Date post: | 02-Jun-2018 |
Category: |
Documents |
Upload: | books-live |
View: | 222 times |
Download: | 0 times |
of 68
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
1/68
SALAD
MAINS
SWEET
ENDINGS
STARTER
Readers Recipe Collection
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
2/68
CONTENTSCREAMY COCONUT AND SAFFRON CHICKEN SOUP
OAT PATTIES WITH BUTTERNUT AND TOMATO
CHEESY HAM QUICHE
CARROT, CHEESE AND SEED SLICES
SPINACH, CARROT AND BILTONG ROULADE
ROULADE WITH HERBED CHEESE AND SALMON
FRIDGECLEANING QUICHE
PEANUT BUTTER SPINACH
PUMPKIN AND CHICKEN SOUP
LOUISIANA GUMBO
CHICKEN LIVERS WITH BALSAMIC CREAM SAUCE
SMOKED CHICKEN SALAD WITH PESTO
BABY MARROW SALAD
SPICY POTATO SALAD
RAINBOW HEALTH SALAD
MEDITERRANEAN SALAD
TRINCHADO
MUTTON KALYA
OXTAIL STEW WITH ROOIBOS SAMP AND BEANS
CIRCUS PIE
CUMIN CHILLI CON CARNE
MINCE AND DHAL
CHICKEN CURRYCRAB CURRY IN TAMARIND SAUCE
TUNA PIE
FISH AND AUBERGINE CURRY
CHEESY POTATO BAKE
CHICKPEA, SWEET POTATO AND AUBERGINE CURRY
MOMS SAUSAGE AND MUSHROOM PIE
CHICKEN WRAPS
CHICKEN AND CORIANDER PIE
LESLEYANNES SPICY CHICKEN
SALMON VODKA PASTA
SEAFOOD PAELLA
QUICK FISH CURRY
OUMAS VEGETARIAN SPAGHETTI
MOMS VERSATILE SPINACH TART
LENTIL LASAGNE
FASOULIA BUTTER BEAN STEW
AUBERGINE AND TOMATO CURRY
PEPPERMINT CRISP MOUSSE
EASY WINTER PUDDING
DREAMY TIRAMISU
BREAD PUDDING WITH WHISKY SAUCE
LAYERED JELLY PUDDING
LEMON ZAPS
SWEET MILK RUSKS
NANA MARYS IRISH BREAD
CHOCOLATE PEAR CAKE
QUINCE TARTLETS
CHOCOLATE BROWNIES
SAVOURY SCONES
CREAMY PASSION FRUIT AND PINEAPPLE DESSERT
STRAWBERRY VODKA CHEESECAKE
BANANA SYLLABUB
APPLE AND SULTANA CAKERAINBOW CAKE
CARROT AND MARMALADE MUFFINS
MANGO AND BANANA CAKE
TRIPLEC CAKE CHERRY, CHOCOLATE AND COCONUT
HEALTH BARS
NAARTJIE MARMALADE62
MAGIC TUMMY MUESLI
RACHELS EASY GREEN TOMATO PICKLE64
SPICY TOMATO RELISH65
SCANDINAVIAN SHOOTERS66
http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-http://-/?-8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
3/68
You will need
300g chicken breast llets,
cubed
5ml (1 tsp) red masala paste
15ml (1 tbsp) zaatar
45ml (3 tbsp) olive oil 1 onion, chopped
1 garlic clove, nely chopped
80ml ( cup) desiccated coconut
400g cauliower, cleaned and
cubed
250g corn kernels (fresh, canned
or frozen)
Pinch of saron strands
Herbal salt, to taste
250ml (1 cup) fresh cream
Fresh coriander, chopped, to
serve
Croutons, to serve
What to do
Coat the chicken cubes with the red masala
paste and zaatar and set aside to marinate for
1 hour.
Heat 30ml (2 tbsp) of the oil in a pot and fry
the onion until soft and translucent. Addthe garlic and fry for a few seconds. Add the
coconut, cauliower, corn and saron. Pour
enough boiling water into the pot to cover
the ingredients. Season with herbal salt and
simmer on a medium heat for 35 minutes,
adding more boiling water if needed. Add the
fresh cream and blend with a hand-held electric
mixer. Heat the remaining oil in a pan and fry
the marinated chicken cubes until cooked. Add
the chicken to the soup, adjust seasoning to
taste, heat through and serve topped with fresh
coriander and croutons.
Serves 6
MARIAM FAKIR
CREAMY COCONUT AND SAFFRONCHICKEN SOUP
STARTER
1
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
4/68
You will need
15ml (1 tbsp) sugar
5ml (1 tsp) ground cumin
5ml (1 tsp) ground cinnamon
60ml (4 tbsp) oil
1 large butternut, peeled and cutinto rounds
1 garlic clove, crushed
5ml (1 tsp) salt
5ml (1 tsp) ground black pepper
15ml (1 tbsp) fresh oregano
leaves, lightly crushed
30ml (2 tbsp) nely chopped
fresh basil
4 large tomatoes, quartered
Patties:
300g oats
100ml water
125ml ( cup) nely grated
strong cheddar
80ml ( cup) crumbled
roquefort or other soft cheese
1 large egg, lightly beaten
Salt and white pepper, to taste
What to do
Preheat the oven to 200C. Combine the sugar,
cumin and cinnamon with half the oil and
brush all over the butternut rounds. Combine
the remaining oil with the garlic, salt, pepper,
oregano and basil and rub this mixture all over
the tomato quarters. Arrange butternut andtomatoes in an oiled baking dish and roast for
about 20 minutes or until cooked and crisping.
While the vegetables are cooking, combine all
the patty ingredients, mix well and shape into
6 thick patties. Place on an oiled baking sheet
and place in the oven about 5 minutes before
the butternut and tomatoes are done. Bake until
browned and melty but do not allow to burn.
Serve as a starter or light meal with sweet chilli
sauce. For a more substantial meal, add grilled
chicken and chickpeas fried with lemon juice
and cumin.
Serves 6
ALETTA ENGELBRECHT
OAT PATTIES WITH BUTTERNUTAND TOMATO
STARTER
2
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
5/68
You will need
Base:
60ml (4 tbsp) butter
45ml (3 tbsp) smooth cottage
cheese
120g (1 cup) cake our, sifted Salt, to taste
1 extra-large egg yolk
15ml (1 tbsp) ice-cold water
Filling:
45ml (3 tbsp) butter
30ml (2 tbsp) cake our
250ml (1 cup) milk
1 small onion, nely chopped
3 extra-large eggs, lightly beaten
125ml ( cup) plain thick
yoghurt
150g cooked ham, chopped
125ml ( cup) nely grated
cheddar
60ml ( cup) nely grated
mozzarella, plus extra for
topping
30ml (2 tbsp) nely chopped
fresh parsley
5ml (1 tsp) mustard powder
Salt and freshly ground black
pepper, to taste 60ml ( cup) fresh cream
What to do
Preheat the oven to 200C and grease a 23cm
an dish. For the base, rub the butter and cottage
cheese into the our and salt until the texture of
breadcrumbs. Add the egg yolk and water and
mix to make a rm dough. On a lightly oured
surface, roll the dough out and line the an dishwith it, trimming the edges to t. Line with bake
paper, ll with dried beans and bake blind for
10 minutes, then remove the paper and beans
and bake for another 5 minutes. For the lling,
melt 15ml (1 tbsp) of butter in a large pot and
stir in the our to make a paste, cooking for
about 3 minutes. Gradually add the milk, stirring
continuously until you have a smooth white
sauce. Set aside. Heat the remaining butter in a
pan and fry the onion until soft. Beat the eggs
with the yoghurt and stir into the white sauce.
Add the cooked onion, ham, cheddar, mozzarella,parsley and mustard powder. Season and mix to
combine. Whisk the cream lightly and fold into
the mixture. Pour into the prepared base, sprinkle
with the extra mozzarella and bake until cooked
and golden, about 20-25 minutes. Serve hot or
cold.
Serves 6
DORIS BUNTTING
CHEESY HAM QUICHE
STARTER
3
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
6/68
You will need 45ml (3 tbsp) milk
15ml (1 tbsp) corn our
60ml (4 tbsp) sunower seeds,
toasted
10ml (2 tsp) soy sauce
45ml (3 tbsp) butter, melted
100g rolled oats
250g carrots, grated
125g cheddar cheese, grated
45ml (3 tbsp) nely chopped
fresh at-leaf parsley
Salt and freshly ground black
pepper, to taste
sesame seeds, to serve
What to doPreheat the oven to 180C and grease a 30cm x
20cm baking dish. Mix the milk with the corn
our until smooth. Mix the sunower seeds with
the soy sauce to coat well, then combine with
the butter, oats, carrots, cheese, parsley and milk
mixture. Season, mix well and press into the
prepared baking dish. Sprinkle with the sesame
seeds, pressing gently into the batter. Bake for 30
minutes, then remove and cool before slicing.
Serves 6
BARBARA BELL
CARROT, CHEESE AND SEED SLICES
While working at a primary school in London during the 1980s, my staff and I
were asked to come up with ideas for school lunches (provided by the school inthose days). Our brief was to try to expose the children to new textures and tastesin order to encourage them to start exploring different, healthy foods. I put thisdish together and have since served it as an accompaniment to a braai or aroast, or as a vegetarian starter.
STARTER
4
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
7/68
You will need
30ml (2 tbsp) butter, plus
extra for greasing
6 carrots, peeled and nely
chopped
5 large eggs, separated
1 large egg 5ml (1 tsp) ground paprika
5ml (1 tsp) ground cumin
Sea salt and freshly ground
black pepper, to taste
200g baby spinach,
blanched, drained and
chopped
2.5ml ( tsp) ground nutmeg
15ml (1 tbsp) English
mustard powder
50g parmesan or cheddarcheese, nely grated
30ml (2 tbsp) olive oil
4 garlic cloves, nely
chopped
80ml ( cup) plain cream
cheese at room temperature,
30ml (2 tbsp) mayonnaise
125ml ( cup) nely
chopped fresh at-leaf
parsley
80ml ( cup) biltong dust
What to do
Preheat the oven to 180C. Line a 23cm x 32cm Swiss
roll tin with baking paper and grease lightly. Melt the
butter in a heavy-based pan and simmer the carrots
with a lid on until tender, about 15 minutes. Remove
and cool completely.
Beat the egg whites until soft peaks have formed. In aseparate bowl, beat the egg yolks plus the additional
whole egg. Pour half of this egg mixture into a large
bowl and combine with the cooked carrots. Stir in the
paprika and cumin and season. Fold in half the egg
whites. Combine the remaining yolk mixture with
the chopped spinach, nutmeg and mustard powder.
Season and fold in the remaining egg whites.
Place the spinach mixture at one end of the prepared
baking tray and the carrot mixture at the other end,
spreading from each end until they meet in the middle
(it doesnt matter if they dont form a straight linein the middle). Smooth the layers with the back of a
spoon but do not press down. Sprinkle with the cheese
and bake for about 10-15 minutes, until a metal skewer
inserted into the roulade comes out clean. Remove
and allow to cool. Cover with a layer of clingwrap,
place a board over this then quickly invert so that the
cheesy side is now underneath. In a fresh pan, heat the
oil and gently fry the garlic for 1-2 minutes. Remove
garlic from heat and mix with the cream cheese and
mayonnaise. Spread this on the roulade and sprinkle
over the parsley and biltong. Roll the roulade up from
either end depending on whether you want green ororange as the visible colour before it is cut. Slice and
serve with salad, chives, dressing and garlic bread.
Serves 8-10
MARTIN BRIDGEMAN
SPINACH, CARROT AND BILTONG ROULADEI have been making this starter for more than 20 years and it never ceases tohave a wow factor. It is best paired with a colourful salad and a crisp ros wineor a dry white such as a sauvignon blanc. I do not always include biltong in thefilling, but it certainly makes for a very special addition.
STARTER
5
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
8/68
You will need
Roulade:
4 extra-large eggs, separated
60ml (4 tbsp) fresh breadcrumbs
130g gruyre cheese, nely grated
125ml ( cup) double cream or
crme frache
10ml (2 tsp) cayenne pepper
Salt, to taste
30ml (2 tbsp) freshly grated
parmesan or pecorino
Filling:
250ml (1 cup) nely chopped fresh
mixed herbs (such as parsley,
watercress, basil, oregano, thyme,
tarragon)
60ml (4 tbsp) tangy mayonnaise 175g cream cheese, softened
5ml (1 tsp) cayenne pepper
Salt and freshly ground black
pepper, to taste
200g smoked salmon ribbons
What to do
Preheat the oven to 180C. Line a 23cm x
32cm Swiss roll tin with baking paper and
grease lightly with oil or butter. For the
roulade, combine the egg yolks with the
breadcrumbs, gruyre, cream, cayenne
pepper and salt and mix well. Whisk the
egg whites until they form soft peaks and
fold gently into the mixture. Spread evenly
in the prepared tin and bake until rm and
golden, about 10 minutes. Leave the roulade
to cool slightly in the t in, and cut o excess
paper at the edges which could get caught
underneath the delicate roulade when you
turn it out. Sprinkle a clean kitchen towel
sparingly with a little water and sprinkle
over the grated parmesan. Turn the roulade
out onto this towel and cool for about 5minutes.
For the lling, mix the herbs, mayonnaise,
cream cheese and cayenne pepper and
season. Whisk to a spreading consistency. If
the mixture is too soft, chill for a while, but
it must stay spreadable. Spread the cream
cheese mixture over the roulade. Then cover
evenly with the salmon slices. Carefully roll
up the roulade in the towel and refrigerate
until needed. When ready to serve, remove
towel, slice and bring to room temperature
before eating.
Serves 8-10
ZURI ROOS
ROULADE WITH HERBEDCHEESE AND SALMONMy roulade can be served as a savoury snack, a starter with a leafy dressed
salad, a side with fried fish, or sliced with an egg on top for breakfast. Thesmoked salmon can be substituted with quality ham, lightly spread with mustard.
STARTER
6
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
9/68
You will need
250ml (1 cup) milk
2 eggs
45ml (3 tbsp) cake our
5ml (1 tsp) mustard powder
Salt and pepper, to taste
250ml (1 cup) grated cheddar
What to do
Into a greased pie dish, place any
combination of the following: sliced
tomatoes, grated raw onion or chopped
fried onion, grated carrot, chopped parsley
and leftover cooked vegetables, such as
green beans and broccoli.
Add a drained can of asparagus along with
cold cooked chicken, mince, chopped bacon
or ham, or a drained can of tuna with some
crumbled feta.
Beat together milk, eggs, our and mustard
powder. Season and pour over the quiche.
Sprinkle with grated cheddar and bake in a
preheated oven at 180C for 35-40 minutes.
Serves 4-6
GILL ESLER
FRIDGECLEANING QUICHE
This savoury quiche recipe was sent to me by my friend Zibby in Australia. Myfamily call it the fridge-cleaning quiche because its a good way to use leftovers.It can be served hot or cold, on its own or with salad or vegetables.
STARTER
7
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
10/68
You will need
1 large bunch spinach
30ml (2 tbsp) butter or oil
30ml (2 tbsp) cake our
250ml (1 cup) milk
Salt, to taste
125ml ( cup) peanut butter
Peanuts, chopped, to garnish
Cherry tomatoes, to garnish
What to do
Rinse the spinach leaves and place in a pot
with a small amount of water. Cover and
cook until wilted. Drain and set aside to cool.
Heat the butter or oil in a pot and add the
our, stirring until smooth.
Remove from the heat and add the milk,
stirring well. Return to the heat, st irring
until it boils and thickens. Add salt to taste.
Stir in the peanut butter .
Squeeze the spinach tightly to remove all theexcess water, then chop nely and add to the
sauce, stirring to combine. Heat through and
serve as a side dish, garnished with chopped
peanuts and cherry tomatoes.
Serves 4
HEATHER GREWAR
PEANUT BUTTER SPINACH
I have always tried to make spinach taste special so that my family enjoys it. Mysons teacher once said to the class: Spinach is good for you, but I suppose youdont like it. My son informed her that our family loves spinach . Now that itsgrowing in the garden, Ive invented more ways of using it, and this is one of theeasiest.
STARTERSTARTER
8
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
11/68
You will need
1 medium pumpkin, peeled
and cubed
1 red pepper, seeded and sliced
100ml olive oil
2 onions, chopped
3 celery sticks, chopped
4 carrots, peeled and chopped
3 bay leaves
2 cinnamon sticks
1 whole chicken , portioned
2 litres chicken stock 1 x 400ml can coconut milk
Salt and pepper, to taste
What to do
Preheat the oven to 180C. Place the pumpkin
and red pepper in a single layer on a baking
tray and drizzle with half the oil. Bake for
20 minutes. Meanwhile, heat the remaining
oil in a large pot and saut the onion for 5
minutes. Add the celery, carrots, bay leaves
and cinnamon sticks and fry for 3 minutes.
Add the chicken, cover the pot and let it steam
for 10 minutes. Add the stock and bring to
the boil. Reduce heat and simmer for about
35 minutes or until the chicken is cookedthrough. Remove the chicken from the pot
and let it cool. Strain the soup, discarding
the solids and reserving the liquid in the pot.
Divide the cooked pumpkin in half. Pure half
the pumpkin with the cooked red pepper in
a blender and roughly mash the other half so
that it is still chunky. Remove the skin and
bones from the chicken and cut the meat into
chunks. Add the chicken and both lots of
pumpkin to the soup liquid, stir in the coconut
milk and heat through. Season and serve hot.
Serves 8-10
MPUMIE SILINGA
PUMPKIN AND CHICKEN SOUP
This is a soup recipe which I created because it is so convenient. The ingredientsare cheap and available throughout the year, it is easy to assemble and packedwith nutrients.
STARTERSTARTER
9
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
12/68
You will need
2 chickens, portioned, skinremoved
Handful fresh thyme sprigs
Handful fresh basil, chopped
1.5 litres chicken stock
45ml (3 tbsp) butter
45ml (3 tbsp) cake our
15ml (1 tbsp) brown sugar
1.5kg prawns, peeled and deveined
2 x 170g tins crab meat 2 onions, nely chopped
8 spring onions, nely chopped
1 green pepper, seeded and nelychopped
2 celery sticks, nely chopped
Handful fresh parsley, nelychopped, plus extra to garnish
Salt and pepper, to taste
What to do
Place the chicken portions, thyme and
basil in a large pot and pour over the
stock. Boil for 20 minutes, frequently
skimming the fat o the surface and
discarding.
Melt the butter in a pan and add the our,
stirring until smooth. Add the sugar and
stir until you have a brown paste. Stir
this into the chicken pot to thicken the
broth. Reduce the heat to a gentle simmer
and add the prawns, crab, onions, spring
onions, green pepper, celery and parsley.
Season and simmer for 1 hour or until
cooked. Serve with rice, garnished with
extra parsley.
Serves 8-10
COLLEEN ARNOLD
LOUISIANA GUMBO
My late mother invented this recipe in 1971. She had an American friend calledDelta, who told her about the gumbos she enjoyed as a child, so we concocted thisand it became a favourite for special occasions. My mom was thrifty and did notapprove of the prawns, but I persuaded her to use them.
STARTERSTARTER
10
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
13/68
You will need
75g (150ml) our
5ml (1 tsp) dried chilli akes
750g chicken livers, defrostedand well drained
45ml (3 tbsp) olive oil
30ml (2 tbsp) sherry or water
125ml ( cup) balsamic vinegar
5ml (1 tsp) sugar, or to taste
150ml fresh cream
Sea salt and freshly groundblack pepper to taste
What to do
Mix the our and chilli akes in a large
plastic bag, then add the livers in batches.
Shake and turn until the livers have a thin
coating of our.
Heat the oil in a roomy pot (a non-stick
one is best) and fry the livers , stirring
occasionally, for about 7-10 minutes. The
livers should still be pink inside. As the our
tends to stick to an ordinary pot, add the
sherry or water and scrape with a wooden
spoon to loosen the bits on the bottom. The
liquid will evaporate. Season the livers and
transfer to a dish to keep warm.
Let the pot cool down a little, then add the
balsamic vinegar, sugar and cream and
bring to a simmer while stirring. Season
to taste, adding more vinegar or sugar if
necessary. Pour the sauce over the livers
and serve warm.
Serves 4-6
ZURETHA ROOS
CHICKEN LIVERS WITH BALSAMICCREAM SAUCE
I invented this quick and easy recipe because chicken livers are so economical,but they need more than just pan-frying. Serve with rice we prefer brown
basmati a green veggie and a salad of sliced ripe tomatoes and sweet onions.
STARTER
11
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
14/68
You will need
2 smoked chicken breasts,thinly sliced
300g green beans, steamedand drained
8 cherry tomatoes
8 baby potatoes, boiled and drained
1 onion, nely sliced
Dressing: 10ml (2 tsp) nely grated lemon zest
45ml (3 tbsp) lemon juice
125ml ( cup) ready-madecoriander pesto
45ml (3 tbsp) sunower oil
What to do
Toss chicken, beans, tomatoes, potatoes and
onions in a glass bowl. Whisk the dressing
ingredients together until well combined
and pour over the salad . Toss lightly, cover
and refrigerate for 2-3 hours before serving.
Serves 2
MELISSA TAIT
SMOKED CHICKEN SALAD WITH PESTO
I invented this easy, convenient recipe when I was in my final year at universityand living in a commune. Pickings were slim and nobody wanted to spend lots oftime preparing or cleaning up afterwards. I like using smoked chicken inanythingfrom salads and sandwiches to pies and pasta.
SALAD
12
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
15/68
You will need
8 baby marrows, washed,topped and tailed, and slicedinto julienne strips
2 Granny Smith apples, peeled,cored and sliced into julienne strips
1 small onion, nely chopped
1 cup frozen peas, cover with1 cup boiling water for 15 minutesthen drain
200ml mayonnaise
200ml plain yoghurt
20ml sweet chilli sauce
Salt, to taste
Dusting of dried parsley
What to do
Mix all the ingredients together, toss well
dust with parsley and refrigerate until cold.
Enjoy!
Serves 10
COLLEEN RUSSELL
BABY MARROW SALAD
My family love baby marrows, so I created this tasty, crunchy salad . I call it MyFresh Salad. I use a food processor to julienne the marrows and apples.
SALAD
13
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
16/68
You will need
6 large potatoes
15ml (1 tbsp) butter
Salt and pepper
200ml mayonnaise
4 extra-large eggs, boiledand grated
1 small onion, chopped into
small cubes
1 small green pepper, cored,
seeded and chopped intosmall cubes
Small bunch fresh coriander,chopped
1 green chilli, thinly sliced (optional)
2.5ml ( tsp) mixed or Italian dried herbs
2.5ml ( tsp) ground cinnamon
What to do
Boil the potatoes until just cooked. Peel
and cut into chunks. Add butter and
season, toss lightly and set aside to cool.
Mix together the mayonnaise, eggs, onion,
green pepper, coriander, chilli and mixed
dried herbs. Add this to the potatoes and
toss to coat well. Add more mayonnaise if
desired. Sprinkle over the cinnamon and
serve chilled or at room temperature.
Serves 6-8
ZAHEERA SHAIK
SPICY POTATO SALAD
This is my favourite potato salad recipe, which was invented by my aunt. I havetweaked the recipe and often serve it at a braai or with a roast. I hope you find itas delicious as my family does.
SALAD
14
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
17/68
You will need
1 x 400g can four-bean mix, rinsedand drained
1 x 400g can brown lentils, rinsedand drained
1 x 400g can chickpeas, rinsed anddrained
1 x 400g can corn kernels, drained
250ml (1 cup) frozen peas, steamedand cooled
4-5 peppadews, drained and diced
1 green pepper, diced
1 red onion, nely diced
45ml (3 tbsp) fresh at-leaf parsley,
chopped
Dressing:
60ml ( cup) avocado oil
45ml (3 tbsp) red wine vinegar
1 small red chilli, seeded and chopped
30ml (2 tbsp) runny honey
Salt and pepper, to taste
What to do
Toss together all the salad ingredients in
a serving dish. Combine all the dressing
ingredients in a jar with a lid and shake
vigorously to mix well. Dress the salad
according to your taste and serve on its
own or on a bed of lettuce, garnished with
sliced tomato, cucumber, mushrooms and
blanched or steamed asparagus.
Serves 2
ANDREA LE SUEUR
RAINBOW HEALTH SALAD
My recipe for multicoloured bean and pulse salad was inspired by one servedthree years ago at Wellness Warehouse in Kloof Street, Cape Town, as part of thehealthy lunch buffet. I finally got round to putting together my version of it lastweek, and I was thrilled.
SALAD
15
6
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
18/68
You will need
Dressing:
Juice of 1 lemon
Pinch of salt
Pinch of sugar
60ml ( cup) extra-virgin olive oil
1 clove garlic, crushed
Large handful fresh at-leafparsley, nely chopped
Salad
1 x 400g can butter beans, rinsed
and drained
1 x 400g can art ichoke hearts,drained and quartered
12 black olives, pitted
200g (1 punnet) cocktail tomatoes
What to do
For the dressing, pour the lemon juice into
a screw-top jar or small bowl. Add the salt
and sugar and shake or whisk thoroughly
to dissolve. Add the oil and blend to an
emulsion, then add the garlic and parsley
and mix well. Gently combine the salad
ingredients in a serving bowl, taking care
not to break up the artichoke pieces. Spoon
over the dressing to coat the salad well. You
can make this salad a couple of hours in
advance and keep in a cool place, but serveat room temperature for full avour.
Serves 4-6
CHRIS HALL
MEDITERRANEAN SALAD
My recipe was inspired by the Greek dish of giant white beans, gigantes, which
my husband and I always enjoyed in the days when we used to go backpacking inGreece. In the original recipe, the beans (similar to butter beans) are cooked in atomato, onion and herb sauce, but I played about with ingredients and flavoursand came up with this. Its quick and simple to make, has a real look and taste ofthe Mediterranean, and you will probably have the ingredients in your kitchen.
SALAD
16
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
19/68
You will need
30ml (2 tbsp) unsalted butter
30ml (2 tbsp) olive oil
1kg rump steak, cut into 1cm cubes
2 large onions, chopped
3-4 small red chillies, seeded and
chopped
4 garlic cloves, crushed
30ml (2 tbsp) cake our
300ml beef stock
300ml red wine or 150ml brandy 1 bay leaf
24 black olives
Salt and freshly ground black
pepper, to taste
What to do
Heat the butter and oil in a large pan over
medium/high heat and fry the beef in
small batches until browned all over. Dont
crowd the pan or rush this step. Remove
the cubes with a slotted spoon and set
aside on a warm plate. Reduce the heat to
medium and cook the onions and chillies
until softened, about 10 minutes. Add the
garlic and cook for a few seconds. Stir in
the our to coat everything well, cook for
a minute, then add the stock and wine orbrandy and stir until the sauce thickens
a bit, about 3 minutes. Add the bay leaf,
olives and beef cubes, including any meat
juices from the plate. Bring to the boil,
then reduce heat to low, cover with a lid
and simmer for 1-2 hours until beef is
very tender. Check every 15 minutes or so
and add liquid if needed. Season to taste
and serve with chips, peri-peri sauce and
bread for mopping up the sauce.
Serves 4-6
COBUS VAN STADEN
TRINCHADOSPICY SOUTH AFRICAN BRAISED BEEF
I love Portuguese food and often used to visit the south of Johannesburg looking
for a good peri-peri dish. My all-time favourite is trinchado, cubes of rump cookedin a brown sauce with lots of garlic and some peri-peri sauce. This recipe hasevolved over many years and it means I dont have to travel any more. I make itin my electric frying pan.
MAIN
17
8
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
20/68
You will need
3 potatoes, peeled and halved
80ml vegetable oil
500ml (2 cups) buttermilk
5ml (1 tsp) salt
10ml (2 tsp) ground ginger
10ml (2 tsp) dried garlic akes
5ml (1 tsp) ground turmeric
15ml (1 tbsp) ground cumin
15ml (1 tbsp) ground coriander
3 large tomatoes, liquidised
1kg mutton cubes
30ml (2 tbsp) butter
2 large onions, sliced
1 cinnamon stick
3 cardamom pods
3 green chillies
4 hard-boiled eggs, halved, to serve
Chopped fresh coriander, to serve
What to do
Parboil the potatoes, drain well and fry in
half the oil till golden. Set aside. Combine
the buttermilk, salt, spices and tomatoes
in a large bowl. Mix well and add the meat.
Stir to coat and leave to marinate for 30minutes. Heat the butter and remaining
oil in a large pot and fry the onions until
soft. Add the meat and all the marinade,
with the cinnamon stick, cardamom
pods and whole chillies. Stir to mix and
simmer over medium heat until the sauce
thickens. Add the potatoes and warm
through. Serve hot, topped with the eggs
and coriander.
Serves 4-6
FAHMIDA ISMAIL
MUTTON KALYA
MAIN
18
19
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
21/68
You will need
Samp and Beans:
500g samp and beans
2 litres rooibos tea
50g (3 tbsp) butter
Salt and freshly ground black
pepper, to taste
Oxtail:
30ml (2 tbsp) vegetable oil
2 garlic cloves, nely chopped
1 large onion, chopped
15ml (1 tbsp) ground paprika
500g oxtail
500ml (2 cups) beef stock
250ml (1 cup) red wine
30ml (2 tbsp) tomato paste
6 black peppercorns
2 leeks, chopped
2 medium potatoes, quartered
2 large carrots, thickly sliced
What to do
Soak the samp and beans in the rooibos
tea overnight. Drain, place in a pot and
cover with cold water. Bring to the boil,
then reduce heat and simmer until tender.
Stir in the butter, season and set aside.
For the oxtail, heat the oil in a large pot
and fry the garlic, onion and paprika for
a few seconds. Add the oxtail and brown
slightly. Add the stock, wine, tomato paste
and peppercorns. Cover with a lid and
simmer on low heat until tender, about 2
hours. Add the leeks, potatoes and carrots
and cook until the vegetables are tender,
about 30 minutes. Warm the samp and
beans and serve with the oxtail.
Serves 4-6
LUFUNO SINTHUMULE
OXTAIL STEW WITH ROOIBOS SAMPAND BEANS
MAIN
19
20
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
22/68
You will need
Mash:
2 large potatoes, peeled and
quartered 60ml ( cup) milk 50g (3 tbsp) butter
Salt and pepper, to taste
Mince:
45ml (3 tbsp) vegetable oil 1 onion, chopped 2 garlic cloves, nely chopped 500g beef or lamb mince 1 x 410g tin chopped tomatoes 3 sprigs fresh thyme
Salt and pepper, to taste
Pastry:
240g (2 cups) cake our 10ml (2 tsp) baking powder Pinch of salt 150g butter 2 large eggs 60ml ( cup) milk 60ml ( cup) fresh cream
Other ingredients:
2 hard-boiled eggs, peeled andsliced
100g grated cheese of your choice
What to do
For the mash, cook the potatoes in salted
boiling water, drain well and mash, then mix
with milk and butter and season. Set aside.
For the mince, heat the oil in a pan and
fry the onions until translucent. Add the
garlic and the mince and cook until mince
is browned. Add tomatoes and thyme and
season. Cover with a lid and simmer gently
for about 30 minutes. Set aside.
For the pastry, preheat the oven to 180C.
Sift the our, baking powder and salt into a
mixing bowl and rub the butter in with your
ngertips until the mixture resembles ne
breadcrumbs. Lightly beat 1 egg and add
to the bowl with the milk and cream. Mixto form a soft dough. Trying not to handle
the dough too much, divide it in two and
roll half out on a oured surface. Use this
piece to line a greased baking dish (shape
of your choice). Spoon the mince mixture
evenly onto the dough base and top with the
mash, sliced boiled eggs and grated cheese.
Roll out the remaining dough and place as
a lid over the lling, crimping the edges to
seal. Beat the remaining egg and brush all
over the pastry. Prick with a fork and bake
until golden brown and cooked, about 30minutes.
Serves 6-8
QURAISHA ISAACS
CIRCUS PIE
MAIN
Back in the 70s, my mom and dad took us to the circus whenever it was in town. It wasa thrilling annual event for me and my siblings. One year my mom made a pie to takewith us (we were going with some of their friends). We kids were highly embarrassed
about mom taking padkos to the circus, but the pie was such a hit and so delicious thatwe forgot about being embarrassed. Since then my moms special pie has been knownas Circus Pie. She made it from leftover mince, sauce and mashed potatoes, topped withpastry and baked.
20
21
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
23/68
You will need
30ml (2 tbsp) vegetable oil
1 onion, chopped 1 green pepper, cored, seeded and
chopped
3 garlic cloves, nely chopped
750g beef mince beef (fatty is
better)
2 x 410g tins whole tomatoes,
liquidised
30ml (2 tbsp) tomato paste
15ml (1 tbsp) ground cumin
10ml (2 tsp) cayenne pepper, or totaste
5ml (1 tsp) dried oregano
Salt and freshly ground black
pepper, to taste
1 x 410g tin red kidney beans, rinsed
and drained
What to do
In a large saucepan, heat the oil over
medium-low heat. Add the onion, pepper,
and garlic and cook, stirring, until the
vegetables start to soften, about 10
minutes. Increase the heat to medium.
Add the mince and cook, stirring until
browned, about 5 minutes. Stir in the
tomatoes, tomato paste, cumin, cayenne
pepper and oregano and season. Reduce
heat and simmer, partially covered, for 10
minutes. Add the beans and continue to
simmer, partially covered, until the beans
are tender and the sauce has thickened,
about 5 minutes. Serve hot with pap, mashor rice.
Serves 6-8
DOUGLAS HENDRY
CUMIN CHILLI CON CARNE
MAIN
I won an award with this dish, beating all the professional chefs from Durbans hotelsas well as police and army chefs. I still have the potjie awarded to me by the SA Chefs
association.
21
22
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
24/68
You will need
200g yellow lentils
5ml (1 tsp) ground turmeric 2 onions, halved
2 tomatoes, halved
10ml (2 tsp) coriander seeds
3-4 fresh green chillies
4 garlic cloves
15ml (1 tbsp) grated fresh ginger
30ml (2 tbsp) chopped fresh
coriander
10ml (2 tsp) cumin seeds
60ml ( cup) ghee or butter 1 cardamom pod
1 small cinnamon stick
2 cloves
500g beef or lamb mince
Salt and freshly ground black
pepper, to taste
5ml (1 tsp) mustard seeds
What to do
Place lentils in a pot and cover with cold
water. Stir in the turmeric, bring to the boil
and cook until soft, about 30 minutes. Set
aside. Place onions, tomatoes, coriander
seeds, chillies, garlic, ginger, fresh
coriander and half the cumin seeds in a
food processor and blend to a paste. This is
the masala. In a large saucepan, melt 30ml
(2 tbsp) of the ghee or butter and fry the
cardamom pod, cinnamon stick and cloves
for a few minutes. Add the masala paste
and gently fry for about 10 minutes. Add
the mince and fry until cooked through.
Add the cooked dhal (lentils) with as much
liquid as you prefer. Season and simmer
for 15-20 minutes, but not so long that the
lentils disintegrate. In a small pan, melt the
remaining butter and fry the mustard seeds
and remaining cumin seeds just until they
start to pop and grow fragrant. Add to the
dhal mixture and serve with rice and atchar.
Serves 6
URSULA BEZUIDENHOUT
MINCE AND DHAL
MAIN
22
23
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
25/68
You will need
1 red chilli, sliced
45ml (3 tbsp) coriander seeds
45ml (3 tbsp) warm water
1 cinnamon stick 4 cloves
10 cardamom pods
4 black peppercorns
45ml (3 tbsp) coconut oil or
vegetable oil
4 red onions, chopped
2-3 green chillies, sliced
15ml (1 tbsp) chopped fresh ginger
1kg chicken pieces (or 1 whole
chicken, jointed) 5ml (1 tsp) ground turmeric
Salt, to taste
What to do
Soak the chilli and coriander seeds in the
warm water for 15 minutes, then grind with
a pestle and mortar to form a paste. Set
aside. Coarsely grind the cinnamon stick,
cloves, cardamom pods and peppercorns in
a pestle and mortar or spice grinder. Heat
the oil in a deep pot and fry the ground
spices until fragrant. Add the onions,
chillies and ginger and fry until onions are
soft. Add the coriander paste and fry for a
further 3-5 minutes. Add the chicken pieces
and turmeric and stir to coat everything
well. Cover with a lid and simmer until
chicken is cooked through, about 30-40
minutes.
Serve hot with rice or naan. Best served thenext day.
Serves 4-6
TINA BEYER
CHICKEN CURRY
MAIN
23
24
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
26/68
You will need
60g tamarind pulp
125ml ( cup) vegetable oil
15ml (1 tbsp) cumin seeds
15ml (1 tbsp) fenugreek seeds
15ml (1 tbsp) mustard seeds
1 large onion, chopped
5 curry leaves
30ml (2 tbsp) curry powder
15ml (1 tbsp) chilli akes, or to taste
15ml (1 tbsp) ground turmeric
3 green chillies, sliced
5 garlic cloves, sliced
2kg crab, jointed and washed
Handful fresh coriander, chopped
Handful fresh mint, chopped
500ml (2 cups) tomato pure
Salt, to taste
Sugar, to taste
What to do
Place tamarind pulp in a cup, ll with cold
water, stir and set aside until needed. Heat
the oil in a large pot over medium heat
and fry the cumin, fenugreek and mustard
seeds until fragrant. Add the onion andcurry leaves and fry until onions is soft. Stir
in the curry powder, chilli akes, turmeric,
chillies and garlic and cook gently for 5
minutes. Add the crab pieces and stir to
coat. Cover with a lid and cook on medium
heat for 10 minutes. Add the fresh coriander
and mint, tomato pure, salt and sugar. Stir
in the tamarind paste and liquid and cook
until the sauce thickens, about 30 minutes.
Serve hot with rice or naan and extra fresh
coriander.
Serves 4-6
SARAS HARRIELALL
CRAB CURRY IN TAMARIND SAUCE
MAIN
24
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
27/68
26
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
28/68
You will need
2 medium aubergines, sliced
50ml olive oil
1 large onion, nely chopped
2 garlic cloves, nely chopped 30ml (2 tbsp) readymade sh
masala (mixed spices for sh)
5-6 curry leaves
1 x 410g tin Italian tomatoes,
liquidised
Pinch of sugar
Salt, to taste
2 x 175g hake or kingklip llets,
sliced
What to do
Brush the aubergine slices with half the
oil and grill on a very hot griddle pan until
nicely marked on both sides. Set aside. Heat
the remaining olive oil in a large, non-stick
pan and gently fry the onions until soft. Addthe garlic and fry for a few minutes.
Add the masala and stir-fry for a few more
minutes. Add the curry leaves, tomatoes,
sugar and salt and simmer on low heat for
10 minutes, adding a little water if the sauce
gets too thick. Add the sh and simmer
until cooked through, about 7 minutes. Add
the cooked aubergines and stir very gently
with a wooden spoon to warm through
without breaking the sh. Serve with
steamed basmati rice or rotis.
Serves 4
DENNIS COOK
FISH AND AUBERGINE CURRY
MAIN
26
27
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
29/68
You will need
4-6 medium potatoes, cut into
0.5cm rounds
30ml (2 tbsp) butter
30g ( cup) cake our 500ml (2 cups) milk
125ml ( cup) fresh cream
Salt and freshly ground black
pepper, to taste
2 rounds feta cheese
125ml ( cup) grated mozzarella
cheese
125ml ( cup) grated cheddar
cheese
What to do
Boil the potatoes in salted boiling water
until just tender, drain and set aside.
Preheat the oven to 180C and grease a
casserole dish or individual ramekins. Melt
the butter in a saucepan over low heat, addthe our and stir with a wooden spoon to
form a paste, cooking for about 3 minutes.
Gradually add the milk, stirring constantly
until the sauce thickens. Stir in the cream,
season and set aside. Arrange a layer of
potatoes on the bottom of the prepared
casserole dish or ramekins, crumble over
some feta and pour over a little of the white
sauce. Repeat the layers for the remaining
potatoes, feta and sauce, ending with sauce.
Sprinkle with the grated mozzarella and
cheddar, cover with foil and bake for about30 minutes, then remove foil and bake for a
further 7-10 minutes until golden brown.
Serves 6-8
RENUKA LALLBAHADUR
CHEESY POTATO BAKE
MAIN
27
28
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
30/68
You will need
60ml ( cup) vegetable oil
5ml (1 tsp) mustard seeds
1 onion, chopped
2.5ml ( tsp) chilli powder 5ml (1 tsp) ground turmeric
400g baby aubergines, halved
5ml (1 tsp) sugar
5ml (1 tsp) salt
5 garlic cloves, chopped
8 tomatoes, chopped
5-6 curry leaves
2 medium sweet potatoes, cut into
rounds
1 x 410g tin chickpeas, rinsed anddrained
2.5ml ( tsp) asafoetida powder
Chopped fresh coriander, to serve
What to do
Heat the oil in a large pot and fry the
mustard seeds untilt hey start to pop. Add
the onion and fry until golden. Stir in the
chilli and turmeric powder to coat the onion
well. Add the aubergines and cook for about5 minutres. Stir in the sugar, salt and garlic,
then add the tomatoes, curry leaves and
sweet potatoes. Cover with a lid and simmer
on medium-low heat until the aubergines
are soft and the sweet potatoes are cooked.
Add chickpeas and asafoetida and simmer
uncovered until the gravy thickens. Top
with fresh coriander and serve as is or with
basmati rice.
Serves 4-6
SHABNAM BUX
CHICKPEA, SWEET POTATO ANDAUBERGINE CURRY
MAIN
28
29
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
31/68
You will need
500g pork sausage meat,
skins removed
1 onion, thinly sliced
250g button mushrooms,
thinly sliced
4 extra-large eggs
380g can Ideal milk
125ml ( cup) milk
Salt and black pepper, to taste
125ml ( cup) gratedcheddar cheese
5ml (1 tsp) paprika
What to do
Grease a 20cm baking dish and line with
the sausage meat. Top with onion and
mushrooms. Combine the eggs with the
Ideal milk and milk. Season and beat well.
Pour over the sausage mixture. Top with
the grated cheese and sprinkle paprika
over the top. Bake in a preheated oven at
180C for about 30 minutes or until set.
Serves 6
ANGELA ADDINAL
MOMS SAUSAGE AND MUSHROOM PIE
This is a very quick, simple and cheap stand-by recipe, which my mom passed onto me. It remains a favourite with my family and friends today.
MAIN
29
30
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
32/68
You will need
Roti:
480g (4 cups) cake our
375ml (1 cups) hot water
125ml ( cup) oil
Salt and pepper
15ml (1 tbsp) dried mixed herbs
Filling:
Sweet chilli sauce
Mayonnaise or salad cream
Handful fresh mint, chopped
Lettuce leaves
1 onion, nely sliced
1 red, green and yellow pepper,
cored, seeded and nely sliced
Grilled chicken, sliced
1 small pineapple, nely sliced
1-2 tomatoes, diced
Handful fresh parsley, chopped
1-2 avocados, nely sliced
Lemon juice
What to do
Mix the roti ingredients to form a smooth
dough and shape into about 16 small balls.
Roll these out on a l ightly oured surface to
make at discs. Heat a nonstick pan and fry
the rotis one at a t ime for a few minutes on
each side. Set aside on a plate until needed.
To assemble the wraps , smear the centre of
each roti with chilli sauce and mayonnaise.
Sprinkle over some chopped mint, then
layer the lettuce, onion, peppers, chicken,
pineapple, tomato, parsley and avocado.
Drizzle with a little lemon juice and add
extra sauce if desired. Fold over to formwraps and secure with a toothpick.
Makes about 16 (leftover roti can be wrapped and refrigerated)
NGAWETHU MTLOMELO
CHICKEN WRAPS
This is one of my specialities which I invented about four years ago, when I was
wondering what I could do with some leftover grilled chicken . I remembered howour teacher, Mrs Kiri, taught us to make roti at school. We used to sell these withmince. I decided to try them again and created these chicken wraps.
MAIN
30
31
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
33/68
You will need
300g chicken breast llets
2 medium-sized onions
200g mushrooms
50g butter 4 hard-boiled eggs
15ml (1 tbsp) our
300ml chicken stock
1 egg yolk
30ml (2 tbsp) fresh coriander ,
chopped
Salt and pepper
250g pu pastry
1 beaten egg, to glaze
What to do
Boil chicken in salted water for 15 minutes,
drain and cube. Chop onions, slice the
mushrooms. Melt half of the butter in a
large pan. Add onions and mushrooms andcook for 5 minutes. Remove from heat and
stir in the chicken . Place half the mixture
into a pie dish. Slice the boiled eggs and
lay over the chicken . Top with remaining
mixture. Melt remaining butter in a pan,
add the our and cook for about 1 minute.
Gradually add the stock and cook for 4
minutes, stirring constantly. Remove from
the heat, stir in the egg yolk, chopped
coriander , and season with salt and pepper.
Set the mixture aside to cool.Preheat oven to 200C. Pour coriander
sauce over chicken lling. Roll out the
pastry so that its 1 times the size of your
pie dish. Lay the pastry over the chicken
coriander lling, press down to seal. Trim
the edges. Brush the top with beaten egg.
Score the top of the pie so that steam can
escape and cook for 30 minutes, or until
golden.
Serves 4
CLAIRE ROBERTSON
CHICKEN AND CORIANDER PIE
This recipe for chicken and coriander pie is an original which my grandma
created and passed down to her five children. It is a staple part of Sunday familylunches we love it because its comfort food and reminds us of our moms. Wealso have competitions to see who can make it the best. I hope to win one day.
MAIN
3
32
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
34/68
You will need
1 large chicken
15ml (1 tbsp) oil
Salt and pepper
15ml (1 tbsp) cake our 250ml (1 cup) chicken stock
6 cloves garlic, chopped
60ml ( cup) butter (more if
youre feeling indulgent)
Juice of a lemon
Your favourite ready-made peri-
peri sauce, to taste
What to do
Place the chicken in a roasting pan and rub
with the oil. Season generously and roast at
180C for 1hour, basting once or twice. Cool
slightly and portion the chicken .
Add the our to the roasting pan with a
little water to make a paste with the pan
juices. Add the chicken stock and stir over
low heat until thickened.
In a pan, fry the garlic in the butter. Add the
lemon juice and peri-peri sauce, according
to your taste. Add this to the gravy in the
roasting pan and stir until mixed through.
Return the chicken portions to the roasting
pan and heat through, allowing the chickento soak up the avours. Serve with rice and
a green salad.
Serves 4
JENNY MUNRO
LESLEYANNES SPICY CHICKEN
This is my late sister-in-laws famous chicken recipe. She wasnt one for exact
measurements and would just add a bit of this and a touch of that to get therequired taste. We did, however, manage to pin her down and get a written recipefor this easy-to-make gem. It always reminds me of balmy Ballito summers andhappy, frenetic family holidays in Zimbabwe.
MAIN
3
33
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
35/68
You will need
30ml (2 tbsp) butter
250ml (1 cup) fresh cream
1 disc feta cheese, crumbled
Handful fresh dill, nely chopped,plus extra to garnish
15ml (1 tbsp) olive oil
2 cloves garlic, crushed
2 spring onions, nely chopped
3 small cans salmon, drained,
deboned and skinned
30ml (2 tbsp) vodka
30ml (2 tbsp) tomato pure
500g fettuccine or pasta of your
choice
Salt and black pepper, to taste 1 punnet baby Rosa tomatoes,
quartered
Freshly grated parmesan, to serve
What to do
Melt butter in medium-sized saucepan. Add
cream and feta and simmer slowly, stirring
occasionally. Stir in dill, remove from heat.
Heat oil in frying pan and saut garlicand spring onions on medium heat until
soft. Add salmon , stirring until slightly
browned. Add half the vodka , stir and
remove from heat. Stir remaining vodka
into cream sauce with tomato pure. Cook
the pasta in boiling salted water and drain.
Stir salmon mixture into creamy sauce,
season and heat through. Toss the sauce
through the pasta with the tomatoes. Serve
with plenty of parmesan, garnished with
extra dill.
Serves 4
KIRSTEN HALL
SALMON VODKA PASTA
I went for dinner at a lovely Italian restaurant in Grahamstown and had salmon
pasta with vodka . I had never even considered a vodka -anything combinationbefore and was intrigued. I made the dish at home, using what I thought were themain elements.
MAIN
34
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
36/68
You will need
Sauce:
45ml (3 tbsp) olive oil
1 onion, thinly sliced
1 green pepper, seeded and thinly
sliced
125g bacon, diced
1 clove garlic, crushed
2.5ml ( tsp) curry powder
2.5ml ( tsp) ground paprika
2.5ml ( tsp) dried parsley
1 large tomato, diced
400ml chicken stock
10ml (2 tsp) sugar
Juice of a lemon
Salt and pepper, to taste
Other ingredients:
500ml (2 cups) water
250g hake 250g smoked haddock
200g peeled prawns (optional)
1 chicken stock cube
200g (1 cup) rice, uncooked
1 tin smoked mussels
125ml ( cup) peas, cooked
100g black olives
60ml ( cup) black lentils, cooked
lemon, chopped
Handful fresh coriander leaves,
roughly chopped
What to do
For the sauce, heat the oil in a large pan
and fry the onion and green pepper until
soft. Add the bacon and fry until brown.
Add the garlic, curry powder and paprika
and fry until fragrant. Add the remaining
ingredients, reduce heat and simmer until
thickened.
In another pan, bring the water to the
boil and poach the hake, haddock and
prawns until just cooked. Remove the sh,
reserving the water. Add the stock cube
and the rice to the water and cook until the
rice is done. Set aside.
Flake the sh and add to the sauce with
the prawns, mussels, peas, olives, lentils,
lemon and coriander. Add the cooked rice
and mix gently to combine. Serve warm.
Serves 4-6
GAIL COETZEE
SEAFOOD PAELLA
I created this dish as I was tired of the usual paella recipes and wanted to trysomething different. You can vary the recipe according to your taste or pocket byomitting the prawns of changing the type of fish.
MAIN
35
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
37/68
You will need
3 garlic cloves, crushed
30ml (2 tbsp) fresh ginger, nelygrated
10ml (2 tsp) chilli powder
10ml (2 tsp) turmeric
10ml (2 tsp) ground coriander
10ml (2 tsp) ground cumin
Salt and black pepper, to taste
500g rm sh , washed and sliced
60ml ( cup) oil
3 tomatoes, grated
5ml (1 tsp) sugar
30ml (2 tbsp) lemon juice
2 curry leaves, chopped
Small bunch fresh coriander,
chopped
What to do
Combine the garlic, ginger, chilli,
turmeric, ground coriander, cumin andseasoning. Toss the sh in this mixture to
coat well. Heat the oil in a pot and fry the
sh briey until the spices are fragrant.
Add the tomatoes, sugar, lemon juice,
curry leaves and fresh coriander. Cook
over medium heat until the sh is cooked
through and the avours combined, about
10-15 minutes. If you want thicker gravy,
add a teaspoon of cornour dissolved in
a little water. Stir well and simmer until
thickened. Serve with basmati rice.
Serves 4-6
FATHIMA SULEMAN
QUICK FISH CURRY
In her young days, my gran would host many dinner parties for relatives. She
created this fish curry , which is quick because it does not use onions. It isdelicious, easy to prepare and can stretch to feed a crowd. You can replace thefish with cleaned crab.
MAIN
36
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
38/68
You will need
30ml (2 tbsp) butter
30ml (2 tbsp) olive oil 2 onions, chopped
2-4 cloves garlic, chopped
45ml (3 tbsp) tomato paste
15ml (1 tbsp) brown sugar
15ml (1 tbsp) fresh oregano,
chopped, or 10ml (2 tsp) dried
10ml (2 tsp) mustard powder
60ml ( cup) fresh parsley,
chopped
125ml ( cup) hot water
Salt and black pepper, to taste
500g spaghetti
Cheddar cheese, grated, to serve
What to do
Heat the butter and oil in a pan and fry the
onions until golden. Add the garlic and fryfor a minute. Add the tomato paste, sugar,
oregano, mustard powder, parsley and
water. Season and simmer until reduced.
Cook the spaghetti in boiling salted water
and drain. Toss the spaghetti in the sauce
and serve with the cheese.
Serves 4-6
PAMELA REYCRAFT
OUMAS VEGETARIAN SPAGHETTI
My grandmother used to cook this dish once a week. My family is vegetarian , so
from the time my children were young we had this once a week as well. We onlyfound out about 15 years ago that the recipe was not Oumas but my fathers,which he brought back from Italy during the war. My children now cook thisrecipe for my grandchildren.
MAIN
37
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
39/68
You will need
1 packet white onion soup
250ml (1 cup) sour cream 15ml (1 tbsp) oil
1 onion, nely chopped
500g spinach , chopped and
blanched
250g smooth cottage cheese
3 large eggs, beaten
250ml (1 cup) cheddar cheese,
grated
5ml (1 tsp) mustard powder
Salt and pepper, to taste
What to do
Mix the soup powder with the sour cream
and leave to stand for 15 minutes. Heat theoil in a pan and saut the onion. Place the
remaining ingredients in a large bowl. Add
the cooked onion and soup mixture and
mix well with a fork. Pour into a greased
pie dish or into a pre-made pie crust, and
bake in a preheated oven at 180C for 30-
40 minutes. Slice and serve.
Serves 4
DIETER JADAMSKI
MOMS VERSATILE SPINACH TART
This is the best spinach tart ever, created by my mother, who is constantly
inventing new recipes. It can be served as a savoury tart at the tea table inwhich case I normally make a cheese pastry from equal parts flour, butter andgrated cheddar (about 120g of each) otherwise I serve it as a vegetable withdinner, or as a lunch dish with salad and baked potatoes.
MAIN
38
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
40/68
You will need
250g lasagne sheets
60ml ( cup) olive oil, for frying
2 onions, chopped
4 cloves garlic, chopped
3 large tomatoes, chopped, or 400g
tin chopped tomatoes
50g tomato paste
2 aubergines, cubed
100g white mushrooms, chopped
125ml ( cup) fresh cream
60ml ( cup) red wine, or 15ml
(1 tbsp) soy sauce
30g fresh basil, chopped, or 15ml
(1 tbsp) dried basil
Salt and pepper, to taste
250g lentils, cooked and drained
200g cheddar cheese, grated
Sauce:
50g butter
100g cake our
500ml (2 cups) milk
125ml ( cup) cheddar cheese,
grated
Pinch of ground nutmeg
What to do
Cook the lasagne until al dente in boiling
water and set aside. Heat the oil in a large
pan and fry the onions and garlic until
soft (do not brown). Add the tomatoes and
tomato paste, cover and cook for a few
minutes. Add the aubergines mushrooms,
cream, wine and basil. Season, cover
and simmer until cooked and thickened.
Add the lentils and half the cheddar and
simmer for 20 minutes. Set aside.
For the sauce, melt the butter in a pot and
stir in the our to form a paste. Gradually
add the milk, stirring constantly until
smooth and thickened. Stir in the cheddar
and nutmeg.
Pour a layer of sauce into the bottom of
a rectangular ovenproof dish. Top witha single layer of lasagne , then a layer of
the lentil mixture, then lasagne again and
then more sauce. Repeat the layers, ending
with sauce. Sprinkle the remaining grated
cheddar over the top. Cover with foil and
bake at 180C for 25 minutes. Remove the
foil and bake until brown on top. Sprinkle
with grated parmesan (optional) and serve
with garlic bread and a green salad.
Serves 4
PATRICIA FUCHS
LENTIL LASAGNEWhen I stopped eating meat 40 years ago, vegetarian recipe books did notexist, so I started experimenting, replacing the meat in recipes with lentils orvegetables, and adapting the flavouring to suit. I wrote my recipes down in a bookI called Pots Luck. This was one of the most successful.
MAIN
39
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
41/68
You will need
30ml (2 tbsp) oil
1 medium onion, diced 600g soya chunks
Salt and pepper
5ml (1 tsp) paprika
30ml (2 tbsp) tomato paste
1 x 40g packet premixed vegetable
soup/ stew mix (or hearty
beef-avoured mix, suitable for
vegetarians according to the
ingredients list)
250ml (1 cup) red wine
2 x 400g cans butter beans,undrained
What to do
Heat the oil in a frying pan and saut the
onion until soft. Add the soya chunksand fry for a couple of minutes. Season
and add the paprika. Stir in the tomato
paste and the packet stew mix. Add the
wine and simmer for 30 minutes, stirring
occasionally. Add the butter beans and
their liquid and simmer for a further 5
minutes. Serve with rice and salad.
DENISE ARMSTRONG
FASOULIA BUTTER BEAN STEW
My mother, now aged 92, makes this traditional Lebanese recipe regularly andwe all thoroughly enjoy it. When two of my sons became vegetarians many yearsago, one of the meat dishes they said they particularly hankered for was fasoulia.So when I make i t for a family gathering, I make this vegetarian version I devised,as well as the traditional meat dish for the non-vegetarians, and everyone issatisfied.
MAIN
40
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
42/68
You will need
60ml ( cup) vegetable oil
1 onion, chopped
6 curry leaves
2 fresh red chillies, whole
2.5ml ( tsp) mustard seeds
5ml (1 tsp) cumin seeds
1 large aubergine, cubed, or 3 small
aubergines, quartered
2 fresh green chillies, chopped
5ml (1 tsp) ginger/garlic paste
1ml ( tsp) turmeric powder
2.5ml ( tsp) chilli powder
2 big tomatoes, chopped
5ml (1 tsp) ground coriander
Salt, to taste 30ml (2 tbsp) peanuts
15ml (1 tbsp) sesame seeds
What to do
Heat the oil in a pan and fry the onion,
curry leaves, red chillies, mustard seeds
and cumin seeds until the onions are soft.
Add the aubergine and fry for 3 minutes.
Add the chopped green chillies, ginger/
garlic paste, turmeric and chilli powder.
Stir and add the tomatoes and coriander
powder. Season with salt, stir to mix and
cover with lid. Cook until the aubergine
is soft, adding water if it is drying out or
sticking to the pan. Roast the peanuts in
a pan over low heat, either dry or with a
little oil. Add the sesame seeds and toss
for a minute. Grind the roasted nuts and
seeds using a pestle and mortar. Sprinkleover the curry , cover and simmer for 7
minutes. Serve with fresh coriander.
RADHAKRISHNA NAGOOR NAIDOO
AUBERGINE AND TOMATO CURRYMy grandmother, who came from Andra Pradesh in South India, taught mymother about flavours. When my mother worked at the Tongaat sugar plantationin KZN, the boss would bring her a basket of ingredients so she could preparethe eggplant curry he liked. She flavoured it with peanuts and sesame seeds and,because times were hard, did not fry the eggplant first. I have great memories ofthis curry with rice or bread.
MAIN
Serves 2-4
41
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
43/68
You will need
1 x 150g packet pink and white
marshmallows, chopped
180g milk chocolate, grated
1 x 380g can evaporated milk, well
chilled overnight
250ml (1 cup) fresh cream
1 Peppermint Crisp, grated
Fresh mint leaves
What to do
Put the chopped marshmallows, milk
chocolate and half the evaporated milk
in a saucepan and stir over low heat,
taking care not to burn. When melted
and combined, allow to cool. Beat the
remaining evaporated milk and fold into
the melted mixture. Beat the fresh cream
until sti and fold in. Do not overbeat.
Pour into a bowl, top with the grated
peppermint crisp and mint leaves and
refrigerate until set. Serve chilled.
REHANA AMOD
PEPPERMINT CRISP MOUSSE
This is a family favourite that my mum used to make for me when I was writing
matric 23 years ago. Now my daughter, who is in matric, is treated to the sameindulgence. For variety, any chocolate can be used for the topping.
SWEET
ENDINGS
Serves 4-6
S
42
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
44/68
You will need
200g cake our
5ml (1 tsp) ground cinnamon
2.5ml ( tsp) ground ginger
2.5ml ( tsp) cocoa powder
Pinch of salt
125g butter
100g ( cup) sugar
1 large egg, beaten
5ml (1 tsp) bicarbonate of soda
15ml (1 tbsp) hot milk or hot water
15ml (1 tbsp) apricot jam
250ml (1 cup) mixed dried fruit
30ml (2 tbsp) nuts (not peanuts)
Sauce 125ml ( cup) semi-sweet wine
250ml (1 cup) hot water
200g (1 cup) sugar
Pinch of salt
What to do
Sift the our, spices, cocoa and salt
together. Rub in the butter. Mix in the
sugar and egg. Dissolve the bicarbonate
of soda in the hot water or milk. Make a
well in the batter and pour the dissolved
bicarb mixture in. Work in gradually. Mix
in the jam, fruit and nuts.
For the sauce, combine all ingredients
and mix well. Pour sauce into an un-
greased heatproof bowl. Spoon batter
on top. Cover with buttered greaseproof
paper, tying string tightly around to seal.
Place in a pot of boiling water, enough to
come halfway up sides of the bowl. Coverand steam for 2 hours, adding water when
necessary.
ELIZABETH HANRATTY
EASY WINTER PUDDING
This is one of my special recipes. Over 50 years ago, I was teaching at Girls HighSchool in Salisbury (now Harare) and once a week people from various faiths
would come to the school to give religious instruction. The Rabbis wife, MrsKonviser, gave me this recipe for a winter steamed pudding, but I make it as aChristmas pudding .
Serves 4-6
SWEET
ENDINGS
SWEET
43
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
45/68
You will need
250ml (1 cup) condensed milk
200ml ready-made custard
200g mascarpone cheese
2 packets nger biscuits
45ml (3 tbsp) black coee dissolved
in 125ml ( cup) boiling water
3 Flake chocolate bars, crumbled
What to do
Combine the condensed milk, custard
and mascarpone and mix well. Pour half
this mixture into a glass serving dish. Dip
the biscuits in the warm coee without
making them too soggy. Layer these on
top of the custard mixture. Top with the
rest of the custard mixture and sprinkle
over the chocolate akes. Refrigerate for
a few hours or overnight before serving.
JANETTE HATTINGH
DREAMY TIRAMISU
I started making tiramisu years ago because I love custard, finger biscuits andchocolate all my favourite comfort foods. I make it often, either to have after
a special lunch or dinner, or simply as a tea-time treat. I prefer an alcohol-freedessert, and my family and friends love this dreamy , creamy creation too.
Serves 4-6
SWEET
ENDINGS
SWEET
44
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
46/68
You will need
500g stale French bread
1 litre milk
2 large eggs, lightly beaten
50g ( cup) sugar
10ml (2 tsp) vanilla essence
30ml (2 tbsp) butter, chopped
Sauce:
200g (1 cup) sugar
45ml (3 tbsp) water
1 large egg
15ml (1 tbsp) butter
80ml ( cup) whisky
What to do
For the pudding , crumble the bread
into the milk. Add the eggs, sugar and
vanilla, mix well and pour into a buttered
ovenproof dish. Dot the top with the
butter and bake at 160C for about one
hour or until set. For the sauce, put the
sugar and water in a saucepan over
low heat and stir until the sugar has
dissolved. Beat the egg and add it to the
saucepan with the butter. Stir over a low
heat until syrupy. Stir in the whisky and
pour the sauce over the pudding while
hot.
FELICIA FOURIE
BREAD PUDDING WITH WHISKY SAUCE
Many Old Girls from Parktown Girls High in Joburg will remember Mrs BarbaraPenberthy, home economics teacher in the 1970s and 1980s. She was a brilliant
cook; lunch with the Penberthys was a very special occasion. Babs producedspectacular dishes with ordinary ingredients, like this bread pudding with whiskysauce.
Serves 4-6
SWEET
ENDINGS
45
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
47/68
You will need
1 box raspberry jelly
1 litre full-cream milk
5ml (1 tsp) falooda powder (china
grass/ agar agar)
30ml (2 tbsp) full-cream powdered
milk
30ml (2 tbsp) custard powder
1 x 385g can sweetened condensed
milk
2.5ml ( tsp) ground cardamom
(elachi)
What to do
Make the jelly according to the packet
instructions and pour into a large glass
dish or 6 individual dessert dishes. Leave
to set in the refrigerator. Pour the milk
into a saucepan, reserving 30ml (2 tbsp).
Add the falooda powder and bring to the
boil. Stir the powdered milk and custard
powder into the reserved cold milk until
dissolved, then add this mixture to the
boiling milk. Stir in the condensed milk
and cardamom. Strain the custard over
the set jelly and return to the fridge to set
for about 4 hours. Decorate with whipped
fresh cream, strawberries or bananas.
FATIMA DHAI
LAYERED JELLY PUDDING
This is a cool dessert for a refreshing Sunday treat, especially after a hot andspicy meal.
Makes 1 large or 6 individual desserts
SWEET
ENDINGS
SWEET
46
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
48/68
You will need
240g (2 cups) cake our
65g ( cup) icing sugar
Pinch of salt
275g softened butter
Lemon curd:
4 extra-large eggs, beaten
300g (1 cups) sugar
100ml lemon juice
15ml (1 tbsp) lemon zest
40g ( cup) cake our
5ml (1 tsp) baking powder
What to do
Preheat the oven to 180C. Line a
rectangular (32cm x 23cm, about 2cm
deep) baking tin with greaseproof paper.
Sift the our, icing sugar and salt into
a bowl and rub in the butter until you
have crumbs. Press into the tin to form
a base and bake for 2025 minutes until
golden. For the curd, beat the eggs and
sugar until light and creamy. Mix in the
remaining ingredients and pour over
the baked crust. Return to the oven and
bake for a further 25 minutes or until set.
Remove and allow to cool, then dust with
icing sugar and cut into ngers.
WENDY SANDERSONSMITH
LEMON ZAPS
I dont know who or where this recipe came from, but I have whipped it up for thepast 20 years. It is always a winner and brings everybody together. Quick, easy,
and perfect for Sunday tea.
Makes about 24
SWEET
ENDINGS
SWEET
47
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
49/68
You will need
500g margarine
300g (1 cups) sugar
500ml (2 cups) milk
5ml (1 tsp) vanilla essence
1.5kg self-raising our
100g (1 cups) desiccated
coconut 20ml (4 tsp) baking powder
2.5ml ( teaspoon) salt
What to do
Preheat the oven to 180C and grease or spray
a at roasting pan. Place the margarine, sugar
and milk in a pot and stir over low heat until
the margarine has melted and the sugar has
dissolved. Add the vanilla essence and set aside
to cool. Mix the dry ingredients in a bowl and
pour in the cooled margarine mixture. Kneaduntil you have a dough. Add milk or our until
you have the right texture.
Put the dough in the greased tray and spread it
evenly. Take a big fork and mark the dough in
the pan into 40 rectangles: 8 on the width of the
pan and 5 down the length of the pan. Bake for 1
hour. Remove and cool in the pan for 10 minutes,
then turn out on a cooling rack. Transfer to a
large board or plate so the dotted fork lines are
on top. Cut along the dotted lines. Break each
of the 40 pieces in half lengthways with a fork.
Pack onto wire racks on oven trays and dry
for 5-6 hours in the warming drawer or in the
oven on its lowest setting (70-90C). Wedge the
oven door open so air can escape, and cover the
rusks loosely with foil so they dont burn. To
check if they are done, break a piece in half and
make sure it is dry on the inside. If not, dry for
another hour. Allow to cool and pack in airtight
containers.
REN VOLLGRAAFF
SWEET MILK RUSKSMy mother was a teacher at Laerskool Darling and got this recipe from theprincipals wife, Mrs Breytenbach. The recipe avoids the usual excuses for notmaking rusks : it uses no eggs, there is no excessive kneading, no raising time andno rolling of even-sized balls. My mother added vanilla essence and desiccated
coconut on the advice of Doris Burger from the farm next door.
Makes 80 rusks
SWEET
ENDINGS
SWEET
48
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
50/68
You will need
500ml (2 cups) milk 30ml (2 tbsp) cider vinegar
500g (4 cups) our
100g ( cup) sugar, plus extra for
sprinkling
2.5ml ( tsp) salt
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) baking powder
60ml ( cup) margarine, melted
30ml (2 tbsp) caraway seeds
150g (1 cup) seedless raisins
What to do
Mix the milk and vinegar. In a separatebowl, sift together the our, sugar, salt,
bicarb and baking powder. Add half the
melted margarine, the caraway seeds
and raisins and mix lightly. Fold in the
milk mixture. Do not overbeat. Pour into
a greased tin. Pour over the remaining
margarine and sprinkle with about 10ml
(2 tsp) sugar. Bake in a preheated oven at
180C for 50 minutes.
ANNA CROWE
NANA MARYS IRISH BREAD
This recipe comes from my late Irish -American mother-in-law, Mary, who lived inBoston. Since she baked this loaf for me in 1978, I make it at least once a year as a
tribute to my husbands Irish roots.
The recipe has returned to the United States our daughter now lives in SanDiego and makes Nana Marys bread on St Patricks Day to celebrate both Irishand South African traditions.
This loaf is unlike any other Irish bread that I have tasted it is soft and light,more like cake than bread .
SWEET
ENDINGS
SWEET
49
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
51/68
You will need
250ml (1 cup) butter, melted 200g (1 cup) sugar
4 large eggs, at room temperature
125ml ( cup) cocoa powder
10ml (2 tsp) vanilla essence
185ml ( cup) cake our
200g good quality dark chocolate ,
nely chopped
185ml ( cup) aked almonds
1 x 425g can pear halves, drained
Ground cinnamon, for sprinkling
Handful of Cadbury Whispers
What to do
Preheat the oven to 180C. Butter or spraya 23cm round cake tin. Mix the butter,
sugar, eggs, cocoa, vanilla and our. Fold
in the chocolate and almonds. Mix well
and pour into the tin. Arrange pears on
top and sprinkle with a little cinnamon.
Bake for 40 minutes. Remove from the
oven and cool in the pan before turning
out onto a plate. Decorate with the
Whispers and owers (if you wish) and
serve with vanilla ice cream.
LOLLOS RODSETH
CHOCOLATE PEAR CAKE
My family loves chocolate and pears, so I came up with this recipe that combinesthem. It is rich, yummy and perfect after a light meal. It can be made the day
before, but then it is nice to warm it slightly for the chocolate to melt a bit. Besteaten on the day though.
Serves 6-8
SWEET
ENDINGS
SWEET
50
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
52/68
You will need
500g self-raising our 250g margarine or butter
2 large eggs, beaten, plus extra for
brushing
Cold water, as needed
3-4 quinces, depending on size,
grated or chopped
300g yellow sugar, or to taste
About 20 cloves
What to do
Sieve the our into a bowl and rub in themargarine or butter until the mixture
resembles breadcrumbs. Add the eggs
and mix well. Mix in enough water to
form a pliable dough. Roll out and cut out
circles. Place some chopped or grated
quince on one side of each pastry circle,
sprinkle with sugar, add 2-3 cloves and
fold the pastry over to form a half moon,
sealing with your ngers or a fork. Brush
the tops with egg and place on a greased
baking tray. Any leftover quince canbe sprinkled with sugar and water and
spread between the dumplings. Bake in a
preheated oven at 180C for about 1 hour
or until golden and cooked.
BERYL SCHROEDER
QUINCE TARTLETS
With the quince season upon us, Im reminded of sitting in the kitchen aroundthe Welcome Dover stove on a Sunday afternoon, sipping hot coffee and eating
my mothers kweperkluitjie. She inherited this popular Myddleton (a tiny missionstation just outside Caledon) recipe from her mother-in-law, Ouma Dorie, who wasborn and bred in Myddleton and probably inherited it from her mother.
Serves 6-8
SWEET
ENDINGS
SWEET
51
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
53/68
You will need
210g (1 cups) self-raising our 90g cocoa powder
500g (2 cups) sugar
4 large eggs
125ml ( cup) milk
250g margarine or butter, melted
Handful of raisins
100g dark chocolate , diced
What to do
Mix the dry ingredients in a bowl. Whiskeggs and milk together and then beat into
dry ingredients. Add melted margarine or
butter, a little at a time. The batter will be
quite runny, and thats good as it means
the brownies will be moist. Mix in the
raisins and pour the batter into a greased
roasting tin. Bake in a preheated oven at
180C for at least 45 minutes or until you
can smell the brownies . Turn the oven
down to about 150C and continue to
cook until a fork comes out clean whenpushed into the brownies .
Remove from the oven and spread the
chocolate squares over the brownies .
Leave to stand for about 5 minutes
the heat of the brownies will melt the
chocolate . Spread it evenly with a knife.
Leave the brownies to cool until the
chocolate has set, then cut into squares,
or eat warm with vanilla ice cream.
DAWN SISO
CHOCOLATE BROWNIES
My mum grew up on the island of Bermuda where she was looked after by a lovelynanny who taught her to how to make chocolate brownies . This recipe has been
passed down through the generations and she is now making them for her owngrandchildren. The only change I have made is to add a handful of raisins beforebaking the brownies .
Makes 12
SWEET
ENDINGS
SWEET
52
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
54/68
You will need
240g (2 cups) cake our 2.5ml ( tsp) salt
20ml (4 tsp) baking powder
90g (6 tbsp) butter
1 extra-large egg, beaten
100ml milk
Topping:
1 extra-large egg
125ml ( cup) milk
4 rashers streaky bacon, chopped
250ml (1 cup) cheddar cheese,grated
What to do
Preheat the oven to 200C. Sift the our,salt and baking powder into a bowl and
rub in the butter so that the mixture
resembles ne breadcrumbs. Mix the egg
and milk and add to the mixture to form a
soft dough. Spread into a greased baking
dish.
For the topping, beat the egg and milk
together. Mix in the bacon and pour
evenly over the raw scone dough. Top
with the cheese and bake for 10-15
minutes. Best served hot, straight fromthe oven, spread with butter if desired.
The following variations can be used
for the topping: chopped onion, cooked
aked haddock, smoked snoek, sliced
sausages or chopped cold meat.
KATHY JADAMSKI
SAVOURY SCONES
An unexpected phone call from friends we hadnt seen in a long time resulted inthis recipe. As I only had a packet of biscuits in the cupboard, a few rashers of
bacon and some cheddar cheese in the fridge, the result was savoury scones fortea time.
Makes 12
SWEET
ENDINGS
SWEET
53
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
55/68
You will need
250ml (1 cup) fresh cream, stiy
whipped
250ml (1 cup) sour cream
1 x 385g can condensed milk
2 x 432g cans crushed pineapple,drained
1 x 290g can dessert cream, well
chilled
1 x 115g can granadilla pulp
1 ake chocolate (optional)
Pineapple pieces and cherries, to
serve (optional)
What to do
Mix the whipped cream with the sour
cream, condensed milk and crushed
pineapple and pour into a serving dish.
Beat the dessert cream and spread over
the top, spoon over the granadilla pulpand top with crumbled ake chocolate,
if using. Decorate with pineapple pieces
and cherries, if using, and chill well
before serving.
REHANA AMOD
CREAMY PASSION FRUIT ANDPINEAPPLE DESSERT
Serves 8-10
SWEET
ENDINGS
SWEET
54
8/10/2019 Sunday Times Food Weekly Readers' Recipe Collection 2014
56/68
You will need
Crust:
200g Marie biscuits, nely
crushed
90g butter, melted
15ml (1 tbsp) strawberry-
avoured vodka
Filling:
100ml water 20ml (4 tsp) gelatine powder
4 large eggs, separated
180g sugar
500g smooth plain cottage
cheese
5ml (1 tsp) vanilla extract
30ml (2 tbsp) strawberry-
avoured vodka
250ml (1 cup) fresh cream
Topping: 1 x 410ml can strawberries,
drained (reserve the syrup)
250g (1 punnet) fresh
strawberries, hulled
25ml (5 tsp) cornour
5ml (1 tsp) lemon zest
What to do
Grease a 22cm round springform cake pan.
To make the crust, combine crushed biscuits,
melted butter and vodka in a bowl and mix
well. Press the biscuit mixture into the base
of the cake pan, smoothing with the back of a
spoon. Refrigerate for 20 minutes.
For the lling, pour the water into a metal
bowl and sprinkle over the gelatine. Suspend
the bowl over a pot of hot water and stir to
dissolve the gelatine. Set aside to cool. Place
the egg yolks and 80g of the sugar in the top
part of a double boiler and whisk until light
and uy. Remove from heat and mix in the
gelatine mixture, cottage cheese, vanilla and
vodka, stirring until well combined. Whisk
the egg whites to sti peaks and fold into the
mixture. Beat the cream with the remaining
sugar until soft peaks form and fold in. Pour
the mixture into the chilled biscuit base and
refrigerate for 2 hours.
Combine the canned strawberries and fresh
strawberries and arrange on top of the chilled
cheesecake. Pour the reserved strawberry
syrup into a saucepan and bring to the boil
while stirring in the cornour. Reduce heat
and simmer, stirring continuously until
smooth and thick. Remove from hea