CUSTARD CAKE

This delicious free Custard Cake Recipe is great for when your time is limited and you need to whip up something quickly!

Ingredients


Cake:
180ml milk
90g butter or margarine
3 extra large eggs
250ml sugar 
375ml cake flour
15ml baking powder
1ml salt


Custard Filling & Topping:
250ml milk
20ml custard powder
60g butter or margarine
125ml castor sugar
sliced almonds to garnish


Method


Cake:

• Preheat the oven to 180 °C.
• Heat the milk and butter. Leave aside to cool slightly.
• Beat the eggs and sugar until creamy. 
• Sift dry the ingredients and add to egg mixture. 
• Add the heated milk and butter to the flour mixture. 
• Turn out into two greased 20cm cake tins and bake for about 25 minutes.

Custard: 

• Heat the milk and thicken with the custard powder.
• Boil for a few minutes and set aside to cool slightly. 
• Beat the butter and sugar well and gradually add the custard and beat lightly until smooth.
• Fill and top the cake layers with custard and garnish with sliced almonds.
• Allow custard to set and refrigerate.

Make 1 cake

FISH FINGER BITES

This amazing free Fish Finger Bites Recipe is a great way to introduce seafood to kids & they are a great source of protein, they also make an awesome party snack!

Ingredients


3 slices bread, (stale bread is best)
6 Tblsp flour
1 Tblsp ground coriander, (optional)
2 medium eggs
400g firm white fish fillets skinned (e.g. hake) 
2 Tblsp butter
2 Tblsp vegetable oil
6 Tblsp PnP tomato sauce, to serve


Method

• Remove the crusts from the slices of bread, place in a food processor and blitz to make fine breadcrumbs. Tip the crumbs on to a plate.
• Place the flour and ground coriander on a separate plate and season with salt
• Whisk the eggs lightly in a mixing bowl.
• Cut the fish into thick finger-sized pieces, coat in flour, dip into the egg and finally coat with breadcrumbs.
• In a large frying pan heat the butter and oil over a medium.
• As soon as the butter starts to foam, add the fish bites and cook for 2-3 minutes on each side until crispy and golden.
• Serve with tomato sauce to dip.

Serves 6

CHERRY BLOSSOM TINI COCKTAIL

This free Cherry Blossom Tini Cocktail Recipe is made with Gekkeikan Sake, Cointreu, Cranberry Juice, Lime Juice & Orange Bitters… Start your weekend off with a bang with this lovely tasting Cocktail! The ladies will love this cocktail :)

Ingredients


2 1/4 shots Gekkeikan Sake
3/4 shot Cointreau
3/4 shot cranberry juice
1/4 shot fresh lime juice
2 dashes orange bitters


Method

• Pour the ingredients into a cocktail shaker filled with ice and shake well.
• Strain into a chilled cocktail glass and serve.

Makes 1 Cocktail

MUSSEL & POTATO CHOWDER

This free Mussel & Potato Chowder Recipe is so quick & easy to make… The Mussels add the most incredible flavour to this chowder! A lovely starter to serve when entertaining.
   

Ingredients


1 olive oil, for frying
1 onion, finely chopped
2 leeks, finely sliced
2 cloves garlic, crushed
5 medium potatoes, peeled & cubed
125ml dry white wine
4 cups chicken stock
125ml cream or full cream milk
1 pinch salt and freshly ground black pepper
1 half lemon, juiced & peel grated
300g frozen mussels, defrosted
1 tsp cornflour, (Maizena), mixed with a little cold water
2 Tbsp parsley, freshly chopped


Method

• Heat a little oil in a saucepan, sauté the onion and leeks until soft. 
• Add garlic and fry for about a minute.
• Add the potatoes, white wine, chicken stock and cream or milk.
• Season and simmer for about 20-25 minutes, or until potatoes begin to break up and soup thickens slightly.
• Add lemon juice, grated lemon peel, mussels, cornflour and parsley and simmer for a further 3-4 minutes.
• Serve with fresh bread.

Serves 4

MOCHA SPICE CHOCOLATE CAKE

This divine free Mocha Spice Chocolate Cake Recipe is incredibly tasty… Chocolate Cake with a hint of cinnamon & coffee mmmmm

Ingredients


Cake:
2 extra large eggs
375ml sugar
10ml instant coffee powder
5ml caramel essence
500ml cake flour
3ml bicarbonate of soda
7ml baking powder
2ml salt
5ml ground cinnamon
15ml cocoa powder
160ml oil
125ml buttermilk
125ml water


Filling & Icing:
100g butter or margarine
500g icing sugar, sifted
20ml cocoa, sifted
10ml coffee powder
a little milk


Method


Cake

• Beat the eggs and sugar together well until light and fluffy. 
• Add the oil, buttermilk, water and caramel essence.
• Dissolve the coffee powder with a little warm water, add to egg mixture and beat to a smooth batter.
• Sift  the dry ingredients together and gently fold into egg mixture and beat lightly until mixed well.
• Pour the mixture into two greased 20cm cake tins.
• Bake in a preheated oven at 180 °C for 25 – 30 minutes. 
• Turn out onto a cooling rack and cool completely before icing.

Filling & Icing 

• Beat the butter, add the icing sugar and cocoa. 
• Mix the coffee powder with a little warm water, add a little milk and mix to a spreadable mixture. (Be careful not to add to much milk as this will make your icing runny).
• Fill and ice the two layers.

Makes 1 Large Cake

BAR ONE CHOCOLATE CAKE

This delicious Bar One Chocolate Cake Recipe is one of the most decadent cakes I have ever tasted!

Ingredients


Cake:
45ml cocoa powder
80ml boiling water
150g butter or margarine
250ml sugar 
3 extra-large eggs
500ml cake flour
15ml baking powder
3ml bicarbonate of soda
2ml salt
250ml buttermilk or plain unflavoured yoghurt


Icing:
60g bar one chocolate bar
100g dark baking chocolate
60ml fresh cream
45ml butter or margarine


Method


Cake

• Mix the cocoa powder and boiling water until smooth and set aside to cool off slightly.
• Cream the butter and sugar together well. 
• Add the eggs, one at a time and beat well until light and creamy. 
• Add the cocoa powder mixture to the egg mixture.
• Sift the dry ingredients and add alternately with buttermilk to creamed mixture.
• Spoon into a greased and lined 24cm loose bottomed cake pan. 
• Bake in a preheated oven at 180 °C for about 60 minutes. 
• Allow cake to stand for a few minutes before removing from tin.
• Cake must be cool before icing.

Icing

• Mix all the icing ingredients together in a small heavy-based saucepan. 
• Place over low heat and heat until melted completely. 
• Spoon over top of cake and leave to set.

Makes 1 large cake

HOME MADE PEPPER STEAK PIE

There is nothing better than Home-made Pie :) Try this free flavour filled hearty Home-made Pepper Steak Pie Recipe that the whole family will love!

Ingredients


Pie Filling:
1kg steak, cubed
2 Tblsp flour
1 pinch salt
1 large onion, sliced
olive oil, for frying
3 Tblsp brandy
375ml beer cups beer
250ml water
3 tsp beef stock powder
3 tsp freshly ground black pepper
1 Tblsp chopped thyme


Pastry:
250g organic flour
125g butter
1 extra large egg yolk
1 egg, beaten, for egg wash


Method

• Preheat the oven to 180°C
• Season the flour well and toss the steak in the flour until well coated.
• Heat the oil in a frying pan and brown the steak and onion
• Deglaze the pan with brandy. 
• Add the beer, water, stock powder, pepper and thyme.
• Cover and bake for about 45 minutes. 
• Remove from the oven and cool slightly. 
• Increase the oven temperature to 220°C.

Pastry

• Place all pastry ingredients (except the egg) into a blender and pulse until a dough is formed.
• Remove from blender and knead lightly, shape into a ball, cover and refrigerate for about 30 minutes.
• Roll onto a floured surface to about ½ a cm in thickness.
• Spoon filling into a 20cm pie dish, top with pastry and cut a small cross in centre of pastry to allow steam to escape.
• Brush with egg and bake for about 30 minutes and serve with mashed potatoes, vegetables and gravy.

Variation: To save time use ready-made short-crust pastry instead of making from scatch.


Serves 4

NUTCRACKER COCKTAIL

If you like vodka, Toffee Liqueur, Frangelico and milk then this free Nutcracker Cocktail Recipe is for you! A lovely smooth & creamy cocktail!


Ingredients


1/2 shot Vodka
1/2 shot Toffee Liqueur
1/2 shot Frangelico
milk (to top up)


Method

• Place all the ingredients in a shaker with ice. 
• Shake well and strain into a chilled highball glass full of ice. 

Makes 1 Cocktail

TUNA RICE SALAD

Looking for something quick, easy & healthy to make… Try this amazing Tuna Rice Salad Recipe!


Ingredients


180g rice
15ml savoury rice seasoning
340g tuna
150ml light yoghurt & herb salad dressing
50ml tangy mayonnaise
15ml chopped dill, finely
¼ red pepper, cubed
¼ yellow pepper, cubed
2 Tblsp fresh coriander, chopped
1 handfull fresh rocket for garnish
5ml lemon pepper


Method

• Cook the rice and stir in the savoury rice seasoning.
• Mix all the remaining ingredients together and add to the cooked rice, mix well and serve.

Serves 4

PUMPKIN ORANGE & POPPY SEED CUPCAKES

These amazing Pumpkin Orange & Poppy Seed Cupcakes are packed with goodness and are great for kids who won’t eat vegetables!

Ingredients


Cupcakes: 
1 (400g) packet diced pumpkin
450ml soft brown sugar
4 extra large eggs
1 pinch salt
560ml organic flour
1 Tblsp baking powder
2 Tblsp poppy seeds
1 finely grated orange peel
180ml olive oil or vegetable oil


Cream Frosting:
1 finely grated lemon peel
30ml lemon juice
1 finely grated orange peel
125ml sour cream
60ml icing sugar, sifted


Method

• Preheat the oven to 180ºC and line a muffin pan with 12 paper cupcake cases.
• Blitz or finely grate the diced pumpkin.
• Mix the pumpkin, sugar, eggs, salt, flour, baking powder, poppy seeds, orange peel and oil together.
• Fill the cupcake cases a third of the way with mixture and bake for 20-25 minutes or until cooked through.
• Whisk all the frosting ingredients together and refrigerate until cupcakes have cooled. 
• Spoon the icing onto the cupcakes, top with a little orange zest.

Makes 12 Cupcakes

FROZEN ROSE COCKTAIL

The Frozen Rose cocktail is made with Strawberry Liqueur, Tequila, Triple Sec and Sour Mix. A lovely cocktail for a hot summers day!


Ingredients


1 shot Strawberry Liqueur 
1 shot Tequila (Silver)
1 dash Triple Sec
1 dash Sour Mix
crushed ice


Method

• Mix all the ingredients with a little crushed ice in a blender.
• Pour into a chilled cocktail glass and garnish with a fresh strawberry and a lime wedge.

Makes 1 Cocktail

KIWI COOLER COCKTAIL

Try this free Kiwi Cooler Cocktail Recipe to get your weekend started. The Kiwi Cooler Cocktail is made with vodka, lemon juice, lime cordial, kiwi liqueur, kiwi fruit and lemon-lime soda.

Ingredients


1 1/3 shots vodka
2/3 shot lemon juice
2/3 shot lime cordial
1/3 shot kiwi liqueur
1/2 a fresh kiwi
lemon-lime soda or Sprite or 7-Up (to top up)
1/2 cup crushed Ice


Method

• Blend all the ingredients with the crushed ice, except the lemon-lime soda, until smooth.
• Pour into a chilled hurricane glass and top up with lemon-lime soda or Sprite or 7-Up.
• Garnish with a slice of kiwi.

Makes 1 cocktail

BAKED APRICOT CHEESE CAKE

This free Baked Apricot Cheese Cake is divine...So quick and easy to make!

Ingredients


Pastry:
250ml cake flour
2ml baking powder
45ml castor sugar
80g butter or margarine
5ml grated lemon rind
2ml vanilla essence
1 extra large egg yolk


Filling:
75g dried apricots, coarsely chopped
60ml orange juice
500g smooth cottage cheese
125ml fresh cream
180ml castor sugar
3 extra large eggs
5ml vanilla essence
5ml grated orange rind


Method


Pastry:

• Sift the flour and baking powder together into a mixing bowl and add the sugar.
• Rub in butter with your fingertips until crumbly.
• Add the lemon rind, vanilla essence and egg yolk and knead lightly on floured surface. 
• Refrigerate for a minimum of 30 minutes.
• Press the pastry into the base of a greased 23cm round pie dish or loose-bottomed tin. 
• Bake in a preheated oven at 200°C for about 8 minutes. 
• Remove from the oven and cool.
• Reduce oven temperature to 160 °C.

Filling: 

• Soak the apricots in orange juice for about 20minutes. Drain. 
• Whisk the cottage cheese, cream, eggs, sugar and vanilla essence until smooth. 
• Add the apricots and juice and pour filling into the pastry base.
• Bake in preheated oven for about 40 minutes. 
• Reduce oven to 140°C and bake for a further 15 minutes. 
• Leave cake in the switched off oven to cool.

Makes 1 large cake

CHICKEN KORMA

This free Chicken 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. Korma is best served with pilaf rice or basmati rice or rotis.

Ingredients


1.5kg free range chicken fillets, cut into bite size cubes
1 Tblsp ginger, peeled and finely grated
3 cloves of garlic, crushed
175ml Greek yoghurt
30ml canola oil
1 Tblsp ground coriander
1 pinch black pepper
1 tsp turmeric
1 tsp garam masala
1 red chilli, deseeded and finely chopped
2 onions, finely chopped
1 can coconut cream
40g almonds, ground
1 dash lemon juice
1 pinch salt
1 small handful fresh coriander, to garnish


Method

• Mix the chicken with the ginger, garlic and yoghurt, cover and marinade for about 3-4 hours.
• Heat the oil in a pan, add the ground coriander, black pepper, turmeric and garam masala and stir-fry for about 1 minute over a low heat.Turn up the heat, add the chilli and onion and stir-fry for 10 minutes.
• Add the chicken and the marinade and cook for a further 10 minutes.
• Add the coconut milk and bring to the boil, stirring regularly.
• As soon as the mixture boils, reduce the heat, cover the pan and simmer until the chicken is tender (about 30 minutes).
• Remove from the heat, stir in the ground almonds, lemon juice and salt to taste
• Mix well and sprinkle with chopped coriander.
• Serve with pilaf rice or basmati rice or rotis.

Serves 6

MANHATTAN COCKTAIL

This free Manhattan Cocktail Recipe is made with rye whiskey, sweet vermouth, Angostura bitters and served in a cocktail glass.

Ingredients


2 shots rye whiskey
½ shot sweet vermouth
2-3 dashes Angostura bitters
Maraschino cherry for garnish


Method

• Pour the ingredients into a shaker with ice cubes.
• Shake well and strain into a chilled cocktail glass.
• Garnish with the cherry.

Makes 1 Cocktail

APPLE CAKE WITH CARAMEL SAUCE

This amazing saucy free Apple Cake with Caramel Sauce Recipe is so easy to make! Serve either hot or cold with a scoop of vanilla ice cream mmmm!

Ingredients


2 medium apples, peeled & cored
60g butter or margarine
125ml light brown sugar
125g butter or margarine
160ml castor sugar
5ml vanilla essence
2 extra-large eggs
375 ml self-raising flour
3ml bicarbonate of soda
250ml buttermilk
60ml fresh cream


Method


Cake:

• Preheat the oven to 180°C.
• Slice the apples into quarters and slice finely
• Add 60g butter to a heavy-based saucepan and fry the apples for a few minutes until softened. 
• Add the brown sugar and fry for a further 5 minutes until the mixture thickens slightly. Set apples and liquid aside.
• Beat the butter, castor sugar and vanilla essence well together. 
• Add the eggs, one at a time, beating until light and fluffy.
• Sift the dry ingredients and add, alternately with the buttermilk to the egg mixture.
• Spread two-thirds of the mixture into greased cake tin. 
• Top with apples, leaving a 2 cm border around the edge, cover with the remaining mixture. 
• Bake for about 50 minutes or until an skewer inserted into the centre comes out clean.
• Allow the cake to stand for a few minutes before turning out onto wire rack to cool.

Sauce: 

• Return reserved apple liquid to a large frying pan, add the cream and bring the boil. 
• Reduce heat and gently simmer for about 10 minutes until sauce thickens. Pour sauce over cake.

Makes 1 large cake

BILTONG

Make your very own biltong at home with this easy step-by-step free Biltong Recipe. People in other countries call this beef jerky!

Ingredients


Brine:
60 ml white wine vinegar
3 Tblsp Worcestershire sauce


Biltong:
1.2kg topside, or silverside, cut into lengths


Spice Mix:
1 Tblsp semi-coarse sea salt
60 ml brown sugar
1 Tblsp BBQ spice or peri-peri
125ml coriander seeds, toasted and coarsely ground
1 tsp freshly ground black pepper black pepper

Utensils:
1 lamp with a 40 watt daylight bulb (don’t use a high wattage bulb as it will waste electricity)
Electric fan (If you live in a hot, dry area, the fan and lamp won’t be necessary).
Paper clips
Newspaper or foil
Clothes rack or something suitable for hanging meat


Biltong Making Tips:


Use good quality meat, like topside (with the hood removed) or silverside (with the eye removed).
Remove all visible sinew from meat and trim off excess fat.
Cut meat into thinner, smaller pieces to promote even drying (1.5-2cm thick, 4-5cm wide and 10 -15cm long is optimum).
Always cut meat along the grain as you’ll be cutting it across the grain when you eat it.
Marinate/brine meat for at least 4 hours (or up to 2 days) to allow flavour to be absorbed.
Make sure you hang biltong in a cool and well-ventilated spot, out of reach of animals and biltong thieves!
Drying time depends on the moisture levels of the air where the biltong is hanging. The drier the air, the sooner it’ll be ready. 


Step 1:

• Pour the vinegar and Worcestershire sauce into a roasting tray.
• Toss meat in brine to coat and then place the meat in a single layer.

Step 2:

• Mix all the spice mix ingredients together.
• Thoroughly coat meat with spice mix and press spices into the meat.
• Turn meat over and repeat until all the spice mix is used up.
• Allow marinate for at least 4 hours or overnight, turning as regularly as possible.

Step 3:

• Cover area below hanging surface with foil or a thick layer of newspaper.
• Place lamp just in front of hanging area (hot air will rise and be blown over the biltong by the fan).
• Bend paper clips to form hooks. Place a hook into each piece of biltong. 
• Hang biltong 5cm apart on clothes rack.
• Position fan to blow over biltong.
• Dry for 4 -7 days with lamp and fan and until desired dryness is reached.

Makes about 12 pieces of biltong

SMURF COCKTAIL

This free Smurf Cocktail Recipe is deliciously refreshing…The Smurf Cocktail is made with strawberry vodka, blue curacao, lime juice and lemon-lime soda… A perfect way to get your evening started!


Ingredients


1 shot strawberry vodka
2/3 shot Blue Curacao
1 dash lime juice
lemon & lime soda or spite or 7-Up (To top up)


Method

• Fill a highball glass with ice.
• Add the strawberry vodka, blue Curacao and lime juice.
• Top up with lemon & lime soda, Sprite or 7-Up.
• Garnish with a slice of lime.

Makes 1 Cocktail

SHRIMP & AVOCADO SALAD

Entertaining guest and looking for something different to serve as a starter? This delicious free Shrimp & Avocado Salad will make a perfect light starter!

Ingredients


400g jumbo shrimps (cooked)
200ml mayonnaise
30ml tomato sauce
60ml spring onions, finely sliced
5ml lemon pepper
60ml celery, finely chopped
15ml dill, finely chopped
320g farfalle or spiral pasta (cooked)
1 avocado, peeled & sliced
30ml lemon juice
1 packet rocket
4 eggs boiled and quartered


Method

• Mix the shrimps, tomato sauce, mayonnaise, spring onions, lemon pepper, celery and dill together.
• Add the pasta and mix well.
• Pour the lemon juice over avocado.
• Place the rocket at the bottom of 4 small starter plates, followed by the shrimp and pasta mixture.
• Place the eggs on top of the salad and serve.

Serves 4

THREE FRUIT MARMALADE

Make your very own Three Fruit Marmalade with this free step-by-step recipe! Marmalade is a fruit preserve made from the juice and peel of citrus fruits, boiled with sugar and water… Lovely on toast or fresh bread!

Ingredients


4 lemons (500g)
2 grapefruits (500g)
3 sweet oranges (500g)
1 muslin cloth
3 litres water
8 cups sugar


Method

• Wash the fruit thoroughly. 
• Using a potato peeler, thinly peel the outer rind of your citrus fruits and place in the bowl of a food processor with a stainless-steel blade.
• Work over the processor to catch juices, peel white pith from fruit and place pith on top of a muslin cloth and set aside.
• Halve the fruits and remove pips.
• Place the pips with pith in muslin cloth. Tie the pith and pips inside the muslin cloth.
• Roughly chop the fruit’s flesh and rind in the food processor.
• Place the chopped fruit, water and muslin ‘bag’ into a large, shallow preserving pan or a large, wide saucepan with a solid base.
• Simmer for about 1 hour or until peel is tender.
• Remove muslin ‘bag’ and place between 2 plates and squeeze juices into marmalade. Discard the bag.
• Add the sugar and stir until dissolved.
• Bring mixture to the boil and boil rapidly for about 1 hour without a lid, stirring regularly until setting point is reached (see below).
• Remove from heat and allow to stand for a few minutes.
• Ladle into sterilised jars and seal.
• Turn bottles upside down to sterilise lids.

How to test setting point:

• Place a side plate in the freezer.
• Spoon a little of the syrup onto the chilled side plate and leave to cool.
• If the syrup forms a skin that wrinkles when pushed with your finger the marmalade is ready.
• Boil the syrup again if the marmalade isn’t set yet and test again.

Variation: 


This recipe makes a slightly bitter marmalade, if you prefer something a little sweeter then replace one of the grapefruits with two oranges.


Makes about 7 x 400ml jars

CRANBERRY & ALMOND BISCOTTI

This free Cranberry & Almond Biscotti Recipe make the best tea time treats! Use almond extract instead of vanilla for a stronger almond flavour!

Ingredients


2 ¼ cups flour
1 cup white sugar
1 tsp baking powder
½ tsp bicarbonate of soda
2 egg whites
2 eggs
1 Tblsp vanilla essence
¾ cup sliced almonds
1 cup dried cranberries (sweetened)


Method

• Preheat oven to 170°C.
• In a mixing bowl, combine all dry ingredients together. 
• In a separate mixing bowl whisk the eggs, egg whites, vanilla or almond essence together.
• Add the egg mixture to dry the ingredients, using an electric mixer, mix on medium speed until just moist.
• Add the dried cranberries and almonds and mix well.
• On a floured surface, divide the mixture in half and gently shape each half into a log approximately 35cm long and 4cm thick. 
• Place on a baking tray and bake for about 30 minutes or until firm. 
• Cool on a wire rack.
• Reduce the oven temperature to 150°C.
• Cut biscotti into 1.5cm thick slices and place on baking tray and bake for an additional 20 minutes. 
• Allow to cool and store in a loosely covered container.

Makes about 30