CORONATION CHICKEN WITH LYCHEES

This free Coronation Chicken with Lychees Recipe is amazing! The lychees add a very special flavour to this famous chicken dish!

Ingredients


30ml oil
3 chicken breast fillets, cut into strips
200ml mayonnaise
200ml plain yoghurt
45ml curry paste
45ml honey
1 tin whole pitted litchis, drained
Salt & pepper to taste
2 spring onions to garnish or a small handful of chives


Method

• Heat the oil in a pan and fry the chicken strips until cooked, set aside to cool.
• Mix the mayonnaise, yoghurt, curry paste and honey together.
• Once the chicken has cooled pour the sauce over it and toss to coat.
• Stir in the litchis, season with salt and pepper and scatter the spring onion or chives over the top.
• Serve as a refreshing al fresco meal with crusty bread and a green salad.

Serves 6

STAR ANISE CRÈME BRULEE

This free Star Anise Crème Brulee Recipe is decadently divine! Use cinnamon, coffee, vanilla or orange zest for creative, alternative flavours.

Ingredients


280ml milk
280ml cream
2 star anise pods
6 egg yolks
60ml sugar
60ml castor sugar


Method

• Heat the milk, cream and star anise together until steaming.
• Fill a deep baking tray halfway with water and place it in the oven at 120°C.
• In another mixing bowl whisk together the egg yolks and the sugar.
• Pour the hot milk mixture through a sieve into the egg mixture, whisking continuously to prevent the egg from cooking.
• Pour the mixture into 4 ramekins almost to the top, carefully place them into water.
• Bake for about an hour, until the custards are just set.
• Allow to cool, sprinkle with castor sugar and caramelise with a blow torch or place them under a very hot grill to melt the sugar.
• Serve immediately.

Serves 4

FRENCH ONION SOUP

This free French Onion Soup Recipe is so easy to make and very tasty! Great to serve as a starter or as a main meal in winter.

Ingredients


60g butter
1kg onions, peeled & finely sliced
2ml dried thyme
1,25l beef stock
salt & pepper to season
1 French loaf
150g grated Gruyere or mature cheddar cheese.


Method

• In a large saucepan heat the butter, add the onions and thyme and cook over a low heat for about 15 to 20 minutes until onions have browned.
• Add the beef stock and simmer for about 15 minutes and season.
• Cut a French loaf into thick slices and toast on both sides under the grill
• Spoon the onion soup into individual soup bowls and float the toasted slices on the soup.
• Cover the toast with grated cheese and drizzle with melted butter.
• Place under the grill until the cheese is bubbling and then serve.

Serves 4

ALASKAN ICED TEA COCKTAIL

This free Alaskan Iced Tea Cocktail Recipe is delightfully refreshing!

Ingredients


2 shots sweet and sour mix
2 shots Blue Curacao liqueur
½ shot vodka
½ shot gin
½ shot light rum
lemon-lime soda


Method

• Mix the sweet and sour mix, blue curacao, vodka, gin and rum in a mixing glass. 
• Pour into a highball glass filled with ice and top with lemon-lime soda. 
• Garnish with a wedge of lemon or lime.

Makes 1 cocktail

HEARTY BEEF & VEGETABLE SOUP

This free Hearty Beef & Vegetable Soup Recipe is tasty and full of nutrition… Juicy beef, vegetables and barley… What more could you need to chase away the winter blues!

Ingredients

30ml oil

1kg meaty beef bones

2 onions, chopped

2 celery sticks

1 tin chopped tomatoes

2l beef stock

1 sprig of thyme

50ml parsley, chopped

1 turnip, cubed

500g mixed vegetables of your choice, chopped

100g barley or red lentils

Method

• In a large saucepan heat the oil and add 1kg meaty beef bones and brown on both sides.
• Remove from the saucepan and set aside.
• Add the chopped onions and celery sticks, fry for 2 – 3 minutes.
• Add the tinned tomatoes and beef stock.
• Add a sprig of thyme and chopped parsley.
• Return the meat bones to the saucepan, bring to the boil, reduce heat and simmer for 2 hours.
• Add the turnip, mixed vegetables and 100g barley or red lentils.
• Simmer for another 20 minutes.
• Remove the bones, pull off the meat and return the meat to the soup.

Serves 4 - 6

LEMON & LIME CUPCAKES

This free Lemon & Lime Cupcake recipe make the most deliciously zesty cupcakes!

Ingredients

Cupcakes:

6 eggs

250ml sugar

200ml avocado oil

2 lemons, juiced & zested

250ml self-raising flour

Icing:

2 limes, juiced & zested

400ml icing sugar

25ml butter, melted

Green or yellow food colouring

Zest to garnish

Method

• Whisk the eggs and sugar together until light and fluffy.
• In another mixing bowl add the avocado oil, lemon juice and zest.
• Add the flour bit by bit, alternating with the oil mixture, while beating slowly.
• Pour the mixture into a lined muffin g slowly.
• Pour the mixture into a muffin tin lined with cupcake cases.
• Bake for 20 minutes or until golden and the skewer comes out clean.
• Meanwhile mix the lime juice and icing sugar together, then mix in the butter, lime zest and food colouring.
• When the cupcakes have cooled, spoon over the icing and top with more zest.

Makes 12 cupcakes

STRAWBERRY DAIQUIRI CUPCAKES

This free Strawberry Daiquiri Cupcakes Recipe is divine… Creamy and bursting with strawberry flavour these Cupcakes are a lovely party treat!

 

Ingredients


Cupcakes:
60g butter
75g cream cheese
1 cup sugar
1 tsp lime zest
1 ¾ cup self raising flour
2 eggs
1/2 cup strawberry puree 
1/4 cup Bacardi Rum soaked strawberries finely diced


Icing:
60g butter
125g cream cheese
3 tbs strawberry puree
2 tbs Bacardi Rum
a few drops of strawberry or red food colouring
2 cups icing sugar
Sliced fresh strawberries to garnish


Method


Cupcakes:

• Line a 12 capacity muffin tray with cupcake liners.
• Cream the butter, cream cheese, sugar and lime zest together until light and fluffy.
• Add eggs, one at a time. Beating well after each addition.
• Alternately fold in flour and strawberry puree in thirds starting and ending with flour. 
• Make sure all the ingredients are well combined.
• Fold in the diced strawberries.
• Evenly divide batter into the cupcake liners.
• Bake in a preheated oven at 180°C for 20 - 25 minutes or until a skewer comes out clean.
• Allow cupcakes to cool completely before icing. 

Icing:

• Cream the butter, lime zest and cream cheese until light and fluffy.
• Add the strawberry puree and Bacardi. 
• Gradually add 1 cup of icing sugar and beat to combine.
• Continue to add remainder of icing sugar and food colouring while beating on medium speed.
• Add more icing sugar if required to get icing to fluffy but stiff consistency.
• Ice the cupcakes only when cool.
• Garnish with strawberry slices.

Makes 12 cupcakes

BUTTERNUT RISOTTO

This free Butternut Risotto Recipe is deliciously fragrant and creamy... So easy to make!

Ingredients


1 small onion, chopped
olive oil
2 tblsp fresh parsley, chopped
300g butternut squash, peeled and diced
250g Basmatti rice
550ml hot vegetable stock or chicken stock
100ml white wine
salt & freshly ground black pepper.
fresh basil leaves to garnish
50g Parmesan cheese, shaved


Method

• In a large saucepan gently fry the onions in a little olive oil until soft, not browned.
• Add the parsley, butternut squash and rice and stir for a few seconds to coat the grains with oil. 
• Add half the stock and half the wine, bring to a simmer, stirring occasionally until almost all the stock has been absorbed.
• Add the remaining stock and wine a little at a time, simmering until each addition is absorbed, until the squash is soft and the rice al dente and creamy.
• Season with salt and freshly ground black pepper. 
• Dish up into 4 bowls and garnish with the basil leaves and shaved Parmesan cheese. 

Serves 4

CHICKEN CURRY BUNNY CHOW

Have a taste of Durban with this Free Traditional South African Chicken Curry Bunny Chow. Bunny Chow is hollowed out bread filled with curry. You may use any curry to make a bunny chow. 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 cubed
3 tbs oil
1 cinnamon 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, unsliced


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 vinegar, sugar, garam masala and mixed masala in a bowl, add this to the saucepan. 
• Add the chicken 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 chicken 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 chicken 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

CRÈME CARAMEL

This free decadent Crème Caramel Recipe is so easy to make… Your guests and family will be impressed with your baking skills!

Ingredients

250ml sugar

550ml milk

4 eggs

45ml sugar

5ml vanilla essence

Method

• In a small heavy based saucepan, place the 250ml sugar and allow it to melt over a high heat.
• Stir only when most of the granules have dissolved.
• As soon as the sugar reaches a caramel colour, divide the caramel between 4 ramekins, swirling them around to cover the bottom and side.
• Heat the milk until steaming.
• Fill a deep baking tray halfway with water and place it in the oven at 150°C .
• In another bowl whisk the eggs, 45ml sugar and vanilla essence.
• Pour the hot milk through a sieve into the egg mixture, whisking to prevent the egg from cooking..
• Pour the mixture into the ramekins, almost to the top and carefully place them in the water.
• Bake for an hour until the custard has set.
• Allow to cool.

To serve: Press the custard softly to release it from the sides and turn out onto a serving dish.

Serves 4

CHICKEN & CORN FRITTERS

This free Chicken & Corn Fritter Recipe is great for when you have limited time and need to whip up something quick and easy… These fritters are scrumptious!

Ingredients


2 cups cooked chicken, shredded
1 cup, corn kernels
2 eggs
¾ cup self-raising flour
½ cup fresh parsley, chopped
1 bunch chives, chopped
Salt & pepper to taste
Oil for frying


Method

• In a large mixing bowl combine all ingredients together, (except the oil).
• Mix well with a wooden spoon.
• Heat a little oil in a large frying pan or electric frying pan.
• Drop heaped tablespoons of the mixture into the pan and cook on each side until golden brown.
• Serve with a green salad or as a side dish at a braai.

BAKED COFFEE & CHOCOLATE PUDDINGS

All Chocolate Lovers need to try this amazingly decadent free Baked Coffee & Chocolate Surprise Pudding Recipe… Oh my goodness there are no words to explain how amazing these are!

Ingredients


Pudding:
150g butter
375ml brown sugar
2 eggs
10ml brown vinegar
10ml strawberry jam
10ml baking powder
500ml cake flour, sifted
30ml cocoa
250ml strong brewed coffee
250ml milk


Sauce:
250ml cream
100g slab dark chocolate
100g butter
30ml brown sugar


Method


Pudding:

• Grease 8 – 10 small ramekins or a large ovenproof dish.
• In a large mixing bowl cream the butter and sugar together until pale and fluffy.
• Beat in the eggs one at a time.
• Stir in the vinegar, jam, baking powder and mix well.
• Mix the flour, cocoa, coffee and milk together and add to the sugar mixture.
• Beat well and spoon into the prepared ramekins or pour into the oven dish.
• If baking in the ramekins then bake in a preheated oven at 180°C for about 30 minutes or in the oven-proof dish for about an hour.

Sauce

• In a saucepan bring all the sauce ingredients to a boil, stir well.
• Pour the sauce over the pudding as soon as it comes out of the oven.
• Serve with ice cream or cream.

Makes 8 – 10 small puddings or 1 large pudding.

APPLE CINNAMON FRITTERS

This free Apple Cinnamon Fritter Recipe makes the most delicious fritters... Quick and easy dessert to make! Best served with vanilla ice cream.

Ingredients


125g cake flour
5ml cinnamon
Pinch of salt
2 large eggs
15ml melted butter or oil
150ml milk
50g sugar
4 large cooking apples, peeled & cored
10ml lemon juice
Flour for coating
Oil for deep frying or 1 cm deep for shallow frying


Method

• Sift the flour, cinnamon and salt together in a bowl.
• Make a well in the centre of the flour, add one egg and the egg yolk of the second egg, melted butter, milk and sugar.
• Mix with a whisk until smooth, then beat well and chill for 30 minutes.
• Cut the apples into 1cm slices and coat with lemon juice, drain and dust with flour.
• Beat the remaining egg white until stiff and fold into the batter.
• Heat the oil.
• Coat 2 or 3 pieces of apple at a time in batter.
• Lift each piece of fruit out individually with a straining spoon and slide into the hot oil.
• Fry until golden brown, the oil should not be too hot, because the raw fruit needs to cook through.
• Drain on a paper towel and dust with castor sugar and cinnamon before serving.
• Serve with vanilla ice cream.

Serves 4

CHICKEN & LEEK STROGANOFF

Comfort food at its best… This free Chicken & Leek Stroganoff Recipe will make your mouth water! So quick and easy to make… but your family will think you went to lots of trouble to make this divine creamy chicken dish!

Ingredients


80g butter
1 garlic clove, finely chopped
3 - 4 leeks, rinsed & thinly sliced
225ml chicken stock or
200ml white wine
200ml water
8 chicken breast fillets, sliced into strips
80ml fresh parsley, chopped
200g button mushrooms, sliced
400ml cream
Juice of 1 lemon
Salt & black pepper to season
Basmati rice to serve


Method

• Heat the butter in a large frying pan and fry the garlic and leeks for a few minutes.
• Add the chicken stock, wine and water and simmer for about 5 minutes.
• Add the chicken and half the parsley, mushrooms and cream.
• Bring to the boil, reduce the heat and simmer for about 10 minutes, until the chicken is just done (becareful not to overcook the chicken as it will become dry).
• Season with salt and pepper to taste and a little of the lemon juice.
• Serve on a bed of Basmati rice and salad and garnish the stroganoff with the left over parsley.

Serves 4 - 6

PEA & MINT SOUP

This delicious free Pea & Mint Soup Recipe is great for any weather as it can be served hot or cold.

Ingredients


15ml olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
2 celery stalks, sliced
200ml vegetable stock
400g peas
Salt & black pepper to season
1 handful of mint leaves, a few to garnish
cream to garnish


Method

• In a saucepan heat the oil and sauté the garlic, onion and celery until soft and fragrant.
• Add the vegetable stock and bring to the boil.
• Add the peas, salt & pepper to taste, reduce heat and simmer for about 5 minutes.
• Stir in the mint leaves and using a blender, blend the soup until smooth.
• Serve into bowls and garnish with a dash of cream and fresh mint leaves.
• Serve either hot or cold with fresh breads.

Serves 2

BLUEBERRY & ORANGE LOAF

Have the best of both worlds with this free Blueberry & Orange Loaf Recipe… This loaf cake contains real blueberries & orange zest which create the most amazing flavours that will be sure to tantalize your taste-buds.

Ingredients

250g cake flour

150g sugar

5ml baking powder

2,5ml salt

2 large eggs

175ml milk

150ml sunflower oil

125g blueberries

Grated zest of one orange

Method

• Grease a loaf tin (20x10x5cm), sprinkle with flour and shake out any excess.
• Sift all the dry ingredients together in a large mixing bowl.
• Make a well in the centre of the dry ingredients.
• Whisk the eggs, milk and oil together, pour into the well and stir with a whisk until just mixed, (it may be a little lumpy but do not beat it will make the bread heavy).
• Stir in the blueberries and orange zest.
• Pour the mixture into the pan which should be 2/3 full.
• Bake in a preheated oven at 175°C for about 60 minutes or until cooked.
• Cool slightly before turning out onto a wire rack.

Makes 1 loaf

STRAWBERRY MUFFINS

This free Strawberry Muffin recipe is made with real strawberries which  make these muffins extra delicious! Great to serve as a tea time treat or a tempting anytime anytime snack. Very quick & easy to make especially when you have limited time.

Ingredients

250g cake flour

150g sugar

5ml baking powder

2,5ml salt

2 large eggs

175ml milk

150ml sunflower oil

125g strawberries, topped and roughly chopped

Method

• Grease a muffin pan.
• Sift all the dry ingredients together in a large mixing bowl.
• Make a well in the centre of the dry ingredients.
• Whisk the eggs, milk and oil together, pour into the well and stir with a whisk until just mixed, (it may be a little lumpy but do not beat it will make the bread heavy).
• Stir in the strawberries.
• Spoon the mixture into the muffin pan 2/3 full.
• Bake in a preheated oven at 200°C for about 20 minutes or until cooked.
• Cool slightly before turning out onto a wire rack.

Makes 12 muffins

IN-A-JIFFY TUNA TART

This free Tuna Tart recipe is great for when you need to make something quick and easy for dinner…The family will be hooked! This crustless Tuna Tart uses everyday ingredients.

Ingredients

300ml milk

125g mixed savoury biscuits (tuc, cream crackers etc)

200g tuna, drained

5ml salt

60ml tinned tomato & onion mix

60ml mayonnaise

3 eggs, beaten

50g cheddar cheese

5ml parsley, chopped

Method

• Pour the milk into a bowl and crumble the biscuits into the milk, stir and leave to soak for about 10 minutes.
• Add the remaining ingredients and mix well.
• Pour the mixture into a greased tart dish and bake in a preheated oven at 180°C for about 30 minutes and golden brown on the top.
• Leave to stand for 5 minutes and sprinkle with parsley before slicing and serving.
• Serve with baby potatoes and a tossed salad.

Serves 4

Variations:

Substitute the tuna with 125g diced bacon or 200g cooked shredded chicken.