Weekday Meals

8/12/2019 Weekday Meals

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Chocolate cream pie

Recipe By: Alida RyderPrep Time : 2 1/2 hoursServes : Makes 6 small pies.

Ingredients

200g Tennis biscuits 100g butter, melted

750ml milk 2 tsp vanilla extract 1 Tbs good quality instant coffee 30g corn flour 100g sugar 50g cocoa powder 5 free-range egg yolks 1 tsp salt fresh cream, whipped

Cooking Instructions

1. Crush the tennis biscuits and mix with the melted butter.

2. Press into the bottom of 6 small or 1 large pie tin and place in the fridge to set.

3. To make the filling, combine the milk, vanilla and coffee in a saucepan and bringto the point of boiling.

4. In a separate bowl, combine the corn flour, sugar, cocoa powder, egg yolks andsalt and mix well to form a smooth paste.

5. When the milk has reached the boiling point, remove it from the heat.


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6. Whisk a ladle full of the hot milk into the corn flour mixture and continue with therest of the mixture.

7. Pour the liquid back into the saucepan and over a low heat, whisk continuouslyuntil the filling is thick and when tasted, has no floury taste.

8. Pour the mixture through a sieve to make sure there are no lumps and pour thesmooth filling into the prepared pie case.

9. Allow to set in the fridge for at least 2 hours.

10. When you are ready to serve, whip the cream and swirl it onto the pie. Dust withcocoa powder and serve.

Prep Time : 25 minutes

Cooking Time : 20 minutesServes : 4 to 6

Ingredients

115g butter, plus extra for greasing 250ml water 1 pinch salt 140g flour 4 free-range eggs 150g ripe gooseberries 250ml cream 50g icing sugar, sifted, plus extra for dusting


1. Pre-heat the oven to 180C.

2. Place a saucepan over a medium to low heat and melt the butter and water untilcombined.

3. Remove from the heat and mix in the salt and flour.

4. Beat in the eggs, one at a time, to form a smooth batter.

5. Drop spoonfuls of the batter onto a greased baking tray and bake for 15 to 20minutes, or until the dough puffs ups and turns golden in colour.

6. Remove from the oven and leave to rest briefly.

7. Pure the gooseberries to a rough consistency and whip the cream until stiffpeaks form.

8. Fold the gooseberries, along with the icing sugar, into the cream until combined.


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9. Cut the pastry puffs in half, taking care not to go all the way through, and spoon inthe gooseberry cream.

10. Serve with a good dusting of icing sugar

Banana bread with walnuts

Recipe By: Sam LinsellPrep Time : 15 minutesCooking Time : 70 to 80 minutes

Cook's Tips :To prevent the top from over-browning, loosely cover the loaf with a pieceof tin foil from about 35 minutes into the baking time.

Serves : 6ServingSuggestion :

This is an easy banana bread to whip up, and is best served warm out theoven, slathered in butter.

Ingredients

185ml brown sugar 100g butter, at room temperature 2 free-range eggs, large 500ml banana, lightly mashed 435ml cake flour

3 tsp baking powder 125ml walnuts, roughly chopped


1. Pre-heat the oven to 180oC.

2. Using an electric mixer cream the butter and sugar. Add the eggs one at a timeensuring they are fully incorporated after each addition. Scrape the bowl if necessaryand beat for about 2 minutes.

3. Add the bananas and mix briefly to combine.

4. Sift the flour and baking powder into the bowl and by hand mix this into the batter.


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5. Add the walnuts and stir these through.

6. Empty the batter into a loaf tin that has been lined with baking paper, and bake for70 to 80 minutes (depending how thick your loaf tin is), until golden brown andspringy to the touch. Insert a sharp knife into the thickest part of the loaf and ensure

that it comes out clean.

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White chocolate mousse with fresh summer berries

This recipe was created by TASTE reader Pooveshini Moodley for the November2011 Readers issue of TASTE magazine.

Recipe By: Pooveshini MoodleyPrep Time : 20 minutesCooking Time : 5 minutesServes : 4

Ingredients

200g good-quality white chocolate 1 vanilla pod, split and seeds scraped out 375ml fresh cream 100g fresh strawberries 100g fresh blueberries 1 crunchy granola bar crushed, to serve


1. Break the chocolate into pieces and place in a heatproof bowl along with thevanilla seeds and 3 Tbsp of cream.

2. Melt over a saucepan of barely simmering water.
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3. Whip the remaining cream until soft peaks form.

4. Allow the chocolate mixture to cool slightly before folding in the whipped cream, alittle at a time.

5. Spoon into glasses and chill until ready to serve.

6. Serve with summer berries and crushed crunchy granola.

Easy lemon meringue pie

Nina Tmm's fool-proof lemon meringue recipe is as yummy as it is easy to make.

Recipe By: Nina TimmPrep Time : 20 minutesCooking Time : 30 minutesServes : 6 to 8

Ingredients

2 packets of Marie or digestive biscuits, crushed 125g butter

3 Tbsp golden or maple syrup zest of 2 whole lemons 3 tins condensed milk juice of 5 lemons 5 eggs, separated 4 tsp corn flour 3 Tbsp castor sugar


1. Pre-heat the oven to 170oC.

2. Place the crushed biscuits is a bowl.


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3. Melt the butter and syrup together and add to the biscuit mixture.

4. Add the lemon zest and mix roughly.

5. Press the biscuits into a big tart dish and place in refrigerator to just set.

6. Mix 2 tsp of cornflour with the lemon juice, add to the condensed milk and allow tothicken.

7. Beat the egg yolks slightly and add to the condensed milk mixture.

8. Pour the condensed milk mixture into the prepared pie crust and bake for about 20minutes.

9. While the pie is baking, make the meringue topping. Mix the other 2 tsp ofcornflour with the caster sugar.

10. Beat the egg whites until it starts to hold their shape.

11. Add the caster sugar mixture spoon by spoon, beating well in between.

12. When the mixture has stiff peaks, remove the tart from the oven and spoon themeringue on top.

13. Bake for another 10 minutes or until the meringue has a golden color.

14. Cool and serve.

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Red velvet cupcakes

This is a classic American recipe for Red Velvet cupcakes and well worth the littleeffort it takes to make.

Recipe By: Sam Linsell
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Prep Time : 50 minutesCooking Time : 25 minutesServes : Makes 30 cupcakes or 1 large cake

Ingredients

840ml cake flour 325ml butter, at room temperature 560ml sugar 3 large free-range eggs, at room temperature 3 Tbsp cocoa powder 30ml red liquid food colouring 1 1/2 tsp vanilla extract 1 1/2 tsp salt 375ml buttermilk 1 1/2 tsp apple cider vinegar 1 1/2 tsp bicarbonate of soda

200g firm cream cheese 1125ml icing sugar 2 to 3 tsp lemon juice


1. Pre-heat the oven to 180oC. Line two and a half 12 cup muffin pans with paperliners.

2. Using an electric mixer beat 175g of butter and sugar until light and fluffy. Addeach egg one at a time ensuring that it is well mixed before adding the next one. Add

the cocoa, vanilla and food colouring and mix.

3. In a separate bowl sift the flour and salt, and alternating with the buttermilk add itto the mix in parts. Do not over mix.

4. In a small bowl mix the apple cider vinegar with the baking soda. This will fizz up.Add this to the batter right at the end, and mix briefly. Scrape down the bowl by handusing a spatula and ensure that everything is mixed in.

5. Using an ice-cream scoop to ensure consistency, scoop out dollops of dough toabout 3/4 of the way up the cupcake case.

6. Bake for 20 to 25 minutes until well risen and springy to the touch.

7. To make the icing, beat the remaining 150g of butter, the cream cheese and icingsugar together using an electric mixer until light and fluffy. Add the lemon juice at theend a teaspoon at a time until it is the right consistency.

8. Decorate your cooled cupcakes with a swirl of frosting and a pretty decoration ofyour choice.


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Pete-Goffe Woods white and dark chocolate truffle cake

Recipe By: Pete Goffe-WoodPrep Time : 1 hour 20 minutesCooking Time : 50 minutes

Cook's Tips :As an alternative, use 2 Tbsp of rum instead of the 4 Tbsp of strongblack coffee.

Serves : 10 to 12ServingSuggestion :

Decorate with shards of chocolate.

Ingredients

6 free-range eggs 150g sugar 130g flour 30g cocoa powder 30g butter, melted, plus extra for greasing 4 Tbsp strong coffee 500g white chocolate 875ml cream, lightly whipped 300g dark chocolate


1. Pre-heat the oven to 150C.

2. Cream the eggs and sugar until the mixture doubles in size.

3. Sift the flour and cocoa powder and add to the mixture along with the butter.

4. Grease a 23 cm round baking tin, pour in the mixture and bake for 25 minutes, oruntil a skewer inserted comes out clean.

5. Remove from the oven and set aside to cool. When completely cool, moisten withthe coffee.


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6. Melt the white chocolate and allow to cool slightly. Fold in 375ml of lightly whippedcream and pour over the sponge. Chill for 2 hours, or until set.

7. Melt the dark chocolate and allow to cool slightly. Fold in 500ml of lightly whippedcream and pour over the set white chocolate. Chill for a further 2 hours.

8. For best results, the cake should be chilled overnight to set fully.

9. Remove from the cake tin and serve.

Brownie cake

Prep Time : 25 minutesCooking Time : 1 hourCook's Tips : Decorate the top of your finished brownie cake with candied cherries.Serves : 12

Ingredients

600g dark chocolate, chopped 500g butter 700g brown sugar 8 free-range eggs

55g cocoa powder 350g flour, sifted 1/2 tsp baking powder 250ml cream


1. Preheat the oven to 160C.

2. Melt the chocolate and butter together in a bowl suspended over a saucepan ofsimmering waterthe mixture should have a smooth, glossy consistency (take care

not to overheat it).

3. Set aside to cool slightly.


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4. In a mixer, cream together the sugar and eggs, then add the cocoa powder, flourand baking powder.

5. Add the chocolate mixture and beat until combined.

6. Pour the mixture into a greased 25 x 35 cm baking dish and bake for 50 minutes,or until just set but still slightly undercooked (the chocolate will set further whencooling).

To make the decoration:

7. In a bowl suspended over a saucepan of simmering water, melt the chocolate,then whisk in the cream until smooth.

8. Pipe a word of your choice over the brownie and decorate with chocolate dippedcherries.

Peppercorn chicken with chilli & mint

Here, Ive focused on just a few favourite ingredients from the MasterChef list, andcombined them in a simple dish of succulent chicken breasts infused with fresh mint

and chilli, and coated with rainbow peppercorns and a honey/soy sauce glaze.


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Recipe By: Jane-Anne HobbsPrep Time : 20 minutesCooking Time : 40 minutesServes : 4

Ingredients

4 large free-range chicken breasts, on the bone flaky sea salt 20 g fresh mint leaves 2 red chillies, thinly sliced 2 Tbsp olive oil

4 Tbsp honey 2 Tbsp soy sauce 2 tsp rainbow peppercorns


1. Heat the oven to 180C.

2. Put the mint leaves, chillies and olive oil in the jug attachment of a stickblender and whizz to a fairly fine pesto.

3. Season the breasts lightly with salt. Slide your fingertips under the skin on topof the breasts, breaking the fine membrane as you go to create a pouch. Takehalf the mint paste and spread it evenly under the breast skin (reserve theremaining mixture). Pull the breast skin back into place.

4. Cut a deep horizontal slash into the fleshiest part of each breast, and rub theremaining paste into the slashes. Set aside for an hour, or until youre ready tocook the breasts.

5. Place the breasts skin-side up in a roasting pan, cover them lightly with tin foilor baking paper and roast for 25-30 minutes, or until they are just cooked

through. Drain any excess fat from the pan.


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6. Warm the honey until its runny, then stir in the soy sauce. Drizzle this mixtureall over the chicken breastsand dont worry if it slides off into the pan. Pressthe crushed peppercorns onto the skin of the breast.

7. Turn the oven grill on to its highest setting and place the roasting pan on a

middle shelf, not too close to the element. Grill the breasts for 5-8 minutes,basting them every few minutes with the honey-soy glaze. Watch them like ahawk, as the honey burns quick

Double Crunch Honey Garlic Chicken

Ingredients:

4 large boneless chicken breasts

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an

even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and

using a very sharp knife to slice them into halves horizontally.

Sift together:

2 cup flour

4 tsp salt

4 tsp black pepper

3 tbsp ground ginger

2 tbsp ground nutmeg

2 tsp ground thyme

2 tsp ground sage

2 tbsp paprika

1 tsp cayenne pepper

Make an egg wash by whisking together:

4 eggs

8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture.

Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the

meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully

regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast

meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below


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medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for

about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.

Serve with noodles or rice.

Creamy Chicken Fillet with Paprika and Tomato Recipe

Paprika often gets mistaken as being a hot spice, however it actually has a sweet and smoky taste with noheat, and when combined with chicken as in this dish, creates a delicious depth of flavour!

Serves:4 | Preparation Time:20 minutes | Cooking Time:35 minutes

Ingredients

15 millilitre Cooking oil

1 onion, finely diced

1 Red pepper, deseeded and sliced

3 tomatoes, chopped

5 millilitre Robertsons Paprika

400 gram chicken fillet, cut into strips

500 millilitre low fat milk

1 sachet KNORR Chicken a'la King Dry Cook-in-Sauce

Instructions

1. Heat oil in a pan and saut the onion and red pepper until soft.2. Add the chopped tomatoes and fry until the tomatoes have broken up and are becoming

pasty.3. Add the paprika and fry for 1 minute to release the aroma and flavour, stirring

continuously.


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4. Add the chicken fillet and cook well.5. Add the milk to the pan and stir in the contents of the sachet of KNORR Chicken a'la King

Cook-in-Sauce.6. Allow to simmer for 15 minutes stirring occasionally until the chicken is tender.7. Serve with rice or steamed baby potatoes and broccoli.


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20-minute seafood pasta

Ingredients:

1 tbspolive oil

1onion ,chopped

1garlic clove ,chopped

1 tsppaprika

400g can of choppedtomatoes

1l chicken stock (from a cube is fine)

300g spaghetti , roughly broken

240g pack frozen seafood mix , defrosted

handful ofparsley leaves, chopped,

and lemon wedges to serve

Method:

1. Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5

mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.

2. Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the

pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the

pasta is cooked, then season to taste. Sprinkle with parsley and serve with lemon wedges.
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Weekday Meals

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