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  • 8/12/2019 Weekday Meals


    Chocolate cream pie

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


    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


    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

    Cooking Instructions

    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.


    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

    Cooking Instructions

    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


    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

    Cooking Instructions

    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


    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

    Cooking Instructions

    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.


    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

  • 8/12/2019 Weekday Meals


    Prep Time : 50 minutesCooking Time : 25 minutesServes : Makes 30 cupcakes or 1 large cake


    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

    Cooking Instructions

    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.


    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

    Cooking Instructions

    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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