Sunday Times Food Weekly Readers' Recipe Collection 2014

SWEET
ENDINGS
Readers Recipe Collection

MAINS
STARTER
SALAD
CONTENTS
CREAMY COCONUT AND SAFFRON CHICKEN SOUP 1
SEAFOOD PAELLA 34
OAT PATTIES WITH BUTTERNUT AND TOMATO 2
QUICK FISH CURRY 35
CHEESY HAM QUICHE 3
OUMAS VEGETARIAN SPAGHETTI 36
CARROT, CHEESE AND SEED SLICES 4
MOMS VERSATILE SPINACH TART 37
SPINACH, CARROT AND BILTONG ROULADE 5
LENTIL LASAGNE 38
ROULADE WITH HERBED CHEESE AND SALMON 6
FASOULIA BUTTER BEAN STEW 39
FRIDGE-CLEANING QUICHE 7
AUBERGINE AND TOMATO CURRY 40
PEANUT BUTTER SPINACH 8
PEPPERMINT CRISP MOUSSE 41
PUMPKIN AND CHICKEN SOUP 9
EASY WINTER PUDDING 42
LOUISIANA GUMBO 10
DREAMY TIRAMISU 43
CHICKEN LIVERS WITH BALSAMIC CREAM SAUCE 11
BREAD PUDDING WITH WHISKY SAUCE 44
SMOKED CHICKEN SALAD WITH PESTO 12
LAYERED JELLY PUDDING 45
BABY MARROW SALAD 13
LEMON ZAPS 46
SPICY POTATO SALAD 14
SWEET MILK RUSKS 47
RAINBOW HEALTH SALAD 15
NANA MARYS IRISH BREAD 48
MEDITERRANEAN SALAD 16
CHOCOLATE PEAR CAKE 49
TRINCHADO 17
QUINCE TARTLETS 50
MUTTON KALYA 18
CHOCOLATE BROWNIES 51
OXTAIL STEW WITH ROOIBOS SAMP AND BEANS 19
SAVOURY SCONES 52
CIRCUS PIE 20
CREAMY PASSION FRUIT AND PINEAPPLE DESSERT 53
CUMIN CHILLI CON CARNE 21
STRAWBERRY VODKA CHEESECAKE 54
MINCE AND DHAL 22
BANANA SYLLABUB 55
CHICKEN CURRY 23
APPLE AND SULTANA CAKE 56
CRAB CURRY IN TAMARIND SAUCE 24
RAINBOW CAKE 57
TUNA PIE 25
CARROT AND MARMALADE MUFFINS 58
FISH AND AUBERGINE CURRY 26
MANGO AND BANANA CAKE 59
CHEESY POTATO BAKE 27
TRIPLE-C CAKE (CHERRY, CHOCOLATE AND COCONUT) 60
CHICKPEA, SWEET POTATO AND AUBERGINE CURRY 28
HEALTH BARS 61
MOMS SAUSAGE AND MUSHROOM PIE 29
NAARTJIE MARMALADE 62
CHICKEN WRAPS 30
MAGIC TUMMY MUESLI 63
CHICKEN AND CORIANDER PIE 31
RACHELS EASY GREEN TOMATO PICKLE 64
LESLEY-ANNES SPICY CHICKEN 32
SPICY TOMATO RELISH 65
SALMON VODKA PASTA 33
SCANDINAVIAN SHOOTERS 66
1
STARTER
MARIAM FAKIR
CREAMY COCONUT AND SAFFRON

CHICKEN SOUP
Serves 6
You will need
What to do
300g chicken breast fillets,

cubed
5ml (1 tsp) red masala paste
15ml (1 tbsp) zaatar
45ml (3 tbsp) olive oil
1 onion, chopped
1 garlic clove, finely chopped
80ml ( cup) desiccated coconut
400g cauliflower, cleaned and
cubed
250g corn kernels (fresh, canned
or frozen)
Pinch of saffron strands
Herbal salt, to taste
250ml (1 cup) fresh cream
Fresh coriander, chopped, to
serve
Croutons, to serve
Coat the chicken cubes with the red masala

paste and zaatar and set aside to marinate for
1 hour.
Heat 30ml (2 tbsp) of the oil in a pot and fry
the onion until soft and translucent. Add
the garlic and fry for a few seconds. Add the
coconut, cauliflower, corn and saffron. Pour
enough boiling water into the pot to cover
the ingredients. Season with herbal salt and
simmer on a medium heat for 35 minutes,
adding more boiling water if needed. Add the
fresh cream and blend with a hand-held electric
mixer. Heat the remaining oil in a pan and fry
the marinated chicken cubes until cooked. Add
the chicken to the soup, adjust seasoning to
taste, heat through and serve topped with fresh
coriander and croutons.
2
STARTER
ALETTA ENGELBRECHT
OAT PATTIES WITH BUTTERNUT

AND TOMATO
Serves 6
You will need
What to do
15ml (1 tbsp) sugar

5ml (1 tsp) ground cumin
5ml (1 tsp) ground cinnamon
60ml (4 tbsp) oil
1 large butternut, peeled and cut
into rounds
1 garlic clove, crushed
5ml (1 tsp) salt
5ml (1 tsp) ground black pepper
15ml (1 tbsp) fresh oregano
leaves, lightly crushed
30ml (2 tbsp) finely chopped
fresh basil
4 large tomatoes, quartered
Preheat the oven to 200C. Combine the sugar,

cumin and cinnamon with half the oil and
brush all over the butternut rounds. Combine
the remaining oil with the garlic, salt, pepper,
oregano and basil and rub this mixture all over
the tomato quarters. Arrange butternut and
tomatoes in an oiled baking dish and roast for
about 20 minutes or until cooked and crisping.
While the vegetables are cooking, combine all
the patty ingredients, mix well and shape into
6 thick patties. Place on an oiled baking sheet
and place in the oven about 5 minutes before
the butternut and tomatoes are done. Bake until
browned and melty but do not allow to burn.
Serve as a starter or light meal with sweet chilli
sauce. For a more substantial meal, add grilled
chicken and chickpeas fried with lemon juice
and cumin.
Patties:
300g oats
100ml water
125ml ( cup) finely grated
strong cheddar
80ml ( cup) crumbled
roquefort or other soft cheese
1 large egg, lightly beaten
Salt and white pepper, to taste
3
STARTER
DORIS BUNTTING
CHEESY HAM QUICHE

Serves 6
You will need
What to do
Preheat the oven to 200C and grease a 23cm

flan dish. For the base, rub the butter and cottage
cheese into the flour and salt until the texture of
breadcrumbs. Add the egg yolk and water and
mix to make a firm dough. On a lightly floured
surface, roll the dough out and line the flan dish
with it, trimming the edges to fit. Line with bake
paper, fill with dried beans and bake blind for
10 minutes, then remove the paper and beans
and bake for another 5 minutes. For the filling,
Filling:
melt 15ml (1 tbsp) of butter in a large pot and
45ml (3 tbsp) butter
stir in the flour to make a paste, cooking for
30ml (2 tbsp) cake flour
about 3 minutes. Gradually add the milk, stirring
continuously until you have a smooth white
250ml (1 cup) milk
sauce. Set aside. Heat the remaining butter in a
1 small onion, finely chopped
3 extra-large eggs, lightly beaten pan and fry the onion until soft. Beat the eggs
with the yoghurt and stir into the white sauce.
125ml ( cup) plain thick
Add the cooked onion, ham, cheddar, mozzarella,
yoghurt
parsley and mustard powder. Season and mix to
150g cooked ham, chopped
combine. Whisk the cream lightly and fold into
the mixture. Pour into the prepared base, sprinkle
cheddar
with the extra mozzarella and bake until cooked
and golden, about 20-25 minutes. Serve hot or
mozzarella, plus extra for
cold.
topping
fresh parsley
5ml (1 tsp) mustard powder
Salt and freshly ground black
pepper, to taste
60ml ( cup) fresh cream
Base:
45ml (3 tbsp) smooth cottage
cheese
120g (1 cup) cake flour, sifted
Salt, to taste
1 extra-large egg yolk
15ml (1 tbsp) ice-cold water
4
STARTER
BARBARA BELL
CARROT, CHEESE AND SEED SLICES

While working at a primary school in London during the 1980s, my staff and I
were asked to come up with ideas for school lunches (provided by the school in
those days). Our brief was to try to expose the children to new textures and tastes
in order to encourage them to start exploring different, healthy foods. I put this
dish together and have since served it as an accompaniment to a braai or a
roast, or as a vegetarian starter.
Serves 6
You will need
What to do
45ml (3 tbsp) milk

15ml (1 tbsp) corn flour
60ml (4 tbsp) sunflower seeds,
toasted
10ml (2 tsp) soy sauce
45ml (3 tbsp) butter, melted
100g rolled oats
250g carrots, grated
125g cheddar cheese, grated
fresh flat-leaf parsley
pepper, to taste
sesame seeds, to serve
Preheat the oven to 180C and grease a 30cm x

20cm baking dish. Mix the milk with the corn
flour until smooth. Mix the sunflower seeds with
the soy sauce to coat well, then combine with
the butter, oats, carrots, cheese, parsley and milk
mixture. Season, mix well and press into the
prepared baking dish. Sprinkle with the sesame
seeds, pressing gently into the batter. Bake for 30
minutes, then remove and cool before slicing.
5
STARTER
MARTIN BRIDGEMAN
SPINACH, CARROT AND BILTONG ROULADE

I have been making this starter for more than 20 years and it never ceases to
have a wow factor. It is best paired with a colourful salad and a crisp ros wine
or a dry white such as a sauvignon blanc. I do not always include biltong in the
filling, but it certainly makes for a very special addition.
Serves 8-10
You will need
What to do
30ml (2 tbsp) butter, plus

extra for greasing
6 carrots, peeled and finely
chopped
5 large eggs, separated
1 large egg
5ml (1 tsp) ground paprika
Sea salt and freshly ground
black pepper, to taste
200g baby spinach,
blanched, drained and
chopped
2.5ml ( tsp) ground nutmeg
15ml (1 tbsp) English
mustard powder
50g parmesan or cheddar
cheese, finely grated
4 garlic cloves, finely
chopped
80ml ( cup) plain cream
cheese at room temperature,
30ml (2 tbsp) mayonnaise
125ml ( cup) finely
chopped fresh flat-leaf
parsley
80ml ( cup) biltong dust
Preheat the oven to 180C. Line a 23cm x 32cm Swiss

roll tin with baking paper and grease lightly. Melt the
butter in a heavy-based pan and simmer the carrots
with a lid on until tender, about 15 minutes. Remove
and cool completely.
Beat the egg whites until soft peaks have formed. In a
separate bowl, beat the egg yolks plus the additional
whole egg. Pour half of this egg mixture into a large
bowl and combine with the cooked carrots. Stir in the
paprika and cumin and season. Fold in half the egg
whites. Combine the remaining yolk mixture with
the chopped spinach, nutmeg and mustard powder.
Season and fold in the remaining egg whites.
Place the spinach mixture at one end of the prepared
baking tray and the carrot mixture at the other end,
spreading from each end until they meet in the middle
(it doesnt matter if they dont form a straight line
in the middle). Smooth the layers with the back of a
spoon but do not press down. Sprinkle with the cheese
and bake for about 10-15 minutes, until a metal skewer
inserted into the roulade comes out clean. Remove
and allow to cool. Cover with a layer of clingwrap,
place a board over this then quickly invert so that the
cheesy side is now underneath. In a fresh pan, heat the
oil and gently fry the garlic for 1-2 minutes. Remove
garlic from heat and mix with the cream cheese and
mayonnaise. Spread this on the roulade and sprinkle
over the parsley and biltong. Roll the roulade up from
either end depending on whether you want green or
orange as the visible colour before it is cut. Slice and
serve with salad, chives, dressing and garlic bread.
6
STARTER
ZURI ROOS
ROULADE WITH HERBED

CHEESE AND SALMON
My roulade can be served as a savoury snack, a starter with a leafy dressed
salad, a side with fried fish, or sliced with an egg on top for breakfast. The
smoked salmon can be substituted with quality ham, lightly spread with mustard.
Serves 8-10
You will need

Roulade:
4 extra-large eggs, separated
60ml (4 tbsp) fresh breadcrumbs
130g gruyre cheese, finely grated
125ml ( cup) double cream or
crme frache
10ml (2 tsp) cayenne pepper
Salt, to taste
30ml (2 tbsp) freshly grated
parmesan or pecorino
What to do
Preheat the oven to 180C. Line a 23cm x

32cm Swiss roll tin with baking paper and
grease lightly with oil or butter. For the
roulade, combine the egg yolks with the
breadcrumbs, gruyre, cream, cayenne
pepper and salt and mix well. Whisk the
egg whites until they form soft peaks and
fold gently into the mixture. Spread evenly
in the prepared tin and bake until firm and
golden, about 10 minutes. Leave the roulade
to cool slightly in the tin, and cut off excess
Filling:
paper at the edges which could get caught
250ml (1 cup) finely chopped fresh underneath the delicate roulade when you
mixed herbs (such as parsley,
turn it out. Sprinkle a clean kitchen towel
watercress, basil, oregano, thyme, sparingly with a little water and sprinkle
tarragon)
over the grated parmesan. Turn the roulade
60ml (4 tbsp) tangy mayonnaise out onto this towel and cool for about 5
175g cream cheese, softened
minutes.
For the filling, mix the herbs, mayonnaise,
cream cheese and cayenne pepper and
pepper, to taste
season. Whisk to a spreading consistency. If
200g smoked salmon ribbons
the mixture is too soft, chill for a while, but
it must stay spreadable. Spread the cream
cheese mixture over the roulade. Then cover
evenly with the salmon slices. Carefully roll
up the roulade in the towel and refrigerate
until needed. When ready to serve, remove
towel, slice and bring to room temperature
before eating.
7
STARTER
GILL ESLER
FRIDGE-CLEANING QUICHE
This savoury quiche recipe was sent to me by my friend Zibby in Australia. My
family call it the fridge-cleaning quiche because its a good way to use leftovers.
It can be served hot or cold, on its own or with salad or vegetables.
Serves 4-6
You will need
What to do
250ml (1 cup) milk

2 eggs
Salt and pepper, to taste
250ml (1 cup) grated cheddar
Into a greased pie dish, place any

combination of the following: sliced
tomatoes, grated raw onion or chopped
fried onion, grated carrot, chopped parsley
and leftover cooked vegetables, such as
green beans and broccoli.
Add a drained can of asparagus along with
cold cooked chicken, mince, chopped bacon
or ham, or a drained can of tuna with some
crumbled feta.
Beat together milk, eggs, flour and mustard
powder. Season and pour over the quiche.
Sprinkle with grated cheddar and bake in a
preheated oven at 180C for 35-40 minutes.
8
STARTER
HEATHER GREWAR
PEANUT BUTTER SPINACH

I have always tried to make spinach taste special so that my family enjoys it. My
sons teacher once said to the class: Spinach is good for you, but I suppose you
dont like it. My son informed her that our family loves spinach . Now that its
growing in the garden, Ive invented more ways of using it, and this is one of the
easiest.
Serves 4
You will need
What to do
1 large bunch spinach

30ml (2 tbsp) butter or oil
250ml (1 cup) milk
Salt, to taste
125ml ( cup) peanut butter
Peanuts, chopped, to garnish
Cherry tomatoes, to garnish
Rinse the spinach leaves and place in a pot

with a small amount of water. Cover and
cook until wilted. Drain and set aside to cool.
Heat the butter or oil in a pot and add the
flour, stirring until smooth.
Remove from the heat and add the milk,
stirring well. Return to the heat, stirring
until it boils and thickens. Add salt to taste.
Stir in the peanut butter .
Squeeze the spinach tightly to remove all the
excess water, then chop finely and add to the
sauce, stirring to combine. Heat through and
serve as a side dish, garnished with chopped
peanuts and cherry tomatoes.
9
STARTER
MPUMIE SILINGA
PUMPKIN AND CHICKEN SOUP

This is a soup recipe which I created because it is so convenient. The ingredients
are cheap and available throughout the year, it is easy to assemble and packed
with nutrients.
Serves 8-10
You will need
What to do
1 medium pumpkin, peeled

and cubed
1 red pepper, seeded and sliced
100ml olive oil
2 onions, chopped
3 celery sticks, chopped
4 carrots, peeled and chopped
3 bay leaves
2 cinnamon sticks
1 whole chicken , portioned
2 litres chicken stock
1 x 400ml can coconut milk
Preheat the oven to 180C. Place the pumpkin

and red pepper in a single layer on a baking
tray and drizzle with half the oil. Bake for
20 minutes. Meanwhile, heat the remaining
oil in a large pot and saut the onion for 5
minutes. Add the celery, carrots, bay leaves
and cinnamon sticks and fry for 3 minutes.
Add the chicken, cover the pot and let it steam
for 10 minutes. Add the stock and bring to
the boil. Reduce heat and simmer for about
35 minutes or until the chicken is cooked
through. Remove the chicken from the pot
and let it cool. Strain the soup, discarding
the solids and reserving the liquid in the pot.
Divide the cooked pumpkin in half. Pure half
the pumpkin with the cooked red pepper in
a blender and roughly mash the other half so
that it is still chunky. Remove the skin and
bones from the chicken and cut the meat into
chunks. Add the chicken and both lots of
pumpkin to the soup liquid, stir in the coconut
milk and heat through. Season and serve hot.
10
STARTER
COLLEEN ARNOLD
LOUISIANA GUMBO
My late mother invented this recipe in 1971. She had an American friend called
Delta, who told her about the gumbos she enjoyed as a child, so we concocted this
and it became a favourite for special occasions. My mom was thrifty and did not
approve of the prawns, but I persuaded her to use them.
Serves 8-10
You will need
What to do
2 chickens, portioned, skin

removed
Handful fresh thyme sprigs
Handful fresh basil, chopped
1.5 litres chicken stock
15ml (1 tbsp) brown sugar
1.5kg prawns, peeled and deveined
2 x 170g tins crab meat
2 onions, finely chopped
8 spring onions, finely chopped
1 green pepper, seeded and finely
chopped
2 celery sticks, finely chopped
Handful fresh parsley, finely
chopped, plus extra to garnish
Place the chicken portions, thyme and

basil in a large pot and pour over the
stock. Boil for 20 minutes, frequently
skimming the fat off the surface and
discarding.
Melt the butter in a pan and add the flour,
stirring until smooth. Add the sugar and
stir until you have a brown paste. Stir
this into the chicken pot to thicken the
broth. Reduce the heat to a gentle simmer
and add the prawns, crab, onions, spring
onions, green pepper, celery and parsley.
Season and simmer for 1 hour or until
cooked. Serve with rice, garnished with
extra parsley.
11
STARTER
ZURETHA ROOS
CHICKEN LIVERS WITH BALSAMIC

CREAM SAUCE
I invented this quick and easy recipe because chicken livers are so economical,
but they need more than just pan-frying. Serve with rice we prefer brown
basmati a green veggie and a salad of sliced ripe tomatoes and sweet onions.
Serves 4-6
You will need
What to do
75g (150ml) flour

5ml (1 tsp) dried chilli flakes
750g chicken livers, defrosted
and well drained
30ml (2 tbsp) sherry or water
125ml ( cup) balsamic vinegar
5ml (1 tsp) sugar, or to taste
150ml fresh cream
Sea salt and freshly ground
black pepper to taste
Mix the flour and chilli flakes in a large

plastic bag, then add the livers in batches.
Shake and turn until the livers have a thin
coating of flour.
Heat the oil in a roomy pot (a non-stick
one is best) and fry the livers , stirring
occasionally, for about 7-10 minutes. The
livers should still be pink inside. As the flour
tends to stick to an ordinary pot, add the
sherry or water and scrape with a wooden
spoon to loosen the bits on the bottom. The
liquid will evaporate. Season the livers and
transfer to a dish to keep warm.
Let the pot cool down a little, then add the
balsamic vinegar, sugar and cream and
bring to a simmer while stirring. Season
to taste, adding more vinegar or sugar if
necessary. Pour the sauce over the livers
and serve warm.
12
SALAD
MELISSA TAIT
SMOKED CHICKEN SALAD WITH PESTO

I invented this easy, convenient recipe when I was in my final year at university
and living in a commune. Pickings were slim and nobody wanted to spend lots of
time preparing or cleaning up afterwards. I like using smoked chicken inanything
from salads and sandwiches to pies and pasta.
Serves 2
You will need
What to do
Toss chicken, beans, tomatoes, potatoes and

2 smoked chicken breasts,
onions in a glass bowl. Whisk the dressing
thinly sliced
ingredients together until well combined
300g green beans, steamed
and pour over the salad . Toss lightly, cover
and drained
and refrigerate for 2-3 hours before serving.
8 cherry tomatoes
8 baby potatoes, boiled and drained
1 onion, finely sliced
Dressing:
10ml (2 tsp) finely grated lemon zest
45ml (3 tbsp) lemon juice
125ml ( cup) ready-made
coriander pesto
45ml (3 tbsp) sunflower oil
13
SALAD
COLLEEN RUSSELL
BABY MARROW SALAD

My family love baby marrows, so I created this tasty, crunchy salad . I call it My
Fresh Salad. I use a food processor to julienne the marrows and apples.
Serves 10
You will need
What to do
Mix all the ingredients together, toss well

8 baby marrows, washed,
dust with parsley and refrigerate until cold.
topped and tailed, and sliced
into julienne strips
Enjoy!
2 Granny Smith apples, peeled,
cored and sliced into julienne strips
1 small onion, finely chopped
1 cup frozen peas, cover with
1 cup boiling water for 15 minutes
then drain
200ml mayonnaise
200ml plain yoghurt
20ml sweet chilli sauce
Salt, to taste
Dusting of dried parsley
14
SALAD
ZAHEERA SHAIK
SPICY POTATO SALAD

This is my favourite potato salad recipe, which was invented by my aunt. I have
tweaked the recipe and often serve it at a braai or with a roast. I hope you find it
as delicious as my family does.
Serves 6-8
You will need
What to do
Boil the potatoes until just cooked. Peel

6 large potatoes
and cut into chunks. Add butter and
season, toss lightly and set aside to cool.
Salt and pepper
200ml mayonnaise
Mix together the mayonnaise, eggs, onion,
green pepper, coriander, chilli and mixed
4 extra-large eggs, boiled
and grated
dried herbs. Add this to the potatoes and
toss to coat well. Add more mayonnaise if
1 small onion, chopped into
desired. Sprinkle over the cinnamon and
small cubes
serve chilled or at room temperature.
1 small green pepper, cored,
seeded and chopped into
small cubes
Small bunch fresh coriander,
chopped
1 green chilli, thinly sliced (optional)
2.5ml ( tsp) mixed or Italian dried herbs
2.5ml ( tsp) ground cinnamon
15
SALAD
ANDREA LE SUEUR
RAINBOW HEALTH SALAD

My recipe for multicoloured bean and pulse salad was inspired by one served
three years ago at Wellness Warehouse in Kloof Street, Cape Town, as part of the
healthy lunch buffet. I finally got round to putting together my version of it last
week, and I was thrilled.
Serves 2
You will need
What to do
1 x 400g can four-bean mix, rinsed

and drained
1 x 400g can brown lentils, rinsed
and drained
1 x 400g can chickpeas, rinsed and
drained
1 x 400g can corn kernels, drained
250ml (1 cup) frozen peas, steamed
and cooled
4-5 peppadews, drained and diced
1 green pepper, diced
1 red onion, finely diced
45ml (3 tbsp) fresh flat-leaf parsley,
chopped
Toss together all the salad ingredients in

a serving dish. Combine all the dressing
ingredients in a jar with a lid and shake
vigorously to mix well. Dress the salad
according to your taste and serve on its
own or on a bed of lettuce, garnished with
sliced tomato, cucumber, mushrooms and
blanched or steamed asparagus.
Dressing:
60ml ( cup) avocado oil
45ml (3 tbsp) red wine vinegar
1 small red chilli, seeded and chopped
30ml (2 tbsp) runny honey
16
SALAD
CHRIS HALL
MEDITERRANEAN SALAD
My recipe was inspired by the Greek dish of giant white beans, gigantes, which
my husband and I always enjoyed in the days when we used to go backpacking in
Greece. In the original recipe, the beans (similar to butter beans) are cooked in a
tomato, onion and herb sauce, but I played about with ingredients and flavours
and came up with this. Its quick and simple to make, has a real look and taste of
the Mediterranean, and you will probably have the ingredients in your kitchen.
Serves 4-6
You will need
What to do
Dressing:
Juice of 1 lemon
Pinch of salt
Pinch of sugar
60ml ( cup) extra-virgin olive oil
1 clove garlic, crushed
Large handful fresh flat-leaf
parsley, finely chopped
For the dressing, pour the lemon juice into

a screw-top jar or small bowl. Add the salt
and sugar and shake or whisk thoroughly
to dissolve. Add the oil and blend to an
emulsion, then add the garlic and parsley
and mix well. Gently combine the salad
ingredients in a serving bowl, taking care
not to break up the artichoke pieces. Spoon
over the dressing to coat the salad well. You
can make this salad a couple of hours in
advance and keep in a cool place, but serve
at room temperature for full flavour.
Salad
1 x 400g can butter beans, rinsed
and drained
1 x 400g can artichoke hearts,
drained and quartered
12 black olives, pitted
200g (1 punnet) cocktail tomatoes
17
MAIN
COBUS VAN STADEN
TRINCHADO (SPICY SOUTH AFRICAN BRAISED BEEF)

I love Portuguese food and often used to visit the south of Johannesburg looking
for a good peri-peri dish. My all-time favourite is trinchado, cubes of rump cooked
in a brown sauce with lots of garlic and some peri-peri sauce. This recipe has
evolved over many years and it means I dont have to travel any more. I make it
in my electric frying pan.
Serves 4-6
You will need
What to do
30ml (2 tbsp) unsalted butter

1kg rump steak, cut into 1cm cubes
2 large onions, chopped
3-4 small red chillies, seeded and
chopped
4 garlic cloves, crushed
300ml beef stock
300ml red wine or 150ml brandy
1 bay leaf
24 black olives
pepper, to taste
Heat the butter and oil in a large pan over

medium/high heat and fry the beef in
small batches until browned all over. Dont
crowd the pan or rush this step. Remove
the cubes with a slotted spoon and set
aside on a warm plate. Reduce the heat to
medium and cook the onions and chillies
until softened, about 10 minutes. Add the
garlic and cook for a few seconds. Stir in
the flour to coat everything well, cook for
a minute, then add the stock and wine or
brandy and stir until the sauce thickens
a bit, about 3 minutes. Add the bay leaf,
olives and beef cubes, including any meat
juices from the plate. Bring to the boil,
then reduce heat to low, cover with a lid
and simmer for 1-2 hours until beef is
very tender. Check every 15 minutes or so
and add liquid if needed. Season to taste
and serve with chips, peri-peri sauce and
bread for mopping up the sauce.
18
MAIN
FAHMIDA ISMAIL
MUTTON KALYA
Serves 4-6
You will need
What to do
3 potatoes, peeled and halved

80ml vegetable oil
500ml (2 cups) buttermilk
5ml (1 tsp) salt
10ml (2 tsp) ground ginger
10ml (2 tsp) dried garlic flakes
5ml (1 tsp) ground turmeric
15ml (1 tbsp) ground cumin
15ml (1 tbsp) ground coriander
3 large tomatoes, liquidised
1kg mutton cubes
2 large onions, sliced
1 cinnamon stick
3 cardamom pods
3 green chillies
4 hard-boiled eggs, halved, to serve
Chopped fresh coriander, to serve
Parboil the potatoes, drain well and fry in

half the oil till golden. Set aside. Combine
the buttermilk, salt, spices and tomatoes
in a large bowl. Mix well and add the meat.
Stir to coat and leave to marinate for 30
minutes. Heat the butter and remaining
oil in a large pot and fry the onions until
soft. Add the meat and all the marinade,
with the cinnamon stick, cardamom
pods and whole chillies. Stir to mix and
simmer over medium heat until the sauce
thickens. Add the potatoes and warm
through. Serve hot, topped with the eggs
and coriander.
19
MAIN
LUFUNO SINTHUMULE
OXTAIL STEW WITH ROOIBOS SAMP

AND BEANS
Serves 4-6
You will need
What to do
Samp and Beans:

500g samp and beans
2 litres rooibos tea
50g (3 tbsp) butter
pepper, to taste
Soak the samp and beans in the rooibos

tea overnight. Drain, place in a pot and
cover with cold water. Bring to the boil,
then reduce heat and simmer until tender.
Stir in the butter, season and set aside.
Oxtail:
30ml (2 tbsp) vegetable oil
2 garlic cloves, finely chopped
1 large onion, chopped
15ml (1 tbsp) ground paprika
500g oxtail
500ml (2 cups) beef stock
250ml (1 cup) red wine
30ml (2 tbsp) tomato paste
6 black peppercorns
2 leeks, chopped
2 medium potatoes, quartered
2 large carrots, thickly sliced
For the oxtail, heat the oil in a large pot

and fry the garlic, onion and paprika for
a few seconds. Add the oxtail and brown
slightly. Add the stock, wine, tomato paste
and peppercorns. Cover with a lid and
simmer on low heat until tender, about 2
hours. Add the leeks, potatoes and carrots
and cook until the vegetables are tender,
about 30 minutes. Warm the samp and
beans and serve with the oxtail.
20
MAIN
QURAISHA ISAACS
CIRCUS PIE
Back in the 70s, my mom and dad took us to the circus whenever it was in town. It was
a thrilling annual event for me and my siblings. One year my mom made a pie to take
with us (we were going with some of their friends). We kids were highly embarrassed
about mom taking padkos to the circus, but the pie was such a hit and so delicious that
we forgot about being embarrassed. Since then my moms special pie has been known
as Circus Pie. She made it from leftover mince, sauce and mashed potatoes, topped with
pastry and baked.
Serves 6-8
You will need
What to do
Mash:
2 large potatoes, peeled and
quartered
60ml ( cup) milk
50g (3 tbsp) butter
For the mash, cook the potatoes in salted

boiling water, drain well and mash, then mix
with milk and butter and season. Set aside.
For the mince, heat the oil in a pan and
fry the onions until translucent. Add the
garlic and the mince and cook until mince
is browned. Add tomatoes and thyme and
season. Cover with a lid and simmer gently
for about 30 minutes. Set aside.
Mince:
1 onion, chopped
500g beef or lamb mince
1 x 410g tin chopped tomatoes
3 sprigs fresh thyme
Pastry:
240g (2 cups) cake flour
10ml (2 tsp) baking powder
Pinch of salt
150g butter
2 large eggs
60ml ( cup) milk
Other ingredients:
2 hard-boiled eggs, peeled and
sliced
100g grated cheese of your choice
For the pastry, preheat the oven to 180C.

Sift the flour, baking powder and salt into a
mixing bowl and rub the butter in with your
fingertips until the mixture resembles fine
breadcrumbs. Lightly beat 1 egg and add
to the bowl with the milk and cream. Mix
to form a soft dough. Trying not to handle
the dough too much, divide it in two and
roll half out on a floured surface. Use this
piece to line a greased baking dish (shape
of your choice). Spoon the mince mixture
evenly onto the dough base and top with the
mash, sliced boiled eggs and grated cheese.
Roll out the remaining dough and place as
a lid over the filling, crimping the edges to
seal. Beat the remaining egg and brush all
over the pastry. Prick with a fork and bake
until golden brown and cooked, about 30
minutes.
21
MAIN
DOUGLAS HENDRY
CUMIN CHILLI CON CARNE

I won an award with this dish, beating all the professional chefs from Durbans hotels
as well as police and army chefs. I still have the potjie awarded to me by the SA Chefs
association.
Serves 6-8
You will need
What to do

1 onion, chopped
1 green pepper, cored, seeded and
chopped
750g beef mince beef (fatty is
better)
2 x 410g tins whole tomatoes,
liquidised
15ml (1 tbsp) ground cumin
10ml (2 tsp) cayenne pepper, or to
taste
5ml (1 tsp) dried oregano
pepper, to taste
1 x 410g tin red kidney beans, rinsed
and drained
In a large saucepan, heat the oil over

medium-low heat. Add the onion, pepper,
and garlic and cook, stirring, until the
vegetables start to soften, about 10
minutes. Increase the heat to medium.
Add the mince and cook, stirring until
browned, about 5 minutes. Stir in the
tomatoes, tomato paste, cumin, cayenne
pepper and oregano and season. Reduce
heat and simmer, partially covered, for 10
minutes. Add the beans and continue to
simmer, partially covered, until the beans
are tender and the sauce has thickened,
about 5 minutes. Serve hot with pap, mash
or rice.
22
MAIN
URSULA BEZUIDENHOUT
MINCE AND DHAL
Serves 6
You will need
What to do
200g yellow lentils

2 onions, halved
2 tomatoes, halved
10ml (2 tsp) coriander seeds
3-4 fresh green chillies
4 garlic cloves
15ml (1 tbsp) grated fresh ginger
30ml (2 tbsp) chopped fresh
coriander
10ml (2 tsp) cumin seeds
60ml ( cup) ghee or butter
1 cardamom pod
1 small cinnamon stick
2 cloves
500g beef or lamb mince
pepper, to taste
5ml (1 tsp) mustard seeds
Place lentils in a pot and cover with cold

water. Stir in the turmeric, bring to the boil
and cook until soft, about 30 minutes. Set
aside. Place onions, tomatoes, coriander
seeds, chillies, garlic, ginger, fresh
coriander and half the cumin seeds in a
food processor and blend to a paste. This is
the masala. In a large saucepan, melt 30ml
(2 tbsp) of the ghee or butter and fry the
cardamom pod, cinnamon stick and cloves
for a few minutes. Add the masala paste
and gently fry for about 10 minutes. Add
the mince and fry until cooked through.
Add the cooked dhal (lentils) with as much
liquid as you prefer. Season and simmer
for 15-20 minutes, but not so long that the
lentils disintegrate. In a small pan, melt the
remaining butter and fry the mustard seeds
and remaining cumin seeds just until they
start to pop and grow fragrant. Add to the
dhal mixture and serve with rice and atchar.
23
MAIN
TINA BEYER
CHICKEN CURRY
Serves 4-6
You will need
What to do
1 red chilli, sliced

45ml (3 tbsp) coriander seeds
45ml (3 tbsp) warm water
1 cinnamon stick
4 cloves
10 cardamom pods
4 black peppercorns
45ml (3 tbsp) coconut oil or
vegetable oil
4 red onions, chopped
2-3 green chillies, sliced
15ml (1 tbsp) chopped fresh ginger
1kg chicken pieces (or 1 whole
chicken, jointed)
Salt, to taste
Soak the chilli and coriander seeds in the

warm water for 15 minutes, then grind with
a pestle and mortar to form a paste. Set
aside. Coarsely grind the cinnamon stick,
cloves, cardamom pods and peppercorns in
a pestle and mortar or spice grinder. Heat
the oil in a deep pot and fry the ground
spices until fragrant. Add the onions,
chillies and ginger and fry until onions are
soft. Add the coriander paste and fry for a
further 3-5 minutes. Add the chicken pieces
and turmeric and stir to coat everything
well. Cover with a lid and simmer until
chicken is cooked through, about 30-40
minutes.
Serve hot with rice or naan. Best served the
next day.
24
MAIN
SARAS HARRIELALL
CRAB CURRY IN TAMARIND SAUCE

Serves 4-6
You will need
What to do
60g tamarind pulp

125ml ( cup) vegetable oil
15ml (1 tbsp) cumin seeds
15ml (1 tbsp) fenugreek seeds
15ml (1 tbsp) mustard seeds
1 large onion, chopped
5 curry leaves
30ml (2 tbsp) curry powder
15ml (1 tbsp) chilli flakes, or to taste
15ml (1 tbsp) ground turmeric
3 green chillies, sliced
5 garlic cloves, sliced
2kg crab, jointed and washed
Handful fresh coriander, chopped
Handful fresh mint, chopped
500ml (2 cups) tomato pure
Salt, to taste
Sugar, to taste
Place tamarind pulp in a cup, fill with cold

water, stir and set aside until needed. Heat
the oil in a large pot over medium heat
and fry the cumin, fenugreek and mustard
seeds until fragrant. Add the onion and
curry leaves and fry until onions is soft. Stir
in the curry powder, chilli flakes, turmeric,
chillies and garlic and cook gently for 5
minutes. Add the crab pieces and stir to
coat. Cover with a lid and cook on medium
heat for 10 minutes. Add the fresh coriander
and mint, tomato pure, salt and sugar. Stir
in the tamarind paste and liquid and cook
until the sauce thickens, about 30 minutes.
Serve hot with rice or naan and extra fresh
coriander.
25
MAIN
BARBARA HOLCROFT
TUNA PIE
This pie recipe, passed down to me from my mother, is so easy and can be made with
any type of leftovers: mince, chicken, fish for volume you can add peas, corn or grated
baby marrow. When cooked, the pastry has a lovely sponge-like consistency and with no
base to go soggy it is equally delicious the next day.
Serves 4-6
You will need
What to do
Pastry:
120g (1 cup) cake flour
120g ( cup) butter
1 large egg, lightly beaten
250ml (1 cup) milk
250ml (1 cup) grated cheddar
cheese
pepper, to taste
Preheat the oven to 180C. Lightly grease

a pie dish. For the pastry, sift the flour and
baking powder into a bowl and work in the
butter with your fingertips until the mixture
resembles breadcrumbs. Add the remaining
ingredients and mix to form a smooth
batter. Set aside. For the filling, heat the oil
and butter in a pan and fry the onion until
soft. Add the mushrooms and fry for a few
minutes. Add the herbs and season, then
stir in the flour to coat everything well. Mix
in the tuna (including all the brine from the
can) and slowly stir in the milk until the
mixture is stiff. Allow to cool, then spoon
into the prepared pie dish, spread the batter
over the top and bake until cooked and
golden, about 35 minutes.
Filling:
1 onion, chopped
400g mushrooms, chopped
(optional)
2.5ml ( tsp) dried mixed herbs
pepper, to taste
1 x 170g tin tuna in brine
50ml milk
26
MAIN
DENNIS COOK
FISH AND AUBERGINE CURRY

Serves 4
You will need
What to do
2 medium aubergines, sliced

50ml olive oil
1 large onion, finely chopped
30ml (2 tbsp) readymade fish
masala (mixed spices for fish)
5-6 curry leaves
1 x 410g tin Italian tomatoes,
liquidised
Pinch of sugar
Salt, to taste
2 x 175g hake or kingklip fillets,
sliced
Brush the aubergine slices with half the

oil and grill on a very hot griddle pan until
nicely marked on both sides. Set aside. Heat
the remaining olive oil in a large, non-stick
pan and gently fry the onions until soft. Add
the garlic and fry for a few minutes.
Add the masala and stir-fry for a few more
minutes. Add the curry leaves, tomatoes,
sugar and salt and simmer on low heat for
10 minutes, adding a little water if the sauce
gets too thick. Add the fish and simmer
until cooked through, about 7 minutes. Add
the cooked aubergines and stir very gently
with a wooden spoon to warm through
without breaking the fish. Serve with
steamed basmati rice or rotis.
27
MAIN
RENUKA LALLBAHADUR
CHEESY POTATO BAKE

Serves 6-8
You will need
What to do
4-6 medium potatoes, cut into

0.5cm rounds
30g ( cup) cake flour
500ml (2 cups) milk
pepper, to taste
2 rounds feta cheese
125ml ( cup) grated mozzarella
cheese
125ml ( cup) grated cheddar
cheese
Boil the potatoes in salted boiling water

until just tender, drain and set aside.
Preheat the oven to 180C and grease a
casserole dish or individual ramekins. Melt
the butter in a saucepan over low heat, add
the flour and stir with a wooden spoon to
form a paste, cooking for about 3 minutes.
Gradually add the milk, stirring constantly
until the sauce thickens. Stir in the cream,
season and set aside. Arrange a layer of
potatoes on the bottom of the prepared
casserole dish or ramekins, crumble over
some feta and pour over a little of the white
sauce. Repeat the layers for the remaining
potatoes, feta and sauce, ending with sauce.
Sprinkle with the grated mozzarella and
cheddar, cover with foil and bake for about
30 minutes, then remove foil and bake for a
further 7-10 minutes until golden brown.
28
MAIN
SHABNAM BUX
CHICKPEA, SWEET POTATO AND

AUBERGINE CURRY
Serves 4-6
You will need
What to do

5ml (1 tsp) mustard seeds
1 onion, chopped
2.5ml ( tsp) chilli powder
400g baby aubergines, halved
5ml (1 tsp) sugar
5ml (1 tsp) salt
5 garlic cloves, chopped
8 tomatoes, chopped
5-6 curry leaves
2 medium sweet potatoes, cut into
rounds
1 x 410g tin chickpeas, rinsed and
drained
2.5ml ( tsp) asafoetida powder
Chopped fresh coriander, to serve
Heat the oil in a large pot and fry the

mustard seeds untilt hey start to pop. Add
the onion and fry until golden. Stir in the
chilli and turmeric powder to coat the onion
well. Add the aubergines and cook for about
5 minutres. Stir in the sugar, salt and garlic,
then add the tomatoes, curry leaves and
sweet potatoes. Cover with a lid and simmer
on medium-low heat until the aubergines
are soft and the sweet potatoes are cooked.
Add chickpeas and asafoetida and simmer
uncovered until the gravy thickens. Top
with fresh coriander and serve as is or with
basmati rice.
29
MAIN
ANGELA ADDINAL
MOMS SAUSAGE AND MUSHROOM PIE

This is a very quick, simple and cheap stand-by recipe, which my mom passed on
to me. It remains a favourite with my family and friends today.
Serves 6
You will need
What to do
500g pork sausage meat,

skins removed
1 onion, thinly sliced
250g button mushrooms,
thinly sliced
4 extra-large eggs
380g can Ideal milk
125ml ( cup) milk
Salt and black pepper, to taste
125ml ( cup) grated
cheddar cheese
5ml (1 tsp) paprika
Grease a 20cm baking dish and line with

the sausage meat. Top with onion and
mushrooms. Combine the eggs with the
Ideal milk and milk. Season and beat well.
Pour over the sausage mixture. Top with
the grated cheese and sprinkle paprika
over the top. Bake in a preheated oven at
180C for about 30 minutes or until set.
30
MAIN
NGAWETHU MTLOMELO
CHICKEN WRAPS
This is one of my specialities which I invented about four years ago, when I was
wondering what I could do with some leftover grilled chicken . I remembered how
our teacher, Mrs Kiri, taught us to make roti at school. We used to sell these with
mince. I decided to try them again and created these chicken wraps.
Makes about 16 (leftover roti can be wrapped and refrigerated)
You will need
What to do
Roti:
375ml (1 cups) hot water
125ml ( cup) oil
Salt and pepper
15ml (1 tbsp) dried mixed herbs
Mix the roti ingredients to form a smooth

dough and shape into about 16 small balls.
Roll these out on a lightly floured surface to
make flat discs. Heat a nonstick pan and fry
the rotis one at a time for a few minutes on
each side. Set aside on a plate until needed.
Filling:
Sweet chilli sauce
Mayonnaise or salad cream
Handful fresh mint, chopped
Lettuce leaves
1 onion, finely sliced
1 red, green and yellow pepper,
cored, seeded and finely sliced
Grilled chicken, sliced
1 small pineapple, finely sliced
1-2 tomatoes, diced
Handful fresh parsley, chopped
1-2 avocados, finely sliced
Lemon juice
To assemble the wraps , smear the centre of

each roti with chilli sauce and mayonnaise.
Sprinkle over some chopped mint, then
layer the lettuce, onion, peppers, chicken,
pineapple, tomato, parsley and avocado.
Drizzle with a little lemon juice and add
extra sauce if desired. Fold over to form
wraps and secure with a toothpick.
31
MAIN
CLAIRE ROBERTSON
CHICKEN AND CORIANDER PIE

This recipe for chicken and coriander pie is an original which my grandma
created and passed down to her five children. It is a staple part of Sunday family
lunches we love it because its comfort food and reminds us of our moms. We
also have competitions to see who can make it the best. I hope to win one day.
Serves 4
You will need
What to do
300g chicken breast fillets

2 medium-sized onions
200g mushrooms
50g butter
4 hard-boiled eggs
15ml (1 tbsp) flour
300ml chicken stock
1 egg yolk
30ml (2 tbsp) fresh coriander ,
chopped
Salt and pepper
250g puff pastry
1 beaten egg, to glaze
Boil chicken in salted water for 15 minutes,

drain and cube. Chop onions, slice the
mushrooms. Melt half of the butter in a
large pan. Add onions and mushrooms and
cook for 5 minutes. Remove from heat and
stir in the chicken . Place half the mixture
into a pie dish. Slice the boiled eggs and
lay over the chicken . Top with remaining
mixture. Melt remaining butter in a pan,
add the flour and cook for about 1 minute.
Gradually add the stock and cook for 4
minutes, stirring constantly. Remove from
the heat, stir in the egg yolk, chopped
coriander , and season with salt and pepper.
Set the mixture aside to cool.
Preheat oven to 200C. Pour coriander
sauce over chicken filling. Roll out the
pastry so that its 1 times the size of your
pie dish. Lay the pastry over the chicken
coriander filling, press down to seal. Trim
the edges. Brush the top with beaten egg.
Score the top of the pie so that steam can
escape and cook for 30 minutes, or until
golden.
32
MAIN
JENNY MUNRO
LESLEY-ANNES SPICY CHICKEN

This is my late sister-in-laws famous chicken recipe. She wasnt one for exact
measurements and would just add a bit of this and a touch of that to get the
required taste. We did, however, manage to pin her down and get a written recipe
for this easy-to-make gem. It always reminds me of balmy Ballito summers and
happy, frenetic family holidays in Zimbabwe.
Serves 4
You will need
What to do
1 large chicken
15ml (1 tbsp) oil
Salt and pepper
250ml (1 cup) chicken stock
6 cloves garlic, chopped
60ml ( cup) butter (more if
youre feeling indulgent)
Juice of a lemon
Your favourite ready-made periperi sauce, to taste
Place the chicken in a roasting pan and rub

with the oil. Season generously and roast at
180C for 1hour, basting once or twice. Cool
slightly and portion the chicken .
Add the flour to the roasting pan with a
little water to make a paste with the pan
juices. Add the chicken stock and stir over
low heat until thickened.
In a pan, fry the garlic in the butter. Add the
lemon juice and peri-peri sauce, according
to your taste. Add this to the gravy in the
roasting pan and stir until mixed through.
Return the chicken portions to the roasting
pan and heat through, allowing the chicken
to soak up the flavours. Serve with rice and
a green salad.
33
MAIN
KIRSTEN HALL
SALMON VODKA PASTA

I went for dinner at a lovely Italian restaurant in Grahamstown and had salmon
pasta with vodka . I had never even considered a vodka -anything combination
before and was intrigued. I made the dish at home, using what I thought were the
main elements.
Serves 4
You will need
What to do

1 disc feta cheese, crumbled
Handful fresh dill, finely chopped,
plus extra to garnish
2 cloves garlic, crushed
2 spring onions, finely chopped
3 small cans salmon, drained,
deboned and skinned
30ml (2 tbsp) vodka
30ml (2 tbsp) tomato pure
500g fettuccine or pasta of your
choice
1 punnet baby Rosa tomatoes,
quartered
Freshly grated parmesan, to serve
Melt butter in medium-sized saucepan. Add

cream and feta and simmer slowly, stirring
occasionally. Stir in dill, remove from heat.
Heat oil in frying pan and saut garlic
and spring onions on medium heat until
soft. Add salmon , stirring until slightly
browned. Add half the vodka , stir and
remove from heat. Stir remaining vodka
into cream sauce with tomato pure. Cook
the pasta in boiling salted water and drain.
Stir salmon mixture into creamy sauce,
season and heat through. Toss the sauce
through the pasta with the tomatoes. Serve
with plenty of parmesan, garnished with
extra dill.
34
MAIN
GAIL COETZEE
SEAFOOD PAELLA
I created this dish as I was tired of the usual paella recipes and wanted to try
something different. You can vary the recipe according to your taste or pocket by
omitting the prawns of changing the type of fish.
Serves 4-6
You will need
What to do
Sauce:
1 onion, thinly sliced
1 green pepper, seeded and thinly
sliced
125g bacon, diced
1 clove garlic, crushed
2.5ml ( tsp) curry powder
2.5ml ( tsp) ground paprika
2.5ml ( tsp) dried parsley
1 large tomato, diced
400ml chicken stock
10ml (2 tsp) sugar
Juice of a lemon
For the sauce, heat the oil in a large pan

and fry the onion and green pepper until
soft. Add the bacon and fry until brown.
Add the garlic, curry powder and paprika
and fry until fragrant. Add the remaining
ingredients, reduce heat and simmer until
thickened.
Other ingredients:
500ml (2 cups) water
250g hake
250g smoked haddock
200g peeled prawns (optional)
1 chicken stock cube
200g (1 cup) rice, uncooked
1 tin smoked mussels
125ml ( cup) peas, cooked
100g black olives
60ml ( cup) black lentils, cooked
lemon, chopped
Handful fresh coriander leaves,
roughly chopped
In another pan, bring the water to the

boil and poach the hake, haddock and
prawns until just cooked. Remove the fish,
reserving the water. Add the stock cube
and the rice to the water and cook until the
rice is done. Set aside.
Flake the fish and add to the sauce with
the prawns, mussels, peas, olives, lentils,
lemon and coriander. Add the cooked rice
and mix gently to combine. Serve warm.
35
MAIN
FATHIMA SULEMAN
QUICK FISH CURRY

In her young days, my gran would host many dinner parties for relatives. She
created this fish curry , which is quick because it does not use onions. It is
delicious, easy to prepare and can stretch to feed a crowd. You can replace the
fish with cleaned crab.
Serves 4-6
You will need
What to do
3 garlic cloves, crushed

30ml (2 tbsp) fresh ginger, finely
grated
10ml (2 tsp) chilli powder
10ml (2 tsp) turmeric
10ml (2 tsp) ground coriander
500g firm fish , washed and sliced
60ml ( cup) oil
3 tomatoes, grated
5ml (1 tsp) sugar
30ml (2 tbsp) lemon juice
2 curry leaves, chopped
Small bunch fresh coriander,
chopped
Combine the garlic, ginger, chilli,

turmeric, ground coriander, cumin and
seasoning. Toss the fish in this mixture to
coat well. Heat the oil in a pot and fry the
fish briefly until the spices are fragrant.
Add the tomatoes, sugar, lemon juice,
curry leaves and fresh coriander. Cook
over medium heat until the fish is cooked
through and the flavours combined, about
10-15 minutes. If you want thicker gravy,
add a teaspoon of cornflour dissolved in
a little water. Stir well and simmer until
thickened. Serve with basmati rice.
36
MAIN
PAMELA REYCRAFT
OUMAS VEGETARIAN SPAGHETTI

My grandmother used to cook this dish once a week. My family is vegetarian , so
from the time my children were young we had this once a week as well. We only
found out about 15 years ago that the recipe was not Oumas but my fathers,
which he brought back from Italy during the war. My children now cook this
recipe for my grandchildren.
Serves 4-6
You will need
What to do

2 onions, chopped
2-4 cloves garlic, chopped
15ml (1 tbsp) brown sugar
15ml (1 tbsp) fresh oregano,
chopped, or 10ml (2 tsp) dried
60ml ( cup) fresh parsley,
chopped
125ml ( cup) hot water
500g spaghetti
Cheddar cheese, grated, to serve
Heat the butter and oil in a pan and fry the

onions until golden. Add the garlic and fry
for a minute. Add the tomato paste, sugar,
oregano, mustard powder, parsley and
water. Season and simmer until reduced.
Cook the spaghetti in boiling salted water
and drain. Toss the spaghetti in the sauce
and serve with the cheese.
37
MAIN
DIETER JADAMSKI
MOMS VERSATILE SPINACH TART

This is the best spinach tart ever, created by my mother, who is constantly
inventing new recipes. It can be served as a savoury tart at the tea table in
which case I normally make a cheese pastry from equal parts flour, butter and
grated cheddar (about 120g of each) otherwise I serve it as a vegetable with
dinner, or as a lunch dish with salad and baked potatoes.
Serves 4
You will need
What to do
1 packet white onion soup

250ml (1 cup) sour cream
15ml (1 tbsp) oil
1 onion, finely chopped
500g spinach , chopped and
blanched
250g smooth cottage cheese
3 large eggs, beaten
250ml (1 cup) cheddar cheese,
grated
Mix the soup powder with the sour cream

and leave to stand for 15 minutes. Heat the
oil in a pan and saut the onion. Place the
remaining ingredients in a large bowl. Add
the cooked onion and soup mixture and
mix well with a fork. Pour into a greased
pie dish or into a pre-made pie crust, and
bake in a preheated oven at 180C for 3040 minutes. Slice and serve.
38
MAIN
PATRICIA FUCHS
LENTIL LASAGNE
When I stopped eating meat 40 years ago, vegetarian recipe books did not
exist, so I started experimenting, replacing the meat in recipes with lentils or
vegetables, and adapting the flavouring to suit. I wrote my recipes down in a book
I called Pots Luck. This was one of the most successful.
Serves 4
You will need
What to do
250g lasagne sheets

60ml ( cup) olive oil, for frying
2 onions, chopped
4 cloves garlic, chopped
3 large tomatoes, chopped, or 400g
tin chopped tomatoes
50g tomato paste
2 aubergines, cubed
100g white mushrooms, chopped
60ml ( cup) red wine, or 15ml
(1 tbsp) soy sauce
30g fresh basil, chopped, or 15ml
(1 tbsp) dried basil
250g lentils, cooked and drained
200g cheddar cheese, grated
Cook the lasagne until al dente in boiling

water and set aside. Heat the oil in a large
pan and fry the onions and garlic until
soft (do not brown). Add the tomatoes and
tomato paste, cover and cook for a few
minutes. Add the aubergines mushrooms,
cream, wine and basil. Season, cover
and simmer until cooked and thickened.
Add the lentils and half the cheddar and
simmer for 20 minutes. Set aside.
Sauce:
50g butter
100g cake flour
500ml (2 cups) milk
125ml ( cup) cheddar cheese,
grated
Pinch of ground nutmeg
For the sauce, melt the butter in a pot and

stir in the flour to form a paste. Gradually
add the milk, stirring constantly until
smooth and thickened. Stir in the cheddar
and nutmeg.
Pour a layer of sauce into the bottom of
a rectangular ovenproof dish. Top with
a single layer of lasagne , then a layer of
the lentil mixture, then lasagne again and
then more sauce. Repeat the layers, ending
with sauce. Sprinkle the remaining grated
cheddar over the top. Cover with foil and
bake at 180C for 25 minutes. Remove the
foil and bake until brown on top. Sprinkle
with grated parmesan (optional) and serve
with garlic bread and a green salad.
39
MAIN
DENISE ARMSTRONG
FASOULIA BUTTER BEAN STEW

My mother, now aged 92, makes this traditional Lebanese recipe regularly and
we all thoroughly enjoy it. When two of my sons became vegetarians many years
ago, one of the meat dishes they said they particularly hankered for was fasoulia.
So when I make it for a family gathering, I make this vegetarian version I devised,
as well as the traditional meat dish for the non-vegetarians, and everyone is
satisfied.
You will need
What to do
30ml (2 tbsp) oil

1 medium onion, diced
600g soya chunks
Salt and pepper
5ml (1 tsp) paprika
1 x 40g packet premixed vegetable
soup/ stew mix (or hearty
beef-flavoured mix, suitable for
vegetarians according to the
ingredients list)
250ml (1 cup) red wine
2 x 400g cans butter beans,
undrained
Heat the oil in a frying pan and saut the

onion until soft. Add the soya chunks
and fry for a couple of minutes. Season
and add the paprika. Stir in the tomato
paste and the packet stew mix. Add the
wine and simmer for 30 minutes, stirring
occasionally. Add the butter beans and
their liquid and simmer for a further 5
minutes. Serve with rice and salad.
40
MAIN
RADHAKRISHNA NAGOOR NAIDOO
AUBERGINE AND TOMATO CURRY

My grandmother, who came from Andra Pradesh in South India, taught my
mother about flavours. When my mother worked at the Tongaat sugar plantation
in KZN, the boss would bring her a basket of ingredients so she could prepare
the eggplant curry he liked. She flavoured it with peanuts and sesame seeds and,
because times were hard, did not fry the eggplant first. I have great memories of
this curry with rice or bread.
Serves 2-4
You will need
What to do

1 onion, chopped
6 curry leaves
2 fresh red chillies, whole
2.5ml ( tsp) mustard seeds
5ml (1 tsp) cumin seeds
1 large aubergine, cubed, or 3 small
aubergines, quartered
2 fresh green chillies, chopped
5ml (1 tsp) ginger/garlic paste
1ml ( tsp) turmeric powder
2.5ml ( tsp) chilli powder
2 big tomatoes, chopped
5ml (1 tsp) ground coriander
Salt, to taste
30ml (2 tbsp) peanuts
15ml (1 tbsp) sesame seeds
Heat the oil in a pan and fry the onion,

curry leaves, red chillies, mustard seeds
and cumin seeds until the onions are soft.
Add the aubergine and fry for 3 minutes.
Add the chopped green chillies, ginger/
garlic paste, turmeric and chilli powder.
Stir and add the tomatoes and coriander
powder. Season with salt, stir to mix and
cover with lid. Cook until the aubergine
is soft, adding water if it is drying out or
sticking to the pan. Roast the peanuts in
a pan over low heat, either dry or with a
little oil. Add the sesame seeds and toss
for a minute. Grind the roasted nuts and
seeds using a pestle and mortar. Sprinkle
over the curry , cover and simmer for 7
minutes. Serve with fresh coriander.
41
REHANA AMOD
PEPPERMINT CRISP MOUSSE

This is a family favourite that my mum used to make for me when I was writing
matric 23 years ago. Now my daughter, who is in matric, is treated to the same
indulgence. For variety, any chocolate can be used for the topping.
Serves 4-6
You will need
What to do
1 x 150g packet pink and white

marshmallows, chopped
180g milk chocolate, grated
1 x 380g can evaporated milk, well
chilled overnight
1 Peppermint Crisp, grated
Fresh mint leaves
Put the chopped marshmallows, milk

chocolate and half the evaporated milk
in a saucepan and stir over low heat,
taking care not to burn. When melted
and combined, allow to cool. Beat the
remaining evaporated milk and fold into
the melted mixture. Beat the fresh cream
until stiff and fold in. Do not overbeat.
Pour into a bowl, top with the grated
peppermint crisp and mint leaves and
refrigerate until set. Serve chilled.
SWEET
ENDINGS
42
ELIZABETH HANRATTY
EASY WINTER PUDDING

This is one of my special recipes. Over 50 years ago, I was teaching at Girls High
School in Salisbury (now Harare) and once a week people from various faiths
would come to the school to give religious instruction. The Rabbis wife, Mrs
Konviser, gave me this recipe for a winter steamed pudding, but I make it as a
Christmas pudding .
Serves 4-6
You will need
What to do
200g cake flour

2.5ml ( tsp) ground ginger
2.5ml ( tsp) cocoa powder
Pinch of salt
125g butter
100g ( cup) sugar
1 large egg, beaten
5ml (1 tsp) bicarbonate of soda
15ml (1 tbsp) hot milk or hot water
15ml (1 tbsp) apricot jam
250ml (1 cup) mixed dried fruit
30ml (2 tbsp) nuts (not peanuts)
Sift the flour, spices, cocoa and salt

together. Rub in the butter. Mix in the
sugar and egg. Dissolve the bicarbonate
of soda in the hot water or milk. Make a
well in the batter and pour the dissolved
bicarb mixture in. Work in gradually. Mix
in the jam, fruit and nuts.
Sauce
125ml ( cup) semi-sweet wine
250ml (1 cup) hot water
200g (1 cup) sugar
Pinch of salt
For the sauce, combine all ingredients

and mix well. Pour sauce into an ungreased heatproof bowl. Spoon batter
on top. Cover with buttered greaseproof
paper, tying string tightly around to seal.
Place in a pot of boiling water, enough to
come halfway up sides of the bowl. Cover
and steam for 2 hours, adding water when
necessary.
SWEET
ENDINGS
43
JANETTE HATTINGH
DREAMY TIRAMISU
I started making tiramisu years ago because I love custard, finger biscuits and
chocolate all my favourite comfort foods. I make it often, either to have after
a special lunch or dinner, or simply as a tea-time treat. I prefer an alcohol-free
dessert, and my family and friends love this dreamy , creamy creation too.
Serves 4-6
You will need
What to do
250ml (1 cup) condensed milk

200ml ready-made custard
200g mascarpone cheese
2 packets finger biscuits
45ml (3 tbsp) black coffee dissolved
in 125ml ( cup) boiling water
3 Flake chocolate bars, crumbled
Combine the condensed milk, custard

and mascarpone and mix well. Pour half
this mixture into a glass serving dish. Dip
the biscuits in the warm coffee without
making them too soggy. Layer these on
top of the custard mixture. Top with the
rest of the custard mixture and sprinkle
over the chocolate flakes. Refrigerate for
a few hours or overnight before serving.
SWEET
ENDINGS
44
FELICIA FOURIE
BREAD PUDDING WITH WHISKY SAUCE

Many Old Girls from Parktown Girls High in Joburg will remember Mrs Barbara
Penberthy, home economics teacher in the 1970s and 1980s. She was a brilliant
cook; lunch with the Penberthys was a very special occasion. Babs produced
spectacular dishes with ordinary ingredients, like this bread pudding with whisky
sauce.
Serves 4-6
You will need
What to do
500g stale French bread

1 litre milk
2 large eggs, lightly beaten
50g ( cup) sugar
10ml (2 tsp) vanilla essence
30ml (2 tbsp) butter, chopped
For the pudding , crumble the bread

into the milk. Add the eggs, sugar and
vanilla, mix well and pour into a buttered
ovenproof dish. Dot the top with the
butter and bake at 160C for about one
hour or until set. For the sauce, put the
sugar and water in a saucepan over
low heat and stir until the sugar has
dissolved. Beat the egg and add it to the
saucepan with the butter. Stir over a low
heat until syrupy. Stir in the whisky and
pour the sauce over the pudding while
hot.
Sauce:
200g (1 cup) sugar
45ml (3 tbsp) water
1 large egg
80ml ( cup) whisky
SWEET
ENDINGS
45
SWEET
ENDINGS
FATIMA DHAI
LAYERED JELLY PUDDING

This is a cool dessert for a refreshing Sunday treat, especially after a hot and
spicy meal.
Makes 1 large or 6 individual desserts
You will need
What to do
1 box raspberry jelly

1 litre full-cream milk
5ml (1 tsp) falooda powder (china
grass/ agar agar)
30ml (2 tbsp) full-cream powdered
milk
30ml (2 tbsp) custard powder
1 x 385g can sweetened condensed
milk
2.5ml ( tsp) ground cardamom
(elachi)
Make the jelly according to the packet

instructions and pour into a large glass
dish or 6 individual dessert dishes. Leave
to set in the refrigerator. Pour the milk
into a saucepan, reserving 30ml (2 tbsp).
Add the falooda powder and bring to the
boil. Stir the powdered milk and custard
powder into the reserved cold milk until
dissolved, then add this mixture to the
boiling milk. Stir in the condensed milk
and cardamom. Strain the custard over
the set jelly and return to the fridge to set
for about 4 hours. Decorate with whipped
fresh cream, strawberries or bananas.
46
WENDY SANDERSON-SMITH
LEMON ZAPS
I dont know who or where this recipe came from, but I have whipped it up for the
past 20 years. It is always a winner and brings everybody together. Quick, easy,
and perfect for Sunday tea.
Makes about 24
You will need
What to do

65g ( cup) icing sugar
Pinch of salt
275g softened butter
Preheat the oven to 180C. Line a

rectangular (32cm x 23cm, about 2cm
deep) baking tin with greaseproof paper.
Sift the flour, icing sugar and salt into
a bowl and rub in the butter until you
have crumbs. Press into the tin to form
a base and bake for 2025 minutes until
golden. For the curd, beat the eggs and
sugar until light and creamy. Mix in the
remaining ingredients and pour over
the baked crust. Return to the oven and
bake for a further 25 minutes or until set.
Remove and allow to cool, then dust with
icing sugar and cut into fingers.
Lemon curd:
4 extra-large eggs, beaten
300g (1 cups) sugar
100ml lemon juice
15ml (1 tbsp) lemon zest
40g ( cup) cake flour
SWEET
ENDINGS
47
REN VOLLGRAAFF
SWEET MILK RUSKS

My mother was a teacher at Laerskool Darling and got this recipe from the
principals wife, Mrs Breytenbach. The recipe avoids the usual excuses for not
making rusks : it uses no eggs, there is no excessive kneading, no raising time and
no rolling of even-sized balls. My mother added vanilla essence and desiccated
coconut on the advice of Doris Burger from the farm next door.
Makes 80 rusks
You will need
What to do
500g margarine
300g (1 cups) sugar
500ml (2 cups) milk
1.5kg self-raising flour
100g (1 cups) desiccated
coconut
2.5ml ( teaspoon) salt
Preheat the oven to 180C and grease or spray

a flat roasting pan. Place the margarine, sugar
and milk in a pot and stir over low heat until
the margarine has melted and the sugar has
dissolved. Add the vanilla essence and set aside
to cool. Mix the dry ingredients in a bowl and
pour in the cooled margarine mixture. Knead
until you have a dough. Add milk or flour until
you have the right texture.
Put the dough in the greased tray and spread it
evenly. Take a big fork and mark the dough in
the pan into 40 rectangles: 8 on the width of the
pan and 5 down the length of the pan. Bake for 1
hour. Remove and cool in the pan for 10 minutes,
then turn out on a cooling rack. Transfer to a
large board or plate so the dotted fork lines are
on top. Cut along the dotted lines. Break each
of the 40 pieces in half lengthways with a fork.
Pack onto wire racks on oven trays and dry
for 5-6 hours in the warming drawer or in the
oven on its lowest setting (70-90C). Wedge the
oven door open so air can escape, and cover the
rusks loosely with foil so they dont burn. To
check if they are done, break a piece in half and
make sure it is dry on the inside. If not, dry for
another hour. Allow to cool and pack in airtight
containers.
SWEET
ENDINGS
48
ANNA CROWE
NANA MARYS IRISH BREAD

This recipe comes from my late Irish -American mother-in-law, Mary, who lived in
Boston. Since she baked this loaf for me in 1978, I make it at least once a year as a
tribute to my husbands Irish roots.
The recipe has returned to the United States our daughter now lives in San
Diego and makes Nana Marys bread on St Patricks Day to celebrate both Irish
and South African traditions.
This loaf is unlike any other Irish bread that I have tasted it is soft and light,
more like cake than bread .
You will need
What to do
500ml (2 cups) milk

30ml (2 tbsp) cider vinegar
500g (4 cups) flour
100g ( cup) sugar, plus extra for
sprinkling
2.5ml ( tsp) salt
60ml ( cup) margarine, melted
30ml (2 tbsp) caraway seeds
150g (1 cup) seedless raisins
Mix the milk and vinegar. In a separate

bowl, sift together the flour, sugar, salt,
bicarb and baking powder. Add half the
melted margarine, the caraway seeds
and raisins and mix lightly. Fold in the
milk mixture. Do not overbeat. Pour into
a greased tin. Pour over the remaining
margarine and sprinkle with about 10ml
(2 tsp) sugar. Bake in a preheated oven at
180C for 50 minutes.
SWEET
ENDINGS
49
LOLLOS RODSETH
CHOCOLATE PEAR CAKE

My family loves chocolate and pears, so I came up with this recipe that combines
them. It is rich, yummy and perfect after a light meal. It can be made the day
before, but then it is nice to warm it slightly for the chocolate to melt a bit. Best
eaten on the day though.
Serves 6-8
You will need
What to do
250ml (1 cup) butter, melted

200g (1 cup) sugar
4 large eggs, at room temperature
125ml ( cup) cocoa powder
185ml ( cup) cake flour
200g good quality dark chocolate ,
finely chopped
185ml ( cup) flaked almonds
1 x 425g can pear halves, drained
Ground cinnamon, for sprinkling
Handful of Cadbury Whispers
Preheat the oven to 180C. Butter or spray

a 23cm round cake tin. Mix the butter,
sugar, eggs, cocoa, vanilla and flour. Fold
in the chocolate and almonds. Mix well
and pour into the tin. Arrange pears on
top and sprinkle with a little cinnamon.
Bake for 40 minutes. Remove from the
oven and cool in the pan before turning
out onto a plate. Decorate with the
Whispers and flowers (if you wish) and
serve with vanilla ice cream.
SWEET
ENDINGS
50
BERYL SCHROEDER
QUINCE TARTLETS
With the quince season upon us, Im reminded of sitting in the kitchen around
the Welcome Dover stove on a Sunday afternoon, sipping hot coffee and eating
my mothers kweperkluitjie. She inherited this popular Myddleton (a tiny mission
station just outside Caledon) recipe from her mother-in-law, Ouma Dorie, who was
born and bred in Myddleton and probably inherited it from her mother.
Serves 6-8
You will need
What to do
500g self-raising flour

250g margarine or butter
2 large eggs, beaten, plus extra for
brushing
Cold water, as needed
3-4 quinces, depending on size,
grated or chopped
300g yellow sugar, or to taste
About 20 cloves
Sieve the flour into a bowl and rub in the

margarine or butter until the mixture
resembles breadcrumbs. Add the eggs
and mix well. Mix in enough water to
form a pliable dough. Roll out and cut out
circles. Place some chopped or grated
quince on one side of each pastry circle,
sprinkle with sugar, add 2-3 cloves and
fold the pastry over to form a half moon,
sealing with your fingers or a fork. Brush
the tops with egg and place on a greased
baking tray. Any leftover quince can
be sprinkled with sugar and water and
spread between the dumplings. Bake in a
preheated oven at 180C for about 1 hour
or until golden and cooked.
SWEET
ENDINGS
51
SWEET
ENDINGS
DAWN SISO
CHOCOLATE BROWNIES
My mum grew up on the island of Bermuda where she was looked after by a lovely
nanny who taught her to how to make chocolate brownies . This recipe has been
passed down through the generations and she is now making them for her own
grandchildren. The only change I have made is to add a handful of raisins before
baking the brownies .
Makes 12
You will need
What to do
210g (1 cups) self-raising flour

90g cocoa powder
500g (2 cups) sugar
4 large eggs
125ml ( cup) milk
250g margarine or butter, melted
Handful of raisins
100g dark chocolate , diced
Mix the dry ingredients in a bowl. Whisk

eggs and milk together and then beat into
dry ingredients. Add melted margarine or
butter, a little at a time. The batter will be
quite runny, and thats good as it means
the brownies will be moist. Mix in the
raisins and pour the batter into a greased
roasting tin. Bake in a preheated oven at
180C for at least 45 minutes or until you
can smell the brownies . Turn the oven
down to about 150C and continue to
cook until a fork comes out clean when
pushed into the brownies .
Remove from the oven and spread the
chocolate squares over the brownies .
Leave to stand for about 5 minutes
the heat of the brownies will melt the
chocolate . Spread it evenly with a knife.
Leave the brownies to cool until the
chocolate has set, then cut into squares,
or eat warm with vanilla ice cream.
52
KATHY JADAMSKI
SAVOURY SCONES
An unexpected phone call from friends we hadnt seen in a long time resulted in
this recipe. As I only had a packet of biscuits in the cupboard, a few rashers of
bacon and some cheddar cheese in the fridge, the result was savoury scones for
tea time.
Makes 12
You will need
What to do

2.5ml ( tsp) salt
90g (6 tbsp) butter
1 extra-large egg, beaten
100ml milk
Preheat the oven to 200C. Sift the flour,

salt and baking powder into a bowl and
rub in the butter so that the mixture
resembles fine breadcrumbs. Mix the egg
and milk and add to the mixture to form a
soft dough. Spread into a greased baking
dish.
Topping:
1 extra-large egg
125ml ( cup) milk
4 rashers streaky bacon, chopped
250ml (1 cup) cheddar cheese,
grated
For the topping, beat the egg and milk

together. Mix in the bacon and pour
evenly over the raw scone dough. Top
with the cheese and bake for 10-15
minutes. Best served hot, straight from
the oven, spread with butter if desired.
The following variations can be used
for the topping: chopped onion, cooked
flaked haddock, smoked snoek, sliced
sausages or chopped cold meat.
SWEET
ENDINGS
53
REHANA AMOD
CREAMY PASSION FRUIT AND

PINEAPPLE DESSERT
Serves 8-10
You will need
What to do
250ml (1 cup) fresh cream, stiffly

whipped
250ml (1 cup) sour cream
1 x 385g can condensed milk
2 x 432g cans crushed pineapple,
drained
1 x 290g can dessert cream, well
chilled
1 x 115g can granadilla pulp
1 flake chocolate (optional)
Pineapple pieces and cherries, to
serve (optional)
Mix the whipped cream with the sour

cream, condensed milk and crushed
pineapple and pour into a serving dish.
Beat the dessert cream and spread over
the top, spoon over the granadilla pulp
and top with crumbled flake chocolate,
if using. Decorate with pineapple pieces
and cherries, if using, and chill well
before serving.
SWEET
ENDINGS
54
THOBEKA SHANGASE
STRAWBERRY VODKA CHEESECAKE

Makes about 8-10
You will need
What to do
Crust:
200g Marie biscuits, finely
crushed
90g butter, melted
15ml (1 tbsp) strawberryflavoured vodka
Grease a 22cm round springform cake pan.

To make the crust, combine crushed biscuits,
melted butter and vodka in a bowl and mix
well. Press the biscuit mixture into the base
of the cake pan, smoothing with the back of a
spoon. Refrigerate for 20 minutes.
Filling:
100ml water
20ml (4 tsp) gelatine powder
4 large eggs, separated
180g sugar
500g smooth plain cottage
cheese
5ml (1 tsp) vanilla extract
30ml (2 tbsp) strawberryflavoured vodka
For the filling, pour the water into a metal

bowl and sprinkle over the gelatine. Suspend
the bowl over a pot of hot water and stir to
dissolve the gelatine. Set aside to cool. Place
the egg yolks and 80g of the sugar in the top
part of a double boiler and whisk until light
and fluffy. Remove from heat and mix in the
gelatine mixture, cottage cheese, vanilla and
vodka, stirring until well combined. Whisk
the egg whites to stiff peaks and fold into the
mixture. Beat the cream with the remaining
sugar until soft peaks form and fold in. Pour
the mixture into the chilled biscuit base and
refrigerate for 2 hours.
Topping:
1 x 410ml can strawberries,
drained (reserve the syrup)
250g (1 punnet) fresh
strawberries, hulled
25ml (5 tsp) cornflour
5ml (1 tsp) lemon zest
Combine the canned strawberries and fresh

strawberries and arrange on top of the chilled
cheesecake. Pour the reserved strawberry
syrup into a saucepan and bring to the boil
while stirring in the cornflour. Reduce heat
and simmer, stirring continuously until
smooth and thick. Remove from heat, stir in
the lemon zest and cool before pouring over
the cheesecake. Refrigerate for another 2-3
hours until set. Remove from the pan and
serve.
SWEET
ENDINGS
55
SWEET
ENDINGS
KATHY JADAMSKI
BANANA SYLLABUB
Serves 6-8
You will need
What to do
6-8 bananas
125g caster sugar
125ml ( cup) white wine
Finely grated zest and juice of 1
lemon
10ml (2 tsp) gelatine
30ml (2 tbsp) boiling water
500ml (2 cups) fresh cream,
whipped
Blend the bananas, sugar, wine, lemon

zest and juice in a food processor until
smooth. Dissolve the gelatine in the
boiling water and add to the blender,
mixing well. Fold in the cream, spoon into
glasses and refrigerate for an hour. Serve
topped with sliced banana, a twist of
lemon rind and a boudoir biscuit.
Decoration:
1 banana, sliced
Finely sliced lemon rind
Boudoir biscuits
56
SWEET
ENDINGS
JARNO SNEYDERS
APPLE AND SULTANA CAKE

Serves 8-10
You will need
What to do
3 large or 4 small apples, peeled,

cored and chopped
225g sultanas or raisins
200ml milk
170g brown sugar
285g cake flour
15ml (1 tbsp) baking powder
5ml (1 tsp) ground nutmeg
5ml (1 tsp) ground cloves
170g butter
2 large eggs, lightly beaten
Icing sugar, for dusting
Preheat the oven to 170C. Grease or

spray a 20cm loose-bottomed cake
pan. Combine the apple, sultanas,
milk and sugar in a bowl. Place flour,
baking powder and spices in a separate
bowl and rub in the butter with your
fingertips until the mixture resembles
fine breadcrumbs. Combine the apple and
flour mixtures, add the beaten eggs and
mix well (the batter should be a dropping
consistency). Pour into the prepared cake
pan and bake for about 1 hour or until
cooked. It is ready when a metal skewer
inserted into the cake comes out clean.
Remove and cool in the pan on a wire
rack for 10 minutes before turning out
and dusting with icing sugar. Serve warm,
with custard if desired.
57
REHANA AMOD
RAINBOW CAKE
Serves 10-12
You will need
What to do
150g margarine
200g (2 cups) caster sugar
15ml (1 tbsp) baking powder
Pinch of salt
3 large eggs
100ml milk
50ml water
A few drops of food colouring
red, blue, yellow and green
Preheat the oven to 180C and grease

and line 4 x 15cm cake pans. Place the
margarine in a mixing bowl and sift
in the dry ingredients. Work together,
then mix in the eggs, milk, water and
vanilla essence, either by hand or with
an electric mixer. Divide the batter into
4 equal parts and colour each differently
with a few drops of food colouring. Spoon
into the cake pans and bake until a
skewer inserted in the centre comes out
clean, about 12-15 minutes. Remove and
cool for 10 minutes in the pans before
turning out to cool completely. Place all
icing ingredients in a bowl and beat until
creamy and smooth, adding a little milk
if too thick. Spread a little icing on each
cake and sandwich together. Spread the
remaining icing over the top and sides.
Icing:
250g margarine
280g icing sugar, sifted
60ml (4 tbsp) cocoa powder, sifted
(optional)
SWEET
ENDINGS
58
KIM NAPO
CARROT AND MARMALADE MUFFINS

Makes 12
You will need
What to do
120g (1 cup) cake flour

150g (1 cup) whole-wheat flour
130g brown sugar
2.5ml ( tsp) bicarbonate of soda
2.5ml ( tsp) salt
2.5ml ( tsp) ground cinnamon
2 large eggs, beaten
190ml ( cup) buttermilk
375ml (1 cups) tightly packed
grated carrot
45ml (3 tbsp) marmalade
80ml ( cup) sunflower oil
Crushed toasted nuts (optional)
Preheat the oven to 190C and lightly

grease the openings of a 12-hole muffin
tray. Combine the flours, sugar, baking
powder, bicarbonate of soda, salt and
spices in a large mixing bowl. Make
a well in the centre. In another bowl,
combine the eggs, buttermilk, grated
carrots, marmalade and oil and mix well.
Pour this mixture into the well in the
dry ingredients and stir until combined.
Divide the batter evenly between the
muffin cups. Sprinkle with nuts if using
and bake for 20-22 minutes or until a
toothpick inserted into the centre of a
muffin comes out clean. Cool in the pan
for 5 minutes before turning out on a wire
rack to cool completely.
SWEET
ENDINGS
59
ABDUL HAJEE
MANGO AND BANANA CAKE

Serves 8-10
You will need
What to do
1 x 410g tin mango slices, drained

and mashed into a pulp
Juice of 1 lemon
3 bananas, mashed into a pulp
175g butter, softened
200g (1 cup) dark brown sugar
3 large eggs
30ml (2 tbsp) sunflower or canola
oil
60g desiccated coconut
140g (1 cup) self-raising flour
2.5ml ( tsp) allspice powder
60g icing sugar, sifted, plus extra
for dusting
250g smooth cottage cheese

or spray 2 x 20cm round cake pans. Mix
half the mango pulp and half the lemon
juice with the banana pulp and vanilla
essence. In a separate bowl, cream
together the butter and sugar until light
and fluffy and add the eggs one at a time,
beating well after each addition. Add the
fruit mixture, oil and coconut and mix
well. Sift in the flour, bicarbonate of soda
and allspice and beat with a hand-held
electric mixer until just combined. Dont
overbeat. Divide the batter between the
prepared cake pans and bake for 30-35
minutes. Remove and cool in the pans
for 10 minutes before turning out to cool
completely. Combine the remaining
mango pulp and lemon juice with the
icing sugar and mix until creamy. Gently
fold in the cottage cheese without
beating. Spread the filling on one cake
and sandwich with the other. Dust the top
with extra icing sugar.
SWEET
ENDINGS
60
VENNESSA SCHOLTZ
TRIPLE-C CAKE (CHERRY, CHOCOLATE

AND COCONUT)
Serves 10-12
You will need
What to do
180g soft baking margarine

175g caster sugar
3 large eggs
250g self-raising flour
60ml ( cup) milk
100g glac cherries, quartered
80g dark chocolate, roughly
chopped

or spray a medium loaf pan. Beat the
margarine with the caster sugar until
light and creamy. Add the eggs one at
a time, beating well after each addition.
Sift in the flour and stir in the milk and
vanilla essence and mix to combine. Fold
in the cherries, coconut and chocolate.
Spoon the batter into the prepared loaf
pan and bake for about 45 minutes or
until a metal skewer inserted into the
cake comes out clean.
SWEET
ENDINGS
61
LYN WELCH
HEALTH BARS
Makes about 24 bars
You will need
What to do
80g butter, chopped

150ml honey
150g ( cup) brown sugar
250ml (1 cup) oats
1 large banana, mashed
20ml (4 tsp) peanut butter
5ml (1 tsp) ground ginger
125ml ( cup) mixed dried fruit
125ml ( cup) choc chips, optional
15ml (1 tbsp) water or coconut oil
Preheat the oven to 180C and grease

a baking tray. Combine the butter,
honey and sugar in a large saucepan
over low heat, stirring until the sugar
has dissolved. Mix in the remaining
ingredients and press the mixture firmly
into the prepared tray. Mark lines for bars
and bake for 20 minutes. Allow to cool,
then cut along the lines.
SWEET
ENDINGS
62
EXTRAS
JACCI BABICH
NAARTJIE MARMALADE
Everyone loves a bargain. Imagine my triumph when I scored a pocket of navel
oranges and a box of sweet, juicy naartjies for a mere R20 from my favourite
greengrocer. When I added a bag of lemons from my sisters tree, home-made
marmalade for all was on the menu. My mother loved her fruity spreads and was
always experimenting with marmalade , and this became one of her favourite recipes.
I have to agree with her that you get tremendous satisfaction from making your own
preserves. Orange marmalade or maybe three-fruit marmalade is next on my list.
Makes about 2.5 litres
You will need
What to do
1kg naartjies
1kg lemons
2kg sugar
Peel the naartjies thinly with a vegetable peeler and

reserve the peel. Scrape off and discard the stringy
membranes. Chop the naartjie peel and fruit pulp
into a bowl, reserving the pips in another bowl.
To make the lemons easier to peel (especially thickskinned lemons), put them in a pot of boiling water
for 3 minutes. Peel the lemons thinly with a vegetable
peeler. Remove the pith and set aside. Chop the
lemon peel and pulp into the same bowl as the
naartjie pulp. Cover and set aside.
Reserve the lemon pith and pips with the naartjie
pips. Pour water over the pips and pith and leave to
stand for 24 hours.
Next day, place the fruit pulp and peel in a large,
heavy-based pot. Strain the liquid from the pips into
a jug and add enough water to this to make 2 litres.
Discard the pips. Pour the liquid over the fruit in the
pot and bring to the boil. Reduce heat and simmer
for 2-3 hours until the peel is soft. Add the sugar and
stir to dissolve. Bring to the boil and boil rapidly
for about 15 minutes. To test if the marmalade is
ready, drop a teaspoonful on a saucer and place in
the freezer for a few minutes. If it is beginning to
solidify and crinkles when poked, its ready. Take the
pot off the heat. Allow to cool and pour into sterilised
jars. As a rule of thumb, use 1.25 litres liquid and 1kg
sugar for every 1kg fruit.
63
EXTRAS
CILLA TAYLOR
MAGIC TUMMY MUESLI

Makes about 1.5kg
You will need
What to do
300g large-flake porridge oats

125ml ( cup) oat bran
125ml ( cup) wheat germ bran
125ml ( cup) digestive bran
250ml (1 cup) mixed nuts,
125ml ( cup) sesame seeds
125ml ( cup) sunflower seeds
125ml ( cup) pumpkin seeds
125ml ( cup) flax seed or linseed
125ml ( cup) grated or desiccated
coconut
125ml ( cup) honey
125ml ( cup) milk powder
250ml (1 cup) mixed dried fruit
(cranberries, sultanas, dried
apricots)
Preheat the oven to 150C. In a large bowl,

combine all the ingredients except the
milk powder and dried fruit. Mix well and
spoon into a large roasting pan (do in
2 batches if your pan is not very large).
Bake for about 15 minutes, then remove
and shake well. Return to the oven and
bake for a further 10 minutes or until
golden brown. Add the milk powder
and dried fruit and stir to mix, then set
aside until cool and pack into airtight
sealed containers. Use within 2 weeks.
Makes about 1.5kg and cures stubborn
constipation.
64
EXTRAS
DOROTHY PERRIN
RACHELS EASY GREEN TOMATO PICKLE

I was raised in the country, where we grew our own vegetables and fruit and made
jams, pickles and preserves. My mother Rachel was famous for her easy green tomato
pickle, which she served with roast pork, ham, or on a sandwich with cheddar cheese
(it is also great with fish). I am now in my seventies and still make her recipe, using
green tomatoes from my own vegetable patch, and hand out jars to family and friends.
You can make a chunky pickle or cut the tomatoes and onions smaller for a finer
texture.
Makes about 2 litres
You will need
What to do
1.5 litres vinegar

2kg green tomatoes, chopped
1kg onions, chopped
250g sugar
20ml (4 tsp) curry powder
20ml (4 tsp) turmeric
60ml ( cup) cake flour
5ml (1 tsp) salt
2.5ml ( tsp) cayenne pepper
Pour 1 litre of the vinegar into a large pot

and bring to the boil. Add the tomatoes and
onions and return to the boil. Mix all the
remaining ingredients together with the
remaining vinegar. You can add a little more
flour if you prefer a thicker sauce. Add this
to the tomato mixture and bring back to the
boil, stirring constantly. Cook for exactly 10
minutes, stirring (the onions should still be
quite firm). Remove from heat and pour into
sterilised bottles. Allow to cool completely
before sealing with lids.
65
EXTRAS
JOANNE SEQUEIRA
SPICY TOMATO RELISH

This is our late uncle Rowan Lewiss recipe, which was always a winner. He used to
make it every year as Christmas presents for family and friends. He enjoyed making
glac fruit, especially pineapple, and he made wonderful lemon marmalade from his
lemon tree at home. He wasnt too bothered about everyday cooking but took delight
in bottled goods.
Makes enough jars to give several people as presents
You will need
What to do
1kg tomatoes, skinned and chopped

1kg onions, chopped
1kg Granny Smith apples, cored,
peeled and chopped
2 large green peppers, seeded and
chopped
1 clove garlic, finely chopped
600ml vinegar
10ml (2 tsp) salt
10ml (2 tsp) paprika
5ml (1 tsp) mixed spice
1 x 410g can tomato pure
600g (3 cups) sugar
15ml (1 tbsp) Worcestershire sauce
Place the tomatoes, onions, apples, green

peppers and garlic in a large pot with the
vinegar. Bring to the boil, reduce heat
and simmer for about 30 minutes, stirring
occasionally with a wooden spoon.
Add the salt, spices and tomato pure
and bring back to the boil. Boil, stirring
constantly, for about 5 minutes. Add the
sugar and continue to stir for another 30
minutes or until dissolved and thickened.
Remove from the heat and stir in the
Worcestershire sauce. Pour into sterilised
glass jars and allow to cool before sealing.
66
EXTRAS
ERIK VON ZWEIGBERGK
SCANDINAVIAN SHOOTERS
I am 92 and of Swedish descent, so I have inherited Scandinavian tastes such as the
famous smrgsbord. Among the culinary delights to be found there are the many
herring dishes of which my wife, Jessie, 89, and I have become very fond. Essential
to the enjoyment of herring, however, is akvavit, a liqueur imported from Aalborg
in Denmark, but as time passed the cost of Aalborg akvavit became prohibitive for
pensioners and we started to think of alternatives. After much experimentation Jessie
and I worked out what we considered was a sufficiently satisfactory substitute for the
original. We call it Jessirik akvavit, a combination of our first names.
Makes enough jars to give several people as presents
You will need
What to do
1 x 750ml bottle of gin (or vodka)

5ml (1 tsp) finely grated lemon zest
2 star anise
5ml (1 tsp) crushed coriander seeds
5ml (1 tsp) fructose liquid sweetener
(or 2-4 tsp caster sugar, adjust to
taste)
Pour the gin into a jug, add the other

ingredients, cover and leave to stand for
a week. Strain through a tea strainer and
then strain again through a clean/new
handkerchief. To avoid losing any of the
joy of this delectable liqueur, now suck the
handkerchief. Serve the liquid neat in very
small v-shaped liqueur glasses, ice cold,
straight from the freezer.

Sunday Times Food Weekly Readers&#39; Recipe Collection 2014

Caricato da

Informazioni sul documento

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

Sunday Times Food Weekly Readers&#39; Recipe Collection 2014

Caricato da

Copyright:

Formati disponibili

SWEET

Readers Recipe Collection

OAT PATTIES WITH BUTTERNUT AND TOMATO 2

QUICK FISH CURRY 35

CHEESY HAM QUICHE 3

OUMAS VEGETARIAN SPAGHETTI 36

CARROT, CHEESE AND SEED SLICES 4

MOMS VERSATILE SPINACH TART 37

SPINACH, CARROT AND BILTONG ROULADE 5

ROULADE WITH HERBED CHEESE AND SALMON 6

FASOULIA BUTTER BEAN STEW 39

AUBERGINE AND TOMATO CURRY 40

PEANUT BUTTER SPINACH 8

PEPPERMINT CRISP MOUSSE 41

PUMPKIN AND CHICKEN SOUP 9

EASY WINTER PUDDING 42

CHICKEN LIVERS WITH BALSAMIC CREAM SAUCE 11

BREAD PUDDING WITH WHISKY SAUCE 44

SMOKED CHICKEN SALAD WITH PESTO 12

LAYERED JELLY PUDDING 45

BABY MARROW SALAD 13

SPICY POTATO SALAD 14

SWEET MILK RUSKS 47

RAINBOW HEALTH SALAD 15

NANA MARYS IRISH BREAD 48

CHOCOLATE PEAR CAKE 49

OXTAIL STEW WITH ROOIBOS SAMP AND BEANS 19

CREAMY PASSION FRUIT AND PINEAPPLE DESSERT 53

CUMIN CHILLI CON CARNE 21

STRAWBERRY VODKA CHEESECAKE 54

MINCE AND DHAL 22

APPLE AND SULTANA CAKE 56

CRAB CURRY IN TAMARIND SAUCE 24

CARROT AND MARMALADE MUFFINS 58

FISH AND AUBERGINE CURRY 26

MANGO AND BANANA CAKE 59

CHEESY POTATO BAKE 27

TRIPLE-C CAKE (CHERRY, CHOCOLATE AND COCONUT) 60

CHICKPEA, SWEET POTATO AND AUBERGINE CURRY 28

MOMS SAUSAGE AND MUSHROOM PIE 29

MAGIC TUMMY MUESLI 63

CHICKEN AND CORIANDER PIE 31

RACHELS EASY GREEN TOMATO PICKLE 64

LESLEY-ANNES SPICY CHICKEN 32

SPICY TOMATO RELISH 65

SALMON VODKA PASTA 33

CREAMY COCONUT AND SAFFRON

You will need

300g chicken breast fillets,

Coat the chicken cubes with the red masala

OAT PATTIES WITH BUTTERNUT

You will need

15ml (1 tbsp) sugar

Preheat the oven to 200C. Combine the sugar,

CHEESY HAM QUICHE

You will need

Preheat the oven to 200C and grease a 23cm

CARROT, CHEESE AND SEED SLICES

You will need

45ml (3 tbsp) milk

Preheat the oven to 180C and grease a 30cm x

SPINACH, CARROT AND BILTONG ROULADE

You will need

30ml (2 tbsp) butter, plus

Sunday Times Food Weekly Readers' Recipe Collection 2014

Sunday Times Food Weekly Readers' Recipe Collection 2014