Damn delicious desserts!! Welcome to your cheat day ladies and gentlemen. This is a no judgement zone. Enjoy!!!

LOADED (CREAM SPINACH) ROASTED SWEET POTATO

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INGREDIENTS:

2 medium sweet potatoes
1 Tbls olive oil
1 red onion, finely chopped
1 packet baby spinach, chopped
1⁄2 cup fresh cream
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1⁄4 tsp ground nutmeg
Salt and pepper, to taste
Pomegranate rubies, to garnish.

METHOD:

  1. Preheat your oven to 200°C. Scrub the sweet potatoes, pat them dry, and pierce each several times with a fork.
  2. Rub lightly with olive oil and place directly on the oven rack. Bake for 45–60 minutes, or until very tender when pierced with a knife.
  3. While potatoes bake, heat 1 Tbls of olive oil in a large skillet over medium heat.
  4. Saute red onion and garlic for 1-2 minutes. Add the baby spinach and a pinch of salt. Cook, stirring, until just wilted, about 2–3 minutes. Drain any excess liquid from spinach.
  5. On low heat, add fresh cream, 1/2 cup of grated Parmesan, 1/4 tsp of nutmeg, and black pepper to taste. Mix until well combined. Remove from heat and cool
    slightly.
  6. Once the sweet potatoes are cool enough to handle, slice each one lengthwise.
  7. Use a spoon to gently scoop out most of the flesh, leaving a 1/4-inch border to keep the skin intact.
  8. Add the scooped sweet potato flesh to the spinach mixture and fold it in gently.
  9. This adds natural sweetness and creaminess to your stuffing.
  10. Evenly divide the spinach and sweet potato filling among the potato skins, mounding it slightly. Place the stuffed potatoes on a parchment-lined baking sheet
  11. Bake at 200°C for 10–15 minutes, until the filling is heated through and the tops just begin to turn golden.
  12. Remove the Spinach Stuffed Sweet Potatoes from the oven.
  13. Garnish with Pomegranate rubies.

HOT PINEAPPLE CHAKALAKA WITH DUMPLING

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INGREDIENTS:

2 pineapples, diced
1 onion, chopped
1 Tbls grated ginger & garlic
2 carrots, grated
1 green pepper, chopped
2 Tbls oil
1 Tbls curry paste
2 fresh chilies, chopped
2 Tbls tomato paste
1 tin baked beans
Salt & pepper, to taste
1 Tbls vinegar

METHOD:

  1. Heat oil, sauté onion until soft. Add ginger and garlic mix and stir for another minute.
  2. Add green pepper & carrot, cook a few minutes.
  3. Stir in curry paste and chilli. Cook until fragrant.
  4. Add tomato paste and cook 1 minute.
  5. Add baked beans and leave to simmer for 10–15 minutes.
  6. Stir in diced mango. Cook for 3–5 minutes.
  7. Add vinegar and season to taste.

CHIMICHURRI LAMB CHOPS

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INGREDIENTS:

8 lamb loin or rib chops
Salt & black pepper
2 Tbls olive oil

Chimichurrri Marinade
1 cup fresh parsley, finely chopped
3 garlic cloves, minced
1 small red chilli, finely chopped
1 tsp dried oregano
1/2 tsp paprika
1/4 cup olive oil
2 Tbls red wine vinegar
Juice of 1/2 lemon
1 tsp honey
Salt & pepper, to taste

METHOD:

  1. In a bowl, combine parsley, garlic, chilli, oregano, paprika, olive oil, vinegar, lemon juice, honey, salt, and pepper. Mix until vibrant and glossy.
  2. Pat lamb chops dry and season lightly with salt and pepper.
  3. Pour over most of the marinade, reserving a few spoonfuls for serving later.
  4. Massage well into the chops and marinate for: At least 30 minutes, Ideally 2–4 hours in the fridge.
  5. Heat a grill pan, braai, or skillet over medium-high heat.
  6. Cook chops for: 3–4 minutes per side for medium. Longer if preferred well done.
  7. Baste lightly with leftover marinade while cooking. Rest chops for 5 minutes.
  8. Spoon reserved chimichurri-style sauce over the lamb before serving.

CHEESY BREAD ROLLS WITH FLAVOURED BUTTERS & HOMEMADE HUMMUS

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Makes 12 rolls

Cheesy Bread Rolls

INGREDIENTS

3 cups (450 g) flour

10 g instant yeast (1 packet)

2 tbsp sugar

1 tsp salt

1 cup (250 ml) warm milk

50 g butter, melted

250 g mozzarella cheese, grated

1 egg, beaten (for egg wash)

METHOD

  1. In a large bowl, combine the flour, yeast, sugar, and salt.
  2. Add the warm milk and melted butter and mix until a dough forms.
  3. Knead for 8–10 minutes until smooth and elastic.
  4. Cover and allow to rise in a warm place for 1 hour, or until doubled in size.
  5. Fold the grated mozzarella into the dough.
  6. Divide into 12 equal portions and shape into rolls.
  7. Arrange on a lined baking tray, cover, and allow to rise for another 30 minutes.
  8. Brush with egg wash.
  9. Bake at 180°C for 20–25 minutes until golden brown.
  10. Serve warm with the flavoured butters and hummus.

Garlic & Herb Butter

INGREDIENTS

100 g butter, softened

2 garlic cloves, finely grated

2 tbsp fresh herbs, finely chopped (parsley, chives, or coriander)

Salt and pepper, to taste

Method

Mix all ingredients together until well combined.

Transfer to a serving bowl and refrigerate until needed.

Cinnamon Honey Butter

INGREDIENTS

100 g butter, softened

2 tbsp honey

1 tsp ground cinnamon

METHOD

  1. Mix the butter, honey, and cinnamon until smooth and fluffy.
  2. Serve at room temperature.

Biltong Butter

INGREDIENTS

100 g butter, softened

3 tbsp biltong powder

1 tbsp fresh herbs, finely chopped

METHOD

  1. Combine the butter, biltong powder, and herbs.
  2.  Mix until evenly incorporated.
  3. Refrigerate until ready to serve.

ROSEMARY, CARAMELISED ONION & HAM

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Serves 4–6

INGREDIENTS

For the Focaccia Dough

11⁄2 cups (375 ml) lukewarm water

10 g instant dried yeast (1 packet)

1 tsp sugar

11⁄2 tsp salt

3 tbsp olive oil, plus extra for drizzling

31⁄2 cups (500 g) plain flour

For the Topping

2 medium onions, thinly sliced

1 tbsp olive oil

2 sprigs fresh rosemary, leaves picked

100 g ham, torn or chopped into bite-sized pieces

Flaky sea salt, for finishing

METHOD

  1. Make the Dough
    In a large bowl, combine the lukewarm water, yeast, and sugar. Leave for 5 minutes until foamy.
    Stir in the salt and olive oil.
    Add the flour and mix until a sticky dough forms.
    Knead for 8–10 minutes until smooth and elastic.
    Place the dough in a lightly oiled bowl, cover, and leave to rise for 1 hour or until doubled in size.
  2. Caramelise the Onions
    Heat the olive oil in a pan over medium-low heat.
    Add the onions and cook slowly for 20–25 minutes, stirring occasionally, until golden, soft, and caramelised.
    Allow to cool slightly.
  3. Shape the Focaccia
    Generously oil a baking tray or rectangular baking dish.
    Transfer the dough to the tray and gently stretch it to fit.
    Cover and allow to rise for another 30 minutes.
    Using your fingertips, press deep dimples all over the surface of the dough.
  4. Add the Toppings
  5. Bake
  6. Scatter over the caramelised onions, rosemary leaves, and ham.
  7. Drizzle generously with olive oil.
  8. Finish with a sprinkle of flaky sea salt.
  9. Bake at 220°C for 20–25 minutes until golden brown and crisp around the edges.
  10. Remove from the oven and drizzle with a little extra olive oil if desired.
  11. To Serve
  12. Serve warm as part of a sharing board, alongside soups, salads, or simply torn apart and enjoyed fresh from the oven.

 

KINDA SORTA TIRAMISU – BERRY EDITION

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Serves 6–8

INGREDIENTS

For the Base

250 g chocolate biscuits (chocolate tennis biscuits, Oreos with filling removed, or chocolate
digestives)

150 ml espresso, cooled

For the Cream Layer

250 g cream cheese, softened

250 ml fresh cream

75 g castor sugar

1 tsp vanilla extract

For the Berry Layer

300 g fresh berries (strawberries, raspberries, blueberries, blackberries, or a mix)

1 tbsp castor sugar

1 tbsp lemon juice

To Garnish

Extra fresh berries

Chocolate shavings or grated dark chocolate

Cocoa powder (optional)

METHOD

  1. Prepare the Berries
    Reserve a handful of berries for garnish.
    Roughly chop any larger berries, such as strawberries.
    Toss the berries with the sugar and lemon juice and allow them to sit for 10 minutes to release some of their natural juices.
  2. Make the Cream Filling
    Beat the cream cheese, castor sugar, and vanilla until smooth.
    In a separate bowl, whip the fresh cream to soft peaks.
    Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  3. Assemble
  4. Chill
  5. Quickly dip each chocolate biscuit into the cooled espresso.
  6. Arrange a layer of biscuits in the base of a serving dish.
  7. Spread over one-third of the cream mixture.
  8. Spoon over a layer of berries and their juices.
  9. Repeat the layers, finishing with a layer of cream.
  10. Refrigerate for at least 4 hours, preferably overnight.
  11. Garnish & Serve
    Top with the reserved fresh berries.
    Finish with chocolate shavings and a light dusting of cocoa powder, if desired.

 

MARRY ME CHICKPEAS

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INGREDIENTS

2 tbsp olive oil

1 medium onion, finely chopped

4 garlic cloves, finely chopped

1 tsp dried oregano

1 tsp dried thyme

1⁄2 tsp chilli flakes (adjust to taste)

1 tsp paprika

2 tbsp tomato paste

250 ml vegetable stock

1 × 400 ml can coconut milk

2 × 400 g cans chickpeas, drained and rinsed

Salt and black pepper, to taste

1⁄4 cup fresh basil, torn

To Serve

Fresh crusty bread, toasted

METHOD

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the onion and cook for 6–8 minutes until softened and lightly golden.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Add the oregano, thyme, chilli flakes, paprika, and tomato paste. Cook for 1–2 minutes to toast the spices and deepen the flavour.
  5. Pour in the vegetable stock and stir until combined.
  6. Add the coconut milk and chickpeas and bring to a gentle simmer.
  7. Cook for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly.
  8. Season with salt and black pepper to taste.
  9. Stir through the fresh basil just before serving.
    To Serve
  10. Ladle the chickpeas into bowls and serve with warm crusty bread for dipping.

BUTTER CHICKEN

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INGREDIENTS

800 g chicken thighs, skin removed and cut into bite-sized pieces

250 g double cream yoghurt

1 tsp turmeric

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp curry powder

1 tsp salt

2 tbsp butter

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1 tbsp fresh ginger, finely chopped

250 ml chicken stock

1⁄4 cup fresh coriander, chopped

METHOD

  1. In a large bowl, combine the chicken, yoghurt, turmeric, cumin seeds, coriander seeds, curry powder, and salt. Mix well and marinate for at least 30 minutes.
  2. Heat the butter in a large pan over medium heat.
  3. Add the onion and cook for 6–8 minutes until softened and lightly golden.
  4. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  5. Add the marinated chicken and cook for 5–7 minutes until lightly browned.
  6. Pour in the chicken stock and bring to a gentle simmer.
  7. Cook for 15–20 minutes until the chicken is tender and the sauce has thickened.
  8. Stir through the fresh coriander and adjust seasoning if needed.

Easy Flatbread

INGREDIENTS

2 cups (300 g) plain flour

1 cup (250 g) plain yoghurt

1 tsp baking powder

1⁄2 tsp salt

METHOD

  1. Combine the flour, baking powder, and salt in a bowl.
  2. Add the yoghurt and mix until a soft dough forms.
  3. Turn onto a lightly floured surface and knead for 2–3 minutes.
  4. Divide into 6 portions and roll each into a thin round.
  5. Cook in a hot dry frying pan for 2–3 minutes per side until golden and lightly charred.

Mango, Jalapeño & Tomato Salsa

INGREDIENTS

2 ripe mangoes, diced

200 g cherry tomatoes, quartered

1–2 jalapeños, finely chopped

1⁄2 red onion, finely diced

2 tbsp apple cider vinegar

1⁄2 tsp salt

1⁄4 tsp black pepper

METHOD

  1. Combine the mangoes, cherry tomatoes, jalapeños, and red onion in a bowl.
  2. Add the apple cider vinegar, salt, and pepper.
  3. Toss well and allow the salsa to sit for 10 minutes before serving.

To serve

  1. Spoon the butter chicken into bowls, serve with warm flatbreads, and top with a generous helping of the fresh mango, jalapeño, and tomato salsa.

 

 

NUTELLA FRENCH TOAST

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INGREDIENTS

For the French Toast

8 slices stale banana bread

1⁄2 cup (140 g) Nutella

3 large eggs

120 ml milk

1 tbsp castor sugar

Pinch of salt

1 tsp vanilla extract

2 tbsp butter, for frying

To Serve

Powdered sugar, for dusting

4 scoops vanilla ice cream

250 g fresh strawberries, sliced

METHOD

  1. Spread Nutella evenly over 4 slices of banana bread.
  2. Top with the remaining 4 slices to create 4 sandwiches.
  3. In a shallow bowl, whisk together the eggs, milk, sugar, salt, and vanilla extract.
  4. Carefully dip each sandwich into the custard mixture, allowing both sides to absorb some of the liquid without becoming soggy.
  5. Melt half the butter in a large frying pan over medium heat.
  6. Cook 2 sandwiches at a time for 3–4 minutes per side until golden brown and crisp.
  7. Repeat with the remaining butter and sandwiches.
  8. Transfer to serving plates and dust generously with powdered sugar.
  9. Serve warm with vanilla ice cream and fresh strawberries.

SHAKSHOUKA

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INGREDIENTS

For the Shakshouka

2 tbsp olive oil

1 medium onion, finely chopped

2 red peppers, diced

3 garlic cloves, finely chopped

1 tbsp fresh ginger, finely grated

2 tbsp tomato paste

1 tsp ground cumin

1 tsp paprika

1⁄2 tsp chilli flakes (adjust to taste)

1 tsp salt

1⁄2 tsp black pepper

400 ml crushed tomatoes (or 1 x 400 g can chopped tomatoes)

6 large eggs

100 g feta cheese, crumbled

1⁄4 cup picante peppers, sliced

For the Coriander Pesto

1 cup fresh coriander

1⁄4 cup pine nuts, toasted

1 garlic clove

2 tbsp lemon juice

60 ml olive oil

Salt and pepper, to taste

To Serve

Crusty bread, toasted pita, or flatbread

METHOD

Make the Coriander Pesto

  1. Add the coriander, pine nuts, garlic, lemon juice, and olive oil to a food processor.
  2. Blend until smooth.
  3. Season with salt and pepper to taste.
  4. Set aside.

Make the Shakshouka

  1. Heat the olive oil in a large frying pan or skillet over medium heat.
  2. Add the onion and red peppers and cook for 8–10 minutes until softened.
  3. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  4. Add the tomato paste, cumin, paprika, chilli flakes, salt, and pepper. Cook for1–2 minutes.
  5. Pour in the crushed tomatoes and stir well.
  6. Simmer for 10–15 minutes until the sauce thickens slightly.
  7. Create 6 small wells in the sauce and crack an egg into each one.
  8. Cover and cook for 5–8 minutes, or until the eggs are cooked to your liking.
  9. Sprinkle over the feta cheese and picante peppers.

Finish & Serve

  1. Spoon generous dollops of the coriander pesto over the shakshuka.
  2. Serve immediately with warm bread for dipping.