Vegan Bobotie

Do you miss Grandma's cooking? Then treat yourself to a hearty bowl of vegan bobotie. This recipe will remind you of home, without the extra calories.

Ingredients: 

For the topping:

Method:

  1. Preheat the oven to 180°C.
  2. Heat the oil in a pan and fry the onion, garlic, coriander and spices until the onions are translucent.
  3. Add the jam and mix through.
  4. Add the lentils, vegetable stock, soy sauce, tomato paste and raisins. Stir well and cook until heated through.
  5. Add the bread and stir until combined.
  6. Place the mixture in an oven-proof dish and set aside.
  7. Too make the topping, blend all the ingredients in a blender until smooth.
  8. Spread the topping over the lentil mixture and bake for 45 minutes.

Recipe sourced from The Elated Vegan.

Chilli Non Carne

Warm up on a cold winter's night with this spicy and filling take on Mexican Chilli Con Carne. This recipe is quick and easy to prepare, making it the perfect indulgence after a long day. And, you can grab all the ingredients at your local Woolies.

Ingredients: 

Method: 

  1. Cook the onion and garlic over a low heat until softened, about 5 minutes. Add the Chilli Con Carne spice mix.
  2. Increase the heat and add the Beyond Meat mince and brown.
  3. Add the tomato paste and tinned tomatoes and simmer for 20 minutes.
  4. Add the beans, allow to heat through and season to taste.
  5. Serve with toasted tortillas, fresh coriander, lime juice, avocado and a drizzle of coconut cream, if you wish.

*Recipe and video sourced from Taste.

Carrot, Ginger and Coconut Soup

In the mood for a hearty soup? Then give this recipe a try. Loaded with warm spices and veggies, this is just what the doctor ordered.

Ingredients: 

Method:

  1. Gently fry the carrots and onion in the olive oil, being careful to not let them brown.
  2. Add the garlic, ginger and curry paste and cook over a low heat for 1 minute.
  3. Add the stock and coconut cream and cook until the carrots are soft, about 30 minutes.
  4. Blend until smooth and season to taste.

*Recipe sourced from Vegan SA.

Hearty Mushroom and Split Lentil Dhal

There's nothing quite as warming on a cold night as a good curry and this mushroom and split lentil dhal certainly fits the bills.

Ingredients: 

Method: 

  1. Rinse the lentils until the water runs clear and set aside.
  2. Heat the oil in a pot and fry the onion until translucent, add the garlic and cook until fragrant.
  3. Add 3 tsp Pesto Princess Chermoula paste, cumin, coriander and turmeric.
  4. Add the mushrooms and cook until soft, adding some water if necessary.
  5. Add the carrots, lentils and stock and allow to simmer covered over a low heat.
  6. When almost all of the liquid has been absorbed, add the coconut milk, garlic and onion powder, soy sauce, lemon juice, chilli flakes and the rest of the Pesto Princess Chermoula paste.
  7. Return the lid and simmer until lentils are soft, stirring occasionally.
  8. Serve with rice, naan or rotis.

*Recipe and image sourced from Leozette Roode.

Mushroom and Split Lentil Dhal

Looking to stock up on the ingredients for these yummy recipes? Get all your vegan staples delivered to your door from these stores in Johannesburg.

Do you have any other vegan winter warmer recipes? Share them with us in the comments section below!

Pierogi

This Polish classic turns the humble potato into a mouthwatering masterpiece. It is rather labour intensive to make, but the final result is definitely worth it.

Ingredients: 

For the dough:

For the filling: 

To finish:

Method: 

  1. To make the dough: Mix the flour and salt. Add the egg and combine.
  2. Work in the sour cream and butter until the dough comes together.
  3. Knead the dough without adding extra flour until the dough is less sticky.
  4. Wrap the dough in clingfilm and refrigerate for 30 minutes - 1 hour.
  5. To make the filling: Combine the potato and cheese.
  6. To assemble: Roll out half the dough until it is about 30mm thick. Use a round 5cm cutter to cut circles out of the dough. Continue until you've used all the dough.
  7. Place 1 1/2 teaspoons of filling in the dough and fold over, creating a pocket. Pinch the edges of the pierogi to seal.
  8. Bring a large pot of salted water to the boil and cook about 10 pierogi at a time until they begin to float. Drain the pierogi.
  9. Saute the onion in the butter in a large pan until it begins to brown. Add the drained pierogi and fry until browned and crisp.
  10. Serve with additional sour cream.

*Recipe sourced from King Arthur Flour.

Pierogi

Image sourced from King Arthur Flour

Milho Frito

Milho Frito is a Portuguese dish made from frying cooked maize meal. By adding just a few simple ingredients, you can turn the traditional South African staple into a Portuguese favourite.

Ingredients: 

Method:

  1. Add oil, water, garlic and salt to a large pot and bring to the boil.
  2. Slowly whisk in the maize meal in a steady stream. Once the maize meal is added, reduce the heat to a simmer.
  3. Keep stirring for about 20 minutes until the maize meal starts to thicken and pull away from the sides of the pot.
  4. Add the herbs and continue to cook for another 5 minutes.
  5. Pour the maize meal into a greased baking dish and allow to cool until it firms up.
  6. Cut the maize meal into cubes or into chips and fry in batches for about 3-5 minutes a side, until golden brown and crispy.
  7. Allow the cubes to drain on a paper towel and sprinkle with some salt.

Recipe sourced from My Portuguese Kitchen.

Milho Frito

Image sourced from www.pixabay.com

Paella

Traditionally, paella is a rich and hearty dish made with colourful vegetables, fresh seafood and golden saffron. This recipe is made lighter on the pocket by using turmeric in place of saffron and chicken rather than seafood.

Ingredients: 

Method: 

  1. Stir together the lemon juice, rind and turmeric and set aside.
  2. Heat oil in a paella pan or large skillet. Season chicken with salt and pepper and cook, skin side down, for about 6 minutes. Turn the chicken over and cook for about 3 minutes. Remove the chicken and set aside.
  3. Add the onion, thyme and garlic to the pan and cook for about 4 minutes, stirring often.
  4. Add the rice and cook, stirring often, for about 2 minutes.
  5. Add the wine and cook until it has reduced by half, about 2 minutes.
  6. Stir in the lemon mixture, stock and remaining salt.
  7. Nestle chicken into rice, skin side up, cover and reduce heat to a simmer. Allow to cook for 18 minutes.
  8. Add the peas and pepper, increase heat to medium and cook until rice begins to brown at the edges, about 5 minutes.
  9. Remove from heat and serve scattered with parsley.

Recipe sourced from Cooking Light.

Paella

Image sourced from Cooking Light

Cassoulet

Last but not least on our list is cassoulet - a rich southern French stew made from sausages and beans. Hearty, rich and filling, this is the perfect comfort food during cold nights.

Ingredients: 

Method:

  1. Cook the sausages in oil over a moderate heat until browned on all sides and cooked through. Set aside.
  2. Cook onion and garlic until browned and add herbs, parsley and tomatoes. Season to taste and boil for 5 minutes.
  3. Cut sausages into slices and add to the tomato mixture, along with the beans.
  4. Discard the bay leaf and heat through.
  5. Heat the oil until hot but not smoking and saute the bread. Stir in garlic and parsley and season. Then scatter over cassoulet.

*Recipe sourced from Epicurious.

Cassoulet

Image sourced from Epicurious

Do you have any recipes for exotic dishes using pantry staples? Share them with us in the comments section below!

Eggnog

Traditionally served over Yuletide, this warming, slightly spicy and oh-so sweet drink is perfect for your Christmas in July celebrations.

Ingredients: 

Method: 

  1. In a small bowl, combine 1/2 C milk and 1/2 C cream and set aside.
  2. In a medium bowl, whisk together egg yolks, nutmeg and sugar until slightly thickened.
  3. Heat remaining cream and milk in a saucepan over a medium heat until steaming.
  4. Slowly pour the milk mixture into the egg mixture, while stirring continuously.
  5. Return the milk mixture to a medium-low heat. Stir the mixture frequently until it thickens slightly and reaches about 80°C. Don't overheat the mixture.
  6. Remove from heat and immedietely add the milk and cream mixture you set aside earlier. Then strain the mixture through a sieve.
  7. Stir in the rum and vanilla essence.
  8. Serve chilled with a sprinkle of nutmeg.

*Recipe sourced from Joy The Baker.

Eggnog

Image sourced from www.freepik.com

Mulled Wine

Made with red wine, warm spices, refreshing citrus and just a little sweetness, this is just the drink to get you through the winter chills.

Ingredients:

Method: 

  1. Combine all the ingredients in a large saucepan over a medium heat.
  2. Cook the wine until it just barely reaches a simmer. Avoid letting it bubble or the alcohol will cook out.
  3. Reduce the heat to low, cover and cook for 15 minutes to 3 hours.
  4. Strain the mixture.
  5. Taste the wine and add more sugar if necessary.
  6. Serve warm.

*Recipe sourced from Gimme Some Oven.

Mulled Wine

Image sourced from www.pixabay.com

Irish Coffee

This simple recipe makes a wonderful cup of spiked coffee to keep you warm on even the coldest of night. Finish off your drink with shaved chocolate for an extra indulgence.

Ingredients: 

Method: 

  1. Pour the whiskey into a heat-proof glass and add the sugar. Add a splash of coffee and stir until the sugar dissolves.
  2. Add the rest of the coffee, stir and taste. Add additional sugar, to taste.
  3. Top with whipped cream and enjoy.

*Recipe sourced from Cookie and Kate.

Irish Coffee

Image sourced from www.pixabay.com

Hot Buttered Rum

As odd as this drink may seem, it is a popular choice to ward off the cold overseas. The mixture of aromatics and dark rum is sure to warm you up in a jiffy.

Ingredients:

Method: 

  1. Bring water, butter, sugar and spices to a boil over a high heat.
  2. Reduce heat and simmer for about 10 minutes, stirring occasionally.
  3. Remove from heat and stir in rum.
  4. Serve and enjoy.

Recipe sourced from Epicurious.

Hot Buttered Rum

Image sourced from www.freepik.com

Kahlua Hot Chocolate

Looking for a warm, creamy and chocolatey drink? Then why not indulge in a yummy cup of hot chocolate, spiked with some grown up juice?

Ingredients:

Method:

  1. In a small saucepan, mix together sugar, cocoa and cinnamon. Gradually mix in milk.
  2. Simmer until heated through.
  3. Remove from heat and stir in Kahlua.
  4. Ladle into mugs and serve.

*Recipe sourced from Taste of Home.

Kuhlua Hot Chocolate

Image sourced from www.pixabay.com

Hot Toddy

If the winter blues have you feeling a touch under the weather, then warm up with a classic hot toddy. The honey, lemon and spices will have you in top form in no time.

Ingredients: 

Method:

  1. Whisk the whiskey and honey together and divide between two glasses.
  2. Add half a cinnamon stick to each and top with boiling water.
  3. Add a splash of lemon juice.
  4. Finish with a slice of lemon and a clove.
  5. Serve immediately.

*Recipe sourced from BBC Good Food.

Hot Toddy

Image sourced from www.freepik.com

Do you have any winter warmer cocktail recipes? Let us know about them in the comments section below.

Peppermint Hot Chocolate

Love the combination of peppermint and chocolate? Then this recipe is just for you. The peppermint and chocolate pair perfectly, making a drink that is both comforting and refreshing.

Ingredients: 

Method:

  1. Bring the milk and cream to a simmer over a medium heat, stirring occasionally so it doesn't scorch.
  2. Remove from heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  3. Mix in 1/2 tsp peppermint extract and taste. Add more extract if preferred.
  4. Serve with whipped cream and crushed Peppermint Crisp shards.

*Recipe sourced from Sugar Hero.

Spiced Mexican Hot Chocolate

There's nothing better to ward off the chill than some fragrant spices, besides hot chocolate of course! This recipes combines the heat of spices with the comfort of hot chocolate to bring you warmth in a cup.

Ingredients:

Method: 

  1. Bring all the ingredients to a simmer over a medium heat, stirring frequently.
  2. Remove from heat and serve.

*Recipe sourced from Gimme Some Oven.

Peanut Butter Hot Chocolate

This one is for all the peanut butter lovers out there. Add a large dollop of peanut butter to your hot chocolate for a thick and creamy masterpiece. Just don't use chunky peanut butter, trust us.

Ingredients:

Method:

  1. Heat milk over a medium heat until warm but not boiling.
  2. Whisk in cocoa powder and sweetener.
  3. Add peanut butter and chocolate.
  4. Serve and enjoy.

*Recipe sourced from Not Enough Cinnamon.

Hot Chocolate

Image by Terri Cnudde via www.pixabay.com

S'mores Hot Chocolate

Bring the warmth of a bonfire into your kitchen with this yummy recipe. Made with charred marshmallows and crunchy biscuit crumbs, it's sure to delight.

Ingredients:

Method:

  1. Preheat the oven grill.
  2. Spread the Nuttela around the rim of four heat-proof mugs and dip into the crushed biscuits, coating the Nutella in crumbs.
  3. Combine the milk, cream and chocolate over a medium-low heat. Stirring until the chocolate is melted.
  4. Place the marshmallows on a baking tray lined with baking paper and grill until toasted.
  5. Pour the hot chocolate mixture into the mugs and top with toasted marshmallows. Serve immediately.

*Recipe sourced from Taste.com.

White Hot Chocolate

If you're not a lover of the rich, bitter notes of dark chocolate but still seek the comfort of hot chocolate, then why not give this recipe a try?

Ingredients:

Method:

  1. Place the milk, chocolate, vanilla and salt into a saucepan over a medium-low heat.
  2. Whisk continuously until the chocolate has melted and the mixture is smooth.
  3. Serve immediately.

*Recipe sourced from Celebrating Sweets.

Salted Caramel Hot Chocolate

Adding even more sweetness to the classic winter drink, this recipe should be your go-to when that chilly season sweet tooth hits.

Ingredients: 

Method: 

  1. Heat the milk in a saucepan over a medium heat.
  2. Stir in the chocolate, caramel and salt.
  3. Pour into a mug and serve.

*Recipe sourced from Tasty.

White Hot Chocolate

Image by RitaE via www.pixabay.com

Looking for a few healthier alternatives to keep you warm throughout winter? Then check out these recipes.

Do you have any yummy hot chocolate recipes? Let us know about them in the comments section below!

Disclaimer: Please shop, drink and enjoy responsibly. Refer to lockdown regulations regarding the sale of alcohol during level 3. 

Southside Cocktail

Are you a fan of mojitos as well as gin? Then you'll definitely love this Southside Cocktail recipe. This cocktail is also known as a gin-style mojito. Also known as a mojito, gin-style. Not only is it super refreshing and delicious, but it's quite easy to make! Here's a Southside Cocktail recipe by Geoffrey Zakarian via Food Network:

Ingredients:

Method:

  1. Combine the gin, lime juice, sugar syrup and mint sprig in a shaker.
  2. Add some ice cubes and shake vigorously.
  3. Strain into a chilled martini glass.
  4. Garnish with one mint leaf, smacked to release the oils, floating on top of the cocktail.

Quick sugar syrup recipe by BBC Good Food:

Source: www.foodnetwork.com

southside cocktail

Southside Cocktail from The Food Network by Geoffrey Zakarian.

French 75 Cocktail

Ever thought of mixing gin with champagne? You can combine these two favourites into one glass and sip away on a French 75 cocktail. It's just like a mimosa, but lighter. This is usually an absolute hit at most social gatherings, but since we're all in lockdown, there's nothing wrong with making a jug all for yourself! Take a look at this easy recipe by Amanda Formaro on Amanda's Cookin':

Ingredients:

Method:

  1. Using a paring knife or a zester, slice peel from lemon, going all the way around to create a long spiral.
  2. Fill a cocktail shaker with ice. Add gin, lemon juice and simple syrup. Shake vigorously for 20 seconds.
  3. Strain into a chilled champagne flute and top with Brut.
  4. Curl lemon peel around a wooden spoon or your finger to create a long twist.
  5. Garnish drink with twist and serve immediately.

Source: amandascookin.com

French 75 Cocktail bu Amanda's Cookin'

French 75 Cocktail by Amanda's Cookin'. Image by Amanda's Cookin'.

Pink Lady Cocktail

How about a pink cocktail to lift your spirits? Try this Pink Lady Gin cocktail recipe from BBC Good Food. It's perfect if you're planning a Zoom hangout with your girlfriends or simply just want to enjoy something on the sweet side.

Ingredients:

Method:

  1. Put two cocktail glasses in the fridge to chill. Pour the gin and grenadine into a cocktail shaker, then fill with ice. Shake until the outside of the shaker feels ice-cold. Strain the mixture into a jug, discarding the ice.
  2. Tip the egg white into the shaker and pour in the gin mixture. Shake well until the egg white is frothy – you can also do this in a food processor or using a hand blender, if you like.
  3. Pour the cocktail into the prepared glasses.
  4. Skewer the cherries onto cocktail sticks, if using, then use to garnish the glasses along with the lemon zest, if you like.

Tip: Homemade Grenadine

Source: www.bbcgoodfood.com

Pink Lady Cocktail

Pink Lady Cocktail recipe by Miriam Nice via BBC Good Food. Image by BBC Good Food.

Spiced G&T

Not looking for a pretty cocktail? If you enjoy drinking your G&T as is with a few flavoured elements, then try this Spiced G&T from BBC Good Food. This twist on a G&T is perfect to enjoy before or after a hearty winter warmer meal and looks absolutely fabulous and refreshing.

Ingredients:

To garnish:

Method:

  1. Put a large handful of ice in a big glass, then pour over 50ml cardamom-spiced gin.
  2. Crush 2-3 whole cardamom pods so they just split open and drop those in too.
  3. Pour over 100ml classic tonic water, then garnish with fresh or dried rose petals.

Source: www.bbcgoodfood.com

Spiced G&T

Spiced G&T recipe by Miriam Nice via BBC Good Food. Image by BBC Good Food.

Mushroom And Barley Soup With Potato Croutons

What’s better than a creamy mushroom soup to warm you up from the inside out? But these kinds of soups are often laden with heavy cream. Try out this health-conscious mushroom and barley soup for a delicious meal without the added calories:

Ingredients

Method

  1. Heat a large pot over a medium to high heat and add the butter with a dash of olive oil to prevent the butter from burning. Add the onion and mushrooms and cook, stirring frequently, for about 3-5 minutes, or until nicely browned. Reserve some mushrooms for garnishing.
  2. Lower the temperature to a medium heat. Add the garlic and fresh thyme, to your taste, and fry for another 2-3 minutes.
  3. Add your chicken stock and allow to simmer for about 30 minutes. Heat a frying pan and add a small knob of butter and a dash of olive oil. Fry the potato cubes until cooked, golden and crispy. Season to taste and set aside until needed.
  4. Use a stick blender to puree the soup. Adjust with some chicken stock or water if you feel like a runnier soup.
  5. Add the cooked barley and allow to heat through. Once heated, add the coconut cream and soy sauce and stir. Remove from the heat and serve with micro herbs, reserved mushrooms and chilli oil or cream as garnish.

Adapted from: https://foodloversmarket.co.za/recipes/mushroom-barley-soup/

winter soup

https://foodloversmarket.co.za/recipes/mushroom-barley-soup/

Bean Soup With Chorizo And Parsley 

Beans are packed with protein and fibre, which means you stay fuller for longer. Whip up this wholesome kidney bean soup topped with crispy chorizo and parsley oil to see you through long winter days. You can exclude the chorizo for a vegetarian version or substitute with crispy bacon bits. 

Ingredients

Method:

  1. Heat oil in a large saucepan over medium-low heat. Add onion and cook for 5 minutes until softened. Stir in garlic and sweet potato and cook for 2 minutes. Stir in stock and tomatoes and simmer for 15 minutes or until the potato is tender.
  2. Meanwhile, blanch parsley in boiling water for 30 seconds until bright green. Refresh in chilled water and drain well. Process in food processor until pureed. Add extra virgin olive oil and process until combined.
  3. Puree soup in a food processor (or use a stick blender) until smooth. Return to the pan. Add beans and keep warm over a low heat.
  4. Fry chorizo in a small, non-stick frying pan until crisp. Ladle soup into serving bowls. Top with chorizo and drizzle with the parsley oil.

Source: https://www.woolworths.com.au/shop/recipedetail/4034/bean-soup-with-chorizo-tomato

winter soup

https://www.freepik.com/carpaumar

Chicken Noodle Soup 

There’s a reason moms make chicken noodle soup for their little ones when they feel under the weather. It’s packed with good nutrients and helps soothe sore throats. If you feel a sniffle coming along, brew up a pot of this healing broth. You can freeze the leftovers for those cold winter nights when the very last thing you want to do is slave over the stove. 

Ingredients

Method:

  1. Put all the stock ingredients and the chicken in a very large saucepan, then cover everything with about 3 litres of cold water. Bring to the boil, then lower to a simmer and cook for 1 hour -1½ hours, until the chicken is cooked through. Skim off any froth every 20 minutes or so. Remove the chicken to a plate to cool. Strain the stock through a sieve, skimming off as much fat as you can.
  2. Rinse out the pan and put the stock back in, then simmer on a high heat until reduced a little – you need about 2 litres in total. Add the carrots and leeks, then simmer for 10 minutes.
  3. Meanwhile, shred the meat from the chicken, discarding the skin and bones. Add to the pan with the sweetcorn. Add the vermicelli noodles, unless you want to freeze the soup, and simmer for about 7 minutes more, until the corn and pasta is cooked. Ladle into bowls, sprinkled with the parsley. 

Source: https://www.bbcgoodfood.com/recipes/chicken-sweetcorn-noodle-soup

https://www.freepik.com/stockking

Do you have any go-to winter soup recipes to share? Let us know about them! 

To help you with healthier braai delights, Pharma Dynamics has teamed up with well-known food consultant and cookbook author, Heleen Meyer and the Heart and Stroke Foundation (HSF) to develop heart-healthy braai recipes as part of the Cooking from the Heart cookbook series.

Nicole Jennings, spokesperson for Pharma Dynamics says the series consists of 30 recipes that cater for both meat-eaters and vegetarians. “The recipes include healthy, homemade marinades and seasonings, snacks, sides and salads, as well as vegetarian dishes and even desserts. Many of the meals we share are around a braai fire, but it is often accompanied by food that’s not healthy for our hearts. Our aim is to make people a bit more conscious of the nutritional faux pas they make when braaing.

The recipes are easy to make, affordable and consist of essential ingredients, which make them ideal for cooking during the lockdown. It even carries Jan Braai’s stamp of approval!

braaing vegetable skewers outdoors

Tips For A Healthier Braai

Heleen Meyer and the Cooking from the Heart cookbook series have also compiled a few tips for a braai that's healthier on the heart. When it comes to choosing your ingredients, produce and making sauces and marinades, follow these tips:

  1. Choose proteins wisely. Opt for lean meats like fish and skinless chicken breasts instead of plenty of red meat. If you do choose red meat, rather buy loin or tender cuts and remove any visible fat before cooking.
  2. Marinate or rub meat with salt-free spices and lemon. Not only will this add amazing flavour, but it will also reduce the need for salt, which heightens your risk of hypertension.
  3. Limit your meat intake to 150g.
  4. Fill your plate with grilled vegetables, salads and side dishes. The more colour you add, the better. Meat and veg sosaties (kebabs) are always a hit.
  5. Make your own healthier sauces and dressings instead of buying them from the store. Refer to www.cookingfromtheheart.co.za for a variety of healthy salad dressings.
  6. Choose wholegrain breads, rolls or wraps, which provide additional fibre to your diet.
  7. Consider healthier options over ice cream, such as chocolate bananas or fruit salad. Grilled fruit is also delicious!

Veggie Skewers

Ingredients

Method

  1. Place mushrooms in a shallow dish and cover with boiling water. Soak for 8 – 10 minutes to prevent the mushrooms from breaking apart when skewered. Drain well and pat dry.
  2. Thread mushrooms and veggies onto skewers or kebabs sticks, alternating the different veggies for a colourful end result. Add 1 - 2 bay, lemon or lime leaves in between veggies.
  3. Mix oil, lemon juice and rind, herbs and garlic together and season with pepper.
  4. Brush oil mixture onto skewers on all sides and marinate for 30 minutes. Season skewers with salt.
  5. Grill over medium to low coals until the veggies are just cooked, but not too soft. Brush with more of the marinade, while braaiing, if necessary.
  6. The kebabs can be served with pea & yoghurt dip or cottage cheese dip. Serve with a protein-rich vegetarian dish for a balanced meal.

Tips

Source: cookingfromtheheart.co.za

Veggie-Skewers-1

Colourful Slaw With Ginger & Peanuts

Ingredients

Dressing

Salad

Method

  1. Dressing: Stir all the ingredients together in a mixing bowl.
  2. Salad: Mix all the slaw ingredients together in a large bowl. Pour the dressing over and toss well. Allow salad to stand for 10 - 15 minutes before serving it. This will allow the salad to marinate.
  3. Serve slaw as a side dish at a braai.

Tips

Source: cookingfromtheheart.co.za

Colourful-Slaw-with-Ginger-and-Peanuts-2

Mealie Meal & Corn Bake

Ingredients

Method

  1. Preheat oven to 180°C. Place the mealie meal, water, milk, salt, oil and sweetcorn in a large mixing bowl. Stir well so that no dry meal is visible.
  2. Lightly grease a 20 x 27 cm oven dish with oil and spoon mealie meal mixture into dish.
  3. Arrange onion wedges on mealie meal. Mix parsley, cheese and corn and sprinkle evenly over onions.
  4. Bake for 1 hour or until the mealie meal is cooked through. Serve hot.

Tips

Source: cookingfromtheheart.co.za

Mealie-Meal-Corn-Bake-2

Chocolate Fondue

Ingredients

Method

  1. Place milk, chocolate and sugar in a small pot. Heat over a low heat, while stirring all the time, to melt the chocolate and dissolve the sugar.
  2. Mix cornflour, cocoa and cinnamon with 2 tbsp (30 ml) water to form a smooth paste without lumps.
  3. Add some of the warm milk mixture to the paste and stir well. Stir back into the milk mixture in the pot.
  4. Stir continuously over a medium heat for 8 - 10 minutes or until slightly thickened. Remove from the heat and stir in the vanilla. Spoon into a warm bowl.
  5. Dip fruit or some of the other suggested ingredients in the warm chocolate sauce.

Tips

Source: cookingfromtheheart.co.za

Chocolate-Fondue-1

About The Cooking from the Heart Initiative

The Cooking from the Heart initiative forms part of Pharma Dynamics’ overall wellness campaign, to promote healthy eating among the South African public in a practical, affordable and tasty way.

Go to www.cookingfromtheheart.co.za to download any of their 100+ heart-healthy recipes – free of charge!

For more tips on heart-healthy cooking during the lockdown, follow Cooking from the Heart author, Heleen Meyer on Facebook.

What Is It?

Learn how to make some of the breakfasts we all enjoy and love but struggle to make ourselves. Join the Yuppiechef online kitchen for their delicious and scrumptious recipes.

When Is It?

Anytime.

Where Is It?

Online, click here.

How Much Is It?

R97

For More Information

For more information, click here.

Event is subject to be cancelled at any given time, so please check to avoid disappointment.

What Is It?

Yuppiechef presents the Fresh And Simple Online Class, which introduces you to six amazing and educational lessons. This class is presented Chef Sarah Graham.

This class will equip you with a variety of delicious dishes from how to make homemade mayonnaise to gourmet salads and sweet treats.

When Is It?

Anytime.

Where Is It?

Online, click here.

How Much Is It?

R285 

For More Information

For more information, click here.

Event is subject to be cancelled at any given time, so please check to avoid disappointment.

What Is It?

Learn how to make different types of sauces for different kinds of dishes with Yuppiechef's Success With Sauces online class.

The class covers lessons in:

When Is It?

Anytime.

Where Is It?

Online, click here.

How Much Is It?

R195.

For More Information

For more information, click here.

Event is subject to be cancelled at any given time, so please check to avoid disappointment.

What Is It?

There is a lot that you can do with potatoes and here is a chance to explore something different. Learn how to make crispy potato gnocchi with Chef Judi.

All you need to do is buy the ingredients, and join the Zoom call for a fun cooking experience.

When Is It?

Saturday, 09 May 2020 at 18:00.

Where Is It?

Online. You'll receive the Zoom details before the event starts.

How Much Is It?

Tickets are R50 per person, click here.

For More Information

For more information, click here.

Event is subject to be cancelled at any given time, so please check to avoid disappointment.

What Is It?

Enjoy cooking with Peter Goffe-Wood as he shares some lovely recipes while teaching you the art of preparing fish. The online class includes sourcing, preparing, grilling, frying and roasting.

The online class will show you how to prepare and plate three amazing dishes.

When Is It?

Anytime.

Where Is It?

Online, click here.

How Much Is It?

R195.

For More Information

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Event is subject to be cancelled at any given time, so please check to avoid disappointment.

For Sweet Moms

If your mom is anything like mine, sweet is the way to go. Spoil her with these sweet, breakfast delights this Mother's Day. You can make enough for just her or invite the whole family to breakfast, but either way, remember that this day is all about mom!

Maple Granola With Fruit And Nuts 

Kick the Mother's Day celebrations off with a generous bowl of homemade granola in bed. Serve with plain yoghurt and mom's favourite morning beverage.

Ingredients

Method

  1. Heat oven to 150°C. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
  2. Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the coconut and dried fruit, and bake for 10-15 minutes more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yoghurt. The granola can be stored in an airtight container for up to a month.

Source: https://www.bbcgoodfood.com/recipes/good-you-granola

breakfast in bed

Banana Bread Flapjacks

We know, banana bread is everywhere these days. If you haven't baked a loaf while under lockdown, treat mom to a scrumptious breakfast made using overripe bananas and a few other pantry staples.

Ingredients

  • 2 cups all-purpose flour, spooned and levelled
  • 1/2 cup finely chopped toasted pecans, plus more for serving
  • 3 tbsp brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/4 cup buttermilk
  • 3 medium ripe bananas, mashed (plus slices for serving)
  • 2 large eggs
  • 1/4 cup unsalted butter, melted, plus more for the pan
  • Honey or golden syrup, for serving

Method

  1. Stir together flour, pecans, sugar, baking powder, salt and baking soda in a bowl. Whisk together buttermilk, banana, eggs and butter in a separate bowl. Add flour mixture to buttermilk mixture and stir until just combined.
  2. Heat a large non-stick saucepan over medium heat; melting the butter. Pour about 1/4 cup batter into the pan for each flapjack. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes.
  3. Serve with honey or syrup, toasted pecans and sliced bananas.

Adapted from: https://www.countryliving.com/food-drinks/recipes/a41653/banana-bread-flapjacks-recipe/

Rooibos And Blueberry Glazed Doughnut Holes

Doughnuts for breakfast? Why not? Treat mom to these super sweet glazed delights, served with a piping hot cup of rooibos tea and a big smile. This recipe yields approximately 18 mini doughnuts, just enough for mom to have her fill and leave a few spare for you.

Ingredients

  • 1/3 cup, plus 1 tablespoon full cream milk
  • 1 1/8 tsp active, dry yeast
  • 2 tbsp granulated sugar
  • 1 large egg, at room temperature
  • 1 tbsp unsalted butter, at room temperature and cut into pieces
  • 1/2 tsp salt
  • 1 1/2 cup all-purpose flour, spooned and levelled, plus more for work surface
  • 1/2 tsp lemon zest
  • 2 litres canola oil
  • 2 cups blueberries
  • 6 tbsp loose rooibos tea
  • 2 cups icing sugar

Method

  1. Heat milk in a small glass measuring cup in the microwave on high for 30 seconds or until just warm to the touch. Stir in yeast and granulated sugar. Set aside until frothy, 4 to 6 minutes (if mixture does not froth, discard and start again). Transfer to a bowl; add egg and whisk to combine. Whisk in butter and salt (don’t worry if some lumps of butter remain).
  2. Stir in flour and lemon zest until a dough forms. Beat dough with an electric mixer fitted with dough hook on low speed for 5 minutes (dough will be sticky). Lightly oil a bowl. Transfer dough to prepared bowl and cover with a towel. Let rise, at room temperature, until doubled in size, 1 to 1 1/2 hours.
  3. Lightly oil a large baking sheet. Turn dough out onto a lightly floured work surface; lightly dust dough. Roll into a 45 cm rope. Cut into 3 cm pieces and roll into balls. Transfer to prepared baking sheet and cover with a towel. Let rise, at room temperature, until puffed, 25 to 30 minutes.
  4. Place a wire rack on a baking sheet. Heat oil in a large saucepan to approximately 180°C. Cook doughnuts, 3 or 4 at a time, until golden brown, 1 to 2 minutes per side. Transfer to wire rack using a slotted spoon; let cool.
  5. Cook blueberries, rooibos and 1/2 cup water in a small saucepan, pressing berries with a potato masher to mash, until syrupy, 8 to 10 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Add icing sugar and whisk until smooth. Dip tops of doughnut holes in glaze.
  6. Serve and enjoy!

Adapted from: https://www.countryliving.com/food-drinks/a26868735/rooibos-blueberry-glazed-donut-holes-recipe/

Salt Queens

Some moms prefer salty over sweet. And, what's better than a good eggy breakfast in bed anyway? Check out these egg-tastic recipes with a twist to get your mom up and about this Mother's Day.

Chard And Gruyere Eggs In A Hole

Impress mom by creating a fancy Mother's Day version of a breakfast she has probably made a thousand times. Spice up classic eggs in a hole with bitter Swiss chard and gooey Gruyere. It's sure to become the new family classic.

Ingredients

  • slices sourdough bread
  • 3 tbsp butter
  • bunch rainbow chard, trimmed and chopped
  • large eggs
  • 115 grams shredded Gruyère cheese (available at Woolworths

Method

  1. Preheat oven to 220°C. Spray large baking sheet with non-stick cooking spray.
  2. With 6-cm-wide round cookie cutter, cut holes from centres of bread slices. Arrange bread and cutouts on prepared baking sheet. Bake for 5 minutes or until slightly dry, turning bread over halfway through.
  3. In a 30 cm frying pan, melt butter on medium. Add chard and 1/4 teaspoon salt; cook for 8 to 10 minutes or until stalks are crisp and tender, stirring occasionally. Divide chard among bread slices, spreading around holes. Add an egg to each hole; top each with a pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts.
  4. Bake eggs for 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.

Source: https://www.goodhousekeeping.com/food-recipes/a43666/chard-gruyere-eggs-in-the-hole-recipe/

breakfast in bed

Green Eggs And Ham 'Wiches

If you and mom ever enjoyed reading Dr Seuss' Green Eggs and Ham together, this is the perfect addition to a savoury Mother's Day breakfast in bed. Plus, it's super easy to prepare, so you'll have more time to spend with mom.

Ingredients

  • 6 large hard-boiled eggs
  • 1/4 cup refrigerated pesto
  • 3 tbsp light mayonnaise
  • Black pepper
  • 4 croissants
  • 8 thin slices ham
  • 1 cup fresh rocket

Method

  1. Peel and chop hard-boiled eggs. In medium bowl, gently combine eggs, refrigerated pesto, light mayonnaise and pepper to taste.
  2. Split and toast croissants. Divide slices of ham, egg salad and rocket among croissants. Serve immediately or wrap tightly in waxed paper and refrigerate for up to 4 hours.

Source: https://www.goodhousekeeping.com/food-recipes/a33587/green-eggs-and-ham-wiches/

breakfast in bed

Easy Peasy Cheesy Frittata

One pan wonders are a mom's best friend. Make this easy fritatta your go-to this Mother's Day. It's packed full of protein and great flavour, so mom can feel her best to receive all the lovely presents you will have gotten her.

Ingredients

  • 8 large eggs
  • 1/3 cup heavy cream
  • 3/4 cup shredded mozzarella
  • Salt
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup baby portobella mushrooms, sliced
  • 1/2 cup ricotta
  • 3 cups baby spinach

Method

  1. Preheat oven to 190°C. In a medium bowl whisk together eggs, heavy cream and mozzarella. Season with salt, pepper and a pinch of red pepper flakes.
  2. In a large frying pan over medium heat, heat oil. Add garlic and cook until soft, 5 minutes, then add mushrooms and cook until soft, another 5 minutes. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper.
  3. Pour egg mixture into the pan, then dollop with ricotta and transfer pan to oven.
  4. Bake until eggs are just set, 12 minutes.

Source: https://www.delish.com/cooking/recipe-ideas/a24229816/frittata-recipe/

breakfast in bed

Need a homemade gift to go with your breakfast in bed surprise? We've got some great ideas for simple DIY Mother's Day gifts to make during lockdown.

Do you have any go-to breakfast in bed recipes perfect for Mother's Day? Let us know about them! 

Make Some Muffins

When it comes to easy bake recipes, making muffins is perhaps one of the simplest recipes you can follow and not mess up (unless you get the ingredient measurements COMPLETELY wrong!) And best of all, there's a wide variety of recipes for you to try, depending on flavours you prefer. But to start you off with an easy option, we found this simple yet tasty basic muffin recipe by Charlotte Hilsdon on BBC Good Food.

Ingredients:

Method:

  1. Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl, beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
  2. Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined, then add 250g golden caster sugar and whisk until you have a smooth batter.
  3. Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
  4. Stir in 100g chocolate chips or dried fruit if using.
  5. Fill muffin cases two-thirds full and bake for 20 – 25 minutes, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 minutes of cooking.
  6. Leave the muffins in the tin to cool for a few minutes and transfer to a wire rack to cool completely.

Source: www.bbcgoodfood.com

basic muffin recipe

Source: BBC Good Food

Treat Yourself To Cupcakes

The best thing about a basic cupcake recipe is the fact that you can get creative! And to make this recipe even better, these vanilla cupcakes are super easy and quick to bake. These little cups of sweetness are perfect for that tea party you're planning on having with your kids in the garden a little later or to just enjoy with a cup of tea. To get you started, here's a cupcake recipe from BBC Good Food, shared by Sophie Godwin:

Ingredients: 

For cupcakes: 

For the icing:

Method: 

  1. Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
  2. Using an electric whisk, beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
  3. Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
  4. Bake for 15 minutes until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
  5. To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
  6. Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
  7. If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Source: www.bbcgoodfood.com

cupcakes with pastel yellow, pink and blue icing

Sourced from BBC Good Food

Baking A Simple Cake

Just like cupcakes, baking a simple cake is also as easy as pie. Also, one tip we learnt while learning how to bake during the lockdown: DO NOT open the oven door to check on the cake before two thirds of the baking time has passed! Unless you want a flop. For a foolproof recipe that you and even the kids can bake, try this simple white cake recipe from allrecipes.com, shared from Scottosman:

Ingredients: 

Method: 

  1. Preheat oven to 175C. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally, stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake for 30 – 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. The cake is done when it springs back to the touch.

Source: www.allrecipes.com

vanilla cake with confetti sprinkles on top of the vanilla icing

Easy-To-Bake Sugar Cookies

Perfect to dunk in your coffee, to gift during Christmas or to have stocked in your cupboard for when the sweet tooth hits – sugar cookies are another easy bake treat for you to make at home. And a tried, tested and loved recipe we use is this one by Alton Brown on the Food Network.

Ingredients: 

Method: 

  1. Sift together flour, baking powder and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper and refrigerate for 2 hours.
  2. Preheat oven to 190C.
  3. Sprinkle surface where you will roll out dough with powdered sugar.
  4. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar and roll out dough to 1/4-inch thick.
  5. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
  6. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
  7. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Source: www.foodnetwork.com

sugar cookies on a baking tray with sprinkles

Classic Cheese Scones For Tea Time

Looking to bake a savoury treat to enjoy with your afternoon tea? Then why not try your hand at making scones? And not just any scones – cheese scones! They're easy to make and also delicious. A recipe we suggest is this one from BBC Good Food. All you need is 15 minutes to prep and 20 minutes to bake and voilá, you'll have five cheese scones ready to be eaten.

Ingredients: 

Method: 

Source: www.bbcgoodfood.com

cheese scones being buttered from an aerial view

Sourced from BBC Good Food

Indulgent Fudge

And last but certainly not least, who can resist a block or three of indulgent fudge? Just don't have too many, or you might be on a sugar rush for the next 24 hours. And for this recipe, we're using a local one! Shared on Food.com, try out NESTLE'S Fudge recipe which was in the Fair Lady May 1986 edition.

Ingredients: 

Method: 

homemade fudge blocks stacked onto each other

Sourced from Food.com

Spicy Boerewors Pasta

Ingredients:

  • 600 g spicy sausage or boerewors
  • 30 ml (2 T) sunflower oil
  • 1 brown onion, chopped
  • 1 medium aubergine, chopped
  • 1 red pepper, chopped
  • 4 baby marrows, chopped
  • 2 x 410 g can Rhodes Tomato Italian Style
  • 4 x 250 ml (4 C) cooked penne pasta
  • To serve: 3 T ( ¼ C) fresh basil leaves and grated Parmesan cheese

Method:

  1. Remove the sausage or boerewors from its casing.
  2. Heat the oil in a large saucepan and fry the sausage meat until almost cooked.
  3. Remove the sausage meat from the pan and set aside.
  4. Discard excess fat in the pan.
  5. Add the onion and fry for a few minutes until softened.
  6. Add the aubergine, pepper and baby marrows and fry, stirring occasionally for 5 minutes more.
  7. Add the cans of tomatoes.
  8. Bring the sauce to the boil and then reduce the heat and simmer until the vegetables are cooked through.
  9. Return the sausage meat to the pan.
  10. Continue to simmer the sauce for a further 5 minutes or until the sausage meat is cooked through.
  11. Add the cooked penne pasta to the sauce and toss well to mix.
  12. Serve immediately with the fresh basil leaves and Parmesan cheese.

20 Minute Chicken & Spinach Pasta

Ingredients:

Method:

  1. Heat the olive oil in a deep pan. Season the chicken and brown on both sides. Add the garlic and chilli and cook for a further minute. Add the chopped tomatoes and sugar. Season the tomato sauce with salt and pepper. Cover partially with a lid and let it bubble away for about 10 minutes.
  2. In the meantime, bring a pot of salted water to the boil and cook the pasta until al dente. Drain but reserve 1 cup cooking water for later.
  3. Fold the baby spinach into the pasta sauce and allow to wilt down. This should take only a minute or two. Empty the drained pasta into the sauce and toss to coat. Add some of the cooking water to thin the sauce down as the pasta will continue to absorb liquid when mixed into the chicken.
  4. Add a generous handful of basil and half of the Parmesan cheese. Fold through to combine with the sauce.
  5. Serve immediately with additional Parmesan and freshly ground black pepper.

Adapted from: https://www.food24.com

Paprika Chicken & Fried Rice Bake

Ingredients:

  • 12 chicken thighs
  • Salt and pepper
  • 10 ml (2 t) paprika
  • 45 ml (3 T) olive oil
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 garlic clove, crushed
  • 1 packet rindless bacon, chopped
  • 300 g uncooked white rice
  • 1 x 410 g can Rhodes Tomato Italian Style
  • 60 g Rhodes Tomato Paste
  • 250 ml (1 C) red wine
  • 500 ml (2 C) prepared chicken stock

Method:

  1. Season the chicken to taste with salt, pepper and paprika.
  2. Heat the oil in a shallow oven proof casserole dish and brown the chicken in batches.
  3. Set aside.
  4. In the same pan, add the onion and leek and fry until softened.
  5. Add the garlic and bacon and fry for a further 5 minutes.
  6. Add the rice and stir briefly.
  7. Return the browned chicken pieces to the pan, placing them on top of the rice mixture.
  8. Spoon the Rhodes Tomato Italian Style over the chicken.
  9. Place the Rhodes Tomato Paste, wine and stock in a saucepan and bring to a boil.
  10. Pour the wine mixture over the chicken in the casserole dish and cover with a lid or tin foil.
  11. Bake in a preheated oven at 180 ºC for an hour or until the rice is fluffy and soft and the chicken cooked through.
  12. Remove from the oven and serve with a crisp green salad.

Adapted from: https://www.rhodesquality.com

The Classic Mac & Cheese

Ingredients:

  • 240 g macaroni
  • 250 g (1 packet) bacon, chopped
  • 1 x 410 g Rhodes Tomato Italian Style
  • 65 ml (¼ C) butter
  • 5 ml (1 t) Dijon Mustard
  • 45 ml (3 T) flour
  • 500 ml (2 C) milk, warm
  • 1 handful mozzarella cheese, grated
  • 1 handful cheddar cheese, grated
  • salt, pepper and nutmeg
  • 125 ml (½ C) fresh breadcrumbs
  • 45 ml (4 T) Parmesan cheese, grated

Method:

  1. Bring a large pot of salted water to the boil and cook the macaroni as per the packet instructions.
  2. Drain well and set aside.
  3. Heat a non-stick frying pan, add the bacon bits to the hot pan and fry until crispy.
  4. Pour off any excess oil and then add the Rhodes Tomato Italian Style.
  5. Simmer for a few minutes to heat through.
  6. In a medium saucepan, melt the butter.
  7. Add the mustard.
  8. Add the flour and stir with a wooden spoon.
  9. Using a whisk, whisk in the hot milk and continue whisking until the sauce is smooth and thick.
  10. Cook over low heat for a few minutes to cook out the flour.
  11. Remove from the heat and whisk in the cheese.
  12. Once the cheese is melted and the sauce is smooth, season to taste with salt, pepper and nutmeg.
  13. Pour the tomato sauce over the cooked macaroni and mix.
  14. Spoon the macaroni into a baking dish and pour over the cheese sauce.
  15. Mix the breadcrumbs and the Parmesan cheese together and sprinkle this mixture over the top of the pasta.
  16. Bake in a preheated oven at 180˚C for 20 minutes until heated through.
  17. Serve immediately.

Adapted from: https://www.rhodesquality.com

Jalapeño Atchar Malay Chicken With Tagliatelle

Ingredients:

  • 500g Woolworths dried tagliatelle
  • 100g butter
  • 100g Woolworths jalapeño atchar
  • 280g Woolworths oven-roasted sliced chicken breast
  • Torn coriander, for serving

Method:

  1. Cook the Woolworths dried tagliatelle in salted boiling water until al dente, then drain.
  2. Melt the butter until foamy and just brown, add the Woolworths jalapeño atchar to the butter and toss through the sliced chicken breast.
  3. Fold through the pasta.
  4. Serve at room temperature with torn coriander and season to taste.

Adapted from: https://taste.co.za

What Is It?

Join Tara, The Playful Vegan - in collaboration with Soul - for a few minutes of PLAY in the kitchen, where she'll show you how to make a quick and easy plant-based dishes, using immune-boosting ingredients. Get your dose of creativity and deliciousness during this complimentary virtual cooking demo. Tara will be showing you how to make Cashew Cream, Mock Parmesan and Date Honey, so don't miss it!

When Is It?

Saturday, 16 May 2020 at 11:00 - 11:15 (Cashew Cream demonstration)

Saturday, 23 May 2020 at 11:00 - 11:15 (Mock Parmesan demonstration)

Saturday, 30 May 2020 at 11:00 - 11:15 (Date Honey demonstration)

Where Is It?

Online, Facebook.

How Much Is It?

Free.

For More Information 

Follow The Playful Vegan on Facebook for more information about this event and other upcoming online demonstrations.

DIY Easter Eggs

This is a great recipe for a hollow chocolate Easter egg. Enjoy as is or fill it with your choice of sweets - think smaller Easter eggs, Smarties, marshmallows or even cake pops from the recipe below!

Ingredients: 

Method: 

  1. Prepare your chocolate mould. Make sure the mould is clean and dry.
  2. Melt the white or coloured chocolate, if using, in 20 second intervals in the microwave, stirring after each interval.
  3. Pour the chocolate into a piping bag or a sandwich bag with the tip snipped off. Pipe the chocolate onto the mould into a pattern of your choice - you could do circles, swirls or even write something.
  4. Refrigerate the mould to allow your designs to set.
  5. Melt the milk or dark chocolate in the microwave in 30 second intervals, stirring after each interval. The chocolate should be warm and fluid but not hot to the touch.
  6. Spoon chocolate into the mould and swirl it around so that the mould is covered in a thick layer of chocolate.
  7. Scrap down the top of the mould with a spatula so that your chocolate egg has smooth edges.
  8. Let the chocolate set at room temperture. Once set, refrigerate until the chocolate is firm.
  9. Remove the chocolate from the mould and fill with sweets of your choice. Apply melted chocolate to the rim of the egg and attach the other half of the egg.
  10. Enjoy!

Recipe and images sourced from The Spruce Eats.

Easter Pops

For a yummy and easy alternative to traditional Easter eggs, try these Easter-themed pops made from rich and creamy cream cheese and crushed cookies.

Ingredients: 

Method: 

  1. Crush the cookies until you have a fine crumb.
  2. Add the cream cheese and mix until well combined.
  3. Roll into egg-shaped balls and place on prepared baking paper.
  4. Chill for an hour.
  5. Melt the chocolate and dip the balls into the chocolate.
  6. Garnish with sprinkles and allow to set for an hour.

Recipe sourced from That Skinny Chick Can Bake.

Easter Treats

Kids will love these sweet and tasty treats made from ingredients you likely have sitting in your pantry cupboards. Use different flavours of marshmallows for unique and interesting flavour combos.

Ingredients: 

Method: 

  1. In a large saucepan, melt the butter over low heat. Add the marshmallows and allow to melt. Add a few drops of food colouring and mix. Remove from heat.
  2. Add the Rice Krispies and mix until completely combined.
  3. Evenly press the mixture into a baking pan sprayed with non-stick baking spray and allow to cool.
  4. Cut into egg shapes using a cookie cutter.
  5. Melt the chocolate, add the coconut oil and mix until smooth.
  6. Dip the Rice Krispies treats into the chocolate and set on baking paper. Add some sprinkles and allow to cool until chocolate sets.

Recipe and image sourced from About A Mom.

Easter Egg Cake

Instead of spending a fortune buying Easter eggs for every member of your family, why not spoil them with an Easter egg cake?

Ingredients: 

For the cake:

For the icing:

Method: 

  1. Preheat the oven to 180°C. Lightly oil and flour two 20cm round cake pans.
  2. Mix the flour, baking powder and bicarbonate of soda and set aside.
  3. In a saucepan over a low heat, mix the chocolate and coconut oil and set aside. Whisk together the water and cocoa powder and add the chocolate and coconut oil mixture. Mix in the sugar and salt and add in the eggs one at a time. Then add the vanilla and flour. Mix until just smooth.
  4. Divide batter between cake tins and bake until the cakes spring back when lightly pressed, about 30 - 35 minutes. Allow to cool for 10 minutes and then remove from pan and cool completely.
  5. To make the icing, beat the butter and salt until creamy, about 1 minute. Gradually add the icing sugar while beating. Add the vanilla and beat until fluffy, about 2 - 3 minutes. Beat in the milk until smooth.
  6. Using a large serrated knife, trim off the dome of the cake. Cut each cake into two equal layers and then cut the cake in half, about 1cm off centre. You will have 4 slightly larger semi circles and 4 slightly smaller ones.
  7. Stack the 4 slightly larger cakes with icing. Place the stack cut side down on a piece of baking paper. Repeat with the 4 smaller cakes. Attach it to the larger stack, cut side down, with icing.
  8. Trim the sides of the smaller cake to make a slightly pointed, even and rounded shape.
  9. Add 2 - 3 tablespoons of icing to the cake scraps and mash with a fork. Pat the scraps around the cake to form an egg shape.
  10. Cover the entire cake with a thin layer of icing then allow to set in the fridge.
  11. Cover the cake in the remaining icing and decorate as desired.

Recipe and image sourced from Food Network.

Inspired to do some more Easter baking? Rope the kids in and get baking these oh so satisfying Easter treats.

Learn To Cook During Lockdown

Have time to kill while you're stuck at home during the 21 day national lockdown? Then why not spend this time brushing up on or learning a brand-new skill? We have a great option in mind - learn to cook online with these FREE Online Cooking Courses from Yuppiechef!

Enjoy 30 days free access to all of their Online Cooking School courses! During this time, you'll learn how to master popular recipes, get on top of those techniques and hone in on various cooking styles from the comfort of your own home at your own pace.

Sounds like something you'd like to get cracking on? Visit Yuppiechef now and find out how you can get started!

https://www.instagram.com/p/B96DBPsnIqM/

What It Includes

Learn how to cook from some of the industry's most well-known names, including Peter Goffe-Wood, Sarah Graham and Franck Dangereux, with this series of high quality video tutorials. Each FREE online cooking course includes in-depth theory notes, recipes to try and quizzes to test your knowledge along the way.

These courses can be viewed across various devices – smartphone, laptop or tablet – and you'll have unrestricted access to all of the course videos and notes for 30 days (from the day you purchase this bundle from Yuppiechef).

How Does It Work?

This sounds like the perfect way to spend your remaining days in isolation! But wondering what happens after the 30 days? Here's what you need to know:

https://www.instagram.com/p/B99EPmlHR20/

What Courses Are Available During The 30 Days? 

Here are a few courses that you can look forward to during your 30 days of free access:

Click here to see what other courses Yuppiechef will be offering during your 30 days.

https://www.instagram.com/p/B-EnQEnntIh/

For More Information

For more information about Yuppiechef and this offer, visit www.yuppiechef.com.

Don't forget to follow and like Yuppiechef on Facebook, Twitter and Instagram for the latest news, specials and products.

Roasted Chickpeas

Not a fan of chickpeas? Neither are we - unless they're roasted, of course. This recipe transforms the dull and starchy chickpea into a nutty, crunchy and flavourful snack perfect to keep away those isolation blues.

Ingredients:

Method:

  1. Preheat the oven to 190°C. Drain the chickpeas and pat dry with a paper towel. Allow the chickpeas to sit for an hour so that they dry completely.
  2. Arrange the chickpeas on a baking tray in a single layer. Roast for 30 - 45 minutes, shaking the pan every 10 minutes. Roast the chickpeas until they are golden brown and crunchy.
  3. Toss the chickpeas with some olive oil and the spices. Allow to cool and serve at room temperature.

Recipe and image sourced from Skinny Taste.

Green Goddess Hummus

Stuffed with leafy greens and the humble chickpea, this recipe is packed with nutrients. If you're out of chickpeas after roasting them all, feel free to replace them with butter beans.

Ingredients: 

Method: 

  1. Combine the tahini and lemon juice in your food processor. Add the oil, parsley, basil, chives, garlic and salt and process for a minute, pausing to scrap down the bowl.
  2. Add half the chickpeas and process for a minute. Scrap down the bowl and add the remaining chickpeas. Process until the mixture is smooth and thick.
  3. If the mixture is too thick, run the processor while drizzling in the water until you reach your desired consistency.
  4. Scrap the hummus into a serving bowl and top with a drizzle of olive oil.
  5. Serve this dip with veggie sticks, root vegetable chips or boiled eggs.

Recipe and image sourced from Cookie and Kate.

Root Vegetable Chips

Craving a bag of your favourite salted potato crisps? Then this recipe is just for you. Made with beetroot, carrots and sweet potato, these are not only healthy and delicious, but affordable too.

Ingredients:

Method:

  1. Preheat the oven to 200°C.
  2. Carefully slice all the veggies into thin slices using a knife or mandoline. Toss the veggies with salt, pepper and a drizzle of olive oil.
  3. Spread out on a baking sheet in an even layer.
  4. Bake for 10 minutes, flip and bake for another 10 minutes being careful not to let them burn.
  5. Remove from the oven and allow to cool before indulging.

Recipe and image sourced from The Big Man's World.

Nice Cream

This yummy recipe is the perfect substitute for ice cream. Add your choice of add-on ingredients to this basic recipe to craft your perfect flavour. Add berries and vanilla for an extra sweet indulgence; dark chocolate and peanut butter for a nutty affair or how about a dash of rum and a sprinkle of raisins?

Ingredients: 

Method: 

  1. Place the bananas and milk into a blender or food processor.
  2. Blend on high for 1 - 2 minutes. If your blender is struggling, add another tablespoon of milk.
  3. Add any extra ingredients you might like and blend until smooth.
  4. Transfer to a bowl and freeze for 1 - 2 hours.

Recipe and image sourced from Fit Foodie Finds.

Chocolate Cake

While chocolate cake is never going to be good for you, this recipe at least makes it healthier. The weird and wacky ingredients may put you off, but give it a go and you'll be in for a divine surprise.

Ingredients: 

For the cake

For the icing

Method:

  1. Line a cake pan with baking paper and spray with non-stick baking spray.
  2. Preheat the oven to 180°C.
  3. Pierce a sweet potato with a fork and place on a plate in the microwave. Microwave for 6 - 8 minutes until the potato is soft. Scoop out the flesh, mash well and allow to cool. For this recipe, you'll need one cup of mashed sweet potato.
  4. Combine the flour, cocoa powder, salt and bicarbonate of soda.
  5. Add the eggs, oil, vanilla and maple syrup to the sweet potato and add to the dry ingredients.
  6. Pour the batter into the cake pan and bake for 18 minutes or until the top is cooked and the centre is a bit gooey.
  7. Remove from oven and allow to cool for 10 minutes.
  8. Turn onto a wire rack and allow to cool completely.
  9. For the icing, pulse the avocado, maple syrup and cocoa powder in a food processor until silky and smooth. Spread thickly over the top and sides of the cake and enjoy.

Recipe and image sourced from Scrummy Lane.

PB & J Hot Cross Buns

If you're a stickler for tradition, this spiced up hot crossie may be just up your alley. All you need are three classic ingredients:

The recipe is just as simple. All you need to do is turn your oven up to 160º, cut your hot cross buns in half lengthways and toast them for about eight to ten minutes. Then spread a generous amount of nut butter onto half of the warm buns and top with a dollop of jam. Sandwich together and enjoy!

hot cross buns

Hot Cross Bun Banana Split 

You may have seen a ton of hot cross bun ice cream sandwich recipes, but this one takes the humble bun and turns it into a decadent banana split. We recently came across this recipe on the Foodies of SA Instagram page and gave it a try. After tucking in, we must concur that it is quite delicious.

Ingredients:

Method

  1. Preheat a large non-stick pan on a medium-high heat and add two tablespoons of the butter.⁠
  2. Slice the hot cross buns and add to the pan. Allow to cook until golden brown, one to two minutes, before turning each bun over and browning the other side. Repeat with all six buns, remove from the pan and set aside.⁠
  3. In the same pan, add the sugar, the rest of the butter and the cinnamon. Once the butter has melted, stir to combine.⁠
  4. Slice the bananas in half, lengthways.
  5. When the sugar-butter mixture starts to bubble, add the halved bananas and cook for a minute on each side until the bananas are golden and the sauce has thickened and caramelised. Spoon the glaze over the bananas while they cook. ⁠
  6. Place two caramelised banana halves over each bottom half of the toasted hot cross buns and top with generous scoops of caramel ice cream. Drizzle over the caramel sauce. ⁠
  7. Sprinkle with crushed peanuts before placing the top halves of the hot cross buns over the bananas. Drizzle with more caramel and sprinkle on some more nuts before serving with raspberries.
  8. Tuck in!

https://www.instagram.com/p/B9s_0kpIBkN/?utm_source=ig_web_copy_link

Hot Cross French Toast 

How does a sweet, sticky hot cross bun French toast stack topped with apple compote sound? If you're a lover of apple pie, this recipe is sure to delight.

Ingredients:

Apple compote

French toast

Method

  1. For the compote, heat a large frying pan and melt the butter.
  2. Add the apples, sugar, apple juice and cinnamon, and simmer until the apples are just soft and the liquid has turned syrupy, 10 – 15 minutes. Remove from heat and set aside.
  3. For the French toast, whisk together the eggs and milk, and soak the hot cross buns for five minutes.
  4. Heat a large non-stick frying pan over medium heat and add a knob of butter.
  5. Fry the French toast until golden brown and cooked through, one to two minutes per side. The centre of the French toast should be custardy but cooked.
  6. Top the French toast with the apple compote and serve immediately.

https://www.foodandhome.co.za/recipes/hot-cross-bun-french-toast-with-apple-compote

Breakfast Buns

Salty and sweet are a classic breakfast combo. Spice up your breakfast spread by pairing crispy, honey-glazed bacon with traditional raisin filled hot cross buns. Don't knock it till you've tried it! Not sure how to make perfectly sticky, spicy honey-glazed bacon? Follow this recipe:

Ingredients

Method

  1. Line two rimmed baking sheets with parchment paper. Arrange the bacon slices on the paper in a single layer.
  2. In a small saucepan, combine the honey, coriander and cayenne and cook over high heat until melted, about one minute.
  3. Brush the spiced honey on one side of the bacon and bake for 10 minutes until crisp.

Once the bacon is slightly cooled, sandwich two pieces between a buttered hot cross bun and enjoy!

https://www.bbcgoodfood.com/recipes/hot-cross-bun-bacon-butties

Pickled Fish & Onions

We haven't gone stark raving mad, we promise. Pickled fish and sweet onions are a typical hot cross bun topping enjoyed down in the Western Cape over Easter time. If your taste buds simply cannot adjust to this wacky pairing, you may simply serve the pickled fish with fresh white bread or just tuck into a plain old hot cross bun. But, if you are willing to push boundaries this Easter, follow this recipe:

Ingredients

Method

  1. ⁠Combine the flour, salt and turmeric in a shallow bowl. ⁠
  2. Cut fish into halves and coat in the seasoned flour.⁠
  3. Heat oil in a pan and shallow-fry the fish in batches for roughly two minutes on each side. Remove from the oil and place in a large dish.⁠
  4. Place the water, vinegar, all the spices and salt in a pot over high heat and bring to the boil. ⁠
  5. Add the onion rings, apricot jam and sugar and cook for eight minutes. *Chef’s tip: Don’t overcook the onions as it is important that they still have some crunch to them.⁠
  6. Remove from the heat and pour over the fish.⁠
  7. Allow to cool completely before covering it with cling wrap and placing it in the fridge. Leave it to pickle overnight.⁠
  8. Lightly toast hot cross buns and spread generously with butter.
  9. Spoon over pickled fish.

https://www.instagram.com/p/B9vknJKgbjg/?utm_source=ig_web_copy_link

Do you have any gourmet hot cross bun recipes to share? Let us know about them in the comments below!