BAKED SAGO PUDDING

Sago is a creamy South African Traditional baked pudding… Great for the Winter. This free sago recipe is deliciously creamy!


Ingredients


1 cup sago soaked in cold water for an hour 
750ml full cream milk
80ml brown sugar
pinch salt
2 eggs
1 tsp vanilla essence
1 stick cinnamon
ground cinnamon to sprinkle


Method
  • Drain sago, rinse and drain again.
  • Bring the milk and cinnamon stick to boil in a saucepan. 
  • As soon as the milk starts to boil lower the heat and add the sago.
  • Stir continuously over a low heat until sago has thickened and has become transparent. (add more milk if too thick)
  • Remove the cinnamon stick and add the sugar and salt.
  • Remove from heat and beat in 2 eggs, one at a time.
  • Add the vanilla essence.
  • Pour mixture into greased ovenproof dish.
  • Sprinkle cinnamon over mixture and bake on 180°C in a preheated oven for about 30 minutes or until brown on top.
Variations: You may add tinned fruit to the sago mixture before baking it.
Serving suggestions: Serve as is or with a little cream or with fresh fruit.

TUNA & OLIVE PENNE

This free tuna & olive penne pasta recipe is very quick & easy to make & very delicious. This is a tomato based pasta. The olives and tuna compliment each other well and create a lovely flavour to this pasta dish.


Ingredients


15ml olive oil
1 tsp crushed garlic
1 small onion, finely chopped
1 tin of tuna, drained
1 packet pitted green olives
1 small chilli, chopped
salt and black pepper
1 tin of tomatoes
30ml sour cream
8 button mushrooms, sliced
chopped parsley to garnish
penne rigate pasta


Method
  • Boil the pasta in boiling salted water until al dente, drain and set aside.
  • Saute` the onion and garlic in the olive oil.
  • Add the tuna, olives and chilli, cook for 5 minutes.
  • Season with salt and ground black pepper.
  • Add the tomatoes and simmer for about 20 minutes. 
  • During the last five minutes add the sour cream.
  • Fry the mushrooms in a separate pan and add to the pasta sauce when done.
  • Add the pasta to the sauce, serve and sprinkle with the chopped parsley.
Serves 4

INDIAN RAITA DIP

This free Indian Raita Dip is nice & spicy & very easy to make.


Ingredients


250ml Bulgarian yoghurt
1/2 cucumber, grated
5ml cumin
Salt & chilli taste


Method
  • Mix all ingredients together and allow to stand for a few minutes so the flavours can blend.
Serve with vegetable wedges or chickens, a great party dip.

CRUMBED PORK CHOPS

This free crumbed pork chops recipe makes very tasty and crispy pork chops.


Ingredients


4 large pork chops
salt and freshly ground black pepper 
60ml flour
5ml mustard powder
1 extra-large egg, whisked
250ml dried breadcrumbs 
oil for shallow-frying


Method

  • Preheat the oven to 180 °C and season the pork chops with salt and freshly ground black pepper.
  • Combine the flour and mustard powder on a large shallow plate.
  • Put the whisked egg and breadcrumbs into separate bowls.
  • Roll each chop in the seasoned flour, then dip it in the egg and finally in the breadcrumbs.
  • Put the crumbed chop on a greased baking sheet.
  • Repeat with the remaining chops and leave them in the fridge for a few minutes.
  • Heat enough oil for shallow-frying and fry the pork chops until golden brown on both sides.
  • Return the fried chops to the greased baking sheet and bake for about 10-15 minutes or until done.
  • Serve with mashed potatoes and vegetablestables.

Serves 4

CREAMY TOMATO & BACON PASTA

This free creamy tomato & bacon pasta recipe is absolutely delicious. Very quick and easy to make... The whole family will love it!


Ingredients


30ml olive oil
1 clove garlic, finely chopped
250g baby Roma tomatoes
250g bacon
125g young green beans
Salt and freshly ground black pepper
250ml cream
250g tagliatelle pasta
handful basil


Method
  • Cook the tagliatelle until al dente and drain.
  • Whilst the pasta is cooking, prepare the pasta sauce.
  • Heat the olive oil in a pan and fry the garlic and tomatoes for a few minutes until they burst, remove from the pan.
  • Chop the bacon and fry in the same pan until done and slightly crisp.
  • Return the tomatoes to the pan and season with salt and freshly ground black pepper.
  • Add the cream and bring to the boil.
  • Toss the pasta with the pasta sauce and serve garnished with basil.
Serves 2 – 4 

BUTTER-CHICKEN BUNNY CHOW

Have a taste of Durban with this Free Traditional South African Butter-Chicken Bunny Chow. Bunny Chow is hollowed out bread filled with curry. You may use any curry to make a bunny chow. In this recipe I have used Butter-Chicken which is a divine creamy chicken curry. Bunny chow is a very messy meal to eat so be prepared to get your hands dirty as the traditional way to eat a Bunny Chow is with the hands!


Ingredients 


1kg chicken breast fillets
1 - 2 loaves unsliced white bread
cashew nuts to garnish (optional)
fresh coriander leaves to garnish


Marinade
½ cup plain yoghurt
1 tblsp olive oil
the juice of 1 lemon
1/2 tsp turmeric
2 tsp garam masala
1 tsp chilli powder
1 tsp cumin
¼ tsp ground ginger
2 cloves garlic cloves, crushed
salt to taste


Sauce
1 onion, finely chopped
2 tblsp olive oil
2 cloves garlic, crushed
1 small piece fresh ginger, finely grated
½ tsp ground fenugreek
½ tsp ground cardamon
1 tsp garam masala
45g cashew nuts, finely chopped
2 tblsp tomato paste
¾ cup water
2 tblsp honey
1 cup cream
3 bay leaves
5 curry leaves


Method


Marinade
  • Mix all the marinade ingredients together and pour over the chicken fillets. 
  • Marinate and refrigerate for 8 hours.
  • Place the chicken in a roasting pan with the marinade and roast at 200°C for 10-15 minutes.
  • Cut the chicken fillets into bit size cubes.
Sauce
  • Sauté the onion in the oil until soft, add the garlic & ginger, fenugreek, cardamom & masala, and stir-fry for 1-2 minutes. 
  • Add the ground cashews, tomato paste, water, honey, cream, bay leaves and curry leaves, and simmer to a creamy consistency.
  • Add the chicken to the sauce and allow to heat through.
  • Cut the bread into quarters or bigger depending on how hungry your guests are; hollow out the bread leaving a thick wall and bottom.
  • Spoon the chicken mixture into the bread, garnish with cashew nuts, coriander leaves and place the hollowed out bread at the top.
  • Serve with sambals.
Serves 4 - 6

BACON & BEAN SOUP

This free bacon and bean soup recipe is great for the winter... This recipe is full of goodness, the bacon adds a special flavour to this soup, beans, vegetables... What more could you ask for Mmmmm!


Ingredients


15ml olive oil
2 clove garlic, peeled and crushed
1 onion, chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
400g tin of chopped tomatoes
400g tin of mixed beans, rinsed and drained
150g rindless bacon, chopped
1 small cabbage (about 100g), thinly sliced
1 litre of chicken stock
salt and black pepper to taste
1 small bunch of parsley


Method
  • Heat the oil in a large saucepan over a medium heat.
  • Fry the onion and bacon until the onion is soft and begins to brown (about 4 – 5 minutes).
  • Stir in the garlic, carrot, celery and stir-fry for a few minutes.
  • Add the tomatoes, beans, cabbage and stock, bring to the boil.
  • Reduce heat and simmer with the lid on for about 20 minutes.
  • Season with salt and pepper and stir in the parsley.
Serve with crispy fresh bread.


Serves 6

TZATZIKI DIP

This free tzatziki dip recipe is made with Greek yoghurt and is so divine! A great dip to serve at parties.


Ingredients


½ cucumber, grated
1 garlic clove, peeled & chopped
250ml Greek yoghurt
20ml lemon juice
5 mint leaves, finely chopped
Salt & pepper to season


Method
  • Leave the grated cucumber to drain in a colander and place in a mixing bowl.
  • Add the chopped garlic, Greek yoghurt, lemon juice and mint leaves to the cucumber.
  • Season with salt and pepper and mix.
Serve with vegetable crudités, chicken strips or vegetable wedges.

PEANUT & DATE COOKIES

Ingredients


5ml grated orange rind
80ml sultanas
80ml seedless dates, chopped
140ml peanuts, chopped
135ml butter
100ml castor sugar
1 large egg
230ml self-raising flour
250ml cornflakes, lightly crushed


Method
  • Mix the orange rind, sultanas, dates and peanuts together in a bowl.
  • Cream the butter and sugar together until light and creamy.
  • Add the egg and beat well.
  • Fold in the flour and stir in the fruit and nut mixture.
  • Refrigerate for 30 minutes.
  • Roll the mixture into small balls and then roll in the crushed cornflakes.
  • Place onto greased baking trays and bakes for 12 – 15 minutes until golden brown.
Makes about 40 cookies

FROZEN MANGO DAIQUIRI

This free Frozen Mango Daiquiri cocktail recipe is made from crushed ice, fresh mango, lime juice, Bacardi rum and sugar, and can be served in any glass.

Ingredients

75ml Bacardi rum
25ml triple sec
1 1/2 cups frozen mangoes, cubed
3 tblsp fresh lime juice
4 tsp sugar
2 cups ice cubes

Method
  • Place all the ingredients into a blender and blend on hight until smooth.
  • Pour into cocktail glasses and garnish with mango.
Makes 3 – 4 cocktails

LAMB KORMA

This free lamb korma recipe is bursting with flavours and by far the best I have ever tasted… Korma is a creamy curry made with yoghurt and nuts. For those of you who don’t like red meat try it with chicken it’s just as tasty. Korma is best served with basmati rice.


Ingredients


Meat
30ml oil
1,5kg deboned leg of lamb, cubed


Nut Paste
100g blanched almonds or cashews, toasted
45ml sesame seeds
5cm piece fresh ginger, peeled
4 cloves of garlic, peeled
3 onions, roughly chopped
Juice of 1 lemon
30ml oil


Spice Mixture
15ml ground cumin
15ml ground coriander
3ml turmeric
2ml ground cloves
6 cardamom pods (optional)
2 cinnamon sticks


Yoghurt Sauce
200ml Greek yoghurt
10ml cornflour
500ml water
Salt and freshly ground black pepper


Method
Meat
  • Heat oil in a large pan and brown the meat.
  • Remove from pan and set aside.
Nut paste & Spices
  • In a blender, blitz the nuts, sesame seeds, ginger, garlic, onions and lemon juice together to form a paste.
  • Heat some more oil in the pan the meat was browned in and fry the paste for about 5 minutes or until golden brown, stirring continuously.
  • Add the spices and fry for a further minute or 2.
Yoghurt mixture
  • Blend the yoghurt, cornflour and water together.
  • Return the meat to the pan and add the yoghurt mixture and season.
  • Cover and simmer for 1 – 1 ½ hours.
Serve with basmati rice and a tomato and onion salad.


Serves 6

HONEY & MUSTARD DIP

This free honey & mustard dip is made with Greek yoghurt which makes the dip super creamy.


Ingredients


15ml wholegrain mustard
10ml honey
zest of 1 lemon
250ml Greek yoghurt


Method
  • Mix all the ingredients together.
Serving suggestions:
Serve with chips, chicken strips, vegetable wedges or as a burger sauce.

VEGGIE WEDGES & DIPS

This free veggie wedges & dips recipe is lovely to serve as party snacks or a great way to get the kids to eat vegetables. You may use any vegetable that you like.


Ingredients


Vegetables
1 butternut, seeded and cut into wedges
2 potatoes cut into wedges
2 sweet potatoes, cut into wedges
1 brinjal (eggplant), cut into wedges
100ml olive oil
vegetable spice


Method
  • Preheat the oven to 200°C.
  • Place all the wedges (except brinjal) into a plastic bag, add the olive oil and shake.
  • Turn the veggies onto a roasting tin, add the brinjal wedges, sprinkle with veggie salt and bake until vegetables are tender and golden.
  • While the veggies are in the oven get going with the dips.
Dips


Honey & Mustard Dip
15ml wholegrain mustard
10ml honey
Zest of 1 lemon
250ml Greek yoghurt


Method
  • Mix all the ingredients together.
Tzatziki
½ cucumber, peeled & grated
1 garlic clove, peeled & chopped
250ml Greek yoghurt
20ml lemon juice
5 mint leaves, finely chopped
Salt & pepper to season


Method
  • Leave the grated cucumber to drain in a colander and place in a mixing bowl.
  • Add the chopped garlic, Greek yoghurt, lemon juice and mint leaves to the cucumber.
  • Season with salt and pepper and mix.
Indian Raita Dip
250ml Bulgarian yoghurt
5ml cumin
Salt & chilli taste


Method
  • Mix all ingredients together and allow to stand for a few minutes so the flavours can blend.
Serves 4 – 6 

HOT-CROSS BUN COOKIES

This free hot-cross bun cookie recipe is great, they really look like hot-cross buns…Spoil your family this Easter with these delicious spicy fruity cookies.


Ingredients


250g butter, softened
250ml icing sugar, sifted
625ml cake flour
3ml baking powder
Pinch of salt
10ml ground mixed spice
125ml mixed raisins and sultanas, roughly chopped
50g white chocolate, melted


Method
  • Beat the butter and icing sugar together until creamy.
  • Stir in the dry ingredients, raisins and sultanas.
  • Roll the mixture into 2 log shapes and cover with plastic wrap.
  • Refrigerate for an hour or 2, until firm.
  • Cut the logs into 1cm thick slices and place on greased baking trays.
  • Bake in a preheated oven at 180°C for 12 – 15 minutes, until light golden brown.
  • Remove from trays and cool on a wire cooling rack.
  • Spoon the melted chocolate into a sealable plastic bag or a paper piping bag.Cut off one of the corners of the bag and carefully pipe melted chocolate in the shape of a cross over each biscuit.
  • Allow the chocolate to set completely before packing the cookies between layers of greaseproof paper.
Makes about 25 cookies

CREAMY BLUE CHEESE CHICKEN

This free blue cheese chicken recipe is made with full-cream Greek yoghurt instead of cream but still tastes just as creamy… The blue cheese complements the flavour of the chicken.


Ingredients 


6 chicken breast fillets, cut into small cubes
45ml olive oil
salt and freshly ground black pepper
1 tsp garlic, crushed
200ml white wine
200ml chicken stock
3 sprigs fresh rosemary
1 cup full-cream Greek yoghurt
20ml corn flour
120g blue cheese, crumbled


Method
  • Heat the oil in a saucepan, lightly brown the chicken pieces, season with salt and pepper and remove from saucepan.
  • Stir-fry the crushed garlic, add the wine and stock to the pan.
  • Add the rosemary and bring the to the boil and allow to simmer until the sauce is reduced by two-thirds.
  • Remove the rosemary sprigs.
  • Blend about 30ml yoghurt with the corn flour to make a paste, mix with the remaining yoghurt and set aside.
  • Return the chicken pieces to the saucepan add the yoghurt mixture and blue cheese.
  • Heat slowly until the sauce just comes to the boil, the chicken is done and the cheese has melted. Season if needed.
  • Serve with baked potatoes, pasta or rice and a little extra crumbled blue cheese on top to garnish.
Cooking Tip:
Be careful not to over cook the chicken breasts this will dry them out. Cook them until the meat just turns white. 


Serves 4 - 6  

BRAZILIAN COSMOPOLITAN

Ingredients


1 ½ shots Sagatiba Pura Cachaca
½ shot orange liqueur
½ shot lime juice
1 ½ shot cranberry juice


Method
  • Shake all ingredients vigorously in a shaker with ice. 
  • Strain into a martini glass, garnish with a lemon or lime twist on the rim, and serve.
Makes 1 Cocktail

EASY PEAZY CREAMY TOMATO PASTA

This free creamy tomato pasta recipe is so quick and easy to make yet so delicious!


Ingredients


500g pasta
2 jars Ina Paarman’s sun-dried tomato pasta sauce
45ml salmon or snoek pâté
30ml milk 
50g Parmesan cheese, grated
salt and freshly ground black pepper
handful basil leaves or parsley


Method
  • Bring salted water to boil in a large saucepan and cook the pasta until al dente and drain.
  • Return the pasta to the saucepan and add the tomato pasta sauce.
  • Heat through, stirring continuously so the pasta does not stick to the bottom of the saucepan.
  • Mix the salmon or snoek pâté and milk, stirring until a smooth sauce forms and add to the pasta. 
  • Mix in the cheese and season with salt and pepper to taste.
  • Garnish with fresh basil or parsley and a little extra Parmesan cheese.
Serves 6

CRANBERRY SMOOTHIE

This free cranberry smoothie recipe is for great weight loss. This smoothie is made with Cranberries & Grapefruit… These fruits are packed with antioxidants which are great for preventing cancer, aid weight loss and are full of many vitamins.


Ingredients 


160g fresh or frozen cranberries
1 pink grapefruit, peeled & chopped
2 pears, peeled & cored
4 ice cubes crushed


Method 
  • In a blender, blend the cranberries and grapefruit together first for about 30 seconds. 
  • Add the pear and blend for about 45 seconds. 
  • Place crushed ice into glasses and pour over fruit smoothie. 
Serves 2

MANGO DAIQUIRI COCKTAIL

This free mango daiquiri cocktail recipe is delightfully fruity and refreshing.


Ingredients


2 shots light rum
½ shot triple sec
½ shot lemon juice
½ shot lime juice
½ cup mango chunks


Method
  • Pour all ingredients into a blender and blend on high speed. 
  • Pour drink into a martini glass and garnish with a maraschino cherry and a slice of mango.
Makes 1 Cocktail

CHORIZO & PIQUANT PEPPERS PASTA

The sliced chorizo sausages add extra special flavour to this free chorizo & piquant peppers pasta recipe.


Ingredients


15ml oil
500g chorizo, sliced 
300g mince
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 15 minutes, stirring occasionally. 
  • Add the piquant peppers and simmer for another 5 minutes. 
Serves 4

DECADENT CHOCOLATE SMOOTHIE

This free decadent chocolate ice cream smoothie recipe is absolutely heavenly!


Ingredients 


500ml chocolate ice cream
250ml oz milk
1 scoop vanilla ice cream
chocolate shavings to decorate


Method 
  • Place all ingredients in a blender and blend until smooth.
  • Pour into glasses and decorated with chocolate shavings.
Serves 2 - 3

MUTTON CURRY

Have a taste of Durban with this Free Traditional South African Mutton Curry. Mutton makes the most divine curry.

Ingredients

1kg mutton or lamb cut into pieces
3 tbs oil
1cinnamon stick
3 green cardamom pods
4 cloves
1 bay leaf
3/4 tsp fennel seeds
3 curry leaves

1 tsp ground coriander
1 green chillies, slivered
1 onion, chopped
3/4 tsp turmeric
2 tsp crushed ginger
2 tsp crushed garlic
2 tsp brown vinegar
1 tsp sugar
1 tsp garam masala
2 -3 level tblsp medium hot mixed masala
3 ½ cups water
80ml cup tomato purée
1 tomato, chopped
3 large potatoes, peeled & cubed

1/3 cup chopped fresh coriander
salt to taste

Method


  • Heat oil in a large saucepan and add cinnamon, cardamom, cloves, bay leaf and fennel and stir.
  • Add curry leaves, ground coriander, chilli, onion, turmeric, ginger and garlic and saute for 4 –5 minutes.
  • Mix vinegar, sugar, garam masala and mixed masala in a bowl, add this to the saucepan.
  • Add the meat and mix until meat is coated with masala.
  • Cover saucepan and cook on moderate heat until meat is well braises and oil starts to float on the surface.
  • Add the water and continue cooking until meat is tender.
  • Add tomato purée, chopped tomatoes and cubed potatoes
  • When potatoes are cooked and the gravy has been slightly reduced, add the coriander.
Serving Suggestions: 

Serve with rice and sambals or as a rotti filling or in bread as a bunny chow.


Serves 4 – 6

MUTTON CURRY BUNNY CHOW

Have a taste of Durban with this Free Traditional South African Mutton Curry Bunny Chow. Bunny Chow is hollowed out bread filled with curry. You may use any curry to make a bunny chow. In this recipe I have used mutton which makes a divine juicy curry. Bunny chow is a very messy meal to eat so be prepared to get your hands dirty as the traditional way to eat a Bunny Chow is with the hands!


Ingredients

1kg mutton or lamb cut into pieces
3 tbs oil
1cinnamon stick
3 green cardamom pods
4 cloves
1 bay leaf
3/4 tsp fennel seeds
3 curry leaves

1 tsp ground coriander
1 green chillies, slivered
1 onion, chopped
3/4 tsp turmeric
2 tsp crushed ginger
2 tsp crushed garlic
2 tsp brown vinegar
1 tsp sugar
1 tsp garam masala
2 -3 level tblsp medium hot mixed masala
3 ½ cups water
80ml cup tomato purée
1 tomato, chopped
3 large potatoes, peeled & cubed

1/3 cup chopped fresh coriander
Salt to taste
1 loaf of fresh white bread, unslice
d

Method


  • Heat oil in a large saucepan and ddd cinnamon, cardamom, cloves, bay leaf and fennel and stir.
  • Add curry leaves, ground coriander, chilli, onion, turmeric, ginger and garlic and saute for 4 –5 minutes.
  • Mix the vinegar, sugar, garam masala and mixed masala in a bowl, add this to the saucepan.
  • Add the meat and mix until meat is coated with masala.
  • Cover saucepan and cook on moderate heat until meat is well braises and oil starts to float on the surface.
  • Add the water and continue cooking until meat is tender.
  • Add tomato purée, chopped tomatoes and cubed potatoes
  • When potatoes are cooked and the gravy has been slightly reduced, add the coriander.
Serving Tips:
Cut loaf of bread into quarters. With a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed. Fill the hole with the mutton curry and place the bread you removed back on top. Bunny chow is always eaten with the hands.
Serve with sambals if desired – and eat messily!


Serves 4