“Eating is spiritual. And eating food with loved ones is truly communion with God. Do your best to eat the food you love with people you love :) it makes it taste better.” ~ Munachi Abii

PAVLOVA WREATH WITH TETLEY EARL GREY CREAM

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INGREDIENTS

4 Large egg whites
1 1/4 cups white sugar
2 tsp cornstarch
1 tsp vanilla extract
1 tsp lemon juice
2 cups heavy cream
2 Tbls Tetley Earl Grey tea syrup
Fresh mixed berries
1/2 cup icing sugar
Mint to garnish
TETLEY EARL GREY SIMPLE SYRUP:
In a saucepan, add 4 Tetley earl grey teabags, 2 cups of water, and 1 cup white granulated sugar.
Bring to a boil and simmer until the liquid reduces to half and becomes slightly thick. Allow to cool at room temperature and store in the fridge until ready to use.
METHOD:
Preheat oven to 180 degrees C.
Line a baking sheet with baking paper. Draw a big circle on the paper.
In a large bowl, beat the egg whites until stiff, gradually add sugar until mixture is thick and glossy. Gently fold in the cornstarch, vanilla and lemon juice.
Spoon mixture inside the circle and spread evenly. Bake in preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.
In a medium bowl, beat the heavy cream until stiff peaks form, fold in the Tetley tea syrup.
Spoon cream over the meringue, lay the berries onto of the cream, sift a bit of icing sugar on top.
Garnish with mint leaves.
Enjoy.

Merry Christmas.

 

ROOIBOS PANCAKE CAKE WITH  ROOIBOS MARSCAPONE FILLING

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ROOIBOS PANCAKES

2 cups self raising flour

2 Tbls castor sugar

1 pinch of salt

3 cups milk

4 laagerrooibos teabags

4 eggs

1 Tbls oil

Warm up the milk up with the teabags, on medium heat in a saucepan, until the milk becomes ‘rooibosy.’ Just simmer the milk, don’t bring to a boil. Remove the teabags and allow the milk to completely cool down.

Meanwhile in a large bowl, mix together all the dry ingredients.

In another bowl, whisk together the rooibos milk, oil and eggs.

Slowly mix n the wet ingredients into the dry ingredients until the batter is nice and smooth. Batter should be pouring consistency.

Divide the batter into two bowls and colour the one bowl with a drop of pink food coloring.

In a non-stick pan, on medium heat, using a 1/4 cup measuring cup, pour batter into hot pan, swirl around until the bottom of the pan is covered. Once the bubbles start to form, flip the pancake to cook the other side until golden brown on both sides.

Repeat until all the batter is finished. Set aside for stacking.

ROOIBOS MARSCAPONE FILLING:

2 tubs plain mascarpone cheese

1/2 cup rooibos syrup

Whisk the mascarpone with rooibos syrup until nice and loose. Add more rooibos syrup is preferred.

TO MAKE PANCAKE CAKE

On a cake stand, place a white pancake at the bottom, spread a bit of the rooibos filling ontop and place a pink pancake onto and repeat until all the pancakes and filling is finished.

The top later should be the mascarpone cream topped with fresh berries and a dusting of icing sugar.

Refrigerate until ready to eat.

 

LEMONY ROOIBOS ICED TEA

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2 lemons, sliced

1 cup rooibos syrup

4 cups tonic water

1 bunch mint leaves, to garnish

In a jug, add ice, sliced lemons, syrup and tonic water.

Mix well with a wooden spoon.

Adjust sweetness.

Serve chilled and top with mint leaves.

 

CHEWY SPICE COOKIES 

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INGREDIENTS:

Chewy Spice Cookies:

1 cup butter, chopped into cubes

1 Teabag Tetley Masala Chai

2 1/4 cup flour

2 tsp baking powder

1/2 tsp salt

1 tsp chai spice

2/3 cup brown sugar

1 tsp vanilla

1 large egg

2 Tbls maple syrup

 

Cinnamon Sugar:

1 Tbls brown sugar

2 Tbls white sugar

1 tsp cinnamon

Mix together until well combined.

 

METHOD:

In a medium pan, add the chopped butter and loose Tetley tea leaves. Cook the butter until it turns amber in color. Remove from heat and pour into a bowl so it stops cooking. Cool for 20 minutes, and the place in the fridge for another 5-10 minutes.

In a large bowl, mix the flour, baking powder, salt and spices together.

In another bowl, add the browned butter and sugar. Beat together for 1 minute. Add vanilla, egg and maple syrup and mix again.

Slowly pour all the dry ingredients into the wet ingredients and mix well.

Cover and refrigerate while you preheat oven to 180 °C.

Line a baking sheet with baking paper Roll dough into balls and roll into the cinnamon sugar.

Bake for 12 minutes. Cool before eating.

 

SEED BREAD TOAST WITH AVO & POACHED EGG

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1 avocado
1 tsp lemon juice
salt & pepper
4 slices sesame bread, toasted
2 tomatoes, sliced
1 cup rocket leaves
olive oil, for drizzling
1 Tbls white wine vinegar
4 large eggs

In a medium pan, bring water to a simmer, add vinegar. Stir the
water to make a vacuum in the center, Slowly break an egg into
the center of the water. Cook egg for 1-2 minutes or to your
preferred done-ness. Remove egg with a slotted spoon. Repeat
process until all the eggs are cooked.
Mash avo with some lemon juice. Season with salt& pepper.
Spread avo onto toast, top with tomato and rocket leaves.
Drizzle with oil. Top with a poached egg. Season and serve
immediately.
Drizzle with balsamic reduction (optional).

 

FRIED FISH IN SEASONED BATTER

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1 cup self-raising flour
1 Tbls fish spice
1 cup soda water
oil, for deep-frying
4 fish fillets

Combine flour and fish spice. Make a well in the center and add soda water. Stir to combine.
Heat oil to 190 degrees C. in a large pan Season the fish with salt & pepper, dip into the batter til evenly coated. Deep-fry for 3-4 minutes or until golden brown.
Serve with hot chips and dip.

 

HALLOUMI WITH GRILLED VEGGIES

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100g green beans, topped
225g halloumi cheese, sliced length ways
1 small bunch asparagus, sliced
2 courgettes, sliced
2 Tbls olive oil
6 shallots, sliced into rings
200g cherry tomatoes, halved
1 Tbls capers
1/2 bunch oregano
1/2 bunch parsley

Blanch and refresh the green beans. Season the cheese,
asparagus and courgettes, toss in the olive oil and grill on a hot
griddle pan. Cook until nicely charred.
layer all your ingredients on a salad platter. Finish off with
capers and herbs.
Serve with a vinaigrette.

 

THAI GREEN FISH CURRY

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15 ml olive oil
1 onion, thinly sliced
60 ml Thai green curry paste
410g coconut milk
500g white fish fillets, skin and bones removed
1 lime, juiced
15 ml sugar
2 cooked potatoes, peeled and cut into chunks
4 spring onions, thinly sliced
handful coriander
Naan bread/ Steamed Jasmine rice, to serve 1 red chili, cut into rings, to garnish

Heat oil in a pan. Fry onion for 5 minutes. Add curry paste and
cook for 1 minute. Add coconut milk and simmer for 5 minutes.
Add the fish, lime juice and sugar. Cook for a further 5-8 minutes
or until fish is cooked. Add potatoes and spring onion. Leave to
simmer for another 2 minutes. Add coriander.
Serve warm with Naan or Streamed Rice.
Garnish with chili.

 

PARMA-HAM SUMMER SALAD

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300g stem broccoli
45 ml oil
1 clove garlic, crushed
1/2 red onion, sliced into rings
zest of 1 lemon
1 head butter lettuce
8 slices parma-ham
1/3 cup mixed bean sprouts
250 g strawberries, halved
100 g feta, crumbled
5 radishes, thinly sliced
DRESSING:
60 ml olive oil
60 ml balsamic vinegar
45 ml honey
5 ml whole grain mustard
salt & pepper

In a small pot, boil broccoli in salted water for 2 minutes. Remove
and plunge into iced water.
Heat oil in pan, saute broccoli, garlic, onion and zest for 2-3
minutes. Adjust seasoning.
For the dressing: mix all the ingredients together in a jar. Shake
until well blended.
To serve: lay lettuce leaves on a plate, top with broccoli mixture
and sprinkle on the rest of the salad ingredients.
Drizzle with the dressing.

 

CHICKEN PARMESAN STUFFED MUSHROOMS

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4 porobello mushrooms, wiped clean
300g chicken breast, cooked and shredded
3/4 cup marinara sauce
1/4 cup Parmesan cheese
1/3 cup mozzarella cheese

Pre-heat oven to 200 degrees C.Remove stems from mushroom. Place mushroom on prepared
baking trays.
In a small bowl, mix the chicken, marinara sauce and Parmesan
cheese together. Spoon evenly into the mushroom. Sprinkle with mozzarella cheese.
Bake in the oven for about 12-15 minutes till cheese has melted.