BAKLAVA

This free baklava recipe is by far the best I have ever tasted. Baklava is layers of phyllo pastry and nuts in a perfumed syrup.

Ingredients

100g walnuts
50g shelled pistachio nuts
50g almonds
5ml ground cinnamon
2ml mixed spice
50g castor sugar
500g packet phyllo pastry
170g melted butter


Syrup
250ml castor sugar
300ml water
juice of ½ lemon
15ml rose water
60ml honey


Method
  • Grease a large baking tin.
  • In food processor blitz the nuts until roughly chopped.
  • Add the spices and castor sugar and mix.
  • Cut the phyllo pastry sheets to the same size as the greased tin.
  • Cover the pastry with a damp cloth to prevent it from drying out.
  • Brush 10 sheets of pastry with melted butter and stack them in the bottom of the tin.
  • Sprinkle generously with the nut mixture.
  • Brush another 5 pastry sheets with butter and arrange them on top of the nut mixture.
  • Sprinkle over more of the nut mixture.
  • Repeat 3 times more with 5 sheets of pastry topped with the nut mixture, ending with pastry.
  • Using a sharp knife cut a diamond pattern in the top layer of the baklava (don’t cut all the way through).
  • Bake in a preheated oven at 170 °C for 40 minutes.
Syrup
  • While the pastry is in the oven heat all the syrup ingredients except the honey, stirring continuously until the sugar has dissolved.
  • Bring the mixture to the boil, reduce the heat and simmer for 10 minutes or until syrupy.
  • Add the honey. Pour the hot syrup over the baklava as soon as it comes out of the oven.
  • Stand for at least 4 hours before serving.
Makes a large dish of baklava.

BLUE MARGARITA COCKTAIL


Ingredients

1 ½ shot tequila
1 shot blue curacao liqueur
1 shot lime juice
coarse salt

Method
  • Rub rim of a cocktail glass with lime juice.
  • Dip rim into the coarse salt.
  • Shake tequila, blue curacao, and lime juice with ice in a shaker, strain into the prepared cocktail glass, garnish with a lime wedge and serve.
Makes 1 cocktail

SPICY AVOCADO DIP


Ingredients

2 large avocado pear’s
4 - 5 Tblsp Mayonnaise
3 tsp lemon juice
5ml cayenne pepper or paprika (optional
salt & pepper to taste

Method
  • Place all ingredients into a blender and blend on high until you have a smooth dip.
  • Spoon dip into bowl and serve with potato chips or nacho’s or vegetable crudités.

CRUMBED CHICKEN STRIPS WITH SPICY AVOCADO DIP

Try out this free crumbed chicken & spicy avocado dip recipe, these are great to serve at cocktail parties!
Ingredients

Chicken Strips:
8 chicken breast fillets, cut into thin strips
salt
3 eggs
8 slices bread, processed into fine crumbs
80ml finely grated Parmesan cheese
30ml oil
30ml mixed herbs

5ml cayenne pepper or paprika (optional)

Avocado Dip:
2 large avocado pear’s
4 - 5 Tblsp Mayonnaise
3 tsp lemon juice
5ml cayenne pepper or paprika
salt & pepper to taste

Method
Chicken Strips
  • Line a large baking tray with foil.
  • Pat the chicken strips dry and season lightly with salt.
  • Whisk the eggs until frothy.
  • Combine the breadcrumbs, Parmesan cheese, oil and parsley and spread the mixture evenly onto a plate.
  • Dip the chicken strips in the egg and roll into the crumb mixture.
  • Place the chicken strips on the baking tray and grill in a pre-heated oven at 220°C for about 5 - 8 minutes each side or until golden and done.
Avocado Dip
  • Place all ingredients into a blender and blend on high until you have a smooth dip.
  • Spoon dip into bowl and serve with the chicken strips.


Serve the chicken strips with this Avocado Dip or Sweet Chilli Dip or BBQ Sauce.

PEPPERS STUFFED WITH SPICY SAUSAGES & COUSCOUS

Ingredients

6 peppers, any colours
125ml water
30 - 45ml olive oil
pinch of alt
125ml couscous
15g butter
100g spicy sausages, diced
1 small onion, finely chopped
100g button mushrooms, finely chopped
salt and freshly ground black pepper
50g cheddar cheese, grated

Method

  • Cut off the top of each pepper and remove seeds and the membrane.
  • Prepare your couscous as per instructions on the package.
  • Once the couscous is ready stir in the butter and leave to stand for a few minutes and fluff with a fork.
  • In a frying pan heat a little oil and fry the sausages, onion and mushrooms for a few minutes.
  • Season with salt and freshly ground black pepper.
  • Add the sausage mixture to the couscous and leave to cool slightly and then stir in the cheese.
  • Spoon the couscous mixture into the peppers and drizzle with a little olive oil.
  • Place the tops of the peppers back on the top and cover with tin foil.
  • Place the peppers into a greased oven dish and bake in a pre-heated oven at 180°C for about 30 minutes it until done.
Tips: You can use any meat to make th stuffing or simply leave it out for a vegetarian meal and add corn instead.

Serves 6

BANANA LATTE SMOOTHIE

Looking for some energy? Try this decadent free banana latte smoothie recipe to give you a boost.

Ingredients

2 medium sized bananas
1 cup of low fat milk
1 cup strong coffee

1 tsp honey
5 ice cubes

whipped cream to garnish

Method
  • Place all the ingredients into a blender and blend on high until smooth.
  • Pour smoothie into a latte glass and top with whipped cream.
Serves 2

APRICOT DELIGHT SMOOTHIE

This free apricot delight smoothie is so delicious and very healthy. Apricots are rich in fibre, which contributes in several ways to aid in weight loss. It acts as a bulking agent, helps you feel full, and slows the release of your stomach's contents. The nutrients in apricots are good for your heart and eyes, as well as aid in fighting disease.

Ingredients

1 ½ cup canned apricot slices in a fruit
1 ½ cup low fat plain or vanilla yoghurt
2 -3 tsp honey
5 ice cubes

Method
  • Place all the ingredients into a blender and blend on high until a smoothie consistency is reached.

Serves 2

PANCAKE SHOOTER

Ingredients

1 ½ shots Frangelico hazelnut liqueur
1 dash Grand Marnier orange liqueur
1 slice of lemon
1 pinch of sugar

Method
  • Pour the frangelico into a shot glass.
  • Place a slice of lemon over the glass, pour some sugar over the lemon, then cover with a dash of Grand Marnier (so the sugar becomes sticky and partially dissolves).
  • Drink, then bite the lemon.
Makes 1 shooter

MARTINI COCKTAIL

Ingredients

1 ½ shots gin
½ shot dry vermouth
ice cubes

Method
  • Stir with ice cubes, and strain into a chilled cocktail glass.
  • Garnish with an olive or a twist of lemon.
Makes 1 cocktail

TANGY TOMATO SMOOTHIE

Try this free tangy tomato smoothie which will increase your health in many ways. To mention a few tomatoes are a great source of Vitamin C, this antioxidant is great for maintaining a healthy immune system. They also contain beta-carotene and other carotenoids which have many disease-preventing properties, particularly against heart disease and cancer.

Ingredients

4 tomatoes, chopped and then frozen
400ml tomato juice
juice of 1 lemon
5 basil leaves


Method
  • Place all the ingredients into a blender and blend until smooth!
Serves 2

STRAWBERRY & CELERY SMOOTHIE

Drink this delightful free strawberry & celery smoothie and watch your waistline shrink. Celery is a miracle food for dieters. Strawberries are packed with antioxidants, which will boost your metabolism and turn on your fat-burning hormone. Strawberries are packed with Vitamin C and research now shows that eating strawberries can help control blood sugar.

Ingredients

6 strawberries, chopped
3 sticks of celery, finely chopped
200ml apple juice
250ml low fat strawberry yoghurt



Method
  • Blend all ingredients together in a blender until smooth.
  • Serve in a tall glass with ice on a hot Summer’s day.
Serves 2

MINI SALAMI & OLIVE PIZZA’S

These mini salami & olive pizza's are great to serve as a party snack or for kids lunch boxes. You can use just about anything as a pizza topping.


Ingredients

Base
500ml cake flour
15ml baking powder
pinch of salt
125g baking margarine
1 egg
160ml milk
dash of lemon juice


Topping
2 cups tomato sauce
40 - 50 mini salami slices

10 -12 olives, pitted and sliced
2 cups grated mozzarella cheese
30ml chopped fresh oregano


Method

Base
  • Preheat the oven to 200 °C and grease a baking tray.
  • Sift the flour, baking powder and salt together.
  • Rub the margarine into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
  • Beat the egg, milk and lemon juice together and add a little at a time to the dry ingredients, cutting it in with a spatula or table knife.
  • Turn out onto a floured surface, lightly press the dough together and flatten slightly.
  • Roll out on a floured surface to 1 cm thick and cut out circles.
Topping
  • Spread each circle with tomato sauce, sprinkle the grated cheese and then place the salami and olive slices and finally sprinkle a little oregano on top.
  • Bake for 10-15 minutes until the base is cooked and the cheese melted.
  • Cool slightly and serve.
Makes 12-15

TOMATO TAGLIATELLE


Ingredients

125ml olive oil
4 cloves garlic, finely chopped
salt and freshly ground black pepper
800g small ripe Roma tomatoes
2 cups grated Parmesan cheese
250g tagliatelle pasta
basil to garnish

Method
  • Heat the oil in a large frying pan and fry the garlic until fragrant.
  • Season with salt and freshly ground black pepper.
  • Add the tomatoes and fry until their skins burst.
  • Gently mash the tomatoes with a fork or potato masher.
  • Meanwhile cook the pasta in salted water until al dente and drain.
  • Add the cheese and heat until completely melted.
  • Add the tomato sauce to the pasta and toss.
  • Garnish with a sprig of basil
Serves 4-6

LIQUID COCAINE SHOOTER

Ingredients

¼ shot Grand Marnier orange liqueur
¼ shot Southern Comfort
¼ Absolut Vodka
¼ shot Ameretto liqueur
a dash of pineapple juice

Method
  • Combine all ingredients into a cocktail mixer with ice and shake well.
  • Strain into a shot glass and serve.
Makes 1 shooter

WHITE RUSSIAN COCKTAIL

Ingredients

50ml vodka
25ml coffee liqueur
light cream
ice cubes

Method
  • Pour vodka and coffee liqueur over ice cubes in an old-fashioned glass.
  • Fill with light cream and serve.
Makes 1 cocktail

CHERRY VANILLA SMOOTHIE

Cherries are known for reducing the risk of heart disease, diabetes, lowering blood pressure and cholesterol levels. Cherries are also low in fat and regular consumption will help boost your energy levels and metabolism for effective weight loss.

Ingredients

½ teaspoon of vanilla extract
1/2 cup of low-fat milk
1 cup of unsweetened frozen cherries
1 cup of frozen raspberries
1 cups of frozen low-fat vanilla yoghurt
1 cups of ice


Method
  • Put all ingredients in the blender and blend until smooth.
Serves 4

NUTTY BANANA SMOOTHIE


Ingredients

1 banana
1 handful of plain almonds
1-2 tsp honey
120ml plain or vanilla yoghurt


Method
  • Place all the ingredients into your blender and blend until smooth.
  • Sprinkle with a little cinnamon and serve.
Serves 1

PESTO SAUCE


Ingredients

70g fresh basil leaves
30g pine kernels or walnuts
2 cloves garlic, crushed
2 ml salt
60g grated parmesan cheese
125ml olive oil

Method
  • Put the Basil, nuts, garlic and salt into a mortar and grind to a smooth paste.
  • Gradually work in the parmesan and olive oil.
  • Alternatively place all the ingredients in a food processor and blend until fairly smooth.
  • Serve tossed in freshly cooked pasta.
  • Store in the fridge until needed.
Serves 2-4

MUSHROOM & PESTO PASTA

Ingredients

250g penne pasta
5ml salt
30ml butter
2 cloves garlic, crushed
250g button mushrooms
200ml fresh cream
45ml pesto
salt and freshly ground black pepper to taste
300ml grated parmesan cheese

Method
  • Cook pasta in boiling water with salt until al dente.
  • Heat butter in a large saucepan and sauté garlic and mushrooms lightly over medium heat until just softened.
  • Add cream to the mushrooms and boil gently for a few minutes until sauce has reduced slightly.
  • Add the pesto and the cooked pasta and toss together.
  • Season and sprinkle grated parmesan cheese on top.
Serves 4

COCONUT CURRY SAUCE


Ingredients

1 Tblsp oil
1 large onion, chopped
1 clove garlic, crushed
1 stem lemon grass, chopped
½ tsp minced chilli
½ tsp ground cinnamon
1 t sp ground cumin
3 tsp mild curry powder
1 cup coconut cream

Method
  • Heat oil in a small saucepan, add onion, garlic and lemon grass and cook for 2-3 minutes
  • Add chilli, cinnamon, cumin and curry powder and cook a further 1 minute.
  • Stir in the coconut cream and simmer for about 5 minutes.
  • Pour into a blender or food processor, blend until smooth.
  • Serve over grilled chicken, beef or vegetables.
Makes 1 cup.

CHOCOLATE FRIDGE CAKE

Ingredients

250g margarine
1 egg
2 tblsp milk
2 tblsp cocoa
1 tsp vanilla essence
500g icing sugar
1 packet marie biscuits

Method
  • Melt the margarine.
  • Beat the egg, milk, cocoa, vanilla, icing sugar with the melted margarine together.
  • Break up the marie biscuits and place in a greased dish then pour over chocolate mix.
  • Leave to set in fridge.

SMOKEY BACON, CHORIZO & PIQUANT PEPPERS PASTA

This pasta dish is deliciously meaty. Sliced chorizo sausages add extra special flavour to this pasta meal.


Ingredients

15ml oil
300g mince
500g chorizo, sliced
1 x 230g Knorr Mince Mate Smoky Bacon
800ml hot water
125ml piquant peppers, chopped


Method
  • In a large frying pan, fry the mince and chorizo in oil for about 5 minutes.
  • Add the sachet of seasoning mix, 800ml hot water, and the uncooked pasta and bring to the boil.
  • Reduce heat and simmer for about 15 minutes, stirring occasionally.
  • Add the piquant peppers and simmer for another 5 minutes.
Serves 4

ALMOND CAKE

Ingredients

125g butter
250ml sugar
2 eggs
½ tsp almond essence
250ml cake flour
Almond slivers

castor sugar for sprinkling

Method
  • Cream the butter and sugar together.
  • Add the eggs and then flour and mix well.
  • Take care not to over mix.
  • Pour mixture into a greased pie dish and sprinkle almonds on top.
  • Bake for 30 minutes at 180°C.
  • Sprinkle some castor sugar on top while still hot (optional).

SEAFOOD PASTA

Ingredients

15 ml olive oil
300g Marinara seafood mix
3 spring onions, thinly sliced
1 sachet Knorr Pasta & Sauce - Alfredo
125 ml milk
375 ml water
15ml freshly chopped herbs
30ml margarine
50g feta cheese
4-5 olives, pips removed and sliced
Croûtons (optional)

Method

  • Stir-fry seafood mix and spring onions in the olive oil until just cooked, 4–5 minutes.
  • Prepare the pasta & sauce using the milk and water according to sachet instructions.
  • Stir in the fried seafood and spring onions.
  • Allow to heat through and place in serving dishes.
  • Combine crumbled feta, sliced olives, croûtons and herbs and sprinkle over the pasta
Serves 2

FLAMING LAMBORGHINI SHOOTER


Ingredients

1 shot Kahlua coffee liqueur
1 shot Sambuca
1 shot blue Curacao
1 shot Bailey’s Irish Cream

Method
  • Pour the Sambuca and Kahlua into a cocktail glass.
  • Pour the blue Curacao and Bailey’s Irish cream into two separate shot glasses either side of the cocktail glass.
  • Set light the concoction in the cocktail glass and start to drink through a straw (this drink should be drunk in one).
  • As the bottom of the glass is reached put out the fire by pouring the baileys and blue curacao into the cocktail glass and keep drinking till it's all gone.
Makes 1 shooter.

CAIPIRINHA COCKTAIL

Ingredients

50ml Cachaca
1 lime, cut into 8 wedges
2 tsp castor sugar

Method
  • Muddle the sugar and lime wedges together in a short glass.
  • Fill the glass with crushed ice.
  • Pour the cachaca into the glass.
  • Stir well and serve.
Makes 1 cocktail

COCKTAIL FRIKKADELS

Frikkadels are a Traditional South African favourite. Frikkadels are small meatballs made with minced meat. You can season your mincemeat with any herbs and spices that you like.

Ingredients

500g lean mince
1 onion finely, grated
100ml breadcrumbs
1 egg, beaten
a dash of Worcestershire sauce

2ml mixed herbs
a sprinkle of peri-peri spice (optional)
salt & pepper
flour

Method
  • Mix all together and shape into cocktail size balls.
  • Sprinkle lightly with flour to prevent them from sticking when frying.
  • Fry in oil or bake in a hot oven.
  • Serve on toothpicks with a barbeque or mustard or sweet chilli dip.

CHOCOLATE PEANUT BUTTER SMOOTHIE

Ingredients

1 Tblsp of chocolate syrup
1 banana, sliced
180ml low fat milk or soy milk
1 Tblsp peanut butter


Method
  • Place all the ingredients into a blender and blend on high until a smoothie consistency is reached.
  • Garnish with a slice of banana and a sprig of mint.
Serves 1

KIWI CREAM SMOOTHIE

Kiwi is rich in fibre and vitamin C, including many other health benefits. Eating kiwi regularly can help to lose weight and maintain a healthy weight.

Ingredients

4 kiwi's, peeled
200ml low fat plain yoghurt
2 tsp honey


Method
  • Blend the kiw’s on high speed in a blender.
  • Add the yoghurt and honey and blend until all ingredients are well blended and smooth.
Serves 2

CORONATION CHICKEN


Ingredients

6 chicken breast fillets
salt and freshly ground black pepper
30ml olive oil
1-2 fresh or dried bay leaves
1 small onion, finely chopped
2 cloves garlic, finely chopped
20ml mild curry powder
1ml ground cumin
5ml paprika
10ml finely chopped fresh ginger
250g soft dried apricots
2 stalks celery, finely chopped
250ml mayonnaise
250ml plain yoghurt
extra chopped celery
roughly chopped fresh
coriander


Method
  • Place the chicken breasts in a large oven dish, season with salt and pepper and drizzle with a little olive oil.
  • Place the bay leaves on top of the chicken and bake in a preheated oven at 180°C for about 15 minutes.
  • Be careful not to over cook the chicken, this will dry it out.
  • Heat the remaining oil and fry the onion and garlic until soft.
  • Add the curry powder, cumin, paprika and ginger and stir-fry for another 5 minutes.
  • Remove from the heat and add the apricots, celery, mayonnaise and yoghurt and season with salt and pepper if necessary.
  • Cut the chicken into bite-size pieces and mix with the mayonnaise sauce.
  • Garnish with extra celery and coriander.
  • Serve with rice or pasta or with a green salad.
Serves 4 - 6

STRAWBERRY MOJITO COCKTAIL


Ingredients

2 shots Bacardi rum
2 limes, quartered
3 tsp castor sugar
3 strawberries, halved
6 mint leaves
crushed ice
soda

Method
  • Muddle the mint leaves, strawberries and castor sugar in a highball glass.
  • Add the squeezed limes and some crushed ice.
  • Add the Bacardi and fill glass with more crushed ice.
  • Add a splash of soda and garnish with sprig of mint and serve.
Makes 1 cocktail.

GUAVA PIE

Ingredients

90g butter
90ml Sugar
2 eggs, beaten
2 cups flour
1 tsp baking powder
1 punnet guavas


Method
  • Bake the guavas in the oven for 20 minutes with sugar and water.
  • Cream the butter and sugar together.
  • Add the eggs, flour and baking powder and mix well until a dough consistency is reached.
  • Spread half the dough in the bottom of a greased pie dish.
  • Place the warm guavas in and spread the other ½ of the dough over.
  • Bake for 20minutes at 180°C.
  • Serve with custard.

B52 SHOOTER

Ingredients

½ shot Kahlua coffee liqueur
½ shot Bailey’s Irish cream liqueur
½ shot Grand Marnier orange liqueur

Method
  • Pour the coffee liqueur, float the Irish cream liqueur on top and finally float the orange liqueur on top of the Irish cream liqueur.
Makes 1 shooter

SPAGHETTI BOLOGNAISE


Ingredients

60 ml oil
2 onions, peeled and chopped
1 cloves garlic, crushed
1 green peppers, trimmed and chopped
1 small bunch celery, chopped

1 carrot, grated
750g lean beef mince
2 tins tomatoes (400 g each)
120g each tomato paste

15ml sugar
15ml mixed herbs

200ml beef stock
salt and freshly ground black pepper
500g spaghetti, cooked according to the packet instructions

Parmesan cheese
small bunch of parsley, chopped

Method
  • Heat the oil in a large frying pan, stir-fry the garlic, onions, green pepper, celery and carrot until soft.
  • Add the mince and stir-fry until done but not brown (use a fork to break up lumps).
  • Add the tinned tomato, tomato paste, sugar, mixed herbs, beef stock and salt and pepper.
  • Bring to the boil and simmer for about an hour or until thick and fragrant.
  • Serve the bolognaise on a bed of spaghetti and garnish with a little Parmesan cheese and a sprinkle of fresh parsley.
Serves 6 - 8

BANANA & PEANUT BUTTER SMOOTHIE

Ingredients

1 large banana, chopped
1 ½ cups soya milk
2 Tblsp peanut butter
pinch of cinnamon


Method
  • Place all ingredients into the blender, blend until thick and smooth.
  • Garnish with a slice of banana.
Serves 2

KIWI & STRAWBERRY SMOOTHIE

Kiwi is rich in fibre and vitamin C, including many other health benefits. Eating kiwi regularly can help to lose weight and maintain a healthy weight.
Ingredients

3 kiwi's, peeled and halved
1/2 cup frozen strawberries
1 cup frozen banana slices
3/4 cup pineapple juice


Method
  • Place all the ingredients into a blender and blend on high you have reached your desired consistency of smoothie.
  • Garnish with a slice of kiwi and serve immediately.

Serves 2

SPINACH BUTTERNUT & FETA LASAGNE

Enjoy the natural goodness of spinach and butternut topped with feta cheese in this great tasting lasagne.

Ingredients

1 box Knorr Chicken Lasagne Mate
300g butternut
15ml oil
1 onion, chopped
300g spinach, chopped
300ml feta cheese

Method
  • Empty the contents of the cheese sauce sachet into a jug, fill to 400ml with boiling water and stir for 1 minute.
  • Cube the butternut and steam in the microwave on high for 7 minutes.
  • In a large pan, fry the onion and spinach in oil
  • Add the sachet of seasoning mix, 600ml hot water, butternut and pasta to the spinach
  • Bring to the boil, stirring occasionally, reduce heat and simmer for 10 minutes.
  • Pour into a 2-litre oven dish.
  • Pour cheese sauce over and sprinkle with crumbled feta cheese.
  • Grill for 10 minutes or bake for 20 minutes at 180°C
Serves 4

SUITCASE SHOOTER

Ingredients

1 shot Jack Daniel’s
1 Shot passion fruit

Method
  • Pour the Jack Daniel’s and passion fruit into separate shooter glasses.
  • Chase the Jack Daniel’s with the passion fruit.
Makes one shooter

FRIKKADELS

Frikkadels are a Traditional South African favourite. Frikkadels are small meatballs made with minced meat. You can season your mincemeat with any herbs and spices that you like. Best served with mashed potato and gravy and some nice veggies.

Ingredients

500g lean mince
1 onion finely, grated
100ml breadcrumbs
1 egg, beaten
a dash of Worcestershire sauce

2ml mixed herbs
a sprinkle of peri-peri spice (optional)
salt & pepper
flour

Method
  • Mix all together and shape into small balls.
  • Sprinkle lightly with flour to prevent them from sticking when frying.
  • Fry in oil or bake in a hot oven.
  • Serve with mashed potato, gravy and vegetables.
Variation – Party Snacks
  • Make cocktail frikkadels and serve them on toothpicks with a barbeque or mustard dip as a nice party snack.

PURPLE RAIN COCKTAIL

Ingredients

1 shot grenadine
1 shot peach schnapps
1 shot blue curacao
1 shot vodka
lemonade
ice

Method
  • Place a few ice cubes into a Collins glass.
  • Pour in all the measures of spirits and top up with lemonade.
  • Stir and garnish with a slice of lemon or lime.
Makes 1 cocktail

MOSBOLLETJIES


Ingredients

Raisin Yeast:

500g large raisins (with pips)
1.5 litres water
5ml instant dry yeast
30ml white sugar
500g bread flour

Buns:
500g butter
125ml boiled milk
4.5kg cake flour
750g white sugar
5ml salt
30ml aniseed
30ml sugar dissolved in 250 ml water


Method

Raisin yeast:
  • Crush the raisins and add to the water in a saucepan.
  • Boil for 15 minutes and cool until lukewarm.
  • Add the yeast and sugar and stir to dissolve.
  • Pour into a glass, cover and leave in a warm place for 24 hours or until the raisins rise to the surface.
  • Strain, then mix in the bread flour until smooth.
  • Leave in a warm place for 4 hours or until foamy and well fermented.
Buns:
  • Melt the butter over a low heat and add the boiled milk.
  • Mix into the yeast mixture.
  • Add the cake flour, sugar and salt and enough warm water to make a stiff dough.
  • Stir in the aniseed.
  • Knead the dough until bubbles form on the surface (about 20 minutes).
  • Cover the dough and leave to rise in a warm place overnight, or until doubled in volume. Shape into buns and pack them closely together in greased loaf pans.
  • Allow the buns to rise until doubled in volume then brush them with the sugar and water mixture.
  • Bake at 200ºC for approximately 1 hour.
  • Leave the buns in the pans for about 5 minutes then turn them out and leave to cool.
  • Serve with butter.

CHERRY SMOOTHIE

Ingredients

130g cherries, stones removed
1 juicy pear, peeled and cored
150g fresh strawberries
6 ice cubes


Method
  • Blend the ice cubes for a few seconds.
  • Add the remaining ingredients and blend until smooth.
  • Pour into two glasses and garnish with a cherry or two.
Serves 2

CREAMY PRAWN ARRABIATA

Ingredients

500g prawns
1 x 500g Knorr Unbelievable Bolognaise Cook-In-Sauce
5ml dried crushed chillies
300ml cream
50ml coriander, chopped
Salt and pepper to taste
Coriander to garnish
800g tagliatelle
oil as needed

Method

  • Peel and devein the prawns.
  • In a pan, heat the Knorr Unbelievable Sauce.
  • Reduce the heat, add the prawns and crushed chilli and simmer until cooked.
  • Remove from heat and add the cream and chopped coriander.
  • Add salt and pepper to taste.
  • Bring a pot of salted water to the boil, add the tagliatelle and cook until al dente.
  • Drain and rinse the pasta with cold water and toss in oil.
  • Mix with sauce and garnish with coriander.
Serves 4

VANILLA BANANA SMOOTHIE

Ingredients

2 bananas, quartered
2/3 cup of vanilla soy milk
1 tsp vanilla extract
a handful of ice cubes
sprinkle of cinnamon (optional)


Method
  • Place all the ingredients into a blender and blend on high speed until smooth.
  • Garnish with a few slices of banana and enjoy.
Serves 2

PEANUT BUTTER CUPS

Ingredients


1 ¾ cups cake flour
2,5ml salt
5ml baking powder
½ cup butter, softened
1 cup brown sugar
½ cup peanut butter
1 egg, beaten
5ml vanilla essence
2 Tblsp milk
40 miniature chocolate covered peanut butter cups, unwrapped


Method

  • Sift together the flour, salt and baking powder together, set aside.
  • Cream the butter, sugar, peanut butter and brown sugar together until fluffy.
  • Beat in the egg, vanilla essence and milk.
  • Add the flour mixture and mix well.
  • Shape into 40 balls and place each into an ungreased mini muffin pan.
  • Bake in a pre-heated oven at 190°C for about 8 minutes.
  • Remove from oven and immediately press a mini peanut butter cup into each ball.
  • Cool and carefully remove from the muffin pans.
Makes 40