Delicious Recipes to Try at Home

Directions

• Grease and line a 20 × 20 cm square tin with baking paper.
• In a heavy-based saucepan, combine sugar, condensed milk, butter, and milk.
• Heat gently, stirring until sugar dissolves and butter melts.
• Bring to the boil, then reduce to a steady simmer. Cook, stirring continuously, for 25– 30 minutes until mixture thickens and reaches soft ball stage (113–115°C), or when a little dropped into cold water forms a soft ball.
• Remove from heat, add vanilla and a pinch of salt.
• Beat vigorously with a wooden spoon for 5–10 minutes until mixture thickens and begins to lose its glossy shine.
• Pour into prepared tin, smooth the top, and leave to set at room temperature.
• Once firm, cut into squares.

Directions

• In a bowl, coat the steak strips with salt, pepper flour and meat spice.
• Add 1 Tbsp oil to a heated pan and fry the steak strips on high until they’re golden in colour.
• Add the remaining oil to the pan, with the onion and green pepper. Sauté́ until the vegetables start to turn a nice brown colour.
• Add the garlic and thyme, and sauté́ for 1 minute before adding the mushrooms.
• Cook until the mushrooms start to brown, then add the tomato paste and mix well.
• Add the cream and beef stock. Cover with a lid and cook on medium heat un\l the stock has reduced and formed a nice thick gravy, about 30 minutes.
• Add the parsley. Set aside and allow to cool completely.
• Preheat the oven at 200 °C.
• Cut the puff pastry into 5 circles. Spoon 2 Tbsp of the cooled steak-and-mushroom mixture onto one side of the pastry top with a slice of white cheddar cheese, then fold the other side over the filling, tucking it in so that the filling is sealed into the pastry shell.
• Using a sharp knife, cut a small cross in the top of each pie to allow steam to escape while baking.
• Beat the egg, then brush it over the top of the pies. Bake until the pastry has turned a nice golden brown, about 30 minutes.
• Allow the pies to cool for 5 minutes before serving.

Directions

In a trifle bowl, layer the slices of cake.
Use the syrup from the peaches and moisten the cake slices.
Add the peaches.
Add a layer of custard, then jelly, then cream.
Add the fresh strawberries and nuts.
If the bowl is deep, then add another of all ingredients.
Refrigerate for 2 hours before serving this classic dessert!

Directions

• Tomato Bredie Sauce
• Heat olive oil in a saucepan and sauté onion, garlic, and ginger until softened.
• Add paprika and curry powder, cook until fragrant.
• Stir in fresh and canned tomatoes, plus tomato paste. Cook until reduced.
• Add stock, brown sugar, and vinegar. Simmer 25–30 minutes until rich and thick.
• Blend until smooth and season to taste.
• Method: Pap & Spinach Log
• Bring water and salt to a boil, whisk in maize meal gradually to avoid lumps.
• Cook on low heat for 10–15 minutes until thick.
• Stir in butter, spinach, and cheese (if using).
• Spread onto clingfilm, roll tightly into a log, and chill until firm.
• Before serving, slice into rounds and pan-sear in butter until golden.
• Method: Lamb Chops
• Mix all bobotie spices with a drizzle of olive oil to form a rub.
• Coat lamb chops generously, season with salt and pepper.
• Heat olive oil and butter in a hot pan.
• Sear chops for 2–3 minutes per side until caramelised (medium-rare).
• Rest for 5 minutes before plating.

Directions

Melt butter over low heat.
Sift icing sugar and cornflour into mixing bowl, then add sugar.
Add butter and vanilla essence until thick and creamy.
Press mixture over base of greased 19cm × 29cm rec­tangular slice pan, smooth with spatula, mark into squares or rectangles, prick lightly with fork.
Bake in moderate oven about 25 minutes or light golden.
Cut into fingers whilst warm and then cool down in tin.

Directions

• Preheat the oven to 180°C
• Line a 28cm springform cake tin with baking paper and non-stick baking spray.
• In a large mixing bowl, combine the flour, sweetener, cocoa powder, baking powder, bicarb and salt. Stir until cmbined.
• Add the You First apple cider vinegar, yoghurt and water, and mix until well combined.
• Transfer the cake batter to the lined pan and bake for 25-30 minutes, or until the inserted skewer comes out just clean.
• Remove from the oven and let cool in the cake pan for 10 minutes, before allowing to cool completely on a wire rack. Once cool, frost and decorate with fresh raspberries, chocolate vermicelli and chocolate drops as desired.

Directions

• For the Cinnamon Nuts
• Heat a frying pan on a medium heat. Add the nuts, honey and cinnamon, and allow to caramelize for about 5-6 minutes while stirring.
• Transfer to a sheet of baking paper and allow to cool. Once cooled, break or chop into smaller pieces for serving.
• For the Creamy Coated Fruit Cones
• Dip the sugar cones in the white chocolate and sprinkle with the vermicelli, allow to set.
• Cut the stone fruit into wedges and combine with the lime juice and honey. Place the fruit into the cones and serve with whipped cream and nuts.
• Have fun and enjoy!

Directions

• For the Blueberry Slushie:
• Place all ingredients into a blender and blend until smooth. Adjust with more ice if too runny or more juice if too thick. Garnish with blueberries and mint.
• For the Apple and Mint Slushie:
• Place all ingredients into a blender and blend until smooth. Adjust with more ice if too runny or more juice if too thick. Garnish with apple and mint.
• For the Pineapple Slushie:
• Place all ingredients into a blender and blend until smooth. Adjust with more ice if too runny or more juice if too thick. Garnish with pineapple and mint.

Directions

Place the halved peaches onto an air fryer tray and sprinkle with the brown sugar and cinnamon.
Air fry for 15 – 20 minutes until soft and caramelised on the top.
Serve warm with custard and a sprinkle of pecan nuts. Enjoy!