CHOCOLATE CHIP CRUMPETS

These Chocolate Chip Crumpets are divine! Try this free recipe and you will be hooked, so quick and easy to make to be enjoyed at anytime!

Ingredients

175g self-raising flour

50g cocoa powder

50g chocolate chips(optional)

255g butter, melted

150ml milk

2 large eggs

100g castor sugar

Pinch of salt

Butter or oil for frying

Method

• Sift the flour and cocoa together.
• Whisk the melted butter and milk together, add the eggs, castor sugar and pinch of salt.
• Whisk the flour and milk mixture together.
• Stir in the chocolate chips (if using).
• Heat a thick based pan and brush with butter or oil.
• Using a tablespoon, drop spoonfuls on the pan surface, one spoon per crumpet.
• You may cook a few crumpets at a time.
• Small bubbles will appear on the surface when the crumpet is ready to be turned over.
• Keep warm while cooking the remaining batter.
• Serve immediately with whipped cream or ice cream and or chocolate sauce.

Makes 18 Crumpets

FISH IN BEER BATTER & POTATO WEDGES

This free fish in beer batter & potato wedges recipe is amazing! This beer batter is super light and crispy… Very easy to make!

Ingredients


Batter:
250ml self-raising flour
pinch of salt
250ml ice-cold lager beer


Fish:
oil for deep-frying
6 frozen hake fillets, skin removed while frozen
flour for sprinkling on top
salt and pepper
1-2 lemons, cut into wedges to serve


Potato Wedges:
3-4 potatoes
salt
oil

Method


 Beer Batter 

• Combine the flour and salt in a large mixing bowl.
• Add about ¾ of the beer or just enough to make a drop batter the consistency of cream.
• Chill until needed.

Fish 

• Heat enough oil in a pan for deep-frying.
• Season the fish with salt and pepper and dust with flour.
• Dip two or three fillets in the beer batter and let the excess batter run off.
• Put the fillets in the heated oil and fry for a few minutes on each side until fish is cooked, crispy and golden.
• Keep warm while you repeat with the remaining fillets.
• Serve with baked potato wedges, lemon wedges and a tossed salad.

Baked Potato Wedges 

• Scrub 3-4 potatoes well and cut into wedges.
• Put the wedges in a roasting pan and sprinkle with salt and drizzle with oil and roast in a preheated oven at 200°C until golden and done. 
• Turn the wedges a few times with a spatula while they’re cooking.

Serves 4

SPINACH & CHEESE POTATO BAKE

This free Spinach & Cheese Potato Bake Recipe is absolutely scrumptious! Great to serve as a side dish especially at a braai or BBQ.

Ingredients


8 potatoes, washed
4 cups water
salt
30ml butter
1 onion, finely chopped
2 cloves garlic, finely chopped
15ml potato spices
250g smooth cottage cheese
2 bunches of spinach, washed & shredded
250ml grated cheddar
olive oil to drizzle
30ml chopped fresh parsley


Method

• Boil the potatoes in boiling salted water for 15 – 20 minutes, until just cooked. (Do not overcook)
• While the potatoes are cooking, heat the butter in a large frying pan and gently fry the onion and garlic for 2-3 minutes until soft and fragrant. 
• Season with potato spice and stir in the cottage cheese.
• Add the shredded spinach and cook, stirring continuously, for 4-5 minutes at the most. 
• Remove from the heat, stir in half of the cheddar cheese and set aside.
• Lightly grease a medium oven proof dish. 
• Slice the cooked potatoes, arrange half the potato slices in the prepared dish, season with potato spice, top with the spinach mixture and arrange the rest of the potato slices on top of the spinach, drizzle with olive oil and bake in a preheated oven at 180°C for about 20 minutes. 
• Sprinkle with the rest of the cheddar cheese and parsley and bake for a further 10-20 minutes until done. 
• Serve as a side dish.

Serves 10 - 12

VEGETABLE CURRY

Have a taste of Durban with this Free Traditional South African Vegetable Curry. This recipe has been made with many different vegetables and butter beans, you may use any vegetables that you like. Mmmm great winter comfort food!

Ingredients


1 medium butternut, peeled & diced
2 onions, diced 
2 tomatoes, diced
2 sweet potatoes, diced
4 potatoes, diced
1 broccoli head, broken into florets
6 - 8 baby marrow’s/zucchini, thickly sliced
1 small pack baby sweet corn, thickly sliced
1 tin butter beans (optional)
3- 4 red or green chillies (depending on how spicy you like it)
1 Tblsp chilli oil
2 Tblsp crushed garlic
2 curry leaves
1 Tblsp canola oil
1 Tblsp salt
2 cups water
1 – 2 Tblsp curry powder
½ tsp tumeric
1 - 2 Tblsp lemon juice
salt to sesaon 
fresh coriander to garnish
basmati or jasmine rice to serve


Method

• Heat the oil in a large pot and fry the garlic, onions and chillies for a few minutes. 
• Add the tomatoes and fry for a few more minutes.
• Add the butternut, potatoes, sweet potatoes, water and curry leaves. Ensure the vegetables and potatoes are submerged under water. 
• Add the curry powder, turmeric, lemon juice and salt to taste. 
• As soon as the water starts to boil, lower the heat and simmer for about 90 minutes, stirring occasionally. 
• If the curry is still very watery, mash some of the potatoes and stir.
• Stir fry the broccoli and baby marrow’s until slightly tender but still a little crunchy and add them to the curry.  
• Add the butter beans and baby sweet corn to the curry and allow to heat through on a low heat.

Serving Tips: 
Serve on a bed of basmati or jasmine rice and garnish with coriander.


Serves 4 - 6

CREAMY CHICKEN & MUSHROOM PIE

This free Creamy Chicken & Mushroom Pie is perfect for a cold winters night. This comforting, creamy chicken & mushroom pie uses ready-made puff pastry for a quick and easy meal to make. 

Ingredients


750g chicken breast fillets
25g butter
1 tsp crushed garlic
1 small onion, finely chopped
200g button mushrooms, thickly sliced
2 – 3 carrots, peeled and diced
1 tbsp flour
125ml milk
125ml chicken stock
150ml double thick cream
3 tbsp fresh chives, chopped
500g pack of butter puff pastry (brush ordinary puff with a little butter if you cannot find butter puff pastry)
1 egg, beaten


Method

• Slice the chicken fillets into strips or cut then into bite size cubes. 
• In a large pan heat the butter and fry the garlic and onions for a few minutes until softened.
• Lower your heat and add the slices/cubes of chicken and the diced carrot and gently simmer until just done. Be careful not to over cook the chicken, as it will become dry.
• Add the mushrooms and cook over a low heat for a few minutes.
• Stir in the flour, gradually add the milk and chicken stock. 
• Add the cream and simmer until the sauce thickens. 
• Stir in the chives and season with salt or some nice chicken spice.
• Roll out the pastry as thinly as possible.
• Grease a large pie dish and line the pie dish with the pastry keeping enough pastry to cover the pie and make a pretty design on the top of the pie.
• Pour the chicken & mushroom mixture into the pie dish cover with the pie with pastry, trim off excess pastry, press down and crimp the edges with a fork.
• Make a few pretty shapes with the left over pastry and decorate the pie.
• Brush the pie and the rims with beaten egg.
• Cut a couple of slits in the pastry to let the steam out.
• Bake in a preheated oven at 220°C for about 20 minutes, until the pastry is crisp and golden brown.
• Serve roasted vegetables or a tossed salad.

Serves 4 - 6

LEMON TART

This free Lemon Tart recipe is deliciously tangy and will tantalize your tastebuds…. Lovely to serve at a tea party or just for dessert.

Ingredients

Base:

185g maries biscuits, finely crushed

½ tsp ground cinnamon

90g butter, melted

Filling:

3 lemons

4 eggs

250ml caster sugar

125g butter, chopped

Method

• Grease a 2cm deep, 24cm loose-based round flan pan.
• Combine the biscuit crumbs, cinnamon and butter together in a bowl.
• Press into the base and sides of the prepared pan and refrigerate for an hour.
• Finely grate the rind if 1 lemon and juice all the lemons.
• Whisk the eggs and caster sugar together in a heatproof bowl until well combined.
• Add the lemon rind and 2/3 cup lemon juice, whisking continuously until well combined.
• Place the bowl over a saucepan of boiling water ( do not allow base to touch the water).
• Cook, stirring with a wooden spoon for about 20 minutes, until thick and custard-like (Do not allow mixture to boil).
• Remove from heat and whisk in the butter.
• Pour the lemon curd into the chilled tart case.
• Cover with plastic wrap and refrigerate overnight.
• Dust with icing sugar before serving. 

SPICY LENTIL & SAUSAGE HOTPOT

This free Spicy Lentil Hotpot Recipe is so quick and easy to make…The sausages and spices make this dish really tasty!

Ingredients

15ml olive oil

10ml crushed garlic

1 onion, chopped

5ml ground coriander

5ml ground cumin

3ml cinnamon

3ml turmeric

1 red chilli, finely sliced (optional)

500g potatoes, peeled & cubed

3 carrots, peeled & sliced

200g lentils

1l beef stock

410g tin tomatoes

6 frankfurters or Russian sausages, sliced diagonally

Fresh parsley, chopped to garnish

Method

• In a large frying pan heat the oil and fry the garlic and onion for 2 – 3 minutes.
• Add the spices and chilli and fry for another minute.
• Add the potatoes, carrots, lentils, tomatoes and beef stock.
• Bring to the boil, reduce heat and simmer until the vegetables are cooked, stir occasionally.
• Add the sausages 5 minutes before serving.

Serves 4