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Content copyright @ 2014 JOHAN VAN WYK & WDA Publishing: 51 Recipes® WDA Publishing is a division of 4leaveclover (4lc) :Registered company in England and Wales: Company Number: 08585759 All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form whatsoever without express permission of the publisher or author. Disclaimer and Terms of Use: This book is the result of the author’s personal experience and research. While all reasonable efforts have been made to ensure accuracy of information provided in this book, the author, publisher, and/or distributor assumes no responsibility for any liabilities resulting from the use of this information. Any references to business entities, organization or people are for illustration purposes only. Any perceived slights are unintentional. This book is not intended to replace advice and recommendations made by your doctor, physician, and/or nutritionist. Always ask a medical expert whenever you see anything contradicting Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only. Both imperial and metric measurements are given for the recipes. Only use one set of measurements, not a combination of both. Standard spoon measurements are used in all recipes: 1 tblspn -15ml 1 tspn - 5ml This eBook first published in 2014. ePUB & PDF format only by WDA Publishing: Loughborough :United Kingdom Contact: WDAP

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Introduction Dear cook This is my 5th book in the series Time to Cook. It is so easy just to go to the store and buy food that is prepared and ready to eat but my problem with that is you do not know under what conditions (hygene and cleanliness) it was prepared and as far as I am concerned it is a lot more fun seeing people enjoy food that was created with your own two hands. My name is Johan van wyk and I live it the beautiful city of Cape Town , South Africa. I am an retired engineering surveyor and I have a passion for cooking. This book has both metric and imperial measurements. The exact conversion to metric from imperial (28.35) does not always give convenient working quantities Therefore metric quantities have been given in units of the nearest 25 grams. Do be careful to follow only one type of measuarement. All recipes serve 4-6 adults. I wish you happy, creative and fun cooking . Kind regards Johan van Wyk

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Universal Hotdog – Hamburger Relish

1 Onion chopped 1 Green Pepper seeded and finely chopped ½ Small Cucumber peeled and chopped ½ t Borrie (turmeric) ½ t Salt ½ t Pimento 1 t Mustard Powder 4 T Lemon Juice 3 T Sugar Put everything into a pot and cook for 10 mins. Drain the excess fluid. Allow to cool. Great with hotdogs or hamburgers.

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Durban Roti

3 cups flour 3 T oil enough water to form a soft dough 1 cup soft butter or margarine oil for frying 1 t salt or to taste Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture resembles fine breadcrumbs. Add water and mix to a fairly soft dough. Roll out on a floured surface and roll to the size of a 23 x 32cm (9 in x 12 in) rectangle. Spread the dough with softened butter and roll it up like a Swiss roll. Cover with a tea towel and leave for 30 minutes. Break off pieces of dough and form into balls the size of tennis balls. Roll out each ball into a disc the size of a dinner plate. Fry in hot oil for 2 minutes on each side. Serve immediately with a curry filling, or on the side. See suggested filling on the next page.

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Suggested filling: 1½ tablespoons olive oil 1 small yellow onion, thinly sliced 2 teaspoons curry powder ½ cup plain yogurt ¾ cup heavy cream ½ teaspoon kosher salt ¼ teaspoon black pepper 1 14½-ounce can diced tomatoes, drained meat from 1 rotisserie chicken, sliced or shredded ¼ cup fresh cilantro leaves, roughly chopped Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 or 8 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes. Remove from heat and put some on the roti and then fold it and enjoy.

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Corn pudding

This corn pudding is very tasty, and it's the perfect accompaniment for a roast or baked ham. 1 425 g can (15 oz) whole kernel corn, or about 2 cups frozen and then thawed 1 425 g can (15 oz) cream-style corn 4 tablespoons butter ½ cup all-purpose flour 2 tablespoons sugar 1 teaspoon salt 1 cup milk 3 eggs, separated Heat oven to 180°C (386°F – gas mark 4). Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. Mixture will be thick. Remove from heat and stir in cream-style and kernel corn. Lightly beat egg yolks, and then add to the corn mixture. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture. Transfer to a 2-quart (2 Lit) buttered casserole dish. Set the casserole in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 2.5 cm (1 in). Bake for about 45 minutes. Serves 6.

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Baked Cheese Dish

100g (3½ oz) grated cheddar cheese 125g (4½ oz) breadcrumbs 1 egg 1 cup milk Salt and pepper to taste In an ovenproof dish, alternate layers of breadcrumbs and cheese. Beat together the egg milk and seasoning and pour this over the bread and cheese. Bake 30 mins at 180°C (356°F Gas mark 4).

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Sweet Corn & Beer Bread with a Chilli Crust

⅓ of a 200 g (7 oz) packet of Pyotts Vita Snack (Sweet Chilli flavour) 1 cup grated cheddar cheese generous pinch of dried red chilli flakes (optional) 65 ml (¼ c) chopped parsley 3 cups cake flour 15 ml (1 T) baking powder 1 x 415 g (14½ oz) can creamed sweet corn 1 x 340 ml (¾ pt) beer 1 t salt or to taste. Crush the Pyotts Vita Snack coarsely by hand or with a rolling pin and place in a bowl. Add the cheddar cheese, red chilli flakes (if using) and parsley. Mix lightly and set aside until required. Sift the dry ingredients together and add the creamed sweet corn. Add the beer slowly in small quantities while mixing. Spoon the mixture into a lightly greased bread pan or a round, deep Pyrex dish. Sprinkle the cracker and cheese mixture over top and lightly push down so that the mixture can set slightly into the dough. Bake in a preheated oven at 180°C (356°F gas mark 4) for an hour or until cooked through and golden brown. Allow to cool a little then serve sliced thickly with butter.

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Mealie (Sweetcorn) bread

2 cups biscuit mix 1 cup creamed sweet corn 1 tablespoon sugar 1 egg ½ cup whole milk 60 g (2 oz or ½ a stick) butter, melted In a large bowl, place the biscuit mix, creamed corn, and sugar. Add the egg and milk, and stir just until combined. Preheat the oven to 200°C (392°F gas mark 6). Grease a 23 cm (9 in) baking pan. Place the mealie mixture into the pan, and coat with the melted butter. Bake for 20 minutes.

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Savoury Tart

Pastry 500 g (1 lb) cake flour 350 g (12¼ oz) butter or margarine 175 ml (¾ c) iced water 2 T lemon juice 1 t salt or to taste Filling 2 T cornflour 2 c milk 4 large eggs, beaten 3 rashers rindless bacon, chopped 2 slices ham, cubed 5 slices salami, smoked sausage or chopped Vienna sausages 2 T finely chopped onion 2 T finely chopped fresh parsley 1 c grated Cheddar cheese 1 T seeded and chopped green sweet pepper Pastry Sift flour and salt into a bowl. Rub the butter or margarine into the mixture until it resembles coarse crumbs. Sprinkle the water and lemon juice over the mixture. Press the dough lightly together, do not knead. Wrap the dough in waxed paper until needed. Filling Line a large pie dish with the pastry. For the filling, combine the cornflower and milk then stir in the

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remaining ingredients, mixing well. Pour the filling into the pastry shell and bake the tart at 180°C (356°F gas mark 4) for 25 minutes or until the pastry is golden and the filling has set. Serve hot.

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Halloumi kebabs

250 g (9 oz) halloumi, cut into 24 cubes 150 g (5¼ oz) focaccia (flat Italian bread), cut into 12 cubes 2 courgettes, sliced with a speed peeler into 12 ribbons 1 red pepper, trimmed, deseeded and cut into 12 pieces 12 cherry tomatoes Olive oil Marinade 2 garlic cloves, finely chopped 4 spring onions, thinly sliced on the diagonal 1 small red chilli, finely chopped 10 sprigs of coriander, finely chopped (including stalks) 10 mint leaves, finely chopped 4 T olive oil 3 lemons Preparation: 1 To make the marinade, combine all ingredients except lemons in a large bowl. Grate over the zest of 2 lemons, then add the juice of all 3, and stir to combine. Add the halloumi and focaccia, mix gently, then cover with Clingfilm and pop in the fridge for an hour. 2 Spear a focaccia cube onto a skewer, follow with a cube of halloumi, then thread on a ribbon of courgette so it resembles a concertina. Add another halloumi cube, a piece of pepper and finish with a tomato. Repeat with remaining skewers and ingredients.

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3 Heat a griddle pan to medium, drizzle with oil, then fry kebabs, turning, for 5–10 minutes, till golden-brown. Serve hot from the pan with bread and salad.

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Light and fluffy rice

350 g (12¼ oz) basmati rice sea salt to taste Put a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear. Add your rice to the boiling water and wait for the grains to start dancing around From that point, boil for 7 minutes. Drain the rice in a colander and rinse again. Pour 2.5cm (1 in) of clean water into the pan, put it back on the heat and bring it to the boil, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for 10 minutes. Remove from the heat and if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve, it should stay warm for about 20 minutes

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Bacon, Cheese and Tomato Pinwheels

1 x 400 g (14 oz) readymade puff pastry 80 ml (5½ T) tomato pasta sauce 6 rindless bacon slices, finely chopped and cooked till crispy 1 cup grated cheddar cheese salt and pepper to taste Roll out the pastry, about 4 mm thick. Spread the pasta sauce and then scatter the chopped bacon and grated cheese over. Season with salt and pepper. Roll up the pastry and cut spirals of about 2 cm thick. Place on a greased baking tray and brush with a mixture of egg and milk. Bake at 200°C (392°F gas mark 6) for about 12 minutes or until golden brown.