Watermelon Smoothie

INGREDIENTS

2 cups cubed watermelon
1 cup water
2 tablespoons vanilla yogurt
1 tbsp honey or sweetener to taste
4 mint leaves
1/2 cup ice

METHOD

• Blend watermelon and water until watermelon is smooth.
• Add honey, mint,ice and yogurt and blend for another 10-20 seconds until it has a slightly slushy consistency
• Serve immediately

Moist Chocolate Cake

INGREDIENTS

8 eggs
2 cups sugar
2 cups flour
4 tsp baking powder
1 cup oil
2 tsp vanilla essence
1 cup boiling water
1/8 cup cocoa

METHOD

• Cream eggs and sugar together until light and fluffy
• Sift dry ingredients 3 times and set aside
• Dissolve cocoa in boiling water  and add the oil and vanilla extract
• Add dry and wet ingredients to egg mixture and beat on low for a minute or until well blended
• Pour into large baking tin and bake at 180°C for approximately 25 minutes
• Once cake has cooled , decorate with icing

ICING

• Combine melted 100 g chocolate and a small can of desert cream
• Grate white chocolate and sprinkle over cake.

* This makes a large cake.

* Can be cut in the center to make 2 layers or you can make 2 separate cakes

Chilli Chicken

INGREDIENTS

1 kg boneless chicken
2 tbs soy sauce
1 egg
4 tbs corn flour / maizena
6 chopped green chilies
3 onions chopped
1 tbs ginger & garlic paste
2 tbsp hot nandos sauce
salt to taste
1/2 tsp white pepper powder
1 tsp sugar
1/2 tsp black pepper powder
2 cups chicken broth / water
1 tbsp oil
extra oil for frying

METHOD

• Cut boneless chicken into cubes
• Take 1 tbsp soy sauce, corn flour, salt and egg in a bowl and marinate chicken pieces in mixture for 15 minutes
• Heat oil and deep fry chicken until golden brown
• In a separate pot heat 1 tbsp oil , add ginger garlic paste, and green chilies and saute for a few seconds
• Add 2 cups of chicken broth , bring to a boil
• Add sugar, pepper powder, salt ,and the remaining soy sauce to the pot
• Add fried chicken pieces and allow to simmer for 10 minutes.
• Dissolve remaining corn flour in 1 cup water and to mixture stirring continuously
• Garnish with spring onions
• Serve with pasta or basmati rice

Kale and Banana Smoothie

Prep Time:  5 minutes

Serves: 2

Ingredients

• 2 bananas

• 2 cups kale

• 1 teaspoon flax seeds

• 1 cup milk

• ½ cup ice cubes

Directions

• Place bananas, Kale and flax seeds into blender

• Add milk and blend until bananas and kale are chopped

• Add ice cubes and blend until smooth

 

What is a Smoothie?

Introduction to Smoothies

A smoothie is a thick, chilled beverage made from blended raw fruit and vegetables. It is usually combined with various other ingredients making it delicious as well as nutritional. A smoothie can be healthy depending on the ingredients.

For instance using sweeteners, ice cream and protein powders diminishes the nutritional value even though fresh fruit are used whereas using large servings of fruit and vegetables combined with water, milk or yogurt are usually considered part of a healthy diet.

Smoothies include pulp, skin and seeds making it thicker than fruit juice with a consistency similar to milkshake. It can be made using a normal blender or a juicer.

Strawberry Banana Smoothie

Prep Time: 5 minutes

Serves: 2

Ingredients

• 2 bananas
• 1 cup strawberries
• 2 cups mixed berry yogurt
• ½ cup ice cubes

Directions

• Add bananas and strawberries to blender
• Blend until fruit roughly chopped
• Add yogurt and ice cubes
• Blend until smooth

Peanut Butter and Banana Smoothie

Prep Time: 5 minutes

Serves:  2

Ingredients

• 2 Bananas
• 2 cups vanilla yogurt
• ½ cup peanut butter
• 1 cup ice cubes

Directions

• Add bananas, yogurt to blender
• Blend until bananas are chopped
• Add peanut butter and ice cubes
• Blend until smooth for about 30 seconds

Banana Berry Smoothie

Prep Time: 5 minutes

Serves: 2

Ingredients

• 2 bananas
• 10 - 12 cubes of ice
• ½ cup blackberries
• ½ cup raspberries
• ½ cup blueberries
• 3 strawberries
• 1 cup milk or vanilla yogurt

Directions

• Add bananas and all berries to blender
• Blend until chopped
• Add milk or vanilla yogurt and ice
• Blend until smoothie thickens
 

Quick and Easy Banana Smoothie

Prep Time: 5 minutes

Serves: 4

Ingredients

·         3 Bananas

·         1 Cup Milk

·         ¼ cup water ( depending how thick or watery you prefer smoothie )

·         5 cubes of ice

·         2 tablespoons brown sugar

Directions

• Add bananas and milk to a blender
• Blend until bananas are chopped
• Add water  and brown sugar and blend until smooth
• Toss in ice cubes and continue blending until smooth
• Serve immediately

Mutton Masala Breyani ( Large Quantity )

INGREDIENTS

5 cups rice soaked overnight
1 cup rice soaked overnight in a different container
5kg mutton cleaned and cut
3/4 cup breyani dhall soaked overnight ( masoor dhall )
3 large onions sliced
4 tomatoes grated
8 large potatoes
3 tablespoons breyani spice
1 tsp Hing
1 tsp food coloring
2 tablespoons margarine

For marinating meat

7 tablespoons masala
3 tablespoons garam masala
2 tablespoons tumeric
salt to taste ( 4 heaped tablespoons )
5 stems curry leaf
5 tablespoons ginger and garlic paste
1/2 cup chopped dhania
1/2 cup chopped mint
1/2 cup Thyme

METHOD

• Marinate meat the night before and refrigerate
• Add salt to the 5 cups of rice until almost cooked.( around 5 tablespoons of salt ) 
• Sprinkle food color on rice and set aside
• Fry onions in large pot until golden brown
• add breyani spice 
• Add the marinated meat and allow to cook until a knife can go through the meat when pierced
• Add tomatoes , breyani dhall, hing and the one cup rice that was soaked separately and the potatoes
• Allow to cook on low heat until potatoes and meat are cooked
• Add the remaining rice to the pot
• Allow to cook on low heat for an hour or until rice is soft but still grainy.
• Add chopped butter over the breyani over extra flavour
• Garnish with chopped dhania

* This meal is best served with sour milk salad and cooked pea dhall 

Malva Pudding

INGREDIENTS

Batter

30 g butter
100 ml  brown sugar
45 ml apricot jam
1 egg
5 ml bicarbonate of soda
125 ml  milk
250 ml cake flour
1 ml  salt
20 ml vinegar

Sauce

375 ml  cream
125 g butter
200 ml brown sugar
1 ml  salt
15 ml apricot Jam


*Serve with custard, cream or ice cream.

METHOD

Sauce

• Place the cream, butter, sugar, salt and  Apricot Jam in a medium saucepan.
• Stirring continually over a high heat, bring the sauce to the boil.
• Reduce the heat and simmer for two minutes.
• Remove from the heat and keep warm.

Batter

• Cream the butter and the sugar together until the butter is pale and soft.
• Beat in the Apricot Jam 
• Beat in the egg.
• Dissolve the bicarbonate of soda into the milk.
• Sift the cake flour and the salt together and add to the batter, alternating with the milk.
• Beat in the vinegar.
• Spoon the batter into an ovenproof pudding bowl that has been sprayed with non-stick spray.
• Pour half of the sauce over the batter.
• Bake the Malva Pudding in an oven preheated to 180˚C for 40 minutes or until risen and golden.
• Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.

Serve hot with custard, cream or ice cream.

Christmas Glazed Ham

INGREDIENTS

4 - 5 kg / 8 - 10 lb leg ham, bone in, skin on (Note 1)
Cloves (for studding the ham)
2 oranges , cut into quarters
1 cup water

GLAZE

3/4 cup maple syrup, real (not artificial) (or substitute with honey)
3/4 cup brown sugar, packed
3 tbsp dijon mustard
3/4 tsp ground cinnamon
1/2 tsp All Spice (or nutmeg)

METHOD

• Preheat the oven to150C (all oven types). 
• Place the Glaze ingredients in a bowl and mix until combined.
• Remove the skin of the ham, ensuring you leave the fat on 
• Use a small sharp knife to cut 2.5cm / 1" diamonds across the fat surface of the ham. Avoid cutting into the meat.

Glaze and Baking

• Place the ham in a large baking dish.
• Squeeze the juice of 1 orange over the ham. Then place them along with the remaining orange into the baking dish around the ham.
• Rub/brush a little bit of Glaze on the underside of the ham. Then slather about 2/3 of the remaining Glaze on the top and sides of the ham, including the cut face (save some for basting).
• Insert a clove in the intersection of the cross of each diamond on the surface (optional).
• Pour the water in the baking dish, then place in the oven.
• Bake for 1 1/2 hrs, basting very generously every 30 minutes, or until sticky and golden.
•  At the first 30 minutes, slather with remaining glaze, then after that, spoon over  pan juices very generously (or dab with brush). Rotate pan if required to brown evenly.
• Allow to rest for at least 15 minutes before serving. 
• Baste before serving 

Spaghetti and Mince Cottage Pie

INGREDIENTS

1kg mince ( lamb or beef )
500g spaghetti
6 medium potatoes ( peeled )
1 onion
3 small tomatoes grated
1/2 tsp cumin seeds
2 tsp mixed masala
1/2 tsp crushed garlic
3 tblsp olive oil
1 cup cheddar cheese
salt to taste

METHOD

• Boil potatoes until soft, mash potatoes, add 2tsp butter and salt to taste.
• Boil spaghetti, add salt as required, strain and set aside.
• In a separate pan, add olive oil ,fry onions and cumin seeds until light brown.
• Add garlic,masala and grated tomatoes,mix well.
• Then add mince and salt as required.
• Allow to cook for 10 to 15 minutes.
• Remove from heat.
• Place spaghetti in a baking tray.
• Then pour mince over spaghetti, ensuring the pasta is well covered.
• Then spread the already mashed potatoes liberally over the mince,ensuring all the corners are well covered.
• Sprinkle with cheese.
• Bake in a 180° C oven for 15 to 20 minutes.
• When cooled,cut into squares. 

Poppyseed Delight

INGREDIENTS

3 extra large eggs
250 ml sugar
125 ml cooking oil
250 ml self-raising flour
175 ml plain yoghurt
125 ml dessicated coconut
60 ml poppy seeds

Lemon Icing

30 ml butter
375 ml icing sugar
5 ml grated lemon rind
30-45 ml fresh lemon juice

METHOD

• Beat eggs and sugar until light and fluffy.
• Add oil and beat well.Sift flour and yoghurt, coconut and poppyseeds.
• Pour into a greased 20 cm x 24 cm tin. Bake in a preheated oven at 180°C for 35 to 40 minutes.
• Leave to cool in a container.
• For icing- Cream butter, icing sugar and rind together.Add enough juice to mixture to make it light and creamy, and of a spreadable consistency. ice the top of the cake and cut into squares.

Chicken & Parmesan Wraps

INGREDIENTS

1kg chicken breast
2 cups Italian tomato sauce, plus more for serving
10 samosa strips ( use as many as required )
2 cups baby spinach leaves or lettuce leaves chopped
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

METHOD

• Place the chicken breast in a large saucepan and fill with enough water just to cover. 
• Bring to a boil, then reduce the heat slightly and simmer until the chicken is cooked through, about 15 minutes. 
• Drain and let cool before shredding with two forks. Put the meat in a medium bowl and pour the marinara over it, stirring to coat the chicken with sauce.
• Preheat the oven to 400 degrees F. Spray a wire rack with cooking spray and set it on top of a baking sheet. Lay the samosa strips on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.
• Lightly brush the sides of each strip with water and fold the strip over the filling to form a triangle or you can just roll it 
• Press to seal each of the sides and set the wrap on the prepared rack. Repeat with remaining wraps. 
• Lightly spray the wraps with cooking spray. Bake until the edges are golden and crisp, 12 to 15 minutes.
• Serve with additional warmed Italian  sauce for dipping.

Chicken & Mushroom Pie

INGREDIENTS

2 tbsp oil
Chicken fillets cubed
1 tray mushrooms
1 small onion, chopped
1 garlic clove, finely chopped or u can use ginger and garlic paste
50g butter
2 tbsp plain flour
400 ml  milk
200ml  chicken stock
1 tablespoon freshly ground black  pepper
pinch of salt
mixed herbs
puff pastry
1 egg for brushing
Chicken ala king cook in sauce
2 tsp Aminas tandoori marinade

METHOD

• Boil chicken in water with ginger & garlic and tandoori marinade until chicken turns white.

• Drain water from chicken and set water aside (this water can be used as chicken stock if you don’t have the cubes)

• Heat the oil in a frying pan, add the chicken and add the mushrooms and continue to fry until the chicken is golden-brown.( don’t let it burn)

• Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.

• Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste

• Mix the milk and 200 ml of chicken stock together in a jug, then add chicken ala king powder from sachet, black pepper and salt to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.

• Stir in mixed herbs and pour the sauce over the chicken and mushroom mixture.

• Roll out the pastry on a lightly floured surface until it is not to thick .cut circles of pastry to the size of your pie trays , place cut pastry in pie tray and press down the edges .Add chicken and mushroom filling and cut out another circle of pastry for covering the pie. Brush the top of the pie with beaten egg and sprinkle sesame seeds.

• Repeat steps for all pie trays

• bake in the oven for 20-25 minutes or until golden-brown

Broad Beans & Potato Curry

 

Broad Beans & Potato Curry

INGREDIENTS

1 cup broad beans boiled

2 potatoes

2 tomatoes grated

1 onion chopped

2 tbsp masala

1/2 tsp tumeric

1/2 tsp breyani spice

1 tsp jeera

1 cup water

2 stems curry leaves

dhania / coriander for garnish

salt to taste

METHOD

• Fry onion in oil until golden brown
• add jeera, breyani spice, masala, tumeric and tomatoes
• add potatoes with 1/2 cup water and curry leaves
• when potato is half cooked add the broad beans and salt
• add 1/2 cup water
• allow to cook on low heat until potatoes are cooked
• garnish with dhania

Tripe with Potatoes and Peas

INGREDIENTS

500 g cleaned tripe cut in squares
1 large onion chopped
4 tbsp masala
1/2 tsp tumeric powder
1 tsp garam masala
1 tbsp breyani spice
2 tbsp crushed ginger & garlic paste
3 cinnamon sticks
4 potatoes peeled and halved
1/2 cup peas
1 tomato grated
4 tbsp oil
2 tbsp salt ( or salt to taste)
1/4 cup fresh coriander / dhania

METHOD

• boil tripe with the cinnamon sticks until soft or knife goes through when poked
• fry onions in oil until golden brown
• add ginger & garlic, masala, tumeric and breyani spice
• add tripe and mix well
• now add the garam masala, peas and potatoe
• add salt and allow to cook on low heat for 10 minutes
• now add the grated tomato and curry leaves
• cook further on low heat until potato is soft
• garnish with fresh coriander 

Waffles

INGREDIENTS

375 ml cake flour
15 ml baking powder
2 ml salt
15 ml sugar
300 ml milk
2 extra large eggs, seperated
45 ml butter melted or cooking oil

METHOD

• Sift the flour, baking powder and the salt together,add the sugar.
• Whisk the milk, egg yolks and butter together. Add to the dry ingredients and mix until smooth.
• Beat the egg whites until stiff and fold in.
• Leave batter to stand for 20 minutes.
• Fry in a waffle pan until golden brown.
• Serve warm, with syrup.

Scones

INGREDIENTS

500 ml cake flour
15 ml baking powder
2 ml salt
45 ml castor sugar
80 g butter
1 extra large egg
120 ml milk

METHOD

• Sift the flour, baking powder and salt together. Add the sugar and mix well.
• Rub the butter into the dry ingredients until it resemble fine breadcrumbs.
• Whisk the egg and milk together.
• Add to the dry ingredients and mix lightly to form a soft dough.
• Turn out on a lightly floured surface and press to a thickness of about 2cm.
• Cut out with cookie cutters.
• Bake on a greased baking tray in a 180°C oven for 15 minutes or until golden brown.