredients

1 bunch asparagus1 packet streaky bacon

125 ml ricotta cheeseChopped herbs and olive oil

Method

Preheat the oven grill.

Mix herbs with the ricotta cheese.

Take small amounts o cheese andshape into small balls.

Lay the asparagus lat in ront oyou, put the cheese on the bottomend o the asparagus and wrap astrip o bacon around each stem.

Put into a roasting tray.

Repeat this process until all theasparagus has been wrapped withcheese and bacon, and arranged

Bacon and asparagus spears

Ingredients

400 g aubergine, cut into 1 cmthick slicesOlive oil, for frying

2 garlic cloves, crushed1 tsp paprika2 tsp ground cumin2 tbsp chopped coriander

leaves1 tsp sugar1 tbsp lemon juice

MethodSprinkle the aubergine slices withsalt and drain in a colander or 30minutes. Rinsewell, squeeze gentlyand pat dry.

Heat 5mm o the oil in a largerying pan over medium heat andry the aubergine in batches until

Roasted aubergine dip

golden brown on both sides. Drainon paper towels and chop inely.

Put the aubergine in a colanderand leave it until most o the oil hasdrained o, then transer to a bowland add the garlic, paprika, cumin,coriander and sugar.

Wipe out a pan, add the auberginemixture and stir constantly over

medium heat or 2 minutes.

Transfer to a bowl, stir in thelemon juice and season with saltand pepper.

Serve at room temperature withbread to dip.

Alternative

Asparagus only needs

to be seasoned with a little

olive oil, lemon juice and salt

and pepper.

quantity cook time idealasserves 6 45 min a side veg


makes 4 15 min fnger ood

quantity cook time idealformakes 4 80 min soccer night

cooks tip

Leaving the

skins on makes thepotatoes

super crispy.

Nibbles 53HomeChoice.co.za 0861 466 324


31/48

Honey andsesame glazedbaby sausagewith mustardand mayo dip

MeetAbs, HomeChoice, webdesigner, a chilled guy thatloves gaming, watching ootball,

Formula-1 and an occasionalcrazy party with the boys.


32/48

MainsThere is nothing more satisfying than making a statement with a magnificent main course.Dazzle and delight with these sumptuous recipes, each is a signature dish on its own.

Chi


33/48

mainsHomeChoice.co.zamains 5756 HomeChoice.co.za

Chinese5-spice porkspare ribs

Pork chops with honeyand mustard glaze

Ingredients

4 pork loin cutletsHoney and mustardmarinade (see marinadespg 71)

Pineapple salsa pineapple, diced cucumber, diced red onion diced1 chilli, chopped

Boiled baby potatoesMethod

Combine oil, mustard, honey,orange rind and orange juice in abowl.

Place the pork in a glass or ceramicdish and pour marinade over it.

Cover and place in the fridge for1 hour, if time permits.

Make the salsa by mixing thepineapple, cucumber, chilli and redonion together and set aside.

Remove pork from the marinade.Transfer to a plate lined with papertowel.

Place marinade in a smallsaucepan over high heat.

Bring to the boil.

Reduce heat to medium andsimmer for 2-3 minutes or untilsauce thickens slightly.

Remove from heat. Taste andseason with salt and pepper.Preheat a barbecue or chargrill onhigh.

Add the pork and cook for 3-4minutes each side for medium oruntil cooked to your liking.

Transfer to a plate and cover with

foil. Set aside for 5 minutes to rest.Divide the pork among servingplates.

Drizzle with sauce and serveimmediately with boiled babypotatoes and pineapple salsa.

Ingredients

200 g bonele ss white fish fillets200 g skinless salmon fillet450 ml milk750 g potatoes, peeled and

chopped100 g unsalted butter

50 g flour150 g frozen peas

2 tbsp choppedparsley

3 hard-boiled eggs, chopped lemon juice

50 g grated cheddar cheeseSalt and ground blackpepper, to taste

Method


Place the fish in a baking dish andseason. Pour over 400ml milk,cover with foil and bake for 15minutes, until the fish flakes awayslightly when pressed with a fork.

Remove the fish, reserving themilk. When it is cool enough to

Fish pie

handle, flake the fish into bite-sizedpieces.

Cookthe potatoes in boiling saltedwater until tender. Drain and keepwarm.

Melt half the butter in a saucepan,stir in the flour and cook over alow heat for 2-3 minutes. Slowlyadd the reserved milk. Cook untilthickened.

Add the fish, peas, parsley, egg,lemon juice, salt and pepper. Mashthe potato with the remaining milkand butter, then season.

Pile the fish mixture into a 1-litre-capacity baking dish, spoon themash on top and smooth with aspatula. Trace a pattern into themash with a fork. Sprinkle withgrated cheese.

Bake for 20-25 minutes, untilgolden.

qua ntit y co ok t ime

s er ves 6- 8 25 mi n


serves 4 60 min zzxxxx

quantity cook time idealforserves 4 15 min main meal

Ingredients

12 pre cut pork spare ribs1 tbsp Chinese 5-spice4 tbsp soya sauce

2 tsp sesame oil2 tbs p ground nut oil3 tbsp barbeque marinade

(see marinades pg 70)

Method

In a shallow bowl mix theChinese 5-spice, soya sauce,sesame oil, ground nut oil andbarbeque marinade.

Add the ribs and coat well. Coverand refrigerate for 1-2 hours, iftime permits.

Place the ribs in a microwavabledish and microwave in high for15 minutes.

Turn ribs and microwave on highfor a further 5 minutes.

Put microwave on grill functionand microwave for 5 minutes oruntil golden and caramelized.

Serve hot or cold.

Hin ts

If you plan on marinating

ribs for more than four

hours, choose a marinadewith very little salt. The

salt will begin to cure the

ribs, resulting in a flavour

more like ham or bacon.

Chinese 5-spice powder

can be found in the spice

section of most major

supermarkets.

Couscous


34/48


Couscousstuffedpeppers

Ingredients

300 ml vegetable stock150 ml couscous

6 bell peppers, mixed colors

2 tsp olive oil1 chopped red onion1 tsp fennel seeds1 tsp dried oregano1 red chilli, chopped2 tbsp chopped garlic4 tbsp chopped coriander


Method


Grease a small baking dish with oil.

Bring the stock to a boil in asaucepan, add the couscous, coverthe pan and remove it from theheat.

Cut the stems and top off the bellpeppers and scoop out the seedsand membranes.

Place peppers upright in a bakingdish and roast them for 10 minutesor so, until they soften slightly,then remove them from the ovenuntil the filling is ready.

Heat oil in a non-stick pan. Addonion, fennel seeds and oregano.Cook, stirring frequently, for5 minutes or until onions aresoftened.

Remove from heat and stir in thecoriander, chilli and garlic. Using afork, scrape the couscous into thepan and stir together. Fill pepperswith the couscous mixture. Bake 15minutes.

Serve immediately.

Ingredients

250 ml self-raising flour2 eggs1 punnet courgettes, rinsed

and grated50 g Parmesan, chopped into

very small cubesFew sprigs mint, choppedSalt and freshly ground

black pepperOil for frying

4 tomatoes, sliced50 g Parmesan, grated to serve

Method

Squeezeall the liquid out of thebaby marrow and place into alarge bowl.

Minty courgette fritters

Add the flour, eggs, Parmesan,mint, salt and pepper.

Heat up oil in a non-stick pan overmedium heat and fry tablespoonsize amounts of courgette batter.

Wait till it bubbles on top and then

turn the fritter over with a spatula.Let them cook until golden brown,remove and drain on kitchentowel.

Serve hot with freshly slicedcherry tomatoes, fresh mint andgrated Parmesan.

qu antit y c oo k time

serves 6 25 min


serves 4 15 min snacks

B b d


35/48


Ingredients

800 g kingklip fillets(4 x 200 g portions)

8 rashes of streaky bacon2 tsp thyme, chopped2 tsp oregano, chopped

olive oil spray

Sauce

125 ml mayonnaise2 lemo ns, juice and zest

Salt and freshly groundblack pepper, to tasteMash potato and steamedgreen beans, to serve

Method


Bacon wrapped kingklip

Lay fish on a flat surface.

Sprinkle each fillet with thethyme, oregano and season.Wrap bacon tightly around fishfillets. Place fish on a baking traylined with baking paper.

Cookfor 15 minutes or untilcooked through. Meanwhile mixthe lemon juice and mayonnaisetogether and season.

Serve fish with a mash potato,steamed green beans and a drizzleof sauce.

cooks tip

Enjoy a 5-star

cheffy dinner thats

simple to cook.

Barbequedbeef skewers

Ingredients

750 g beef rump steak, trimmed,cut into 2.5cm pieces

2 tbsp red wine vinegar5 tbsp tomato sauce1 tbsp Dijon mustard

1 tsp Worcester sauce1 tsp chilli powder3 tbsp dark brown sugar

Salt and freshly groundblack pepper, to tasteOlive oil sprayPotato chips and salad, toserve

Method

Combine vinegar, tomato sauce,mustard, Worcester sauce, chillipowder and brown sugar in a smallpot and simmer for 2 minutes.

Pour into a shallow marinatingdish and allow to cool.

Thread beef onto skewers and addto cooled marinade.

Turn to coat. Cover and refrigeratefor 2-3 hours, if time permits.

Preheat a barbecue plate orchargrill on high heat.

Reduce heat to medium. Sprayskewers with oil.

Cook, turning, for 5 minutes formedium or until cooked to yourliking.

Serve hot with deep fried potato

chips and salad.

Alter nativeLamb can be substituted

instead of beef and for a

colourful tasty option, place

peppers and onions between

the meat.

quantity cook time idealfrom

serves 4 15 min Dads catch

quantity cook time idealfor aserves 2 15 min treat

Roast chicken pieces with lentils


36/48


Fish and chips

Ingredients

4 large potatoes, peeled, cutlengthways into 1cm-thickchips

185 g plain flo ur, plus extra todust

330 ml beer2 tsps of salt

800 g skinless hake fillets, halved

into long strips if necessarySunflower oil, to deep-fryLemon wedges and tomatosauce, to serve

Method

Whiskthe flour, beer and 2teaspoons salt in a bowl untilsmooth. Cover with plastic wrap

and set aside at room temperaturefor 30 minutes.

Half-fill a deep-fryer with oil andheat to 160C.

Fry the chips, in batches, for 5-7minutes until soft but still pale,

then drain and layflat on a papertowel.

Drain on paper towel, place ona tray, in a single layer, and keepwarm in the oven while you cookfish.

Dust hake fillets in the flour. Dip

into the batter, one at a time,allowing excess to drain off.Carefully place into the hot oil.

Cookthe fish, in batches ifnecessary, for 3-4 minutes untilgolden and crisp, then drain onpaper towel.

Remove chips from oven andsprinkle fish and chips with a littlemore sea salt.

Serve immediately with lemonwedges and tomato sauce.

Ingredients

1 kg chicken pieces (8 pieces)100 ml Olive oil

2 tbsp chicken spice500 g lentils

1 onion, peeled and chopped1 clove garlic, crushed1 chilli, chopped

1 pack streaky bacon,chopped100 g cherry tomatoes, roasted


Method


Roast chicken pieces with lentils

Place chicken in roasting tray andseason with chicken spice, salt andpepper.

Drizzle with half the olive oil androast in the oven for about40 minutes until cooked and the

skins are crispy.

Meanwhile fry the bacon bits ina hot pan and keep aside. In thesame pan, flash fry the cherrytomatoes and set aside.

Fry the onion and garlic with theremaining olive oil in a medium

saucepan until lightly glazed notcarmelised.

Add the lentils and enough waterto come 3cm above the lentils andcook for 20-30 minutes, or untiltender.

Drain well in a sieve. Transfer to aserving dish.

Place the chicken pieces on top ofthe lentils and sprinkle the baconbits, cherry tomatoes and chilli ontop.


serves 4 xx min working moms

quantity cook time idealforserves 6-8 45 min health

Roast rack


37/48


Roast rackof lamb

Ingredients

750 g potatoes, halvedOlive oil

2 lamb racks (6 cutlets on eachrack), French trimmed

2 tbsp wholegrain mustard1 tbsp chopped fresh

rosemary240 g pkt cherry truss tomatoes


Method


Line a large roasting pan with non-stick baking paper.

Toss potatoes in oil and seasonwith pepper. Roast for 30 minutes.

Meanwhile, heat a large non-stickfrying pan over high heat. Coatwith olive oil.

Cooklamb racks for 1-2 minuteseach side or until browned.

Combine the mustard androsemary in a small bowl. Spreadhalf of mustard mixture over thetop of each lamb rack.

Add cherry tomatoes to roastingpan and arrange lamb on top.

Roast for 15 minutes till medium oruntil lamb is cooked to your likingand potatoes are tender.

Transfer lamb to a plate.

Cover with foil and set aside for5 minutes to rest. Serve withvegetables and salad.

cooks tipUse the appropriate

lamb cooking times for

proper doneness, and

you will have a

spectacular feast for any

special dinner.

Ingredients

2 tbsp olive oil1 large onion, finely chopped8 rashes streaky bacon1 punnet mushrooms,

chopped1 garlic clove, crushed

350 g Arborio rice125 ml dry white wine

1 L vegetable stock400 g peas

60 g unsalted butter2 tbsp chopped flat-leaf

parsley

150 g grated Parmesan cheeseFresh mint, to serveSalt and freshly groundblack pepper, to taste

Method

Heat the oil in a mediumfrying pan and add the onion,mushrooms and bacon.

Bacon, pea andmushroom risotto

Cook, stirring, over medium heatfor 1-2 minutes until softened, butnot coloured.

Add the garlic and fry for a fewseconds, then add rice, tossinguntil well coated in oil.

Add the wine and allow to bubblefor a few minutes.

Pour in the stock 1 cup at a time,stirring constantly until liquid has

been absorbed and rice is al dente.

Stir through the peas, butter,parsley and half the Parmesancheese.

Divide risotto between bowls andserve sprinkled with remainingParmesan cheese and mint leaves.

qu an tit y co ok time

serves 4 60 min

quantity cook time idealforserves 4 30 min mastering the basics

Alter native

Potatoes can be replaced

with any root vegetables.

Potato and pea curry


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Add curry paste. Cook for 1 minuteor until fragrant.

Add the potatoes, tomato and cup cold water to pan. Bring to theboil.

Reduce heat to low. Simmer,partially covered, for 15-20 minutesor until potato is tender.

Add frozen peas and yoghurt. Stirto combine.

Simmer for 5-7 minutes or untilpeas are tender.

Stir in spinach until just wilted.

Serve with basmati rice and freshlychopped coriander. Sambals is alsoa great alternative to rice.

Ingredients

650 g potatoes, peele d and diced1 tbsp oil1 medium onion, chopped2 garlic cloves, crushed1 tbsp finely grated fresh

ginger125 ml curry paste400 g can diced tomatoes250 ml frozen peas125 ml plain yoghurt100 g baby spinach100 ml finely chopped fresh

coriander leaves

Method

Heat oil in a large saucepan overmedium heat.

Add onion, garlic and ginger.

Cook, stirring, for 3-5 minutes oruntil onion has softened.

Ingredients

Stuffing250 ml grated cheese

4 tbsp basil pesto1 small red onion, finely

chopped1 red chilli, chopped4 garlic cloves, thinly sliced

12 cherry tomatoes, to serve1 punnet broccoli, to serve

800g chicken thigh fillets,

trimmed (4 x 200g)60 ml olive oil


Method

To make the stuffing, combine ina bowl, the grated cheese, pesto,onion, chilli and garlic.

Cheesy stuffed chicken breasts

Meanwhile, using a small, sharpknife, cut a slit in the side of eachfillet to form a pocket.

Divide stuffing between pockets.Secure with toothpicks and seasonwith salt and pepper.

Place in a microwavable dish andmicrowave on high for 5 minutes.

Turn the chicken and add thebroccoli and cherry tomatoes forthe last 3 minutes on high or untilthe greens have softened.

Remove tomatoes, broccoli andchicken from microwave. Transferchicken to a plate and cover looselywith foil. Rest for 5 minutes.

Divide broccoli and roastedtomatoes among plates.

Remove toothpicks from chickenand then slice. Divide betweenplates and serve hot.

Potato and pea curry

Better agood dinner

than afine coat.

Ingredients 12 lamb cutlets

Moroccan marinade(see marinades pg 70)

Yoghurt dip250 ml thick Greek yoghurt

1 bunch coriander, leavespicked and chopped

100 ml grated cucumber1 garlic clove, crushed


Method

In a shallow bowl mix the Harrissa,olive oil, lemon juice and zest.Add the lamb cutlets and rub

in the marinade mix. Cover andrefrigerate for 1-2 hours, if timepermits.

Meanwhile to make the dip,combine the yoghurt, coriander,cucumber and garlic. Season withsalt and pepper and refrigerate.

Heat a barbeque or chargrill panon medium high.

Grill the cutlets for 2-3 minuteson each side till medium done.Cool slightly, then serve with theyoghurt dip.

Barbequed Moroccanlamb cutlets

French proverb


serves 6-8 35 min cold nights

quantity cook time idealforserves 6-8 15 min dieters


ser ves 6 -8 15 min holiday feeling

Beef stew


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Honey mustard microwave salmon

Ingredients 400 g salmon fillets (2 x 200 g

portions)3 tbsp olive oil


1 tbsp whole grain mustard1 tbsp Dijon mustard2 tbsp honey

pinch of thyme1 nectarine, sliced

50 g baby leaf salad, to serve100 g asparagus

Method

Place salmon steaks and asparagusin microwave-safe dish, drizzlewith olive oil and season with salt

and pepper.

Microwave on high (100%) for3-4 minutes.

Remove from oven and allow tostand for 2 minutes before serving.

In a separate bowl, mix themustard and honey together.

Divide the nectarine slices andsalad between serving plates.

Place the salmon and asparagusnext to the salad and drizzle withhoney and mustard sauce to serve.

cooks tipSalmon dries

out if overcooked.So before the time isup, check your fish.If it flakes e asily, itll

be perfect.

quantity cook time idealfor aserves 2 15 min fancy meal

Beef stew

Ingredients

1 kg stewing meat, cubed1 onion, chopped4 red peppers, cubed4 potatoes, peeled and cubed

250 ml beef stock1 can chopped tomatoes2 tbsp cornstarch2 tbsp water

250 ml dry red wine2 cloves garlic, crushed1 bay leaf

Salt and freshly groundblack pepper, to tasteChives, to serve

Method

Place the meat in a casseroledish and microwave on high for5 minutes or until beef is nolonger pink.

Stir in the remaining ingredients,except onion, peppers, cornstarchand water.

Microwave, covered, on mediumfor 60 minutes.

Stir in onion and peppers.Microwave on medium for 10minutes.

Combine cornstarch and water.Stir well before adding it to thestew.

Microwave on high for 2 minutesor until sauce has thickened.

Serve hot with rice.


serves 6-8 72 min cold nights


40/48

Butter chickenquantity cook time idealforserves 2 48 min quick meals

MeetVino, a HomeChoiceSupervisor in the CollectionsCall Centre, mother to awonderful 25 year old son,and wife to a caring husband.I enjoy quality family time on

weekends.


41/48

SweetsTempting, delectable, delicious, a minute on your lips years on your hips. Whichever wayyou look at it you cant escape from the wonders of something sweet.

Lemon meringue cupcakesDecadent


42/48

SweetsSweets 7574 HomeChoice.co.za 0861 466 324HomeChoice.co.za 0861 466 324

IngredientsFor the cupcakes100 g butter, softened

1 cup castor sugar2 tsps finely grated lemon rind2 eggs

1.5 cups self-raising flour cup milk

For the lemon curd2 eggs , lightly whisked

100 g butter2 tablespo ons lemon rind

cup lemon juice1 cup castor sugar

For the meringue3 egg whites

cup castor sugar

MethodPreheat the oven to 180C.

Place paper liners in a 1-cupmuffin tin.

Use an electric mixer to beat thebutter, sugar and lemon rind untilpale and creamy.

Add eggs, one at a time, beatingwell between each addition.

Add the flour and milk, in alternatebatches, and stir with a woodenspoon until just combined.

Spoon mixture evenly among thelined pans (three quarters full) andsmooth the surface.

Bake in preheated oven for 15-0minutes, or until cooked through.

Remove from oven and transfer toa wire rack to cool completely.

Make the lemon curd while thecupcakes are baking. Combine theegg, butter, lemon rind and juiceand sugar in a small saucepan overlow heat.

Cook, stirring, for 5 minutes or untilmixture boils and thickens.

Remove from heat.

Strain through a sieve into a bowl.Cover with plastic wrap and placein the fridge to cool and thicken.

Use a cupcake corer to cut a pieceout of the top of each cake.

Spoon the lemon curd evenlyamong cupcakes (there should beextra lemon curd for your fridge).

Place egg whites in a bowl.

Use an electric mixer to whisk untilfirm peaks form.

Gradually add the sugar, beatingwell between each addition.

Continue beating for - minutes

or until sugar completely dissolves.

Pipe meringue on top of each cakeenclosing the filling.

Use a small blowtorch to grill themeringue until lightly golden.

Alternatively, transfer cupcakesto an oven tray and place under apreheated grill until lightly golden.

g p

Sometimes, its justto say yes to easierthat extra snack or dessert.

Michelle Obama

Alter native

For a delicious alternative,

fill the cupcakes with

strawberry jam and top with

whipped cream.


serves 0 min the kids


makes 1 5 min tea timechocolateice cream

Ingredients2 cups double thick cream5 tbsp good-quality cocoa

200 g good-quality darkchocolate (62% or more),

chopped250 ml milk

5 egg yolks125 ml sugar

1 tsp salt1 tsp vanilla extract

MethodHeat the cream in a medium pot.

Remove from heat when it startsbubbling at the edges, whisk incocoa and chocolate until itswell combined and melted.

Add the egg yolks, milk, sugar,vanilla and salt.

Return to stove stirringconstantly (so you dont cookthe eggs) with a wooden spoon,over medium heat until the eggsthicken and form a custard.

Refrigerate then prepareaccording to your ice creammakers instructions addingoptional extras just beforechurning.

Store in a freezer-proof containerin the freezer to harden.

Hin tsGet creative and

try different flavours

by introducing extras

like peppermint crisp,

honeycomb, crushed

Oreos, Smarties, fudge or

chocolate chip biscuits.

Crme brle


43/48


Ingredients500 ml double or whipping

cream6 egg yolks

40 g sugar1 tsp vanilla essence

Extra castor sugar, to brlee

MethodPlace the cream in an enamel orstainless steel saucepan and bringvery gently to the simmer, stirringoccasionally to prevent scorching.

Gradually beat the vanilla essenceand sugar into the egg yolks andcontinue to beat for 4-5 minutesuntil thick and pale.

Beat the hot cream, very slowly,drop by drop (to avoid scramblingthe eggs) into the yolks and thenpour into ramekins and place in adeep roasting tin with hot water.

Bake at 150C for about 45 minutesuntil set.

Cool thoroughly and chill, thenclean carefully round the edges.

Sprinkle a thin layer of castorsugar evenly over the top of thecooked custards, especially up tothe edges.

Use a blowtorch to caramelise thesugar; watch that it does not burn.It should have a hard brown top.

Serve cold.

Ingredients625 ml flour

10 ml baking powder

7.5 ml bicarbonate of soda15 ml mixed spice

5 ml salt375 ml sugar310 ml oil

4 eggs500 ml grated carrots250 ml crushed tinned pineapple125 ml chopped pecan nuts62.5 ml smooth apricot jam

Cream cheese icing125 ml butter500 g icing sugar

5 ml vanilla essence250 g smooth cream cheese

MethodPreheat the oven to 180C

Sift dry ingredients together twice.

Beat the sugar, oil and eggstogether until light and fluffy. Usean electric beater and beat at highspeed for minutes.

Carrot cake

Add the carrots, pineapple, nutsand apricot jam, mix well.

Sift the dry ingredients over themixture and fold in with a spatulauntil uniformly blended.

Grease a 8cm loose bottomedspringform tin and sprinkle with alittle flour or dry bread crumbs onthe bottom of the tin. This preventsthe cake from sticking.

Pour mixture into prepared tin andbake for 45 minutes. Allow the caketo firm and cool in the pan for 10minutes before turning out.

To make the icing

Cream the butter and graduallyadd icing sugar.

Add vanilla, and cream cheese.Dont beat the mix too much,otherwise it can become watery.

Ice the cake when it has cooled.

Alter native

Add a teaspoon of finely

grated ginger or a dash of

Amarula to the cream.

quantity cook time idealforserves 6 60 min parties

quantity cook time idealforserves 4 60 min high tea

Lemon curd


44/48


Ingredients200 ml sugar

3 eggs1 egg yolk

125 ml fresh lemon juiceGrated rind from 2 lemons

125 ml butter, melted and cooledslightly

MethodIn a microwave-safe bowl, whisktogether the sugar and eggs untilsmooth.

Stir in lemon juice, lemon zest andbutter.

Cookin the microwave on high for-4 minutes, , stirring well at oneminute intervals, until the mixtureis thick enough to coat the back ofa spoon.

Pour into small sterile jars.

cooks tipThe lemon curd can

be stored in therefrigerator for several

weeks. This recipe filledthree glasses (each glassheld about cup) with

a little left over.

Ingredients 2 cups milk2 cups cream1 cup sugar

teaspoon salt1 teaspoon vanilla extract1 teaspoon peppermint

extract3 drops green food colouring(optional)

cup chocolate chips

MethodStir together in a large bowl, themilk, cream, sugar, salt, vanillaextract and peppermint extract.

The sugar must be dissolved.

Colour to your liking with thegreen food colouring.

Pour the mixture into an ice cream

maker, and freeze according to themanufacturers instructions.

Afterabout 10 minutes into thefreezing, add the chocolate chips.

After the ice cream has thickened,about 0 minutes later, spoon intoa container, and freeze for hours.

Peppermint chocchip ice cream

quantity cook time idealforserves 4 10 min gifts


m ak es 1 l it re 0 m in S un da y a ft er no on

Sweets 79

Nutella mug cake


45/48


Ingredients125 ml self raising flour125 ml white granulated sugar

2 eggs90 ml cocoa powder90 ml Nutella90 ml milk90 ml olive or vegetable oil

MethodCombine all ingredients in a largecoffee mug.

Whiskwith a fork until smooth.

Microwave on high for -5minutes. (Time depends on

microwave wattage.)

Topwith whipped cream andchocolate sauce if desired.

Ingredients2.5 cups all-purpose flour1.5 cups sugar

1 teaspoo n baking soda1 teaspoon salt1 teaspoo n cocoa powder

1.5 cups vegetable oil1 cup buttermilk, room

temperature2 large eggs, room

temperature2 tablespo ons red food

colouring1 teaspoo n white distilled

vinegar

1 teaspoo n vanilla extract

Cream cheese rosting450 g cream cheese,

softened 2 sticks butter, softened

1 teaspoon vanilla extract4 cups sifted confectioners

sugar

Red velvet cupcakes

MethodPreheat the oven to 180C.

Line (1-cup) muffin pans withcupcake papers.

Sift together in a medium mixingbowl, the flour, sugar, baking soda,salt and cocoa powder.Beat in a large bowl, the oil,buttermilk, eggs, food colouring,vinegar, and vanilla with ahandheld electric mixer.

Add the sifted dry ingredients tothe wet and mix until smooth andthoroughly combined.

Divide the batter evenly amongthe cupcake tins about 2/3

filled.

Bake in oven for about 0-5minutes, turning the pans once,

half way through. Test thecupcakes with a toothpick.

Remove from oven and coolcompletely before frosting.

For the cream cheese rostingBeat in a large mixing bowl, thecream cheese, butter and vanillatogether until smooth.

Add the sugar and on low speed,beat until incorporated. Increasethe speed to high and mix until

very light and fluffy.

Alter native

Sprinkle with desiccated

coconut to serve or top with

fresh berries.


serves 6 10 min alone time


serves 6-8 40 min weddings

cooks tip

Remember gold orsilver trimmed cups

are not ideal to use inmicrowaves. Make

cakes in ceramic bowlsand serve in elegant

dinnerware.

Sweets80

Crunchies


46/48


IngredientsCake

1 cup sugar1 egg1 tablesp oon apricot jam1 cup flour1 teaspoon bicarbonate

of soda1 teaspoo n baking powder

teaspoo n table salt1 tablespoon butter1 teaspoo n white vinegar1 cup milk

Sauce1 cup whipping cream (notwhipped)

6 ounces butter1 cup white sugar

cup hot waterMethodPreheat the oven to 180C.

Malva pudding

Beat the egg and sugar in amixer and add the jam. Sift flour,bicarbonate of soda, bakingpowder and salt.

Melt the butter and add thevinegar and milk.

Add liquids to egg mixturealternately with the flour.

Beat well and bake in a covereddish for 45 minute to 1 hour. It is

important to use a covered dishotherwise the sauce wont soakinto cake.

Melt together the ingredients forthe sauce and pour over puddingas it comes out of the oven.

Ingredients cup sunflower seeds cup pumpkin seeds2 tablespoons sesame seeds

1 cups rolled oats1 cup dried fruit medley,

chopped (optional)60 g reduced-fat margarine

spread

cup honeyMethodPreheat oven to 170C.

Lightly grease a cm-deep,17 x 7cm baking tray. Line withbaking paper, allowing cmoverhang at long ends.

Combine sunflower seeds,pumpkin seeds, sesame seeds,oats and dried fruit in a large bowl.

Place spread and honey in asaucepan over low heat. Cook,stirring occasionally, for -4

minutes or until melted.

Bring to a simmer.

Cook, stirring, for minutes or untilslightly thickened.

Add spread mixture to seedmixture.

Stir to combine.

Spoon into the prepared pan.Using the back of a spoon, pressmixture evenly into pan.

Bake for 5-0 minutes or until

golden.

Cool in pan completely.

Refrigerate for hours.

Cut into bars.

Store in an air-tight container.

quantity cook time idealforserves 4 70 min memories


serves 40 min storing

Healthy raisinand nut rusks


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cooks tipIf you feel hungry

between meals, try to

choose snacks which

are high in fibre.

Ingredients4 egg yolks

cup sugar310 ml milk310 ml thickened cream

1 tbsp rose water165 g Turkish Delight, choppedMethodBeat the egg yolks and sugar untillight and fluffy.

Bring the milk to boil in a pan.

Add to the egg and sugar, stirring,then return to the pan.

Continue stirring over low heatuntil the mixture coats the back ofa spoon. Do not boil.

Let cool, then stir in the cream androse water.

Turkish Delight ice cream

Put the Turkish Delight in a panwith - tablespoons of water.

Heat gently, until almostcompletely melted, with just a fewsmall lumps.

Remove from the heat and stir intothe cooled custard mixture.

Let the mixture cool completely;now place half the mixture into theice cream maker and freeze.

Churn for about 0 minutes, untilit has the consistency of soft-scoopice cream.

Transfer it to one of the plasticboxes and place in the freezer.

Repeat with the other half of themixture.

and nut rusksQu an tit y co ok timeserves 6 10 min

Ingredients225 g butter

1 cup buttermilk1 egg

500 ml cake flour250 ml nutty wheat (bran flour)

15 ml baking powder cups sugar

Pinch of salt cup raisins (optional) cup pecan nuts roughly

chopped cup muesli cup rolled oats cup sunflower seeds cup coconut

MethodPreheat oven to 180C.

Butter a deep baking tray (0 x 0cm) and put aside.

Melt butter and allow to cool.

Add buttermilk, egg and dryingredients.

Mix thoroughly and put mixtureinto pan and spread evenly.

Bake for 40-45 minutes untilgolden brown.

Cut into small pieces

Turn out on a wire rack to cool.

Dry out at 70 to 100C until dry.

Store into airtight container whenits cooled down.

quantity cook time idealforserves 6 0 min little girls

Alter native

Vary your selection of

nuts and fruit, to suit your

preference.


48/48


To make the basePlace the biscuits in the foodprocessor and blitz until crushed.

Add the butter and process untilwell combined.

Use the back of a spoon to pressthe biscuit mixture on the bottomof the greased pan to evenly coverthe base and up the sides.

Place in the fridge while makingthe filling.

To make the fllingBeat the cream cheese, castorsugar and vanilla in a mediumbowl until the mixture becomeslight and creamy.

Add the lemon rind, lemon juice,eggs and cream.

Beat until well combined and themixture is light and fluffy.

Pour mixture into prepared pan.

Bake in preheated oven for45 minutes or until golden and

just set in the centre.

Remove from the oven and allowto cool completely.

Cover loosely with plastic wrapand place in the fridge overnightto firm.

Remove from the fridge 10 minutesbefore serving.

IngredientsBase250 g plain sweet biscuits125 g butter, melted

Melted butter, for greasing

Filling750 g tub cream cheese, at

room temperature250 g castor sugar

1 vanilla pod lemon, rind finely

grated, juiced6 eggs

200 ml cream

MethodPreheat oven to 150C.

Brush a 0cm springform pan withthe melted butter to lightly greasethe pan.

Classic bakedvanilla cheesecake

quantity cook time idealforserves 60 min birthdays

Thought harSummer or winter,

there is nothing like a

sweet ice cream treat.

Easy to make and

enjoyed by all!

Ingredients

200 g packet ginger biscuits,crushed

2 L vanilla ice cream, softened1 can caramel treat

250 g roasted peanuts100 g red glac cherries

MethodBlend, in a food processor, thepeanuts and ginger b

Documents

Malay Cookbook