“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

RASPEBERRY MOJITO

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INGREDIENTS:
A handful of fresh mint leaves
1 cup fresh raspberries, cubed
1/4 cup Lime juice, freshly squeezed
1/4 cup Simple syrup
1 cup tonic water
1 cup ice
1/4 cup white rum *optional
Fresh lime, sliced

METHOD
1. In a jug, throw in the watermelon and mint leaves, muddle them until it becomes a puree.
2. Add in the lime juice and simple syrup.
3. Add the rum, if you’re making alcoholic version.
4. Top with ice and fill the jug with tonic water.
5. Stir with a spoon.
6. Garnish with fresh lime and mint

 

PILCHARD LASAGNE

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For the pilchard sauce:
2 tins pilchards in tomato sauce
1 small onion, finely chopped
1 clove garlic, minced
1 Tbls cooking oil
1 Tbls smoked paprika
1 Tbls tomato paste
2 Tbls curry paste
Salt & pepper to taste
1⁄2 cup water

For layering:
Lasagne sheets
1 cup grated cheddar cheese
White sauce:
2 Tbls butter
2 Tbls flour
2 cups milk
Salt & pepper

METHOD

To make the Pilchard filling:

  1. Heat oil, sauté onion and garlic until soft.
  2. Add paprika, curry paste and tomato paste, cook for 1 minute.
  3. Add pilchards (lightly break them up) + sauce from the tin.
  4. Add a bit of water, simmer for 5–10 minutes.
  5. Season to taste

To make white sauce:

  1. Melt butter, stir in flour and cook 1 minute.Slowly add milk, whisking to avoid lumps.
  2. Simmer until thick and creamy.
  3. Season with salt & pepper.
  4. To assemble: In a greased dish:
  5. Place a thin layer of pilchard sauce, followed by lasagne sheets.
  6. Top with pilchard sauce, then white sauce.
  7. Repeat layers
  8. Finish with white sauce, top with cheese.
  9. Cover with foil and bake at 180°C for 25 minutes.
  10. Bake another 10–15 minutes until golden.

 

WENDY’S SUMMER SALAD (with SA twist)

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SALAD
400g baby spinach
1 fennel bulb, very thinly sliced
1 large green apple
1 large avocado, cubed
2 spring onions, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup walnuts, toasted and chopped
1/4 cup biltong shavings
3 cups blackberries

VINAIGRETTE
zest of 1 lemon
1/3 cup lemon juice, freshly squeezed
1/3 cup olive oil
1 Tbls hot English mustard
2 Tbls honey
2 garlic cloves, pressed or grated
salt and pepper, to taste
1 Tbls fresh thyme

 

METHOD
1. Mix all the vinaigrette ingredients together in a jug.
2. Whisk until well combined. Set aside.
3. In a large salad bowl, assemble all the salad ingredients.
4. Top with feta and nuts and biltong
5. Drizzle with dressing, or serve on the side.

 

MILK TART CRÉME BRǓLEÉ

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Custard base:
2 cups milk
1 cinnamon stick
2 eggs
1/4 cup sugar
2 Tbls cornflour
1 Tbls butter
1 tsp vanilla essence

Pinch of salt

Topping:
3–4 Tbls white sugar (for caramelizing)
Cinnamon powder, for garnish

 

Method

  1. Heat milk with the cinnamon stick until just about to boil.
  2. Remove from heat and let it sit for a few minutes.
  3. In a bowl, whisk eggs, sugar, cornflour, and salt.
  4. Slowly pour warm milk into the egg mixture (whisking constantly).
  5. Return everything to the pot and stir on medium heat until thick and smooth.
  6. Remove from heat, stir in butter and vanilla.
  7. Remove cinnamon stick.
  8. Pour into ramekins or a small dish.
  9. Leave to cool, then refrigerate for at least 2–3 hours (until firm).
  10. Sprinkle a thin, even layer of sugar on top.
  11. Use a torch to caramelize until golden and crisp.
  12. Sprinkle with cinnamon powder to finish.

Creator Insider Africa feature

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The twin chefs are bringing double the flavour and double the fun with a new series on the Home channel. Please see the full article in the following link

 

CREAMY MUSHROOM RISOTTO

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INGREDIENTS:

1 medium onion, finely chopped

4 cloves garlic, finely chopped

Olive oil

1 Tbls Chinese 5 spice

400g button mushrooms, sliced

2 Tbls butter

2 cups risotto rice

1 lt vegetable stock

1 cup cream

Handful fresh coriander, finely chopped

Salt & pepper

METHOD:

In a medium pan/ wok, sauté mushroom in olive oil till cooked.

Decant the mushroom onto a plate, and in the same pan, add olive oil and butter.

Sauté onion and garlic until translucent. Season with Chinese spice.

Add in the rice and fry for about 2 minutes.

Add in the vegetable stock 1 cup at a time until all the liquid is absorbed and rice is completely cooked through.

Add back the mushroom, pour in the cream and chopped coriander.

Simmer for another 2-3 minutes.

Adjust seasoning.

Serve warm.

LOADED SWEET POTATOES served with GREEN GODDESS SAUCE

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INGREDIENTS:

2 medium sweet potatoes

Olive oil

Salt & pepper

1 medium onion, finely chopped

3 cloves garlic, minced

300g minced beef

1 Tbls Taco spice

1 Tbls mixed herbs

Basil pesto, to serve

1/2 cup Plain yogurt

1 Tbls Fresh mint, dill, coriander mixture – finely chopped

METHOD:

Poke the sweet potato with a fork.

Drizzle with olive oil, salt & pepper.

Roast in the oven at 200 C. Until completely cooked through.

Meanwhile, in a pan, sauté onion and garlic in oil.

Add in the minced meat, and brown. Mix in the spices and adjust seasoning.

Set aside for serving.

To make the sauce: Mix together the yogurt with the finely chopped herbs, and adjust seasoning.

Cut the sweet potato lengthwise, make a pocket for a filling.

Spoon the meat mixture in the centre of the sweet potato.

Top with basil pesto and serve with the green goddess sauce.

MEATBALLS IN TOMATO SAUCE

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INGREDIENTS:

– 300g minced meat
– 1 small onion, finely diced
– 1 Tbls garlic & ginger mix
– Salt & pepper
– 1 egg
– 500g tomato/ pasta sauce

METHOD:

Mix all the ingredients together.
Shape into balls and bake in the oven for 7-10 minutes or until browned.
Meanwhile, add the sauce in a pan, simmer for 2 minutes and add the meatballs.
Cook through for another 2-3 minutes.
Serve with a creamy mash.

LEMONY PESTO PASTA CHICKEN

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INGREDIENTS:

500g penne pasta, boiled till al denté
4 chicken breasts, cut into strips
Olive oil
1 onion, sliced
1 Tbls grated ginger
3 cloves garlic, finely chopped
1 Tbls Chinese spice
1 tsp paprika
100g pesto
100g cherry tomatoes, sliced in half
100g stock
50g fresh cream
1 lemon

METHOD:

In a pan, brown the chicken breasts, and set aside.
In the same pan, sauté onion, garlic and ginger for 1-2 minutes.
Add in the spices and cherry tomatoes and fry for another minute.
Add pesto, stock and cream and simmer for 2-3 minutes.
Add back the chicken. Throw in the cooked pasta and toss until well coated.
Adjust seasoning. Sprinkle with some lemon juice and garnish with coriander.

BEEF ROGAN JOSH

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INGREDIENTS:

  • 45ml olive oil
  • 500g beef strips
  • 1 medium onion, chopped
  • 1 Tbls ginger,
  • 4 cloves garlic, finely chopped
  • 1 Tbls cumin & coriander powder
  • 2 Tbls Rogan Josh Curry paste
  • 1 can coconut milk
  • 1 red pepper, sliced in strips
  • Salt & pepper, to taste
  • Fresh coriander, chopped

METHOD:

  1. In a medium pan, brown the beef for 2 minutes. Set aside on a plate.
  2. In the same pan, sauté onions, garlic and ginger.
  3. Add in the spices and curry paste. Fry for 2-3 minutes until fragrant.
  4. Add in the coconut milk and adjust seasoning.
  5. Simmer for another 2-3 minutes.
  6. Add the beef back in. Add in the red pepper. Simmer for another 2-3 minutes.
  7. Top with fresh coriander.
  8. Serve with Jasmine Rice.