BEEF TERIYAKI

This free Beef Teriyaki Recipe is a delicious & healthy dish for the whole family, packed with lean beef & Vegetables. Teriyaki is a Japanese dish made with noodles, meat and vegetables, which are cooked in a Teriyaki sauce. Feel free to add vegetables of your choice.

Ingredients


250g rice noodles or white rice
500g free range beef, sliced into strips
1 Tblsp sesame oil
1 onion, finely sliced
1 ½ cups broccoli florets
1 red pepper finely sliced
1 cup button mushrooms, quartered
2 cloves garlic, chopped
2 Tblsp soya sauce
2 Tblsp teriyaki sauce
2 Tblsp fish sauce
1 pinch of salt and milled pepper


Method

• Place the noodles in a bowl, cover with boiling water and soak the noodles for 5 minutes and then drain.
• Sear the beef in the sesame oil, add the vegetables and garlic and fry until just tender about 5 to 8 minutes (add the mushrooms last they cook quickly).
• Add the soy, teriyaki, fish sauces and noodles or rice and fry for a few more minutes until heated through and combined.
• Serve immediately.

Serves 4

NEW YORK CHEESECAKE

This free New York Cheesecake Recipe is so rich, creamy & absolutely delicious! This New York Cheesecake recipe is made with cream cheese and a little hint of lemon.

Ingredients


Pastry:
310ml cake flour
60ml castor sugar
3ml grated lemon rind
125g butter
1 extra-large egg yolk


Filling:
750g cream cheese
375ml castor sugar
10ml lemon rind
3ml vanilla essence
45ml cake flour
4 extra-large eggs
2 extra-large egg yolks
60ml fresh cream


Method


Pastry: 

• Sift the flour, add the sugar and rind. 
• Rub the butter in with your fingertips until it resembles fine breadcrumbs. 
• Add the egg yolk and knead lightly to mix well until it forms a ball.
• Cover the pastry and refrigerate for about 30 minutes. 
• Press half the pastry into the base of a greased 23cm loose-bottom cake tin. Bake in a preheated oven at 190 °C for about 10 minutes, remove from oven and set aside to cool slightly.
• Roll out or press remaining pastry and place on the sides. 
• Chill in fridge for about 10 minutes.

Filling: 

• Whisk the cream cheese, sugar, lemon rind, essence and cake flour until smooth. 
• Add the eggs and yolks, one at a time and stir in lightly with the cream.
• Pour into the pastry base and bake in a preheated oven at 200 °C for about 15 minutes. 
• Reduce heat to 140 °C and bake further for about 60 minutes.
• Switch off oven and leave in for another 15 minutes.
• Leave to cool off and garnish with fresh fruit of choice.

Makes 1 large cake

BROCCOLI SALAD

This free fresh Broccoli Salad is delicious! Broccoli is packed with many vitamins and full of fibre, which is great for weight loss! Quick & easy to make, great to serve as a side dish at a braai or BBQ.

Ingredients


The dressing:
1 cup mayonnaise
2 Tblsp sugar
3 Tblsp vinegar


Salad:
3 cups broccoli
¼ cup sunflower seeds
250g bacon, diced
1 small onion, chopped


Method


Fry the diced bacon until crispy and set aside.
Fry the sunflower seeds in the same pan, not too much or they will taste burnt.
Cut broccoli into bite-sized pieces.
Combine all salad ingredients into a salad bowl.
Mix all the dressing ingredients and pour over the salad, mix gently and refrigerate before serving.


Serves 2

BEETROOT & CARROT CAKE

This free Beetroot & Carrot Cake Recipe is so quick and easy to make! The grated beetroot and carrot make this cake lovely and moist!

Ingredients


250 ml sugar
250 ml cooking oil
3 extra-large eggs, separated
10ml caramel essence
500ml cake flour 
1ml salt
10ml baking powder
250ml grated raw beetroot
250ml grated raw carrots


Method

• Preheat the oven to 180 °C and grease a 24cm loose-bottomed ring tin.
• Beat the sugar, oil and egg yolks and add the caramel essence.
• Sift the dry ingredients and beat into sugar mixture.
• Add the grated beetroot, carrots and milk and mix lightly.
• Beat the egg whites until soft and fold into sugar mixture. 
• Spoon mixture into prepared tin and bake in a preheated oven for about 40 minutes. 
• Remove from the oven, leave to cool in tin for a few
• Minutes before turning out.
• Serve dusted with icing sugar.

Makes 1 cake

BROCCOLI & CHEDDAR SOUP

This free amazing cheesy Broccoli & Cheddar Soup Recipe is a great way to get the kids to eat vegetables! Broccoli is packed with dozens of nutrients, vitamins & fibre!

Ingredients


2 leeks, chopped
2 cloves garlic, peeled & chopped
a little oil for frying
4 cups broccoli florets
2 cups chicken stock
1 cup low fat milk
375ml cheddar cheese, grated

Method

• Fry the leeks and garlic in oil until soft.
• Add the broccoli, stock and milk
• Bring to the boil, cover and simmer for about 5 minutes or until broccoli is tender.  
• Add the grated cheese and mix well.
• Using a stick blender blitz until smooth.
• Garnish with a few broccoli florets and serve with fresh breads.

Variation:


Substitute the broccoli for cauliflower for a yummy cauliflower & cheddar soup.


Serves 4

SOUR CREAM LEMON CAKE

This free Sour Cream Lemon Recipe is lovely to serve with tea! This light sponge cake has the most divine lemon flavour!

Ingredients


Cake:
200g soft butter or margarine
160ml sugar
4 extra large eggs
15ml finely grated lemon rind
5ml lemon essence
500ml cake flour
10ml baking powder
250ml sour cream
80ml milk


Glaze:
80ml fresh lemon juice
60ml sugar
30ml water


Method


Cake:

• Preheat the oven to 160°C.
• Cream the butter and sugar.
• Add the eggs one at a time with the lemon rind and lemon essence and beat until light and fluffy.
• Sift the flour and baking powder and add, alternately with the sour cream and milk, to the egg mixture. 
• Mix gently until smooth and pour into a well-greased 23cm round loose-bottomed tin.
• Bake in a preheated oven at for about 45 – 50 minutes or until a skewer inserted into the centre comes out clean.

Glaze:

• Boil the lemon juice, sugar and water until the sugar has dissolved.
• Remove the cake from oven and pour glaze over cake while it is still hot. Leave cake for a few more minutes in the tin before turning out onto a wire rack to cool completely.

Makes 1 cake

TOFFEE APPLE RECIPE

This free Toffee Apple Recipe is such a fun recipe to make with your kids… Very quick and easy to make!

Ingredients

12 small red or pink lady apples
12 wooden skewers
4 cups white sugar
375ml water
250ml golden syrup
15ml red food colouring
buttered wax paper


Method

• Wash and dry the apples. 
• Insert a wooden skewer into the stalk-end of each apple. 
• Place the sugar and water in a saucepan and heat slowly, stirring continuously to dissolve all the sugar crystals before the mixture begins to boil. (Remove all the sugar crystals on the sides of the saucepan with a wet brush). 
• Add the golden syrup and boil until just before the hard crack stage stir occasionally, otherwise the syrup will crystallise. 
• Add the red colouring and mix well. 
• Remove the saucepan from the stove and place into a larger saucepan with enough boiling water to reach halfway up.
• Return to the stove and reduce the heat so that the water in the outer pan only just boils. 
• Dip the apples in the syrup, coating them well, allow most of the syrup to drip back into the saucepan. 
• Dry the skewered apples slightly by gently turning them back and forth. 
• Place on buttered waxed paper, and allow to dry completely. 

Variation:

• Use green apples and green food colouring instead of red for green toffee apples.

Makes 12 toffee apples