Sunday Times Food Weekly Readers' Recipe Collection 2014

8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014

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Readers Recipe Collection


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CONTENTSCREAMY COCONUT AND SAFFRON CHICKEN SOUP

OAT PATTIES WITH BUTTERNUT AND TOMATO

CHEESY HAM QUICHE

CARROT, CHEESE AND SEED SLICES

SPINACH, CARROT AND BILTONG ROULADE

ROULADE WITH HERBED CHEESE AND SALMON

FRIDGECLEANING QUICHE

PEANUT BUTTER SPINACH

PUMPKIN AND CHICKEN SOUP

LOUISIANA GUMBO

CHICKEN LIVERS WITH BALSAMIC CREAM SAUCE

SMOKED CHICKEN SALAD WITH PESTO

BABY MARROW SALAD

SPICY POTATO SALAD

RAINBOW HEALTH SALAD

MEDITERRANEAN SALAD

TRINCHADO

MUTTON KALYA

OXTAIL STEW WITH ROOIBOS SAMP AND BEANS

CIRCUS PIE

CUMIN CHILLI CON CARNE

MINCE AND DHAL

CHICKEN CURRYCRAB CURRY IN TAMARIND SAUCE

TUNA PIE

FISH AND AUBERGINE CURRY

CHEESY POTATO BAKE

CHICKPEA, SWEET POTATO AND AUBERGINE CURRY

MOMS SAUSAGE AND MUSHROOM PIE

CHICKEN WRAPS

CHICKEN AND CORIANDER PIE

LESLEYANNES SPICY CHICKEN

SALMON VODKA PASTA

SEAFOOD PAELLA

QUICK FISH CURRY

OUMAS VEGETARIAN SPAGHETTI

MOMS VERSATILE SPINACH TART

LENTIL LASAGNE

FASOULIA BUTTER BEAN STEW

AUBERGINE AND TOMATO CURRY

PEPPERMINT CRISP MOUSSE

EASY WINTER PUDDING

DREAMY TIRAMISU

BREAD PUDDING WITH WHISKY SAUCE

LAYERED JELLY PUDDING

LEMON ZAPS

SWEET MILK RUSKS

NANA MARYS IRISH BREAD

CHOCOLATE PEAR CAKE

QUINCE TARTLETS

CHOCOLATE BROWNIES

SAVOURY SCONES

CREAMY PASSION FRUIT AND PINEAPPLE DESSERT

STRAWBERRY VODKA CHEESECAKE

BANANA SYLLABUB

APPLE AND SULTANA CAKERAINBOW CAKE

CARROT AND MARMALADE MUFFINS

MANGO AND BANANA CAKE

TRIPLEC CAKE CHERRY, CHOCOLATE AND COCONUT

HEALTH BARS

NAARTJIE MARMALADE62

MAGIC TUMMY MUESLI

RACHELS EASY GREEN TOMATO PICKLE64

SPICY TOMATO RELISH65

SCANDINAVIAN SHOOTERS66
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3/68

You will need

300g chicken breast llets,

cubed

5ml (1 tsp) red masala paste

15ml (1 tbsp) zaatar

45ml (3 tbsp) olive oil 1 onion, chopped

1 garlic clove, nely chopped

80ml ( cup) desiccated coconut

400g cauliower, cleaned and

cubed

250g corn kernels (fresh, canned

or frozen)

Pinch of saron strands

Herbal salt, to taste

250ml (1 cup) fresh cream

Fresh coriander, chopped, to

serve

Croutons, to serve

What to do

Coat the chicken cubes with the red masala

paste and zaatar and set aside to marinate for

1 hour.

Heat 30ml (2 tbsp) of the oil in a pot and fry

the onion until soft and translucent. Addthe garlic and fry for a few seconds. Add the

coconut, cauliower, corn and saron. Pour

enough boiling water into the pot to cover

the ingredients. Season with herbal salt and

simmer on a medium heat for 35 minutes,

adding more boiling water if needed. Add the

fresh cream and blend with a hand-held electric

mixer. Heat the remaining oil in a pan and fry

the marinated chicken cubes until cooked. Add

the chicken to the soup, adjust seasoning to

taste, heat through and serve topped with fresh

coriander and croutons.

Serves 6

MARIAM FAKIR

CREAMY COCONUT AND SAFFRONCHICKEN SOUP

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4/68

You will need

15ml (1 tbsp) sugar

5ml (1 tsp) ground cumin

5ml (1 tsp) ground cinnamon

60ml (4 tbsp) oil

1 large butternut, peeled and cutinto rounds

1 garlic clove, crushed

5ml (1 tsp) salt

5ml (1 tsp) ground black pepper

15ml (1 tbsp) fresh oregano

leaves, lightly crushed

30ml (2 tbsp) nely chopped

fresh basil

4 large tomatoes, quartered

Patties:

300g oats

100ml water

125ml ( cup) nely grated

strong cheddar

80ml ( cup) crumbled

roquefort or other soft cheese

1 large egg, lightly beaten

Salt and white pepper, to taste

What to do

Preheat the oven to 200C. Combine the sugar,

cumin and cinnamon with half the oil and

brush all over the butternut rounds. Combine

the remaining oil with the garlic, salt, pepper,

oregano and basil and rub this mixture all over

the tomato quarters. Arrange butternut andtomatoes in an oiled baking dish and roast for

about 20 minutes or until cooked and crisping.

While the vegetables are cooking, combine all

the patty ingredients, mix well and shape into

6 thick patties. Place on an oiled baking sheet

and place in the oven about 5 minutes before

the butternut and tomatoes are done. Bake until

browned and melty but do not allow to burn.

Serve as a starter or light meal with sweet chilli

sauce. For a more substantial meal, add grilled

chicken and chickpeas fried with lemon juice

and cumin.

Serves 6

ALETTA ENGELBRECHT

OAT PATTIES WITH BUTTERNUTAND TOMATO

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5/68

You will need

Base:

60ml (4 tbsp) butter

45ml (3 tbsp) smooth cottage

cheese

120g (1 cup) cake our, sifted Salt, to taste

1 extra-large egg yolk

15ml (1 tbsp) ice-cold water

Filling:


30ml (2 tbsp) cake our

250ml (1 cup) milk

1 small onion, nely chopped

3 extra-large eggs, lightly beaten

125ml ( cup) plain thick

yoghurt

150g cooked ham, chopped


cheddar


mozzarella, plus extra for

topping


fresh parsley

5ml (1 tsp) mustard powder

Salt and freshly ground black

pepper, to taste 60ml ( cup) fresh cream

What to do

Preheat the oven to 200C and grease a 23cm

an dish. For the base, rub the butter and cottage

cheese into the our and salt until the texture of

breadcrumbs. Add the egg yolk and water and

mix to make a rm dough. On a lightly oured

surface, roll the dough out and line the an dishwith it, trimming the edges to t. Line with bake

paper, ll with dried beans and bake blind for

10 minutes, then remove the paper and beans

and bake for another 5 minutes. For the lling,

melt 15ml (1 tbsp) of butter in a large pot and

stir in the our to make a paste, cooking for

about 3 minutes. Gradually add the milk, stirring

continuously until you have a smooth white

sauce. Set aside. Heat the remaining butter in a

pan and fry the onion until soft. Beat the eggs

with the yoghurt and stir into the white sauce.

Add the cooked onion, ham, cheddar, mozzarella,parsley and mustard powder. Season and mix to

combine. Whisk the cream lightly and fold into

the mixture. Pour into the prepared base, sprinkle

with the extra mozzarella and bake until cooked

and golden, about 20-25 minutes. Serve hot or

cold.

Serves 6

DORIS BUNTTING

CHEESY HAM QUICHE

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6/68

You will need 45ml (3 tbsp) milk

15ml (1 tbsp) corn our

60ml (4 tbsp) sunower seeds,

toasted

10ml (2 tsp) soy sauce

45ml (3 tbsp) butter, melted

100g rolled oats

250g carrots, grated

125g cheddar cheese, grated


fresh at-leaf parsley


pepper, to taste

sesame seeds, to serve

What to doPreheat the oven to 180C and grease a 30cm x

20cm baking dish. Mix the milk with the corn

our until smooth. Mix the sunower seeds with

the soy sauce to coat well, then combine with

the butter, oats, carrots, cheese, parsley and milk

mixture. Season, mix well and press into the

prepared baking dish. Sprinkle with the sesame

seeds, pressing gently into the batter. Bake for 30

minutes, then remove and cool before slicing.

Serves 6

BARBARA BELL

CARROT, CHEESE AND SEED SLICES

While working at a primary school in London during the 1980s, my staff and I

were asked to come up with ideas for school lunches (provided by the school inthose days). Our brief was to try to expose the children to new textures and tastesin order to encourage them to start exploring different, healthy foods. I put thisdish together and have since served it as an accompaniment to a braai or aroast, or as a vegetarian starter.

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7/68

You will need

30ml (2 tbsp) butter, plus

extra for greasing

6 carrots, peeled and nely

chopped

5 large eggs, separated

1 large egg 5ml (1 tsp) ground paprika


Sea salt and freshly ground

black pepper, to taste

200g baby spinach,

blanched, drained and

chopped

2.5ml ( tsp) ground nutmeg

15ml (1 tbsp) English

mustard powder

50g parmesan or cheddarcheese, nely grated

30ml (2 tbsp) olive oil

4 garlic cloves, nely

chopped

80ml ( cup) plain cream

cheese at room temperature,

30ml (2 tbsp) mayonnaise

125ml ( cup) nely

chopped fresh at-leaf

parsley

80ml ( cup) biltong dust

What to do

Preheat the oven to 180C. Line a 23cm x 32cm Swiss

roll tin with baking paper and grease lightly. Melt the

butter in a heavy-based pan and simmer the carrots

with a lid on until tender, about 15 minutes. Remove

and cool completely.

Beat the egg whites until soft peaks have formed. In aseparate bowl, beat the egg yolks plus the additional

whole egg. Pour half of this egg mixture into a large

bowl and combine with the cooked carrots. Stir in the

paprika and cumin and season. Fold in half the egg

whites. Combine the remaining yolk mixture with

the chopped spinach, nutmeg and mustard powder.

Season and fold in the remaining egg whites.

Place the spinach mixture at one end of the prepared

baking tray and the carrot mixture at the other end,

spreading from each end until they meet in the middle

(it doesnt matter if they dont form a straight linein the middle). Smooth the layers with the back of a

spoon but do not press down. Sprinkle with the cheese

and bake for about 10-15 minutes, until a metal skewer

inserted into the roulade comes out clean. Remove

and allow to cool. Cover with a layer of clingwrap,

place a board over this then quickly invert so that the

cheesy side is now underneath. In a fresh pan, heat the

oil and gently fry the garlic for 1-2 minutes. Remove

garlic from heat and mix with the cream cheese and

mayonnaise. Spread this on the roulade and sprinkle

over the parsley and biltong. Roll the roulade up from

either end depending on whether you want green ororange as the visible colour before it is cut. Slice and

serve with salad, chives, dressing and garlic bread.

Serves 8-10

MARTIN BRIDGEMAN

SPINACH, CARROT AND BILTONG ROULADEI have been making this starter for more than 20 years and it never ceases tohave a wow factor. It is best paired with a colourful salad and a crisp ros wineor a dry white such as a sauvignon blanc. I do not always include biltong in thefilling, but it certainly makes for a very special addition.

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8/68

You will need

Roulade:

4 extra-large eggs, separated

60ml (4 tbsp) fresh breadcrumbs

130g gruyre cheese, nely grated

125ml ( cup) double cream or

crme frache

10ml (2 tsp) cayenne pepper

Salt, to taste

30ml (2 tbsp) freshly grated

parmesan or pecorino

Filling:

250ml (1 cup) nely chopped fresh

mixed herbs (such as parsley,

watercress, basil, oregano, thyme,

tarragon)

60ml (4 tbsp) tangy mayonnaise 175g cream cheese, softened

5ml (1 tsp) cayenne pepper


pepper, to taste

200g smoked salmon ribbons

What to do

Preheat the oven to 180C. Line a 23cm x

32cm Swiss roll tin with baking paper and

grease lightly with oil or butter. For the

roulade, combine the egg yolks with the

breadcrumbs, gruyre, cream, cayenne

pepper and salt and mix well. Whisk the

egg whites until they form soft peaks and

fold gently into the mixture. Spread evenly

in the prepared tin and bake until rm and

golden, about 10 minutes. Leave the roulade

to cool slightly in the t in, and cut o excess

paper at the edges which could get caught

underneath the delicate roulade when you

turn it out. Sprinkle a clean kitchen towel

sparingly with a little water and sprinkle

over the grated parmesan. Turn the roulade

out onto this towel and cool for about 5minutes.

For the lling, mix the herbs, mayonnaise,

cream cheese and cayenne pepper and

season. Whisk to a spreading consistency. If

the mixture is too soft, chill for a while, but

it must stay spreadable. Spread the cream

cheese mixture over the roulade. Then cover

evenly with the salmon slices. Carefully roll

up the roulade in the towel and refrigerate

until needed. When ready to serve, remove

towel, slice and bring to room temperature

before eating.

Serves 8-10

ZURI ROOS

ROULADE WITH HERBEDCHEESE AND SALMONMy roulade can be served as a savoury snack, a starter with a leafy dressed

salad, a side with fried fish, or sliced with an egg on top for breakfast. Thesmoked salmon can be substituted with quality ham, lightly spread with mustard.

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9/68

You will need

250ml (1 cup) milk

2 eggs



Salt and pepper, to taste

250ml (1 cup) grated cheddar

What to do

Into a greased pie dish, place any

combination of the following: sliced

tomatoes, grated raw onion or chopped

fried onion, grated carrot, chopped parsley

and leftover cooked vegetables, such as

green beans and broccoli.

Add a drained can of asparagus along with

cold cooked chicken, mince, chopped bacon

or ham, or a drained can of tuna with some

crumbled feta.

Beat together milk, eggs, our and mustard

powder. Season and pour over the quiche.

Sprinkle with grated cheddar and bake in a

preheated oven at 180C for 35-40 minutes.

Serves 4-6

GILL ESLER

FRIDGECLEANING QUICHE

This savoury quiche recipe was sent to me by my friend Zibby in Australia. Myfamily call it the fridge-cleaning quiche because its a good way to use leftovers.It can be served hot or cold, on its own or with salad or vegetables.

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10/68

You will need

1 large bunch spinach

30ml (2 tbsp) butter or oil


250ml (1 cup) milk

Salt, to taste

125ml ( cup) peanut butter

Peanuts, chopped, to garnish

Cherry tomatoes, to garnish

What to do

Rinse the spinach leaves and place in a pot

with a small amount of water. Cover and

cook until wilted. Drain and set aside to cool.

Heat the butter or oil in a pot and add the

our, stirring until smooth.

Remove from the heat and add the milk,

stirring well. Return to the heat, st irring

until it boils and thickens. Add salt to taste.

Stir in the peanut butter .

Squeeze the spinach tightly to remove all theexcess water, then chop nely and add to the

sauce, stirring to combine. Heat through and

serve as a side dish, garnished with chopped

peanuts and cherry tomatoes.

Serves 4

HEATHER GREWAR

PEANUT BUTTER SPINACH

I have always tried to make spinach taste special so that my family enjoys it. Mysons teacher once said to the class: Spinach is good for you, but I suppose youdont like it. My son informed her that our family loves spinach . Now that itsgrowing in the garden, Ive invented more ways of using it, and this is one of theeasiest.

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8


11/68

You will need

1 medium pumpkin, peeled

and cubed

1 red pepper, seeded and sliced

100ml olive oil

2 onions, chopped

3 celery sticks, chopped

4 carrots, peeled and chopped

3 bay leaves

2 cinnamon sticks

1 whole chicken , portioned

2 litres chicken stock 1 x 400ml can coconut milk


What to do

Preheat the oven to 180C. Place the pumpkin

and red pepper in a single layer on a baking

tray and drizzle with half the oil. Bake for

20 minutes. Meanwhile, heat the remaining

oil in a large pot and saut the onion for 5

minutes. Add the celery, carrots, bay leaves

and cinnamon sticks and fry for 3 minutes.

Add the chicken, cover the pot and let it steam

for 10 minutes. Add the stock and bring to

the boil. Reduce heat and simmer for about

35 minutes or until the chicken is cookedthrough. Remove the chicken from the pot

and let it cool. Strain the soup, discarding

the solids and reserving the liquid in the pot.

Divide the cooked pumpkin in half. Pure half

the pumpkin with the cooked red pepper in

a blender and roughly mash the other half so

that it is still chunky. Remove the skin and

bones from the chicken and cut the meat into

chunks. Add the chicken and both lots of

pumpkin to the soup liquid, stir in the coconut

milk and heat through. Season and serve hot.

Serves 8-10

MPUMIE SILINGA

PUMPKIN AND CHICKEN SOUP

This is a soup recipe which I created because it is so convenient. The ingredientsare cheap and available throughout the year, it is easy to assemble and packedwith nutrients.

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12/68

You will need

2 chickens, portioned, skinremoved

Handful fresh thyme sprigs

Handful fresh basil, chopped

1.5 litres chicken stock



15ml (1 tbsp) brown sugar

1.5kg prawns, peeled and deveined

2 x 170g tins crab meat 2 onions, nely chopped

8 spring onions, nely chopped

1 green pepper, seeded and nelychopped

2 celery sticks, nely chopped

Handful fresh parsley, nelychopped, plus extra to garnish


What to do

Place the chicken portions, thyme and

basil in a large pot and pour over the

stock. Boil for 20 minutes, frequently

skimming the fat o the surface and

discarding.

Melt the butter in a pan and add the our,

stirring until smooth. Add the sugar and

stir until you have a brown paste. Stir

this into the chicken pot to thicken the

broth. Reduce the heat to a gentle simmer

and add the prawns, crab, onions, spring

onions, green pepper, celery and parsley.

Season and simmer for 1 hour or until

cooked. Serve with rice, garnished with

extra parsley.

Serves 8-10

COLLEEN ARNOLD

LOUISIANA GUMBO

My late mother invented this recipe in 1971. She had an American friend calledDelta, who told her about the gumbos she enjoyed as a child, so we concocted thisand it became a favourite for special occasions. My mom was thrifty and did notapprove of the prawns, but I persuaded her to use them.

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13/68

You will need

75g (150ml) our

5ml (1 tsp) dried chilli akes

750g chicken livers, defrostedand well drained


30ml (2 tbsp) sherry or water

125ml ( cup) balsamic vinegar

5ml (1 tsp) sugar, or to taste

150ml fresh cream

Sea salt and freshly groundblack pepper to taste

What to do

Mix the our and chilli akes in a large

plastic bag, then add the livers in batches.

Shake and turn until the livers have a thin

coating of our.

Heat the oil in a roomy pot (a non-stick

one is best) and fry the livers , stirring

occasionally, for about 7-10 minutes. The

livers should still be pink inside. As the our

tends to stick to an ordinary pot, add the

sherry or water and scrape with a wooden

spoon to loosen the bits on the bottom. The

liquid will evaporate. Season the livers and

transfer to a dish to keep warm.

Let the pot cool down a little, then add the

balsamic vinegar, sugar and cream and

bring to a simmer while stirring. Season

to taste, adding more vinegar or sugar if

necessary. Pour the sauce over the livers

and serve warm.

Serves 4-6

ZURETHA ROOS

CHICKEN LIVERS WITH BALSAMICCREAM SAUCE

I invented this quick and easy recipe because chicken livers are so economical,but they need more than just pan-frying. Serve with rice we prefer brown

basmati a green veggie and a salad of sliced ripe tomatoes and sweet onions.

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14/68

You will need

2 smoked chicken breasts,thinly sliced

300g green beans, steamedand drained

8 cherry tomatoes

8 baby potatoes, boiled and drained

1 onion, nely sliced

Dressing: 10ml (2 tsp) nely grated lemon zest

45ml (3 tbsp) lemon juice

125ml ( cup) ready-madecoriander pesto

45ml (3 tbsp) sunower oil

What to do

Toss chicken, beans, tomatoes, potatoes and

onions in a glass bowl. Whisk the dressing

ingredients together until well combined

and pour over the salad . Toss lightly, cover

and refrigerate for 2-3 hours before serving.

Serves 2

MELISSA TAIT

SMOKED CHICKEN SALAD WITH PESTO

I invented this easy, convenient recipe when I was in my final year at universityand living in a commune. Pickings were slim and nobody wanted to spend lots oftime preparing or cleaning up afterwards. I like using smoked chicken inanythingfrom salads and sandwiches to pies and pasta.

SALAD

12


15/68

You will need

8 baby marrows, washed,topped and tailed, and slicedinto julienne strips

2 Granny Smith apples, peeled,cored and sliced into julienne strips

1 small onion, nely chopped

1 cup frozen peas, cover with1 cup boiling water for 15 minutesthen drain

200ml mayonnaise

200ml plain yoghurt

20ml sweet chilli sauce

Salt, to taste

Dusting of dried parsley

What to do

Mix all the ingredients together, toss well

dust with parsley and refrigerate until cold.

Enjoy!

Serves 10

COLLEEN RUSSELL

BABY MARROW SALAD

My family love baby marrows, so I created this tasty, crunchy salad . I call it MyFresh Salad. I use a food processor to julienne the marrows and apples.

SALAD

13


16/68

You will need

6 large potatoes


Salt and pepper

200ml mayonnaise

4 extra-large eggs, boiledand grated

1 small onion, chopped into

small cubes

1 small green pepper, cored,

seeded and chopped intosmall cubes

Small bunch fresh coriander,chopped

1 green chilli, thinly sliced (optional)

2.5ml ( tsp) mixed or Italian dried herbs

2.5ml ( tsp) ground cinnamon

What to do

Boil the potatoes until just cooked. Peel

and cut into chunks. Add butter and

season, toss lightly and set aside to cool.

Mix together the mayonnaise, eggs, onion,

green pepper, coriander, chilli and mixed

dried herbs. Add this to the potatoes and

toss to coat well. Add more mayonnaise if

desired. Sprinkle over the cinnamon and

serve chilled or at room temperature.

Serves 6-8

ZAHEERA SHAIK

SPICY POTATO SALAD

This is my favourite potato salad recipe, which was invented by my aunt. I havetweaked the recipe and often serve it at a braai or with a roast. I hope you find itas delicious as my family does.

SALAD

14


17/68

You will need

1 x 400g can four-bean mix, rinsedand drained

1 x 400g can brown lentils, rinsedand drained

1 x 400g can chickpeas, rinsed anddrained

1 x 400g can corn kernels, drained

250ml (1 cup) frozen peas, steamedand cooled

4-5 peppadews, drained and diced

1 green pepper, diced

1 red onion, nely diced

45ml (3 tbsp) fresh at-leaf parsley,

chopped

Dressing:

60ml ( cup) avocado oil

45ml (3 tbsp) red wine vinegar

1 small red chilli, seeded and chopped

30ml (2 tbsp) runny honey


What to do

Toss together all the salad ingredients in

a serving dish. Combine all the dressing

ingredients in a jar with a lid and shake

vigorously to mix well. Dress the salad

according to your taste and serve on its

own or on a bed of lettuce, garnished with

sliced tomato, cucumber, mushrooms and

blanched or steamed asparagus.

Serves 2

ANDREA LE SUEUR

RAINBOW HEALTH SALAD

My recipe for multicoloured bean and pulse salad was inspired by one servedthree years ago at Wellness Warehouse in Kloof Street, Cape Town, as part of thehealthy lunch buffet. I finally got round to putting together my version of it lastweek, and I was thrilled.

SALAD

15

6


18/68

You will need

Dressing:

Juice of 1 lemon

Pinch of salt

Pinch of sugar

60ml ( cup) extra-virgin olive oil

1 clove garlic, crushed

Large handful fresh at-leafparsley, nely chopped

Salad

1 x 400g can butter beans, rinsed

and drained

1 x 400g can art ichoke hearts,drained and quartered

12 black olives, pitted

200g (1 punnet) cocktail tomatoes

What to do

For the dressing, pour the lemon juice into

a screw-top jar or small bowl. Add the salt

and sugar and shake or whisk thoroughly

to dissolve. Add the oil and blend to an

emulsion, then add the garlic and parsley

and mix well. Gently combine the salad

ingredients in a serving bowl, taking care

not to break up the artichoke pieces. Spoon

over the dressing to coat the salad well. You

can make this salad a couple of hours in

advance and keep in a cool place, but serveat room temperature for full avour.

Serves 4-6

CHRIS HALL

MEDITERRANEAN SALAD

My recipe was inspired by the Greek dish of giant white beans, gigantes, which

my husband and I always enjoyed in the days when we used to go backpacking inGreece. In the original recipe, the beans (similar to butter beans) are cooked in atomato, onion and herb sauce, but I played about with ingredients and flavoursand came up with this. Its quick and simple to make, has a real look and taste ofthe Mediterranean, and you will probably have the ingredients in your kitchen.

SALAD

16


19/68

You will need

30ml (2 tbsp) unsalted butter


1kg rump steak, cut into 1cm cubes

2 large onions, chopped

3-4 small red chillies, seeded and

chopped

4 garlic cloves, crushed


300ml beef stock

300ml red wine or 150ml brandy 1 bay leaf

24 black olives


pepper, to taste

What to do

Heat the butter and oil in a large pan over

medium/high heat and fry the beef in

small batches until browned all over. Dont

crowd the pan or rush this step. Remove

the cubes with a slotted spoon and set

aside on a warm plate. Reduce the heat to

medium and cook the onions and chillies

until softened, about 10 minutes. Add the

garlic and cook for a few seconds. Stir in

the our to coat everything well, cook for

a minute, then add the stock and wine orbrandy and stir until the sauce thickens

a bit, about 3 minutes. Add the bay leaf,

olives and beef cubes, including any meat

juices from the plate. Bring to the boil,

then reduce heat to low, cover with a lid

and simmer for 1-2 hours until beef is

very tender. Check every 15 minutes or so

and add liquid if needed. Season to taste

and serve with chips, peri-peri sauce and

bread for mopping up the sauce.

Serves 4-6

COBUS VAN STADEN

TRINCHADOSPICY SOUTH AFRICAN BRAISED BEEF

I love Portuguese food and often used to visit the south of Johannesburg looking

for a good peri-peri dish. My all-time favourite is trinchado, cubes of rump cookedin a brown sauce with lots of garlic and some peri-peri sauce. This recipe hasevolved over many years and it means I dont have to travel any more. I make itin my electric frying pan.

MAIN

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You will need

3 potatoes, peeled and halved

80ml vegetable oil

500ml (2 cups) buttermilk

5ml (1 tsp) salt

10ml (2 tsp) ground ginger

10ml (2 tsp) dried garlic akes

5ml (1 tsp) ground turmeric

15ml (1 tbsp) ground cumin

15ml (1 tbsp) ground coriander

3 large tomatoes, liquidised

1kg mutton cubes


2 large onions, sliced

1 cinnamon stick

3 cardamom pods

3 green chillies

4 hard-boiled eggs, halved, to serve

Chopped fresh coriander, to serve

What to do

Parboil the potatoes, drain well and fry in

half the oil till golden. Set aside. Combine

the buttermilk, salt, spices and tomatoes

in a large bowl. Mix well and add the meat.

Stir to coat and leave to marinate for 30minutes. Heat the butter and remaining

oil in a large pot and fry the onions until

soft. Add the meat and all the marinade,

with the cinnamon stick, cardamom

pods and whole chillies. Stir to mix and

simmer over medium heat until the sauce

thickens. Add the potatoes and warm

through. Serve hot, topped with the eggs

and coriander.

Serves 4-6

FAHMIDA ISMAIL

MUTTON KALYA

MAIN

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You will need

Samp and Beans:

500g samp and beans

2 litres rooibos tea

50g (3 tbsp) butter


pepper, to taste

Oxtail:

30ml (2 tbsp) vegetable oil

2 garlic cloves, nely chopped

1 large onion, chopped

15ml (1 tbsp) ground paprika

500g oxtail

500ml (2 cups) beef stock

250ml (1 cup) red wine

30ml (2 tbsp) tomato paste

6 black peppercorns

2 leeks, chopped

2 medium potatoes, quartered

2 large carrots, thickly sliced

What to do

Soak the samp and beans in the rooibos

tea overnight. Drain, place in a pot and

cover with cold water. Bring to the boil,

then reduce heat and simmer until tender.

Stir in the butter, season and set aside.

For the oxtail, heat the oil in a large pot

and fry the garlic, onion and paprika for

a few seconds. Add the oxtail and brown

slightly. Add the stock, wine, tomato paste

and peppercorns. Cover with a lid and

simmer on low heat until tender, about 2

hours. Add the leeks, potatoes and carrots

and cook until the vegetables are tender,

about 30 minutes. Warm the samp and

beans and serve with the oxtail.

Serves 4-6

LUFUNO SINTHUMULE

OXTAIL STEW WITH ROOIBOS SAMPAND BEANS

MAIN

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You will need

Mash:

2 large potatoes, peeled and

quartered 60ml ( cup) milk 50g (3 tbsp) butter


Mince:

45ml (3 tbsp) vegetable oil 1 onion, chopped 2 garlic cloves, nely chopped 500g beef or lamb mince 1 x 410g tin chopped tomatoes 3 sprigs fresh thyme


Pastry:

240g (2 cups) cake our 10ml (2 tsp) baking powder Pinch of salt 150g butter 2 large eggs 60ml ( cup) milk 60ml ( cup) fresh cream

Other ingredients:

2 hard-boiled eggs, peeled andsliced

100g grated cheese of your choice

What to do

For the mash, cook the potatoes in salted

boiling water, drain well and mash, then mix

with milk and butter and season. Set aside.

For the mince, heat the oil in a pan and

fry the onions until translucent. Add the

garlic and the mince and cook until mince

is browned. Add tomatoes and thyme and

season. Cover with a lid and simmer gently

for about 30 minutes. Set aside.

For the pastry, preheat the oven to 180C.

Sift the our, baking powder and salt into a

mixing bowl and rub the butter in with your

ngertips until the mixture resembles ne

breadcrumbs. Lightly beat 1 egg and add

to the bowl with the milk and cream. Mixto form a soft dough. Trying not to handle

the dough too much, divide it in two and

roll half out on a oured surface. Use this

piece to line a greased baking dish (shape

of your choice). Spoon the mince mixture

evenly onto the dough base and top with the

mash, sliced boiled eggs and grated cheese.

Roll out the remaining dough and place as

a lid over the lling, crimping the edges to

seal. Beat the remaining egg and brush all

over the pastry. Prick with a fork and bake

until golden brown and cooked, about 30minutes.

Serves 6-8

QURAISHA ISAACS

CIRCUS PIE

MAIN

Back in the 70s, my mom and dad took us to the circus whenever it was in town. It wasa thrilling annual event for me and my siblings. One year my mom made a pie to takewith us (we were going with some of their friends). We kids were highly embarrassed

about mom taking padkos to the circus, but the pie was such a hit and so delicious thatwe forgot about being embarrassed. Since then my moms special pie has been knownas Circus Pie. She made it from leftover mince, sauce and mashed potatoes, topped withpastry and baked.

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You will need

30ml (2 tbsp) vegetable oil

1 onion, chopped 1 green pepper, cored, seeded and

chopped

3 garlic cloves, nely chopped

750g beef mince beef (fatty is

better)

2 x 410g tins whole tomatoes,

liquidised


15ml (1 tbsp) ground cumin

10ml (2 tsp) cayenne pepper, or totaste

5ml (1 tsp) dried oregano


pepper, to taste

1 x 410g tin red kidney beans, rinsed

and drained

What to do

In a large saucepan, heat the oil over

medium-low heat. Add the onion, pepper,

and garlic and cook, stirring, until the

vegetables start to soften, about 10

minutes. Increase the heat to medium.

Add the mince and cook, stirring until

browned, about 5 minutes. Stir in the

tomatoes, tomato paste, cumin, cayenne

pepper and oregano and season. Reduce

heat and simmer, partially covered, for 10

minutes. Add the beans and continue to

simmer, partially covered, until the beans

are tender and the sauce has thickened,

about 5 minutes. Serve hot with pap, mashor rice.

Serves 6-8

DOUGLAS HENDRY

CUMIN CHILLI CON CARNE

MAIN

I won an award with this dish, beating all the professional chefs from Durbans hotelsas well as police and army chefs. I still have the potjie awarded to me by the SA Chefs

association.

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You will need

200g yellow lentils

5ml (1 tsp) ground turmeric 2 onions, halved

2 tomatoes, halved

10ml (2 tsp) coriander seeds

3-4 fresh green chillies

4 garlic cloves

15ml (1 tbsp) grated fresh ginger

30ml (2 tbsp) chopped fresh

coriander

10ml (2 tsp) cumin seeds

60ml ( cup) ghee or butter 1 cardamom pod

1 small cinnamon stick

2 cloves

500g beef or lamb mince


pepper, to taste

5ml (1 tsp) mustard seeds

What to do

Place lentils in a pot and cover with cold

water. Stir in the turmeric, bring to the boil

and cook until soft, about 30 minutes. Set

aside. Place onions, tomatoes, coriander

seeds, chillies, garlic, ginger, fresh

coriander and half the cumin seeds in a

food processor and blend to a paste. This is

the masala. In a large saucepan, melt 30ml

(2 tbsp) of the ghee or butter and fry the

cardamom pod, cinnamon stick and cloves

for a few minutes. Add the masala paste

and gently fry for about 10 minutes. Add

the mince and fry until cooked through.

Add the cooked dhal (lentils) with as much

liquid as you prefer. Season and simmer

for 15-20 minutes, but not so long that the

lentils disintegrate. In a small pan, melt the

remaining butter and fry the mustard seeds

and remaining cumin seeds just until they

start to pop and grow fragrant. Add to the

dhal mixture and serve with rice and atchar.

Serves 6

URSULA BEZUIDENHOUT

MINCE AND DHAL

MAIN

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You will need

1 red chilli, sliced

45ml (3 tbsp) coriander seeds

45ml (3 tbsp) warm water

1 cinnamon stick 4 cloves

10 cardamom pods

4 black peppercorns

45ml (3 tbsp) coconut oil or

vegetable oil

4 red onions, chopped

2-3 green chillies, sliced

15ml (1 tbsp) chopped fresh ginger

1kg chicken pieces (or 1 whole

chicken, jointed) 5ml (1 tsp) ground turmeric

Salt, to taste

What to do

Soak the chilli and coriander seeds in the

warm water for 15 minutes, then grind with

a pestle and mortar to form a paste. Set

aside. Coarsely grind the cinnamon stick,

cloves, cardamom pods and peppercorns in

a pestle and mortar or spice grinder. Heat

the oil in a deep pot and fry the ground

spices until fragrant. Add the onions,

chillies and ginger and fry until onions are

soft. Add the coriander paste and fry for a

further 3-5 minutes. Add the chicken pieces

and turmeric and stir to coat everything

well. Cover with a lid and simmer until

chicken is cooked through, about 30-40

minutes.

Serve hot with rice or naan. Best served thenext day.

Serves 4-6

TINA BEYER

CHICKEN CURRY

MAIN

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You will need

60g tamarind pulp

125ml ( cup) vegetable oil

15ml (1 tbsp) cumin seeds

15ml (1 tbsp) fenugreek seeds

15ml (1 tbsp) mustard seeds

1 large onion, chopped

5 curry leaves

30ml (2 tbsp) curry powder

15ml (1 tbsp) chilli akes, or to taste

15ml (1 tbsp) ground turmeric

3 green chillies, sliced

5 garlic cloves, sliced

2kg crab, jointed and washed

Handful fresh coriander, chopped

Handful fresh mint, chopped

500ml (2 cups) tomato pure

Salt, to taste

Sugar, to taste

What to do

Place tamarind pulp in a cup, ll with cold

water, stir and set aside until needed. Heat

the oil in a large pot over medium heat

and fry the cumin, fenugreek and mustard

seeds until fragrant. Add the onion andcurry leaves and fry until onions is soft. Stir

in the curry powder, chilli akes, turmeric,

chillies and garlic and cook gently for 5

minutes. Add the crab pieces and stir to

coat. Cover with a lid and cook on medium

heat for 10 minutes. Add the fresh coriander

and mint, tomato pure, salt and sugar. Stir

in the tamarind paste and liquid and cook

until the sauce thickens, about 30 minutes.

Serve hot with rice or naan and extra fresh

coriander.

Serves 4-6

SARAS HARRIELALL

CRAB CURRY IN TAMARIND SAUCE

MAIN

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You will need

2 medium aubergines, sliced

50ml olive oil

1 large onion, nely chopped

2 garlic cloves, nely chopped 30ml (2 tbsp) readymade sh

masala (mixed spices for sh)

5-6 curry leaves

1 x 410g tin Italian tomatoes,

liquidised

Pinch of sugar

Salt, to taste

2 x 175g hake or kingklip llets,

sliced

What to do

Brush the aubergine slices with half the

oil and grill on a very hot griddle pan until

nicely marked on both sides. Set aside. Heat

the remaining olive oil in a large, non-stick

pan and gently fry the onions until soft. Addthe garlic and fry for a few minutes.

Add the masala and stir-fry for a few more

minutes. Add the curry leaves, tomatoes,

sugar and salt and simmer on low heat for

10 minutes, adding a little water if the sauce

gets too thick. Add the sh and simmer

until cooked through, about 7 minutes. Add

the cooked aubergines and stir very gently

with a wooden spoon to warm through

without breaking the sh. Serve with

steamed basmati rice or rotis.

Serves 4

DENNIS COOK

FISH AND AUBERGINE CURRY

MAIN

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You will need

4-6 medium potatoes, cut into

0.5cm rounds


30g ( cup) cake our 500ml (2 cups) milk

125ml ( cup) fresh cream


pepper, to taste

2 rounds feta cheese

125ml ( cup) grated mozzarella

cheese

125ml ( cup) grated cheddar

cheese

What to do

Boil the potatoes in salted boiling water

until just tender, drain and set aside.

Preheat the oven to 180C and grease a

casserole dish or individual ramekins. Melt

the butter in a saucepan over low heat, addthe our and stir with a wooden spoon to

form a paste, cooking for about 3 minutes.

Gradually add the milk, stirring constantly

until the sauce thickens. Stir in the cream,

season and set aside. Arrange a layer of

potatoes on the bottom of the prepared

casserole dish or ramekins, crumble over

some feta and pour over a little of the white

sauce. Repeat the layers for the remaining

potatoes, feta and sauce, ending with sauce.

Sprinkle with the grated mozzarella and

cheddar, cover with foil and bake for about30 minutes, then remove foil and bake for a

further 7-10 minutes until golden brown.

Serves 6-8

RENUKA LALLBAHADUR

CHEESY POTATO BAKE

MAIN

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You will need


5ml (1 tsp) mustard seeds

1 onion, chopped

2.5ml ( tsp) chilli powder 5ml (1 tsp) ground turmeric

400g baby aubergines, halved

5ml (1 tsp) sugar

5ml (1 tsp) salt

5 garlic cloves, chopped

8 tomatoes, chopped

5-6 curry leaves

2 medium sweet potatoes, cut into

rounds

1 x 410g tin chickpeas, rinsed anddrained

2.5ml ( tsp) asafoetida powder

Chopped fresh coriander, to serve

What to do

Heat the oil in a large pot and fry the

mustard seeds untilt hey start to pop. Add

the onion and fry until golden. Stir in the

chilli and turmeric powder to coat the onion

well. Add the aubergines and cook for about5 minutres. Stir in the sugar, salt and garlic,

then add the tomatoes, curry leaves and

sweet potatoes. Cover with a lid and simmer

on medium-low heat until the aubergines

are soft and the sweet potatoes are cooked.

Add chickpeas and asafoetida and simmer

uncovered until the gravy thickens. Top

with fresh coriander and serve as is or with

basmati rice.

Serves 4-6

SHABNAM BUX

CHICKPEA, SWEET POTATO ANDAUBERGINE CURRY

MAIN

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You will need

500g pork sausage meat,

skins removed

1 onion, thinly sliced

250g button mushrooms,

thinly sliced

4 extra-large eggs

380g can Ideal milk

125ml ( cup) milk

Salt and black pepper, to taste

125ml ( cup) gratedcheddar cheese

5ml (1 tsp) paprika

What to do

Grease a 20cm baking dish and line with

the sausage meat. Top with onion and

mushrooms. Combine the eggs with the

Ideal milk and milk. Season and beat well.

Pour over the sausage mixture. Top with

the grated cheese and sprinkle paprika

over the top. Bake in a preheated oven at

180C for about 30 minutes or until set.

Serves 6

ANGELA ADDINAL

MOMS SAUSAGE AND MUSHROOM PIE

This is a very quick, simple and cheap stand-by recipe, which my mom passed onto me. It remains a favourite with my family and friends today.

MAIN

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You will need

Roti:

480g (4 cups) cake our

375ml (1 cups) hot water

125ml ( cup) oil

Salt and pepper

15ml (1 tbsp) dried mixed herbs

Filling:

Sweet chilli sauce

Mayonnaise or salad cream

Handful fresh mint, chopped

Lettuce leaves

1 onion, nely sliced

1 red, green and yellow pepper,

cored, seeded and nely sliced

Grilled chicken, sliced

1 small pineapple, nely sliced

1-2 tomatoes, diced

Handful fresh parsley, chopped

1-2 avocados, nely sliced

Lemon juice

What to do

Mix the roti ingredients to form a smooth

dough and shape into about 16 small balls.

Roll these out on a l ightly oured surface to

make at discs. Heat a nonstick pan and fry

the rotis one at a t ime for a few minutes on

each side. Set aside on a plate until needed.

To assemble the wraps , smear the centre of

each roti with chilli sauce and mayonnaise.

Sprinkle over some chopped mint, then

layer the lettuce, onion, peppers, chicken,

pineapple, tomato, parsley and avocado.

Drizzle with a little lemon juice and add

extra sauce if desired. Fold over to formwraps and secure with a toothpick.

Makes about 16 (leftover roti can be wrapped and refrigerated)

NGAWETHU MTLOMELO

CHICKEN WRAPS

This is one of my specialities which I invented about four years ago, when I was

wondering what I could do with some leftover grilled chicken . I remembered howour teacher, Mrs Kiri, taught us to make roti at school. We used to sell these withmince. I decided to try them again and created these chicken wraps.

MAIN

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You will need

300g chicken breast llets

2 medium-sized onions

200g mushrooms

50g butter 4 hard-boiled eggs

15ml (1 tbsp) our

300ml chicken stock

1 egg yolk

30ml (2 tbsp) fresh coriander ,

chopped

Salt and pepper

250g pu pastry

1 beaten egg, to glaze

What to do

Boil chicken in salted water for 15 minutes,

drain and cube. Chop onions, slice the

mushrooms. Melt half of the butter in a

large pan. Add onions and mushrooms andcook for 5 minutes. Remove from heat and

stir in the chicken . Place half the mixture

into a pie dish. Slice the boiled eggs and

lay over the chicken . Top with remaining

mixture. Melt remaining butter in a pan,

add the our and cook for about 1 minute.

Gradually add the stock and cook for 4

minutes, stirring constantly. Remove from

the heat, stir in the egg yolk, chopped

coriander , and season with salt and pepper.

Set the mixture aside to cool.Preheat oven to 200C. Pour coriander

sauce over chicken lling. Roll out the

pastry so that its 1 times the size of your

pie dish. Lay the pastry over the chicken

coriander lling, press down to seal. Trim

the edges. Brush the top with beaten egg.

Score the top of the pie so that steam can

escape and cook for 30 minutes, or until

golden.

Serves 4

CLAIRE ROBERTSON

CHICKEN AND CORIANDER PIE

This recipe for chicken and coriander pie is an original which my grandma

created and passed down to her five children. It is a staple part of Sunday familylunches we love it because its comfort food and reminds us of our moms. Wealso have competitions to see who can make it the best. I hope to win one day.

MAIN

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You will need

1 large chicken

15ml (1 tbsp) oil

Salt and pepper

15ml (1 tbsp) cake our 250ml (1 cup) chicken stock

6 cloves garlic, chopped

60ml ( cup) butter (more if

youre feeling indulgent)

Juice of a lemon

Your favourite ready-made peri-

peri sauce, to taste

What to do

Place the chicken in a roasting pan and rub

with the oil. Season generously and roast at

180C for 1hour, basting once or twice. Cool

slightly and portion the chicken .

Add the our to the roasting pan with a

little water to make a paste with the pan

juices. Add the chicken stock and stir over

low heat until thickened.

In a pan, fry the garlic in the butter. Add the

lemon juice and peri-peri sauce, according

to your taste. Add this to the gravy in the

roasting pan and stir until mixed through.

Return the chicken portions to the roasting

pan and heat through, allowing the chickento soak up the avours. Serve with rice and

a green salad.

Serves 4

JENNY MUNRO

LESLEYANNES SPICY CHICKEN

This is my late sister-in-laws famous chicken recipe. She wasnt one for exact

measurements and would just add a bit of this and a touch of that to get therequired taste. We did, however, manage to pin her down and get a written recipefor this easy-to-make gem. It always reminds me of balmy Ballito summers andhappy, frenetic family holidays in Zimbabwe.

MAIN

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You will need



1 disc feta cheese, crumbled

Handful fresh dill, nely chopped,plus extra to garnish


2 cloves garlic, crushed

2 spring onions, nely chopped

3 small cans salmon, drained,

deboned and skinned

30ml (2 tbsp) vodka

30ml (2 tbsp) tomato pure

500g fettuccine or pasta of your

choice

Salt and black pepper, to taste 1 punnet baby Rosa tomatoes,

quartered

Freshly grated parmesan, to serve

What to do

Melt butter in medium-sized saucepan. Add

cream and feta and simmer slowly, stirring

occasionally. Stir in dill, remove from heat.

Heat oil in frying pan and saut garlicand spring onions on medium heat until

soft. Add salmon , stirring until slightly

browned. Add half the vodka , stir and

remove from heat. Stir remaining vodka

into cream sauce with tomato pure. Cook

the pasta in boiling salted water and drain.

Stir salmon mixture into creamy sauce,

season and heat through. Toss the sauce

through the pasta with the tomatoes. Serve

with plenty of parmesan, garnished with

extra dill.

Serves 4

KIRSTEN HALL

SALMON VODKA PASTA

I went for dinner at a lovely Italian restaurant in Grahamstown and had salmon

pasta with vodka . I had never even considered a vodka -anything combinationbefore and was intrigued. I made the dish at home, using what I thought were themain elements.

MAIN

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You will need

Sauce:


1 onion, thinly sliced

1 green pepper, seeded and thinly

sliced

125g bacon, diced

1 clove garlic, crushed

2.5ml ( tsp) curry powder

2.5ml ( tsp) ground paprika

2.5ml ( tsp) dried parsley

1 large tomato, diced

400ml chicken stock

10ml (2 tsp) sugar

Juice of a lemon


Other ingredients:

500ml (2 cups) water

250g hake 250g smoked haddock

200g peeled prawns (optional)

1 chicken stock cube

200g (1 cup) rice, uncooked

1 tin smoked mussels

125ml ( cup) peas, cooked

100g black olives

60ml ( cup) black lentils, cooked

lemon, chopped

Handful fresh coriander leaves,

roughly chopped

What to do

For the sauce, heat the oil in a large pan

and fry the onion and green pepper until

soft. Add the bacon and fry until brown.

Add the garlic, curry powder and paprika

and fry until fragrant. Add the remaining

ingredients, reduce heat and simmer until

thickened.

In another pan, bring the water to the

boil and poach the hake, haddock and

prawns until just cooked. Remove the sh,

reserving the water. Add the stock cube

and the rice to the water and cook until the

rice is done. Set aside.

Flake the sh and add to the sauce with

the prawns, mussels, peas, olives, lentils,

lemon and coriander. Add the cooked rice

and mix gently to combine. Serve warm.

Serves 4-6

GAIL COETZEE

SEAFOOD PAELLA

I created this dish as I was tired of the usual paella recipes and wanted to trysomething different. You can vary the recipe according to your taste or pocket byomitting the prawns of changing the type of fish.

MAIN

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You will need

3 garlic cloves, crushed

30ml (2 tbsp) fresh ginger, nelygrated

10ml (2 tsp) chilli powder

10ml (2 tsp) turmeric

10ml (2 tsp) ground coriander



500g rm sh , washed and sliced

60ml ( cup) oil

3 tomatoes, grated

5ml (1 tsp) sugar

30ml (2 tbsp) lemon juice

2 curry leaves, chopped

Small bunch fresh coriander,

chopped

What to do

Combine the garlic, ginger, chilli,

turmeric, ground coriander, cumin andseasoning. Toss the sh in this mixture to

coat well. Heat the oil in a pot and fry the

sh briey until the spices are fragrant.

Add the tomatoes, sugar, lemon juice,

curry leaves and fresh coriander. Cook

over medium heat until the sh is cooked

through and the avours combined, about

10-15 minutes. If you want thicker gravy,

add a teaspoon of cornour dissolved in

a little water. Stir well and simmer until

thickened. Serve with basmati rice.

Serves 4-6

FATHIMA SULEMAN

QUICK FISH CURRY

In her young days, my gran would host many dinner parties for relatives. She

created this fish curry , which is quick because it does not use onions. It isdelicious, easy to prepare and can stretch to feed a crowd. You can replace thefish with cleaned crab.

MAIN

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You will need


30ml (2 tbsp) olive oil 2 onions, chopped

2-4 cloves garlic, chopped


15ml (1 tbsp) brown sugar

15ml (1 tbsp) fresh oregano,

chopped, or 10ml (2 tsp) dried


60ml ( cup) fresh parsley,

chopped

125ml ( cup) hot water


500g spaghetti

Cheddar cheese, grated, to serve

What to do

Heat the butter and oil in a pan and fry the

onions until golden. Add the garlic and fryfor a minute. Add the tomato paste, sugar,

oregano, mustard powder, parsley and

water. Season and simmer until reduced.

Cook the spaghetti in boiling salted water

and drain. Toss the spaghetti in the sauce

and serve with the cheese.

Serves 4-6

PAMELA REYCRAFT

OUMAS VEGETARIAN SPAGHETTI

My grandmother used to cook this dish once a week. My family is vegetarian , so

from the time my children were young we had this once a week as well. We onlyfound out about 15 years ago that the recipe was not Oumas but my fathers,which he brought back from Italy during the war. My children now cook thisrecipe for my grandchildren.

MAIN

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You will need

1 packet white onion soup

250ml (1 cup) sour cream 15ml (1 tbsp) oil

1 onion, nely chopped

500g spinach , chopped and

blanched

250g smooth cottage cheese

3 large eggs, beaten

250ml (1 cup) cheddar cheese,

grated



What to do

Mix the soup powder with the sour cream

and leave to stand for 15 minutes. Heat theoil in a pan and saut the onion. Place the

remaining ingredients in a large bowl. Add

the cooked onion and soup mixture and

mix well with a fork. Pour into a greased

pie dish or into a pre-made pie crust, and

bake in a preheated oven at 180C for 30-

40 minutes. Slice and serve.

Serves 4

DIETER JADAMSKI

MOMS VERSATILE SPINACH TART

This is the best spinach tart ever, created by my mother, who is constantly

inventing new recipes. It can be served as a savoury tart at the tea table inwhich case I normally make a cheese pastry from equal parts flour, butter andgrated cheddar (about 120g of each) otherwise I serve it as a vegetable withdinner, or as a lunch dish with salad and baked potatoes.

MAIN

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You will need

250g lasagne sheets

60ml ( cup) olive oil, for frying

2 onions, chopped

4 cloves garlic, chopped

3 large tomatoes, chopped, or 400g

tin chopped tomatoes

50g tomato paste

2 aubergines, cubed

100g white mushrooms, chopped

125ml ( cup) fresh cream

60ml ( cup) red wine, or 15ml

(1 tbsp) soy sauce

30g fresh basil, chopped, or 15ml

(1 tbsp) dried basil


250g lentils, cooked and drained

200g cheddar cheese, grated

Sauce:

50g butter

100g cake our

500ml (2 cups) milk

125ml ( cup) cheddar cheese,

grated

Pinch of ground nutmeg

What to do

Cook the lasagne until al dente in boiling

water and set aside. Heat the oil in a large

pan and fry the onions and garlic until

soft (do not brown). Add the tomatoes and

tomato paste, cover and cook for a few

minutes. Add the aubergines mushrooms,

cream, wine and basil. Season, cover

and simmer until cooked and thickened.

Add the lentils and half the cheddar and

simmer for 20 minutes. Set aside.

For the sauce, melt the butter in a pot and

stir in the our to form a paste. Gradually

add the milk, stirring constantly until

smooth and thickened. Stir in the cheddar

and nutmeg.

Pour a layer of sauce into the bottom of

a rectangular ovenproof dish. Top witha single layer of lasagne , then a layer of

the lentil mixture, then lasagne again and

then more sauce. Repeat the layers, ending

with sauce. Sprinkle the remaining grated

cheddar over the top. Cover with foil and

bake at 180C for 25 minutes. Remove the

foil and bake until brown on top. Sprinkle

with grated parmesan (optional) and serve

with garlic bread and a green salad.

Serves 4

PATRICIA FUCHS

LENTIL LASAGNEWhen I stopped eating meat 40 years ago, vegetarian recipe books did notexist, so I started experimenting, replacing the meat in recipes with lentils orvegetables, and adapting the flavouring to suit. I wrote my recipes down in a bookI called Pots Luck. This was one of the most successful.

MAIN

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You will need

30ml (2 tbsp) oil

1 medium onion, diced 600g soya chunks

Salt and pepper

5ml (1 tsp) paprika


1 x 40g packet premixed vegetable

soup/ stew mix (or hearty

beef-avoured mix, suitable for

vegetarians according to the

ingredients list)

250ml (1 cup) red wine

2 x 400g cans butter beans,undrained

What to do

Heat the oil in a frying pan and saut the

onion until soft. Add the soya chunksand fry for a couple of minutes. Season

and add the paprika. Stir in the tomato

paste and the packet stew mix. Add the

wine and simmer for 30 minutes, stirring

occasionally. Add the butter beans and

their liquid and simmer for a further 5

minutes. Serve with rice and salad.

DENISE ARMSTRONG

FASOULIA BUTTER BEAN STEW

My mother, now aged 92, makes this traditional Lebanese recipe regularly andwe all thoroughly enjoy it. When two of my sons became vegetarians many yearsago, one of the meat dishes they said they particularly hankered for was fasoulia.So when I make i t for a family gathering, I make this vegetarian version I devised,as well as the traditional meat dish for the non-vegetarians, and everyone issatisfied.

MAIN

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You will need


1 onion, chopped

6 curry leaves

2 fresh red chillies, whole

2.5ml ( tsp) mustard seeds

5ml (1 tsp) cumin seeds

1 large aubergine, cubed, or 3 small

aubergines, quartered

2 fresh green chillies, chopped

5ml (1 tsp) ginger/garlic paste

1ml ( tsp) turmeric powder

2.5ml ( tsp) chilli powder

2 big tomatoes, chopped

5ml (1 tsp) ground coriander

Salt, to taste 30ml (2 tbsp) peanuts

15ml (1 tbsp) sesame seeds

What to do

Heat the oil in a pan and fry the onion,

curry leaves, red chillies, mustard seeds

and cumin seeds until the onions are soft.

Add the aubergine and fry for 3 minutes.

Add the chopped green chillies, ginger/

garlic paste, turmeric and chilli powder.

Stir and add the tomatoes and coriander

powder. Season with salt, stir to mix and

cover with lid. Cook until the aubergine

is soft, adding water if it is drying out or

sticking to the pan. Roast the peanuts in

a pan over low heat, either dry or with a

little oil. Add the sesame seeds and toss

for a minute. Grind the roasted nuts and

seeds using a pestle and mortar. Sprinkleover the curry , cover and simmer for 7

minutes. Serve with fresh coriander.

RADHAKRISHNA NAGOOR NAIDOO

AUBERGINE AND TOMATO CURRYMy grandmother, who came from Andra Pradesh in South India, taught mymother about flavours. When my mother worked at the Tongaat sugar plantationin KZN, the boss would bring her a basket of ingredients so she could preparethe eggplant curry he liked. She flavoured it with peanuts and sesame seeds and,because times were hard, did not fry the eggplant first. I have great memories ofthis curry with rice or bread.

MAIN

Serves 2-4

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You will need

1 x 150g packet pink and white

marshmallows, chopped

180g milk chocolate, grated

1 x 380g can evaporated milk, well

chilled overnight


1 Peppermint Crisp, grated

Fresh mint leaves

What to do

Put the chopped marshmallows, milk

chocolate and half the evaporated milk

in a saucepan and stir over low heat,

taking care not to burn. When melted

and combined, allow to cool. Beat the

remaining evaporated milk and fold into

the melted mixture. Beat the fresh cream

until sti and fold in. Do not overbeat.

Pour into a bowl, top with the grated

peppermint crisp and mint leaves and

refrigerate until set. Serve chilled.

REHANA AMOD

PEPPERMINT CRISP MOUSSE

This is a family favourite that my mum used to make for me when I was writing

matric 23 years ago. Now my daughter, who is in matric, is treated to the sameindulgence. For variety, any chocolate can be used for the topping.

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Serves 4-6

S

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You will need

200g cake our

5ml (1 tsp) ground cinnamon

2.5ml ( tsp) ground ginger

2.5ml ( tsp) cocoa powder

Pinch of salt

125g butter

100g ( cup) sugar

1 large egg, beaten

5ml (1 tsp) bicarbonate of soda

15ml (1 tbsp) hot milk or hot water

15ml (1 tbsp) apricot jam

250ml (1 cup) mixed dried fruit

30ml (2 tbsp) nuts (not peanuts)

Sauce 125ml ( cup) semi-sweet wine

250ml (1 cup) hot water

200g (1 cup) sugar

Pinch of salt

What to do

Sift the our, spices, cocoa and salt

together. Rub in the butter. Mix in the

sugar and egg. Dissolve the bicarbonate

of soda in the hot water or milk. Make a

well in the batter and pour the dissolved

bicarb mixture in. Work in gradually. Mix

in the jam, fruit and nuts.

For the sauce, combine all ingredients

and mix well. Pour sauce into an un-

greased heatproof bowl. Spoon batter

on top. Cover with buttered greaseproof

paper, tying string tightly around to seal.

Place in a pot of boiling water, enough to

come halfway up sides of the bowl. Coverand steam for 2 hours, adding water when

necessary.

ELIZABETH HANRATTY

EASY WINTER PUDDING

This is one of my special recipes. Over 50 years ago, I was teaching at Girls HighSchool in Salisbury (now Harare) and once a week people from various faiths

would come to the school to give religious instruction. The Rabbis wife, MrsKonviser, gave me this recipe for a winter steamed pudding, but I make it as aChristmas pudding .

Serves 4-6

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You will need

250ml (1 cup) condensed milk

200ml ready-made custard

200g mascarpone cheese

2 packets nger biscuits

45ml (3 tbsp) black coee dissolved

in 125ml ( cup) boiling water

3 Flake chocolate bars, crumbled

What to do

Combine the condensed milk, custard

and mascarpone and mix well. Pour half

this mixture into a glass serving dish. Dip

the biscuits in the warm coee without

making them too soggy. Layer these on

top of the custard mixture. Top with the

rest of the custard mixture and sprinkle

over the chocolate akes. Refrigerate for

a few hours or overnight before serving.

JANETTE HATTINGH

DREAMY TIRAMISU

I started making tiramisu years ago because I love custard, finger biscuits andchocolate all my favourite comfort foods. I make it often, either to have after

a special lunch or dinner, or simply as a tea-time treat. I prefer an alcohol-freedessert, and my family and friends love this dreamy , creamy creation too.

Serves 4-6

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You will need

500g stale French bread

1 litre milk

2 large eggs, lightly beaten

50g ( cup) sugar

10ml (2 tsp) vanilla essence

30ml (2 tbsp) butter, chopped

Sauce:

200g (1 cup) sugar

45ml (3 tbsp) water

1 large egg


80ml ( cup) whisky

What to do

For the pudding , crumble the bread

into the milk. Add the eggs, sugar and

vanilla, mix well and pour into a buttered

ovenproof dish. Dot the top with the

butter and bake at 160C for about one

hour or until set. For the sauce, put the

sugar and water in a saucepan over

low heat and stir until the sugar has

dissolved. Beat the egg and add it to the

saucepan with the butter. Stir over a low

heat until syrupy. Stir in the whisky and

pour the sauce over the pudding while

hot.

FELICIA FOURIE

BREAD PUDDING WITH WHISKY SAUCE

Many Old Girls from Parktown Girls High in Joburg will remember Mrs BarbaraPenberthy, home economics teacher in the 1970s and 1980s. She was a brilliant

cook; lunch with the Penberthys was a very special occasion. Babs producedspectacular dishes with ordinary ingredients, like this bread pudding with whiskysauce.

Serves 4-6

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You will need

1 box raspberry jelly

1 litre full-cream milk

5ml (1 tsp) falooda powder (china

grass/ agar agar)

30ml (2 tbsp) full-cream powdered

milk

30ml (2 tbsp) custard powder

1 x 385g can sweetened condensed

milk

2.5ml ( tsp) ground cardamom

(elachi)

What to do

Make the jelly according to the packet

instructions and pour into a large glass

dish or 6 individual dessert dishes. Leave

to set in the refrigerator. Pour the milk

into a saucepan, reserving 30ml (2 tbsp).

Add the falooda powder and bring to the

boil. Stir the powdered milk and custard

powder into the reserved cold milk until

dissolved, then add this mixture to the

boiling milk. Stir in the condensed milk

and cardamom. Strain the custard over

the set jelly and return to the fridge to set

for about 4 hours. Decorate with whipped

fresh cream, strawberries or bananas.

FATIMA DHAI

LAYERED JELLY PUDDING

This is a cool dessert for a refreshing Sunday treat, especially after a hot andspicy meal.

Makes 1 large or 6 individual desserts

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You will need

240g (2 cups) cake our

65g ( cup) icing sugar

Pinch of salt

275g softened butter

Lemon curd:

4 extra-large eggs, beaten

300g (1 cups) sugar

100ml lemon juice

15ml (1 tbsp) lemon zest

40g ( cup) cake our

5ml (1 tsp) baking powder

What to do

Preheat the oven to 180C. Line a

rectangular (32cm x 23cm, about 2cm

deep) baking tin with greaseproof paper.

Sift the our, icing sugar and salt into

a bowl and rub in the butter until you

have crumbs. Press into the tin to form

a base and bake for 2025 minutes until

golden. For the curd, beat the eggs and

sugar until light and creamy. Mix in the

remaining ingredients and pour over

the baked crust. Return to the oven and

bake for a further 25 minutes or until set.

Remove and allow to cool, then dust with

icing sugar and cut into ngers.

WENDY SANDERSONSMITH

LEMON ZAPS

I dont know who or where this recipe came from, but I have whipped it up for thepast 20 years. It is always a winner and brings everybody together. Quick, easy,

and perfect for Sunday tea.

Makes about 24

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You will need

500g margarine

300g (1 cups) sugar

500ml (2 cups) milk


1.5kg self-raising our

100g (1 cups) desiccated

coconut 20ml (4 tsp) baking powder

2.5ml ( teaspoon) salt

What to do

Preheat the oven to 180C and grease or spray

a at roasting pan. Place the margarine, sugar

and milk in a pot and stir over low heat until

the margarine has melted and the sugar has

dissolved. Add the vanilla essence and set aside

to cool. Mix the dry ingredients in a bowl and

pour in the cooled margarine mixture. Kneaduntil you have a dough. Add milk or our until

you have the right texture.

Put the dough in the greased tray and spread it

evenly. Take a big fork and mark the dough in

the pan into 40 rectangles: 8 on the width of the

pan and 5 down the length of the pan. Bake for 1

hour. Remove and cool in the pan for 10 minutes,

then turn out on a cooling rack. Transfer to a

large board or plate so the dotted fork lines are

on top. Cut along the dotted lines. Break each

of the 40 pieces in half lengthways with a fork.

Pack onto wire racks on oven trays and dry

for 5-6 hours in the warming drawer or in the

oven on its lowest setting (70-90C). Wedge the

oven door open so air can escape, and cover the

rusks loosely with foil so they dont burn. To

check if they are done, break a piece in half and

make sure it is dry on the inside. If not, dry for

another hour. Allow to cool and pack in airtight

containers.

REN VOLLGRAAFF

SWEET MILK RUSKSMy mother was a teacher at Laerskool Darling and got this recipe from theprincipals wife, Mrs Breytenbach. The recipe avoids the usual excuses for notmaking rusks : it uses no eggs, there is no excessive kneading, no raising time andno rolling of even-sized balls. My mother added vanilla essence and desiccated

coconut on the advice of Doris Burger from the farm next door.

Makes 80 rusks

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You will need

500ml (2 cups) milk 30ml (2 tbsp) cider vinegar

500g (4 cups) our

100g ( cup) sugar, plus extra for

sprinkling

2.5ml ( tsp) salt

5ml (1 tsp) bicarbonate of soda


60ml ( cup) margarine, melted

30ml (2 tbsp) caraway seeds

150g (1 cup) seedless raisins

What to do

Mix the milk and vinegar. In a separatebowl, sift together the our, sugar, salt,

bicarb and baking powder. Add half the

melted margarine, the caraway seeds

and raisins and mix lightly. Fold in the

milk mixture. Do not overbeat. Pour into

a greased tin. Pour over the remaining

margarine and sprinkle with about 10ml

(2 tsp) sugar. Bake in a preheated oven at

180C for 50 minutes.

ANNA CROWE

NANA MARYS IRISH BREAD

This recipe comes from my late Irish -American mother-in-law, Mary, who lived inBoston. Since she baked this loaf for me in 1978, I make it at least once a year as a

tribute to my husbands Irish roots.

The recipe has returned to the United States our daughter now lives in SanDiego and makes Nana Marys bread on St Patricks Day to celebrate both Irishand South African traditions.

This loaf is unlike any other Irish bread that I have tasted it is soft and light,more like cake than bread .

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You will need

250ml (1 cup) butter, melted 200g (1 cup) sugar

4 large eggs, at room temperature

125ml ( cup) cocoa powder


185ml ( cup) cake our

200g good quality dark chocolate ,

nely chopped

185ml ( cup) aked almonds

1 x 425g can pear halves, drained

Ground cinnamon, for sprinkling

Handful of Cadbury Whispers

What to do

Preheat the oven to 180C. Butter or spraya 23cm round cake tin. Mix the butter,

sugar, eggs, cocoa, vanilla and our. Fold

in the chocolate and almonds. Mix well

and pour into the tin. Arrange pears on

top and sprinkle with a little cinnamon.

Bake for 40 minutes. Remove from the

oven and cool in the pan before turning

out onto a plate. Decorate with the

Whispers and owers (if you wish) and

serve with vanilla ice cream.

LOLLOS RODSETH

CHOCOLATE PEAR CAKE

My family loves chocolate and pears, so I came up with this recipe that combinesthem. It is rich, yummy and perfect after a light meal. It can be made the day

before, but then it is nice to warm it slightly for the chocolate to melt a bit. Besteaten on the day though.

Serves 6-8

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You will need

500g self-raising our 250g margarine or butter

2 large eggs, beaten, plus extra for

brushing

Cold water, as needed

3-4 quinces, depending on size,

grated or chopped

300g yellow sugar, or to taste

About 20 cloves

What to do

Sieve the our into a bowl and rub in themargarine or butter until the mixture

resembles breadcrumbs. Add the eggs

and mix well. Mix in enough water to

form a pliable dough. Roll out and cut out

circles. Place some chopped or grated

quince on one side of each pastry circle,

sprinkle with sugar, add 2-3 cloves and

fold the pastry over to form a half moon,

sealing with your ngers or a fork. Brush

the tops with egg and place on a greased

baking tray. Any leftover quince canbe sprinkled with sugar and water and

spread between the dumplings. Bake in a

preheated oven at 180C for about 1 hour

or until golden and cooked.

BERYL SCHROEDER

QUINCE TARTLETS

With the quince season upon us, Im reminded of sitting in the kitchen aroundthe Welcome Dover stove on a Sunday afternoon, sipping hot coffee and eating

my mothers kweperkluitjie. She inherited this popular Myddleton (a tiny missionstation just outside Caledon) recipe from her mother-in-law, Ouma Dorie, who wasborn and bred in Myddleton and probably inherited it from her mother.

Serves 6-8

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You will need

210g (1 cups) self-raising our 90g cocoa powder

500g (2 cups) sugar

4 large eggs

125ml ( cup) milk

250g margarine or butter, melted

Handful of raisins

100g dark chocolate , diced

What to do

Mix the dry ingredients in a bowl. Whiskeggs and milk together and then beat into

dry ingredients. Add melted margarine or

butter, a little at a time. The batter will be

quite runny, and thats good as it means

the brownies will be moist. Mix in the

raisins and pour the batter into a greased

roasting tin. Bake in a preheated oven at

180C for at least 45 minutes or until you

can smell the brownies . Turn the oven

down to about 150C and continue to

cook until a fork comes out clean whenpushed into the brownies .

Remove from the oven and spread the

chocolate squares over the brownies .

Leave to stand for about 5 minutes

the heat of the brownies will melt the

chocolate . Spread it evenly with a knife.

Leave the brownies to cool until the

chocolate has set, then cut into squares,

or eat warm with vanilla ice cream.

DAWN SISO

CHOCOLATE BROWNIES

My mum grew up on the island of Bermuda where she was looked after by a lovelynanny who taught her to how to make chocolate brownies . This recipe has been

passed down through the generations and she is now making them for her owngrandchildren. The only change I have made is to add a handful of raisins beforebaking the brownies .

Makes 12

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You will need

240g (2 cups) cake our 2.5ml ( tsp) salt


90g (6 tbsp) butter

1 extra-large egg, beaten

100ml milk

Topping:

1 extra-large egg

125ml ( cup) milk

4 rashers streaky bacon, chopped

250ml (1 cup) cheddar cheese,grated

What to do

Preheat the oven to 200C. Sift the our,salt and baking powder into a bowl and

rub in the butter so that the mixture

resembles ne breadcrumbs. Mix the egg

and milk and add to the mixture to form a

soft dough. Spread into a greased baking

dish.

For the topping, beat the egg and milk

together. Mix in the bacon and pour

evenly over the raw scone dough. Top

with the cheese and bake for 10-15

minutes. Best served hot, straight fromthe oven, spread with butter if desired.

The following variations can be used

for the topping: chopped onion, cooked

aked haddock, smoked snoek, sliced

sausages or chopped cold meat.

KATHY JADAMSKI

SAVOURY SCONES

An unexpected phone call from friends we hadnt seen in a long time resulted inthis recipe. As I only had a packet of biscuits in the cupboard, a few rashers of

bacon and some cheddar cheese in the fridge, the result was savoury scones fortea time.

Makes 12

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You will need

250ml (1 cup) fresh cream, stiy

whipped

250ml (1 cup) sour cream

1 x 385g can condensed milk

2 x 432g cans crushed pineapple,drained

1 x 290g can dessert cream, well

chilled

1 x 115g can granadilla pulp

1 ake chocolate (optional)

Pineapple pieces and cherries, to

serve (optional)

What to do

Mix the whipped cream with the sour

cream, condensed milk and crushed

pineapple and pour into a serving dish.

Beat the dessert cream and spread over

the top, spoon over the granadilla pulpand top with crumbled ake chocolate,

if using. Decorate with pineapple pieces

and cherries, if using, and chill well

before serving.

REHANA AMOD

CREAMY PASSION FRUIT ANDPINEAPPLE DESSERT

Serves 8-10

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You will need

Crust:

200g Marie biscuits, nely

crushed

90g butter, melted

15ml (1 tbsp) strawberry-

avoured vodka

Filling:

100ml water 20ml (4 tsp) gelatine powder

4 large eggs, separated

180g sugar

500g smooth plain cottage

cheese

5ml (1 tsp) vanilla extract

30ml (2 tbsp) strawberry-

avoured vodka


Topping: 1 x 410ml can strawberries,

drained (reserve the syrup)

250g (1 punnet) fresh

strawberries, hulled

25ml (5 tsp) cornour

5ml (1 tsp) lemon zest

What to do

Grease a 22cm round springform cake pan.

To make the crust, combine crushed biscuits,

melted butter and vodka in a bowl and mix

well. Press the biscuit mixture into the base

of the cake pan, smoothing with the back of a

spoon. Refrigerate for 20 minutes.

For the lling, pour the water into a metal

bowl and sprinkle over the gelatine. Suspend

the bowl over a pot of hot water and stir to

dissolve the gelatine. Set aside to cool. Place

the egg yolks and 80g of the sugar in the top

part of a double boiler and whisk until light

and uy. Remove from heat and mix in the

gelatine mixture, cottage cheese, vanilla and

vodka, stirring until well combined. Whisk

the egg whites to sti peaks and fold into the

mixture. Beat the cream with the remaining

sugar until soft peaks form and fold in. Pour

the mixture into the chilled biscuit base and

refrigerate for 2 hours.

Combine the canned strawberries and fresh

strawberries and arrange on top of the chilled

cheesecake. Pour the reserved strawberry

syrup into a saucepan and bring to the boil

while stirring in the cornour. Reduce heat

and simmer, stirring continuously until

smooth and thick. Remove from hea

Sunday Times Food Weekly Readers' Recipe Collection 2014

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Transcript of Sunday Times Food Weekly Readers' Recipe Collection 2014