CHEESE & SPINACH MUFFINS

Ingredients

6 cups cake flour

3 tblsp baking powder

1 tblsp salt

2 tsp dried mixed herbs

2-3 cups grated Cheddar cheese

2 bunches (600g) spinach, washed, finely chopped, boiled and water drained

1 cup oil

1 cup milk

1 cup water
6 eggs, beaten

Method

• Preheat the oven to 180°C
• Grease muffin pan hollows
• Sift the dry ingredients together into a large bowl
• Add the cheese and spinach and mix
• Add the rest of the ingredients and mix
• Fill the hollows in the muffin pans three quarters of the way with batter
• Bake for about 25 minutes or until a skewer inserted in the centre of the muffin comes out clean
• Add a little more water (about 100 ml) to the remaining batter if it has to stand while you’re waiting for the muffins to bake. The batter stiffens when it stands for some time.

(Makes about 24 muffins)

RICE PUDDING

Ingredients

250 ml uncooked rice
400 ml coconut milk or cream
400 ml full-cream milk
125 ml sugar
2 star anise
5 cardamom pods, crushed
1 cinnamon stick
cinnamon sugar to garnish

Method

• Rinse the rice under running water and put it in a medium-size saucepan
• Add coconut milk or cream, milk and sugar
• Bring the mixture to the boil and add the star anise, cardamom pods and cinnamon stick
• Reduce the heat and simmer over very low heat until the rice is done. Stir occasionally to prevent the rice burning

Serve the rice pudding in individual bowls and sprinkle with cinnamon sugar to garnish
(Serves 4)

MALVA PUDDING

Ingredients

1. 2 cups sugar
2. 2 eggs
3. 30ml butter
4. 30ml smooth apricot jam
5. 2 cups flour
6. 10ml baking powder
7. Pinch of salt
8. 400ml milk
9. 30ml vinegar
10. 10ml bicarbonate of soda


Method

• Using an electric beater, beat 1, 2, 3 & 4 together
• Sieve 5, 6 & 7 and add to the beaten mixture
• Mix 8, 9 & 10 and add to mixture
• Pour into a greased baking dish and bake at 180°C for about 45 minutes
• When you take the malva pudding out of the oven pour the following sauce over it:

Boil the following ingredients together:
125g butter
1 cup sugar
250ml cream
250ml water
1 tsp vanilla
Serve with cream, ice-cream or custard

GINGERBREAD LOAF

Ingredients

75g butter or margarine
75g brown sugar
100mlk golden syrup
30ml treacle
150ml milk
200g cake flour
10ml ground ginger
5ml ground cinnamon
2,5ml bicarbonate of soda
2 eggs beaten

Method

• Lightly grease a 22cm loaf pan and line the base with grease proof paper
• In a saucepan, combine the butter, sugar, treacle, syrup and milk
• Heat over a moderate heat until the butter has melted and the sugar has dissolved, stirring occasionally
• Leave to cool
• Stir in flour, ginger, cinnamon, bicarbonate of soda and eggs
• Pour mixture into the loaf pan and bake in a pre-heated oven at 180°C for about 35 – 40 minutes, until an inserted skewer comes out clean
• Allow to cool on a wire rack
• Ice with lemon icing

TUNA MOUSSE

Ingredients

2 tins tuna
20ml gelatin
30ml warm water
3 boiled eggs
375ml mayonnaise
60ml tomato sauce
1 onion chopped
Pinch of salt
30ml fish paste (optional)
Paprika (optional)

Method

• In a mixing bowl add tuna, eggs, mayonnaise, tomato sauce, salt, fish paste, paprika
• Dissolve gelatin in warm water and add to mixture
• Add chopped onion
• Liquidise all ingredients and dish into a jelly mould
• Refrigerate for 2 – 3 hours to set
• Remove from mould and place onto a serving platter decorate with olives and cocktail tomatoes
• Serve with melba toast or savoury biscuits

BUTTER BEAN & CHICK PEA CURRY

Ingredients

1 medium onion
1 tsp crushed garlic
1 tin chic peas (drained)
1 tin butter beans
1 cup plain yoghurt
2 Tblsp tomato paste
1 – 2 Tblsp curry powder
1 bunch fresh coriander (washed and slightly shredded)
salt

Method

• Fry onion and garlic for 2 minutes and add curry powder, fry for a few minutes
• Add drained chic peas and butter beans with brine, yoghurt and tomato paste
• Bring to the boil and reduce heat to simmer for 15 minutes. Stir occasionally
• Remove from stove top and add the coriander.

Serve as a side dish or as a rotti filling.

BOBOTIE

Ingredients

Meat Filling
1kg beef mince
2 onions
1 Tblsp butter
1 thick slice of bread
1 Tblsp curry powder
1 Tblsp brown sugar
1 Tblsp apricot jam
2 tsp salt
½ tsp pepper
½ Tbllsp turmeric
2 Tblsp vinegar or lemon juice
6 almonds (optional)
½ seedless raisins
3 bay leaves
1 Tblsp chutney
1 grated apple

Custard
4 eggs
1 cup milk

Method

Meat Filling

• Fry onions in butter with curry powder and turmeric
• Add mince and brown
• Add the rest of ingredients

Custard

• Beat 4 eggs with 1 to 1 ½ cups of milk
• Add the mince to a greased oven dish and pour egg mixture over the top
• Bake at 180°C for 35 minutes

Serve with rice and sambles