Table of Content

Metric Conversion Chart ...... 3 Hors d’oeuvres ...... 4 Soups ...... 5 Fish & Seafood ...... 12 Meat ...... 13 Poultry ...... 27 Vegetables and Vegetarian Dishes ...... 29 Salad ...... 32 Desserts...... 35 Baking ...... 42

* = Excellent tried and tested recipes

2 | P a g e Metric Conversion Chart

3 | P a g e Hors d’oeuvres

Avocado Snack

Ingredients 2 Avocados – halved and pitted 170g tin crab meat or tuna – drained 100g tin mango slices – drained and chopped 2 tablespoons – diced

Method Loosen crab meat with a fork and mix gently together with mango and peppers. Spoon out half the avocado flesh, chop and add to the mixture. Spoon the mixture into the avocado shells and eat immediately.

4 | P a g e Soups

Vegetable Soup * Three Bean Soup *

Ingredients Ingredients 500g shin 1 packet diced bacon 2 litres water 2 onions – finely chopped 7ml salt 2 cloves garlic – crushed Pinch pepper 3 baby marrows – sliced 2 medium potatoes 2 carrots – sliced 2 medium carrots 4 large tomatoes – skinned and 1 medium onion chopped 1 ripe 500ml chicken stock 200g chopped frozen green beans 2ml dried Basil Handful chopped spaghetti or 2ml dried Thyme noodles 1 can each – backed beans in 1 can bean soup tomato sauce, butter beans and Worcester sauce green beans Chopped parsley Method Method Fry bacon in large saucepan, add Boil the shin until tender in water onions, garlic, baby marrows and with salt and pepper. Peel and chop carrots. Sauté until glossy. Add the potatoes, carrots, onion and tomatoes and simmer until juicy. tomato. When the shin is cooked, Add remaining ingredients and add vegetables along with green simmer until thick soup is formed. beans. Cook until vegetables are Serve with fresh bread. tender. Remove meat, bones and vegetables from the pot. Cut meat into small pieces and mash vegetables. Return to soup. Add pasta and bean soup, and cook until pasta is tender. Add extra water if necessary. Season, add Worcester sauce and parsley.

5 | P a g e Orange Butternut Soup * Aussie Soup

Ingredients Ingredients 1 large onion – chopped 2 carrots – sliced 45g margarine 50ml margarine 3 butternuts – diced 1 onion – chopped 1½ litres chicken stock 2 cloves garlic – crushed 250ml orange juice 1 stalk celery – chopped 5ml curry powder 3 baby marrows – sliced Salt and pepper 200g green beans – sliced 250ml cream 2 tablespoons flour Feta cheese 1 can tomato paste 2 chicken stock cubes – dissolved in Method 1¾ litres water Sauté onions until soft. Add 1 can sweet corn butternut and stock, bring to the 150g pasta boil. Reduce heat, add orange juice 1 teaspoon oregano and curry powder, stir well. Cover 15ml (1 tablespoon) parsley – and simmer until butternut is soft chopped (about 25 minutes). Puree, season 2 teaspoons sugar and stir in cream. Serve with feta Salt and pepper sprinkled on top and French bread. Method Variation Melt margarine and sauté onions Replace curry powder with Ginger. and garlic until soft. Add carrots, Replace cream with coconut milk (½ celery, baby marrows and green can). beans. Sauté until soft. Sprinkle Add a sweet potato. with flour and mix. Stir in tomato paste and stock. Bring to the boil. Add corn, pasta, herbs and cover. Simmer for about 15 minutes until pasta is cooked and soup is thick. Season.

6 | P a g e Pumpkin Soup Corn Chowder

Ingredients Ingredients 1 pumpkin (± 1kg) 50g butter 250ml dry white wine 5 leeks (use white only) – sliced 750ml boiling water 1 large potato – peeled and cut into Black pepper small cubes 5ml Nutmeg 10ml fresh Thyme leaves or 5ml 100ml cream dried 100g cheddar cheese 15ml flour 50ml parsley – chopped 500ml full cream milk 1 chicken stock cube 350ml water 1 x 420g can creamed corn Method 1 x 340g can corn kernels Boil pumpkin in water and wine Salt and pepper until soft. Drain, reserving liquid to make up 400ml and add stock cube. Method Combine all ingredients and mix Heat butter in large saucepan. Add well. Blend and season. leeks and sauté until soft (5 – 10 minutes). Stir in potato, Thyme and flour. Cook for 1 – 2 minutes. Add milk and water. Bring to the boil and simmer until potato is tender (± 15 minutes). Add both tins of corn and simmer until heated through. Season.

Variation Grill a few rashers of bacon until crispy. Crumble and sprinkle on top of soup.

Serves 4 – 6 people

7 | P a g e Caldo Verde (Portugal) Minestra Di Farro (Italy)

Ingredients Ingredients 45ml oil 150g dried beans (Borlotti) 2 onions – finally chopped 150g Barley 3 large potatoes (±750g) – peeled 30ml oil and thinly sliced 1 onion – chopped 1 litre water 2 cloves garlic – crushed Salt and pepper 2 tomatoes – skinned and chopped 300g chorizo sausage – thinly sliced 5ml fresh rosemary – chopped 350g cabbage 1 litre chicken or vegetable stock Salt and pepper Method 100g grated Parmesan cheese Heat oil in a large saucepan, add 30ml fresh mint – chopped onions and cook until soft and starting to brown. Add potatoes, 1 large ripe tomato – peeled, water, salt and pepper. Simmer quartered, seed removed and until potatoes are soft (± 20 chopped minutes). Meanwhile, fry the Drizzle oil sausage until brown and crisp. Salt and pepper Remove hard centre rib from cabbage and shred finely. Mash Method potatoes and add sausage and Soak beans overnight, drain, rinse cabbage, and simmer for ± 5 mins. and put into a pot with cold water. Season and serve. Boil and simmer for 1½ hours. Keep beans in water until used. Serves 6 people Soak Barley for 2 hours. Drain and boil for ± 45 mins. Heat oil. Sauté onions. Add garlic, tomatoes, rosemary and stock. Simmer. Drain beans. Puree half of the beans. Add all to soup with Barley. Season. Stir in Parmesan and mint. Mix all salsa ingredients and add a dollop on top of each bowl of soup.

Serves 4 people

8 | P a g e Rosemary Fougasse (France) Chicken and Leek Soup (China) and Soup Au Pistou Ingredients Ingredients 600ml chicken stock 45ml oil 600ml boiling water 5 large carrots – chopped Sprinkling of dry herbs 2 large onions – chopped 350g skinless chicken breasts – cut 2 celery stalks with leaves – into strips chopped 250g leeks – trimmed & thinly 4 tomatoes – skinned and chopped sliced 200g green beans – cut into pieces 2½cm piece root Ginger – peeled 1 medium turnip – peeled & diced and sliced 1 red pepper – seeded & diced 75g mushrooms – sliced 1½ litres water Salt and pepper Method 4 baby marrows – diced Heat stock, water and herbs. Add 100g small pasta shells chicken and cook for 10 minutes. Parmesan Cheese Stir in leeks, ginger and mushrooms. Cook for 5 minutes and serve. Method Heat oil and sauté onions and Serves 4 people carrots. Add celery, tomatoes, green beans, turnip, red pepper, water, salt and pepper. Boil and simmer until tender. Add baby marrow and pasta, and cook until al dente. Season.

Pesto Place 2 cups of Basil leaves, 3 cloves garlic, 20g Parmesan and 900ml oil into a blender. Serve with soup.

Serves 6 – 8 people

9 | P a g e * Mulligatawny Soup

Ingredients Ingredients 500g tomatoes – skinned & 2 tablespoons oil chopped 4 chicken breasts – skinned, 115g potatoes – peeled & chopped boneless and cut into strips 1 onion – peeled & chopped 2 medium onions – finely chopped 45g butter 2 cloves garlic – crushed 2 teaspoons flour 2 carrots – peeled & chopped 2½ teaspoons tomato puree 2 potatoes – peeled & chopped 1 bay leaf 1 teaspoon curry powder 2-3 sprigs parsley ¼ teaspoon ginger Salt and pepper ¼ teaspoon cumin – ground 1 litre chicken stock ¼ teaspoon cloves – ground Feta cheese 4 tomatoes – skinned & chopped 1 chicken stock cube dissolved in Method 600ml boiling water Sauté onions in butter until soft. 2 apples – peeled, cored & chopped Stir in flour and cook until pale 125ml Basmati rice – soaked in gold. Add tomatoes, puree, stock, water for 15 minutes potatoes, bay leaf, parsley and Salt and pepper seasoning. Cover, bring to the boil 2 tablespoons lemon juice and simmer for 45 minutes. Remove bay leaf. Liquidise. Serve Method with a little cream on top or sprinkle Sauté chicken in ½ oil and set aside. with feta. Fry onion, garlic, carrots and potatoes in remaining oil. Add Serves 4 people curry, ginger, cumin and cloves. Add tomatoes, stock, apples and boil. Simmer for 30 minutes. Add rice and simmer for 15 minutes. Season. Add lemon juice, chicken and serve. * Add a dollop for plain yoghurt.

Serves 4 people

10 | P a g e Butternut Soup Dumplings

Ingredients Ingredients 1 onion – chopped 2 cups flour 45g margarine 2 teaspoons baking powder 3 butternut – diced 4 tablespoons margarine 1½ litres chicken stock Salt and pepper 250ml orange juice Cold water 5ml mild curry powder Salt and Pepper Method 250ml milk Mix flour, baking powder, margarine, salt and pepper together. Method Add sufficient cold water to make Sauté onion till soft. Add butternut an elastic dough. Roll into tiny balls and stock and bring to the boil. and add to the soup. Cover and Reduce heat and add orange juice simmer for about 15 – 20 minutes. and curry and stir well. Cover and simmer until butternut is soft. Puree, season and stir in milk.

11 | P a g e Fish & Seafood

Baked Fish

Ingredients 1kg Hake or Kingklip 2 tablespoons butter 2 tablespoons flour 1 tablespoon parsley – chopped 1 teaspoon salt ½ cup onions – chopped 2 tablespoons lemon juice 125g mushrooms – sliced Lemon wedges 1½ cups milk 1 teaspoon grated lemon peel

Method Preheat oven to 180˚C. Arrange fish in a shallow baking dish. Melt butter in pan, add flour, parsley, salt, pepper and onion and stir. Stir in milk and bring to the boil. Add lemon peel, juice and mushrooms. Pour sauce over fish. Cover and bake for 25 – 30 minutes. Garnish with lemon wedges.

Serve with mashed potatoes and a vegetable of your choice.

12 | P a g e Meat

Shepherd’s Pie * Curried Spaghetti *

Ingredients Ingredients 500g mince 1kg mince 1 onion – chopped 2 onions – chopped 1 tablespoon oil 90g margarine ½ teaspoon salt 2½ tablespoons flour Pinch pepper 600ml beef stock (2 cubes) 1 teaspoon ground Coriander Seasoning ½ teaspoon ground Nutmeg 2 apples – peeled, cored and grated 1 tablespoon flour 2 carrots – scraped and grated 1 cup water 50ml fruit 1 stock cube 25ml curry powder 1 tablespoon Worcester sauce 50ml water Pinch Thyme 500g spaghetti ¼ teaspoon Bisto Parsley - chopped Method Mashed potato Fry mince and onions in margarine until mince is browned. Stir in flour Method and cook for 2 minutes, stirring. Heat oil in saucepan and fry onions Stir in stock and bring to the boil. until tender. Add mince and fry. Season, cover and simmer for 15 Stir in seasoning, flour, crumbled minutes, stirring occasionally. Add stock cube, Bisto and water. Bring apple, carrot, chutney and paste of to boil, cover and simmer for 20 curry powder and water. Simmer minutes. Prepare potato. Grease for 5 minutes. Serve with boiled pie dish and spread potato into base spaghetti and grated cheese. and along sides. Pour cooked mince into dish and spread remainder of potato on top. Bake at 400˚F for 15 minutes. Garnish with parsley.

13 | P a g e Instant Pork Chops * Savoury Shell Noodles

Ingredients Ingredients 4 – 6 pork chops 300g small macaroni Salt 30g butter 200g cooked ham – diced Sauce 150g fresh mushrooms – sliced 10ml pepper and garlic sauce 1 clove garlic – crushed 20ml fruit chutney 100ml peas 25ml apricot jam 25ml white wine 10ml sugar 100ml cream 10ml Worcester sauce Salt and pepper Big pinch Rosemary, mixed herbs 40g grated parmesan and braai spices 2½ml parsley – chopped

Method Method Cut slits on the fat edges of the Boil macaroni, drain. Melt 15g pork chops. Arrange chops next to butter, sauté ham, mushrooms and each other in a pan. Season with garlic. Add peas and wine. Cover salt. Combine sauce ingredients to and simmer for 10 minutes. Add make a paste. Coat each chop cream and remaining butter to (reserve some for later). Add a little pasta. Toss well. Pour over ham water to the pan once the chops are mixture. Season well and stir. browned, cover, reduce heat and Spoon into bowl. Sprinkle with cook. Remove lid and fry until cheese and parsley. golden on both sides. Add remaining paste and serve with rice and vegetables or salad.

14 | P a g e Barbecued Leg-of-Lamb * Method Ingredients 1. Combine dry ingredients and rub 3½ - 4lb leg of lamb onto meat. Leave overnight. 1 large clove garlic 2. Make stock – cut off shank and 1pt water for stock boil in water with onion, simmer 1 teaspoon onion flakes for 45 minutes. Strain and keep 1 small onion for gravy. 1 tablespoon flour for dredging 3. Heat oil in roasting pan. Peel 2 – 4 tablespoons oil and split garlic into 4 – 5 pieces Combine together and rub on meat and stick into meat near bone. and leave overnight Dredge with flour and roast at 1 teaspoon dry mustard 180˚C, basting with oil and 1 teaspoon black pepper turning occasionally. 1 teaspoon salt 4. Sauce – combine all ingredients. 1 teaspoon sugar Remove meat from oven. Tip off 1 teaspoon ground ginger fat and pour ½ of sauce over Combine for stock meat. Reduce heat to 160˚C and 2 teaspoons Maizena continue cooking for 15 minutes. 1oz melted butter Baste meat with rest of sauce. 1 tablespoon stock Add 2 tablespoons stock. Cook Sauce for another 15 minutes. Keep 2 tablespoons tomato sauce warm. 2 tablespoons Worcester sauce 5. Gravy – Tip stock into roasting 1 – 2oz melted butter pan. Boil up well until reduced to Dash vinegar about ½pint. Thicken with butter 2 tablespoons fruit chutney and Maizena. 1 small tin creamed mushrooms 1 tablespoon sugar Dash tabasco sauce

15 | P a g e Corny Casserole *

Ingredients Ingredients 2 onions – chopped 250g thin elbow noodles 20ml oil 1 onion – chopped 500g mince 1 packet minestrone soup 300ml water 300ml water 2ml salt 250 – 500g lean mince 5ml curry powder 1 tin creamed sweet corn 4ml sugar 250g grated cheddar cheese 50ml chutney 450ml white sauce 2 apples – peeled, cored and grated 6 bay leaves White Sauce 3 eggs 450ml milk 200ml milk 1 teaspoon salt 1 teaspoon Maizena For Rice 8ml Turmeric Method 40ml raisins Cook noodles. Brown onion and mince. Add soup, water and Method sweetcorn. Drain noodles and add Sauté onions in oil. Add mince and to mince mixture. Simmer. Make brown. Add seasoning, water, white sauce. Add ½ cheese to raisins and apples. Place in a pie sauce and mix. Add sauce to meat. dish. Insert bay leaves. Beat eggs Season. Place in a casserole dish. and milk together and pour over Sprinkle rest of cheese on top. Bake meat. Bake at 180˚C for 30 until brown. minutes. Garnish with parsley. Serve with yellow rice.

16 | P a g e Paella Tomato Bredie

Ingredients Ingredients 30ml oil 15ml margarine 4 cloves garlic – sliced 1½kgs cubed lamb 2 onions – chopped 30ml flour 4 sausages – sliced 1 onion – chopped 250ml rice 1¼kgs tomatoes – skinned and 500ml chicken stock chopped 1 x 410g tin tomatoes – chopped Salt and pepper with basil & organum added 2 bay leaves 200g feta cheese – roughly 15ml vinegar crumbled 5ml brown sugar Fresh coriander 5ml Worcester sauce Baby tomatoes 45ml tomato paste 2 beef stock cubes Method 3 potatoes – peeled and quartered Heat oil in a large, deep pan over Fresh parsley medium heat. Add garlic, onions and sausages, and cook for 5 Method minutes. Add rice, chicken stock Heat margarine. Coat meat with and tomatoes. Reduce heat and flour and brown. Stir in onions and simmer until all moisture has been sauté. Add tomatoes and all absorbed and the rice is cooked. seasoning. Simmer for 2 – 3 hours. Stir in feta and serve with coriander Add potatoes and simmer for 1 and baby tomatoes. hour. Serve garnished with parsley.

17 | P a g e Cornish Pasty Alternate Fillings Spinach & Feta Ingredients 1kg frozen spinach 3 rolls (400g each) frozen puff 4 rounds feta pastry Pepper and a pinch of Nutmeg

3 large carrots – chopped Defrost spinach and squeeze out 3 large potatoes – peeled & water. Crumble feta. Season and chopped mix. Fill pies. 3 sticks celery – chopped 45ml oil Chicken & Mushroom 700g beef – cubed 6 chicken breasts 2 onions – chopped Chicken stock 30ml paprika 1 onion – chopped 30ml ground coriander 400g button mushrooms – halved 5ml cinnamon 100g margarine 10ml ground cumin 100g flour 45ml Worcester sauce 400ml milk 2 eggs – beaten Salt and pepper 60ml fresh Thyme Method Thaw pastry. Place carrots, Boil breasts in chicken stock. Cool potatoes and celery in 400ml water. and shred. Fry onion then add Heat oil and brown beef. Add mushrooms. Fry until golden and onions and fry. Pour potatoes, add to chicken. Melt 100g carrots, celery and water, and boil. margarine and mix in flour. Whisk Add spices and cook for 30 minutes. in milk and simmer until thick. Stir Cool. Stir often. Roll out pastry. into chicken mixture. Season and Cut into circles using a side plate. fill pie shells. Brush with beaten egg. Dust with flour and scoop a small heap of Cheesy Corn filling into centre. Pull sides up and 600g whole corn kernels pinch top together. Glaze with egg 200g grated cheddar and cut 2 slits for steam to escape. 1 round feta Bake for 20 minutes or freeze. Chopped parsley

Mix corn and cheddar. Crumble feta and mix in with 1 handful chopped parsley. Fill pies.

18 | P a g e Creamy Tomato Pasta Best Ever Bolognaise

Ingredients Ingredients 300g ribbon noodles or pasta 30ml oil 30ml oil 1 onion – chopped 5 slices bacon – chopped 1 carrot – chopped 1 onion – chopped 1 stick celery – chopped 5ml garlic 500g mince 4 ripe tomatoes – skinned and 90g bacon – chopped chopped 250ml red wine 30ml fresh basil – chopped 250ml beef stock 5ml sugar 60ml tomato paste ½ teaspoon organum – chopped 60ml cream Pinch salt Cooked spaghetti Black pepper Grated parmesan 30ml tomato paste 125ml Cream Method Shaved parmesan Sauté veggies for 5 minutes. Add mince and bacon and brown. Add Method wine and simmer for 5 minutes. Boil pasta. Sauté onions, bacon Add stock, tomato paste and and garlic. Add tomatoes, herbs, season. Simmer for 1 hour. Stir in sugar, salt and pepper, and boil for cream and serve with spaghetti and 5 minutes. Stir in cream. Toss parmesan. through pasta and add basil and parmesan to garnish.

19 | P a g e Orange Glazed Meatloaf Meatballs

Ingredients Ingredients 750g mince 500g mince 375g fresh breadcrumbs 125ml fresh breadcrumbs 1 onion – chopped ½ green pepper – seeded & 60ml orange juice chopped 1 egg 125ml rice 15ml parsley – chopped 1 egg – beaten Salad or steamed veggies to serve 2½ml paprika 300g tin tomato soup Orange Glaze 250ml frozen peas 3 oranges – sliced and halved Mashed potato 30ml brown sugar 30ml orange juice Method 10ml tomato paste Combine mince, breadcrumbs, green Pinch cinnamon pepper, rice, eggs and paprika. Season. With wet hands, roll into Method balls. Combine soup and 250ml Pre-heat oven to 180˚C. Grease tin. water in heavy based pan. Add Mix ingredients and season. Press meatballs and simmer for 20 into tin. Bake for 30 minutes. minutes covered. Stir in peas and cook for 5 minutes. Serve with Orange Glaze mashed potato. Arrange slices on top of loaf. Combine rest of ingredients and spoon over top. Bake for 15 minutes. Rest for 10 minutes and slice. Serve cold with salad or hot with veggies.

20 | P a g e Savoury Mince on Toast Rissoles

Ingredients Ingredients 30ml oil 60ml oil 2 onions – chopped 1 onion – chopped 500g mince 5 slices bread – cubed 15ml flour 80ml milk 250ml beef stock 500g mince 10ml Worcester sauce 1 egg – beaten Buttered toast 30ml tomato paste Chopped parsley 250ml fresh breadcrumbs

Method Method Sauté onions. Add mince and Sauté onion. Soak bread cubes in brown. Stir in flour and season. milk. Combine mince, egg and Stir in stock and sauce. Cover and tomato paste in bowl. Mix in onion simmer for 10 minutes. Serve on and soaked bread. Shape into balls toast sprinkled with parsley. and roll in crumbs. Fry in oil for 10 minutes. Serve with baby potatoes and salad.

21 | P a g e Curried Banana Meatballs Penne with Butternut, Bacon and Basil Ingredients 2 onions – chopped Ingredients 2 cooking apples – peeled, cored 15ml oil and chopped 250g bacon – chopped 6 de-pitted prunes – chopped 1 small butternut – cubed 1kg mince 2 cloves garlic - chopped 7ml salt 100g basil leaves - chopped Black pepper 300g penne pasta 50g shaved parmesan Sauce 3 onions – chopped Method 30ml oil Fry bacon and butternut for 6 5ml curry powder minutes. Add garlic and fry for 1 30ml flour minute then add basil and stir. 250ml brown vinegar Meanwhile, boil penne. Toss 500ml water together and garnish with 100ml apricot jam parmesan. 2 bay leaves 6 bananas – sliced

Method Pre-heat oven to 180˚C. Coat casserole dish with spray and cook. Combine all meatball ingredients and shape into flat balls.

Sauce Brown onion, add curry and flour. Add remaining ingredients and simmer for 10 minutes.

Arrange patties in dish and pour sauce over. Bake for 1½ hours. Serve with rice, chutney and .

22 | P a g e Perfect Potjie Family Mince and Rice Bake

Ingredients Ingredients 30ml oil 1 large onion – chopped 1 large onion – roughly chopped 15ml sunflower oil 2 cloves garlic – finely chopped 10ml paprika 500ml flour – seasoned with salt, 500g minced beef pepper and paprika 2ml salt 1kg stewing beef or lamb - cubed 250ml uncooked rice Salt and pepper 1 packet Royco Cream of Tomato 250ml beef stock Soup 60ml parsley – chopped 750ml water Juice of 1 lemon 5ml Worcestershire sauce 1 can chopped tomatoes 50g cheese – grated 2 large carrots – sliced 250g broccoli and cauliflower – Method roughly chopped Sauté onions in heated oil. Add 125ml red wine paprika and stir for a few minutes. 50ml chutney Add mince and brown well. Stir in 350g baby potatoes salt and rice. Place mixture into a large, greased casserole dish. Mix Method soup powder with water, add Heat ½ oil and fry onions and Worcestershire sauce and stir into garlic. Set aside. Roll beef chunks meat mixture. Bake uncovered at in flour. Heat rest oil and brown 180˚C for one hour. Sprinkle with beef. Fry a few pieces at a time. grated cheese 15 minutes before the Season. Add stock, parsley, lemon end of bake time. juice and tomatoes. Add onions and garlic. Stir and simmer for 1 hour. Stir in remainder of the ingredients and cook until veggies are done. Serve with rice.

23 | P a g e Lamb Chop Grill Savoury Beef Mince

Ingredients Ingredients 4 thick lamb chops or cutlets 1oz butter 1 can tiny new potatoes or small 2 onions – chopped cooked potatoes 3 – 4 rashers bacon – chopped Melted butter 1 small green pepper – chopped 8oz sausages 2oz mushrooms – sliced Salt and pepper 1 pound minced beef 4 rashers bacon 1 can tomatoes 4 tomatoes ½ - 1 teaspoon mixed herbs 3oz fresh breadcrumbs Salt and pepper 2oz cheese – grated ¼ pint stock 6 – 8oz rice Method Score fat edge of each chop. Fasten Method potatoes on skewers. Place chops Melt butter and fry onion, bacon, and potatoes on the grill rack. pepper and mushrooms for 5 Brush chops and potatoes with minutes. Stir in the meat with a butter or oil and season. Grill for wooden spoon to break it up. Fry 10 minutes under moderate heat, for another 5 minutes, stirring all turn. Add sausage and continue to the time. Add the tomatoes (and grill for 10 minutes. their juice), herbs, seasoning and the Meanwhile, halve tomatoes and stock. Cover and cook stirring score cut surfaces making ½” frequently for about 40 minutes or squares. Mix breadcrumbs and until all ingredients are cooked. cheese and pile on each tomato half. Meanwhile, cook the rice. Arrange on grill rack and cover chops with bacon rashers. Turn sausages. Brush potatoes again with butter and sprinkle with paprika pepper. Grill for a further 5 minutes.

24 | P a g e Roast Pork Dinner Sweet ‘n Sour Casserole

Ingredients Ingredients 1 pork loin, spare ribs or leg 1oz fat Salt 2 onions – chopped 1½ - 2 pounds potatoes – peeled 1 pound rump steak - cubed and halved Seasoned flour Oil for brushing ½pt stock 2 – 3 large onions – peeled and 1 tablespoon brown sugar halved 2 tablespoons wine vinegar 1 teaspoon Worcester sauce Apple Sauce ¼ teaspoon ground ginger 2 large cooking apples – peeled and 1 bay leaf sliced Extra salt and pepper to taste 2 tablespoons water 8oz noodles 2 tablespoons sugar Knob of butter Method Brown onions in hot fat. Cut the Method steak into cubes and coat with Preheat oven to 400˚F. To obtain seasoned flour. Remove onions crisp crackling, rub salt into the from fat and brown meat quickly. scored pork skin before roasting. Add the stock and all the remaining Put the meat, preferably on a rack, ingredients. Bring to the boil, in the roasting tin. Brush the stirring constantly. Cover closely potatoes with oil. Arrange potatoes and cook in a moderate oven, 350˚F and onions beneath the rack in the until tender. Remove bay leaf roasting tin. Put on top shelf of before serving. Ten minutes before oven. serving, boil the noodles in plenty of boiling salted water. Drain and add Apple Sauce a knob of butter. Slice apples into a baking dish. Sprinkle with sugar and water. Dot with butter and cover closely with aluminium foil. Put on the bottom shelf of the oven.

25 | P a g e Lamb ‘n Dumplings paprika, salt and pepper and toss meat in this seasoned flour. Heat Ingredients fat in a frying pan and brown meat 1½ - 2 pounds stewing lamb well on all sides – approximately 10 1oz dripping or lard minutes. Remove from pan and 2 level tablespoons flour place in the base of a large 1 teaspoon paprika casserole. Drain fat from frying pan 2 teaspoons salt and add the stock or water, tomato ¼ teaspoon pepper juice, crushed garlic and rosemary, ½pt stock or water scraping with a wooden spoon to 1 (medium) can tomato juice remove crusty sediment. Pour this 1 clove garlic – crushed (optional) sauce over the meat. Stir in the ¼ teaspoon rosemary – crushed carrots, onions and roughly chopped 2 carrots – peeled and sliced potato. Cover and cook in a 1 large onion – sliced moderate oven, 350˚F, for about 2 1 medium potato – peeled hours. Alternatively simmer the 1 medium can broad beans casserole on top of the stove until lamb is tender. Stir in drained Dumplings broad beans. 1 cup flour Twenty-five minutes before serving 1 teaspoon baking powder time, make the dumplings. Sift flour 1 teaspoon salt and salt into a basin. Add herbs 1 teaspoon mixed dried herbs and margarine. Using a knife, stir 6oz margarine in enough cold water to make a Water to mix soft, almost sticky dough. Flour hands and divide dough into small Method balls. Drop dumplings into the Cut lamb into large cubes, trimming simmering stew, cover and cook for off the excess fat. Combine flour, 15 minutes.

26 | P a g e Poultry

Chicken Curry * Sweet and Sour Chicken

Ingredients Ingredients 65ml margarine Seasoned flour 2 onions – chopped 1 chicken cut into portions 1 chicken – cut into portions 7ml curry powder Sauce 25ml sultanas 6 tablespoons sugar 12½ml Maizena 2 tablespoons tomato sauce 1 small tin coconut cream 2 tablespoons Worchester sauce 500ml chicken stock 1 cup vinegar Salt to taste Juice of ½ a lemon Method Coat chicken pieces in seasoned Method flour and fry until golden. Place Melt margarine in a saucepan, add into flat casserole dish. Mix sauce chopped onion and cook for a few ingredients and pour over chicken. minutes. Add chicken, curry Cover with foil and bake at 180˚C powder, sultanas and Maizena, and for 1 hour. stir over heat for a few minutes. Add stock and coconut cream. Season to taste, cover and cook slowly over low heat for ± 1½ hours. Add lemon juice and serve with plain boiled rice.

27 | P a g e Chicken A La King Quick Chicken and Lychee Thai Curry Ingredients 250g margarine Ingredients 3 onions – finally chopped 400g mini chicken breasts 4 green peppers – sliced Oil 20ml garlic – crushed 1 bunch spring onions – chopped 5 cans creamed mushrooms 15ml Thai red curry paste 250ml flour 1 x 500g canned coconut cream 600ml chicken stock 1 x 565g canned lychees 700ml milk 1 x 410g baby corn cuts 4kg chicken – cooked and diced 1 cup sugar snap peas – halved Salt and pepper lengthways 15ml Nutmeg Juice of 1 lime

Method Method Melt margarine, sauté onions, green Season chicken fillets. Heat oil in a peppers and garlic. Blend in flour pan and fry until golden and cooked and cook for 1 minute. Add stock through. Set aside. Add a little and milk. Bring to boil stirring more oil to pan and fry spring occasionally until thick. Add onions until soft. Add Thai curry chicken, mushrooms and seasoning. and coconut cream and simmer for Stir well and heat through. Serve 5 minutes. Toss in Lychees, baby with rice. corn cuts, sugar snap peas and lime. Cook for 2 more minutes. Return Serves 30 people chicken to curry, heat through, season and serve with coriander and rice.

Serves 4 people

28 | P a g e Vegetables and Vegetarian Dishes

Pumpkin Fritters Porcupine Potatoes

Ingredients Ingredients Batter 8 – 10 medium potatoes – scrubbed 500ml pumpkin – cubed and cooked 1 packet brown onion soup powder 1 cup flour 25g margarine 10ml baking powder 250ml water 2ml salt 2ml cinnamon Method 1 large egg – beaten Slice potatoes vertically almost Cooking oil through to base, but keep intact. Combine soup powder with melted Syrup butter and blend well. Slowly add 15ml butter water until thick paste is formed. 375ml sugar Arrange potatoes in greased, 200ml milk shallow oven proof dish. Brush 30ml lemon juice soup mixture over potatoes and 1 cinnamon stick bake at 200˚C until crispy and golden – about 1¼ hours. Method Mash pumpkin. Add flour, baking powder, salt and cinnamon and mix. Add beaten egg and mix. Heat oil, drop spoons of mixture into oil and fry both sides until brown. Boil all syrup ingredients and cook for 15 minutes until thick. Remove remaining portions of cinnamon stick. Pour over fritters.

Alternative Leave out the syrup and serve with cinnamon sugar and lemon juice.

29 | P a g e Rich Vegetable Casserole * Vegetable Cottage Pie *

Ingredients Ingredients 30ml oil 40ml oil 1 onion – chopped 1 onion – chopped 2 cloves garlic – crushed 2 cloves garlic – crushed 30ml flour 1 brinjal – peeled and cubed 1 can chopped tomatoes 2 red peppers – cubed 30ml tomato sauce 1 punnet baby marrows – sliced 1 vegetable stock cube – dissolved 250g mushrooms in 250ml water 1 can tomatoes – chopped 5ml sugar 25ml tomato paste 1 large potato – peeled and cubed 30ml basil 1 large carrot – diced 100g cauliflower in florets Topping 1 yellow pepper – sliced 6 potatoes – peeled and quartered 2 baby marrows – sliced 125ml cream cheese 100g mushrooms – sliced 30ml butter 1 can red kidney beans 50ml sour cream Salt and pepper 100ml dry bread crumbs Cooked rice 125ml grated cheddar cheese Plain yoghurt Method Method Heat oil. Sauté onions and garlic Heat oil and sauté onion and garlic until soft. Add brinjal and fry for 3 until soft. Add flour, and cook for minutes. Add remainder of the 30 seconds. Add tomatoes, tomato ingredients for the filling. Bring to sauce, stock and sugar. Brink to the the boil and simmer for 10 minutes. boil. Reduce heat and simmer for 5 Season. Place in a casserole dish. minutes. Add potato, carrot, Topping cauliflower and pepper, and simmer Boil potatoes. Drain and mash. for 10 minutes. Add baby marrow, Add cream cheese, butter and sour mushrooms and beans, and simmer cream. Season and mix well. for 10 minutes. Season. Serve with Spoon on top of veggie filling. Mix rice and yoghurt. bread crumbs and cheese and sprinkle on top. Bake for 30 minutes.

30 | P a g e Mixed Squash Curry Baked Gem Squash

Ingredients Ingredients 1 onion – chopped 6 gems – tops removed and de- 15ml oil seeded 5ml curry Handful cherry tomatoes – halved 5ml fresh garlic Handful whole oregano leaves 1 tin tomatoes – chopped 100g Mozzarella – chunks 500g mixed squash – chopped 6 slices salami – chunks 1 tin coconut milk 45ml oil Salt and pepper Salt and pepper bread Method Method Preheat oven to 180˚C. Arrange Fry onion in oil until soft. Add gems on a baking tray. Combine curry and garlic. Pour in tomatoes tomatoes, oregano, Mozzarella and and simmer for 2 minutes. Add salami. Drizzle with oil and season. squash and milk. Simmer until Toss. Fill gems and bake for 45 vegetables are soft. Season. minutes.

31 | P a g e Salad

Chicken Salad with Mango * Salad *

Ingredients Ingredients 6 chicken breast fillets 180g soft wet biltong – thinly sliced 250ml stock 1 red pepper – cut into strips 2 mangoes – peeled and sliced Lettuce leaves 200ml rice – cooked and cooled 1 large mango – sliced (or canned 3 spring onions mango slices - drained) 200g mushrooms – sliced and Dressing lightly fried in butter 1 mango – peeled and chopped 2 rounds feta – crumbled 175ml plain yoghurt 12 baby tomatoes – halved 5ml tomato sauce 12½ml chutney Dressing 12½ml fresh mint 100ml balsamic vinegar 30ml honey Method 100ml olive oil Place chicken in pan with stock. Cover and simmer for 10 minutes Method until cooked. Cool and slice thinly. Starting with lettuce, arrange all Cut mango into thin strips. Pile rice salad ingredients in a bowl. Mix into bowl with mango and spring dressing and drizzle over. onions. Arrange chicken on top. Blend dressing and pour over.

32 | P a g e Lorraine’s Noodle Salad * Cumin, Butternut and Watercress Salad with Feta and Ingredients Pumpkin Seeds 500g packet screw noodles 1 red, 1 green and 1 yellow pepper Ingredients – finely chopped 2 butternuts – chopped 1 medium onion – finely chopped 45ml oil 250ml tomato sauce 30ml cumin seeds 125ml vinegar Salt and pepper 125ml salad oil 1 bunch watercress 7ml medium curry powder 200g feta ½ cup sugar 200ml pumpkin seeds

Method Method Cook noodles in salted water and Preheat oven to 200˚C. Spread drain. Add blob margarine and mix butternut on a baking tray. Pour well. Mix all ingredients together over oil, cumin seeds and season. and cover. Leave in the fridge Toss to coat and bake for 1 hour. overnight. Toss before serving. Allow to cool. Mix with other ingredients.

33 | P a g e Mexican Salad

Ingredients 1 pound minced steak 1 packet minestrone soup mix ½pt water Salt and freshly ground black pepper Dash tabasco sauce 1 medium lettuce – washed 2 tomatoes – cut into wedges 1 small onion – thinly sliced into rings 2oz grated cheese A few black olives – sliced 1 small packet potato crisps or corn crisps

Method Brown meat without fat in a frying pan. Sprinkle the soup over meat and stir in water. Simmer uncovered for 30 minutes, stirring frequently. Pull the lettuce into pieces and toss in a salad bowl with onion, green pepper, cheese and olives. Pile meat in the centre and garnish with tomato wedges and crushed crisps.

34 | P a g e Desserts

Charmaine’s * Apricot Coconut Slice

Ingredients Ingredients 2 cups self-raising flour 4oz margarine 1½ cups white sugar ½ cup sugar 2 teaspoons bi-carb 1 egg 3 eggs 1½ cups flour Pinch salt Pinch salt 1 can fruit cocktail Small can of apricots

Sauce Coconut topping 1 tin ideal milk 1 egg 4 flat tablespoons margarine ½ cup sugar 1 cup sugar 1 cup coconut 1 teaspoon vanilla essence Method Method Cream margarine well with sugar. Using an electric beater, combine all Add beaten egg and mix well. ingredients into an oblong dish and Work in sifted flour and salt. bake at 180˚C for ± 30 minutes. Spread with a knife in tin. Place apricot halves on top (drained) and Sauce press into mixture. Spread topping Stir all ingredients together over over. Bake in a medium oven for heat until dissolved. 25 to 30 minutes. Allow to cool in tin. Cut into fingers. Pour over hot pudding. Topping Serves 12 people Beat egg, add sugar and beat well. Fold in coconut.

35 | P a g e Apple Crisp Ice Cream

Ingredients Ingredients 2oz margarine 1pt milk ½ cup sugar 1 tin condensed milk ¾ cup flour Walnut butter Apples Pinch salt 2 eggs Method 1 teaspoon cornflour Mix ingredients together and spread 3 teaspoons sugar over apples in an oven-proof dish Vanilla until ¾ full (add sugar if necessary and 1 cup water). Bake in a Method moderate oven (350˚ - 375˚F) until Heat milk, condensed milk, butter brown and apples are soft. and salt. Mix maziena in a little milk, add sugar and yolks of eggs. Stir boiling milk mixture slowly into eggs etc. Heat again to boiling. Pour into trays and place into the freezer for 2 – 3 hours. Beat egg whites until stiff and add to beaten ice-cream. Freeze.

36 | P a g e Lime-Banana Pudding Yorkshire Pudding with Berry and Apple Ingredients 6 bananas – sliced Ingredients 2 tablespoons lime juice in ¾ cup 4 apples – cored, peeled and cut water into chunks 1 tablespoon cornflour 25g unsalted butter 3 tablespoons coconut 175ml castor sugar 1 egg – beaten 1 egg white 2 eggs Method 290ml flour Sprinkle coconut over bananas in an 200ml milk oven proof dish (apricots, etc. may 150g berries also be added). Boil lime juice 30ml oil (lemon may be added) for 3 minutes. Remove from heat and stir Method in Mazina and egg. Heat for an Preheat oven to 220˚C. Fry apples additional 2 minutes. Pour over in butter and sprinkle with 125ml bananas and chill. sugar. Cook until slightly caramelised and just soft – set aside. Whisk egg white till fluffy, then whisk in remaining sugar, other eggs, flour and milk. Stir in apples and berries. Pour a little oil into each hole of a muffin tin and heat for 2 minutes. Remove tray and divide batter among holes. Bake for 15 minutes.

37 | P a g e Warm Apricot Tart Granadilla Fridge Tart

Ingredients Ingredients 200g shortcrust pastry 200g Tennis biscuits – crushed 140ml butter 135ml butter – melted 155ml castor sugar 500ml milk 2 eggs – beaten 100ml sugar 330ml (125g) ground almonds 1 egg 55ml flour 45ml cornflour 2ml vanilla essence 45ml cake flour 2 tins apricot halves – drained 120ml granadilla pulp 50ml castor sugar 45g butter 10ml vanilla essence Method Oven - 180˚C. Roll out pastry. Line Method greased pie tin with pastry and bake Mix together crushed biscuits and blind (fill with dried beans to melted butter. Press into a pie case prevent rising) – 15 minutes. Beat and refrigerate. Brink milk to the butter and sugar until light and boil on stove. Whisk together fluffy. Add eggs and beat. Add sugar, egg, cornflour, cake flour and almonds, flour and essence. Beat. half granadilla pulp. Whisk into Remove beans and spread mixture milk and lower heat. Continue to onto baked pastry shell. Arrange whisk until thick. Stir in butter and apricot halves on top and sprinkle vanilla essence. Pour into pie case with sugar. Bake for 30 minutes. and refrigerate until set. Pour Dust with icing sugar. Serve with remaining pulp over to serve. custard or ice cream.

38 | P a g e Faith’s Fridge Cake Alison’s Dessert *

Ingredients Ingredients 1 packet Tennis biscuits 1 tin caramel treat 1 tin condensed milk 1 small slab mint crisp 2 lemons 1 tin idea milk – chilled 1 cup sugar 1 packet lemon jelly 2 eggs 1½ very heaped tablespoons Method Maizena Dissolve jelly in ½ amount water – 2 cups milk cool. Beat ideal milk until thick. 1 very heaped tablespoon flour Add jelly and beat. Add caramel and mix well. Grate mint crisp and Method add half to the mixture. Leave in Place a layer of Tennis biscuits into the fridge to set. Sprinkle remaining a dish. Beat the condensed milk chocolate on top. Serve with with lemon juice. Add a little rind whipped cream. and beat until thick. Spread over Tennis biscuits and spread another layer of Tennis biscuits on top. Boil milk. Mix Maizena and flour with a little milk to create a thin paste. Add to milk with beaten egg yolks and sugar. Simmer for 3 minutes while stirring. Beat whites and fold in. Pour over biscuits. Crush remainder of biscuits on top. Refrigerate.

39 | P a g e Pancakes * Saucy Baked Apples

Ingredients Ingredients 2½ cups flour 4 medium cooking apples 1 teaspoon baking powder A few sultanas 2 eggs 3 tablespoons golden syrup 2½ cups milk 3 tablespoons water ½ cup oil 2oz butter Pinch salt Method Method Wash apples and remove cores with Sift dry ingredients together and a potato peeler or apple corer. mix. Add remaining ingredients and With a sharp knife, make a shallow mix. Allow to stand for 10 minutes. cut through the skin, all around each apple. Stuff apples with a few sultanas and arrange in baking dish. Heat the syrup, water and butter in a small saucepan. When melted, pour over the apples. Bake the apples in a hot oven. Baste frequently with syrup during the cooking. Test apples with a skewer or knife. Serve glazed with the cooking syrup.

40 | P a g e Crispy Fruit Pudding Fridge Cheese Cake

Ingredients Ingredients 6oz bread crumbs 1 packet Tennis biscuits, crushed 2oz brown sugar and mixed with melted butter. ¼ teaspoon ground ginger Press into base of dish put into ½ teaspoon ground cinnamon fridge to cool. 2oz butter 1 x tub creamed cheese 2oz sultanas 1 x tin condensed milk Grated rind and juice of 1 lemon 125mls lemon juice 1 large cooking apple – peeled and 250mls fresh cream whipped 2 grated peaks

Method Method Crumble the breadcrumbs into a Mix lemon juice and condensed milk. mixing bowl. Add the brown sugar, Fold into cream cheese and pour ginger and cinnamon. Add the mixture into cream (always fold butter cut in small pieces. Finally, heavy into light) fold till well mix in the dried fruit and lemon rind combined. Pour into biscuit base. and juice. Mix everything lightly Refrigerate overnight. Decorate with together. Line a greased pie dish sliced fruit and cream. Serve cold. with most of the mixture, add a layer of apples and then the remainder of the bread crumb mixture. Bake until crisp in a hot oven. Serve with ice-cream.

41 | P a g e Baking

Nutty Fudge Dale’s Yoghurt Cake *

Ingredients Ingredients 1 can condensed milk 1 cup yoghurt (flavoured is good) 125ml butter 1 cup oil (or a bit less) 400g white sugar 2 cups castor sugar 125ml chopped pecan nuts 3 cups self-rising flour 3 eggs - beaten Method Pinch salt Mix condensed milk, sugar and butter. Microwave on high for 2 Method minutes and stir. Microwave on Mix all ingredients together for 3 high for 10 minutes stirring mins. Place in a ring tin and bake occasionally. Leave to stand for 1 at 180° C for 50 mins. Cool a little minute, then stir in nuts. Pour into before turning out. greased baking sheet, cool and cut into squares.

42 | P a g e Mielie Bread Baked Honey and Cinnamon Cheese Cake Ingredients 1 tin creamed sweetcorn Ingredients 200g plain cream cheese 250g Boudoir biscuits 20ml salt 100g butter – melted 1 can beer 10ml lemon zest 600g flour 230g smooth plain cottage cheese 15ml sugar 200g plain cream cheese 180ml honey Method 250ml castor sugar Pre-heat oven to 180˚C. Combine 10ml cinnamon all ingredients. Mix well and turn 4 eggs into a well prepared bread tin. Bake for 1 hour or until done. Method Cool, slice and serve with flavoured Pre-heat oven to 160˚C. Grease cottage cheeses. 20cm loose-bottomed cake tin. Finely crush biscuits, add melted Makes one loaf. butter and lemon zest. Mix well, press into baking tin and refrigerate. Beat cheeses, honey, sugar and cinnamon in a bowl with electric beater. Add eggs one at a time, beating well. Pour cheesecake filling into biscuit base and bake for 1½ hours or until firm. Cool, cover and refrigerate overnight. Drizzle with extra honey before serving.

Serves 10 people

43 | P a g e Apple and Banana Cake Charmaine’s Brownies

Ingredients Ingredients 950g apples (around 7) 4 eggs 2 ripe bananas ½ cup milk 1 teaspoon vanilla essence ¾ cup oil 100ml sunflower oil 3 cup sugar 2 eggs 4 tablespoons vanilla essence 100g ground almonds 3 cups flour 285g plain flour 1 tablespoon baking powder 180g sugar 1 teaspoon salt 2 teaspoons baking powder 1 cup cocoa 2 teaspoons ground cinnamon 2 x 450g loaf tins – oiled Method Beat wet ingredients. Sift in dry Method ingredients and mix. Pour into Peel, core and grate the apples. greased oblong dish (not more than Mash the bananas. Heat the oven 1½cm thick). Bake at 180˚C for 30 to 170˚C. Mix all the ingredients minutes. together. Divide between the two loaf tins and bake for 35 minutes, Serve with ice-cream. or until a skewer inserted into the centre comes out clean. Allow to Serves 20 people cool in the tins for 15 minutes, then turn out onto a wire rack. Serve warm or cold.

Serves 8 – 12 people

44 | P a g e Charmaine’s Mini Cheese Puffs* Charmaine’s Meringues

Ingredients Ingredients 1 cup flour 4 egg whites ½ cup milk Pinch salt Dash Cayenne pepper 250ml castor sugar 1 cup cheddar cheese - grated Filling 1 1 egg 1 cup cream - beaten 1½ teaspoons baking powder ½ cup caramel treat Dash of salt and pepper 2 bananas – chopped Dash of oil 1 flake chocolate – sprinkled on top

Method Filling 2 Mix all ingredients together and roll Whipped cream topped with fruit into balls. Bake in cup cake tin at (berries) 180˚C for 10 minutes. Method Cool and fill with cream cheese and Whip egg whites and salt until stiff sweat chilli sauce. in glass bowl. Slowly add 1 spoon castor sugar at a time and beat well. Pipe small bottom and round edges to form a small pavlova base. Bake at 120˚C for 1 hour.

(Bowls must be squeaky clean)

Add filling.

Serves 20 people

45 | P a g e Quick Fruit Cake Chocolate Cake

Ingredients Ingredients 6 cups fruit (raisins, currents, 1 teaspoon vanilla essence sultanas, cherries etc.) Sifted together: 6oz butter or margarine 1½ cups flour 2 cups water 3 tablespoons milk powder ½ cup brandy 3 teaspoons baking powder 2 teaspoons bicarb ¼ teaspoon salt 2 eggs – well beaten 3 tablespoons cocoa 2 teaspoons baking powder 3 cups flour Beat together until thick and pale in 1½ cups sugar colour: 3 eggs Method 1 cup sugar Simmer fruit, butter, water, brandy and bicarb in saucepan for 25 Heat together: minutes. Remove from heat, and 1½oz butter (or 3 tablespoons oil) when lukewarm, stir in beaten egg. 1 cup water Add baking powder, flour and sugar and stir well into mixture. Bake for Method 1½ hours at 350˚F. Test with knife Add vanilla and dry ingredients to to make sure it is thoroughly cooked egg and sugar mixture. Add oil and – the knife should come out of the water and mix well. Bake in cake clean. greased and floured tin for 15 to 20 minutes at 400˚F. (Can be used for cupcakes as well)

Nesquick and Butter Cream Cream 6oz margarine and 1lb icing sugar. Add 1 teaspoon vanilla essence. Dissolve 6 tablespoons Nesquick in 4 tablespoons boiling water, add and beat well.

46 | P a g e Light Chiffon Sponge Sour Milk Gingerbread

Ingredients Ingredients 1 cup flour 1 cup sour milk (add 1 teaspoon ¾ cup castor sugar lemon juice) 1½ teaspoons baking powder ½ cup syrup ¼ cup oil ½ cup brown sugar ½ teaspoon salt 2½ cups flour ¼ teaspoon cream of tartar 1¾ teaspoon bicarb 3 eggs ½ teaspoon salt ½ cup water 4 tablespoons butter – melted ½ teaspoon ground ginger Boiled Frosting ½ teaspoon mixed spice 1 cup sugar ½ teaspoon cinnamon ½ cup water 1 egg white Method ½ teaspoon vanilla essence Mix sour milk, syrup, brown sugar ½ teaspoon baking powder and add melted butter. Sift in dry ingredients and beat well. Bake in Method greased loaf tin at 350˚F for 35 Sift flour, sugar, baking powder and minutes. salt into a bowl. Make a well, add egg yolk, oil and water. Mix well. Beat whites with cream of tartar until very stiff, fold in do not stir. Bake in greased loaf tin at 350˚F for 45 minutes.

Boiled Frosting Stir sugar in water over low heat (or boiler) until dissolved. Cook until thread from a spoon. Poor slowly over egg white, beating. Add flavouring and baking powder.

47 | P a g e Crunchies Chocolate Cake (Housewives League) Ingredients 1 cup sugar Ingredients 6oz butter ½ cup cocoa 2 cups oats ½ cup hot water 2 tablespoons syrup 1 teaspoon bicarb 2 cups flour 1 cup milk 2 teaspoons bicarb ¼ teaspoon cream of tartar 2 cups coconut Salt 2 tablespoons boiling water Vanilla Essence ¼lb butter Method 1½ cups castor sugar Sift dry ingredients. Melt butter 2 eggs and syrup with bicarb. Add water 2 cups flour and add to dry ingredients. Mixture 1 teaspoon baking powder must be fairly dry. Press into a baking tin with fork. Bake for 30 Method minutes at 350˚F. Cut while hot. Mix hot water and cocoa. Cream butter and sugar, add eggs one at a time, beating well. Add cocoa once cooled. Add bicarb to milk, and stir well. Sift together flour, salt, baking powder and cream of tartar. Add dry ingredients alternately with milk to egg mixture. Add vanilla essence. Bake at 360˚F for 30 minutes.

48 | P a g e Chelsea Buns Method 1. Mix milk and butter in sauce pan Ingredients and heat until butter has melted. 210ml lukewarm milk Remove and cool until lukewarm. 60g butter Mix flour, salt, sugar and yeast in 445g white bread flour a large bowl. Mix into liquid and 5ml salt add beaten egg. 40g sugar 2. Turn onto a floured surface and 7g instant dry yeast knead for 10 minutes. 1 large egg – lightly beaten 3. Place dough in lightly greased bowl and cover with a damp Filling cloth. Set aside in a warm place 30ml butter to rise until double in size. 50ml apricot jam 4. Knead dough for 1 minute, then 50g soft dried apricots – chopped roll out onto a lightly floured 100g raisins surface to form 40 x 22cm 5ml cinnamon rectangle. 5ml mixed spice 5. Melt butter and jam and brush 50g brown sugar over dough. Sprinkle with fruit, 100g chopped pecan nuts spices, sugar and ½ nuts. 6. Starting at the long side, roll Topping tightly. 100g sugar 7. Cut into even sized slices and 60g butter place them next to each other in 60ml milk a greased tin. Cover the tin with 60ml honey a damp cloth and allow the buns to rise to double their size. Heat topping ingredients and pour over with nuts. 8. Bake at 190˚C for 30 minutes.

49 | P a g e Chocolate Biscuit Cake Cool to room temperature and chill in the fridge for about 2 When Prince William and Prince hours until firm. Harry were very young, this was a 3. Remove from tin and place onto a favourite in the royal nursery, so cooling rack. Melt dark and much so that, many years later, white chocolate separately. Prince William chose to have the Spread dark chocolate over cake. cake as his groom’s cake for the Decorate with a selection of Royal Wedding. sweets before the chocolate sets. Drizzle with the white chocolate. Ingredients Store in an airtight container in For the Cake the fridge for up to 2 weeks. 350g butter 180ml golden syrup 160ml cocoa powder 120g dark chocolate – chopped 8ml vanilla essence 600g digestive biscuits – crushed

To Decorate 300g dark chocolate 50g white chocolate Selection of small chocolates eg. Whispers, milk or white chocolate buttons etc.

Method 1. Line a 20cm round or square baking tin with baking paper. Heat butter and syrup on medium until melted. Do not let it boil. Remove from heat. Add cocoa, chocolate and vanilla essence. Stir until a smooth, glossy mixture. 2. Add crushed biscuits and stir well. Press mixture into prepared tin.

50 | P a g e Millionaire’s Shortbread * Large Cupcakes

Ingredients Ingredients 170g margarine 3 eggs 60g castor sugar 180ml sugar 2½ml vanilla essence 125ml boiling water 450ml flour 100ml oil Pinch salt 5ml vanilla essence 360g tin caramel 250ml flour – sifted 200g chocolate 10ml baking powder Extra 50g margarine Method Method Preheat oven to 180˚C. Grease Preheat oven to 180˚C. Grease a muffin tin. Whisk eggs and sugar 23cm x 23cm baking tray. Cream until creamy but light. Mix boiling margarine and sugar. Stir in water, oil and essence. While essence, flour and salt. Mix into beating add scoop of flour then a dough and press into tray. Bake for splash of oil. Continue adding 20 – 25 minutes. Cool. Heat alternate mixtures until finished. caramel until runny and pour over Add baking powder and mix. Fill cooled shortbread. Allow to set. muffin tin and bake for 35 minutes. Heat remaining margarine and Cool and ice. chocolate and pour over caramel. Allow to set. Refrigerate. Cut into squares.

51 | P a g e Basic Icing Cookie Shine Cake (Scottish)

Ingredients Ingredients 170ml soft margarine 250g self-raising flour 800ml sifted icing sugar 275g soft brown sugar 45ml milk ½ teaspoon cinnamon 15ml custard powder Pinch salt Colouring 2 large eggs – beaten 225ml oil Method 432g tin crushed pineapple – well Beat margarine and icing sugar with drained an electric beater until light and 2 bananas – mashed fluffy. Add milk and custard 50g coconut powder and mix until smooth. Add 75g hazel nuts – chopped colouring and mix. Decorate with Icing coloured paper or ribbon around the 100g softened margarine bottom of the cake / cupcakes and 1 teaspoon vanilla essence bought icing flours or sweets on top. 200g cream cheese 1 tablespoon hazelnuts – chopped

Method Preheat oven to 180˚C. Grease 2 x 20cm cake tins with margarine.

Cake Mix flour, sugar, cinnamon and salt. Add eggs and oil. Add remainder of the ingredients and mix sell. Spoon into tins and bake for 35 – 40 minutes. Leave to rest for 30 minutes then turn out to cool.

Icing Cream margarine, vanilla and cheese with electric beater until smooth. Add icing sugar a little at a time. Beat well until smooth. Ice cake. Sprinkle nuts on top.

52 | P a g e Baked Apple with Cinnamon Charmaine’s Chocolate Cake * and Yoghurt Ingredients Ingredients 1 cup flour 2 apples – peeled, cored and 2 teaspoons baking powder chopped 1 cup castor sugar 3ml cinnamon 2 tablespoons cocoa 20ml apple juice 1 teaspoon vanilla essence 200ml vanilla yoghurt 4 eggs 8 whole almonds ½ cup oil filled with boiling water

Method Method Place apples, cinnamon and apple Mix all dry ingredients together. juice into a bowl and microwave on Separate eggs. Beat yolks and a high for 2 minutes. Set aside to teaspoon of essence. Add oil and cool. Spoon yoghurt into serving water to dry ingredients. Add yolks dishes, top with apples and scatter and essence. Beat whites with an almonds over. extra teaspoon of baking powder until stiff. Fold into chocolate mixture. Bake for 25 minutes at 180˚C.

53 | P a g e Lemon Meringue Pie * Aunt Cherrie’s Crumpets

Ingredients Ingredients 1 tin condensed milk 1¼ cups flour ½ cup lemon juice ¼ teaspoon salt 2 eggs – separated 2 teaspoons baking powder 4 tablespoons castor sugar 2 tablespoons sugar 1 egg Pie Shell 1 tin (175g) ideal milk made up to 1 1 packet Marie biscuits cup with water 250g margarine 1 teaspoon oil

Method Method Crush ¾ packet of Marie biscuits. Sift dry ingredients. Add egg, oil, Melt margarine and mix into Maries. milk and water. Beat until smooth. Press into a pie dish. Mix Place spoonful’s on hot plate. Cook condensed milk, lemon juice and egg until bubbles form. When bubbles yolks and pour into pie shell. Beat break, turn. Spread with butter and whites until stiff. Slowly add castor serve hot. sugar. Pour over filling. Bake at 180˚C until golden – approximately 10 minutes. Refrigerate overnight.

54 | P a g e Aunt Cherrie’s Crunchies Fairy Kisses *

Ingredients Ingredients 1 cup flour 6 tablespoons butter 1 cup sugar ½ cup icing sugar 1 cup coconut 2 eggs 1 cup oats ½ teaspoon vanilla essence 125g butter 1 cup flour 2 teaspoons bi-carb 1 cup Maizena 2 tablespoons syrup 3 teaspoons baking powder 1 teaspoon ginger ¼ teaspoon salt 1 teaspoon cinnamon ½ teaspoon salt Filling 4 tablespoons butter Method 2 tablespoons hot milk Mix dry ingredients. Melt butter, 1½ cups icing sugar syrup and mix into dry ingredients. 1 teaspoon vanilla essence Grease swiss roll tin. Spread Few drops colouring mixture ½” thick. Bake for 20 minutes at 180˚C. Allow to cool. Method Cut into squares. Preheat oven to 200˚C. Grease a baking sheet. Mix butter and icing sugar together until creamy. Separate eggs and add yolks to mixture. Beat well. Add essence. Sift flour, Maizena, baking powder and salt. Beat egg whites until stiff. Blend ingredients together. Roll into small balls. Flatten slightly with a fork. Bake until golden. Stick 2 together with filling.

55 | P a g e Cherry Farm Cake Boiled Fruit Cake

Ingredients Ingredients 175g margarine 1 cup each sultanas, raisins, sugar 275g flour chopped nuts and cherries 2 teaspoons baking powder ½ cup butter 125g cherries - halved 2 cups flour 1 teaspoon vanilla essence 2 eggs 1 egg 1 wine glass brandy (optional) ½ tin condensed milk 1 teaspoon bi-carb 8 – 10 tablespoons water 1 teaspoon baking powder ¾ cup water Method Rub margarine into sifted flour and Method baking powder. Add cherries, Melt butter in sauce pan. Add well essence and egg, and beat with washed fruit (except cherries and condensed milk and water. Pour nuts) and sugar. Boil mixture for into greased and lined loaf tin. 20 minutes. Remove from stove. Bake at 180˚C for 1 hour. Sprinkle Add bi-carb dissolved in water. with icing sugar when cool. Stand overnight in bowl. Next day, add cherries, nuts and brandy. Beat eggs well. Season flour with a little salt, add eggs and fold into mixture. Add baking powder last. Line tin with double grease proof paper. Bake at 150˚C for 1½ - 2 hours. Cover cake with paper as well.

56 | P a g e Banana Loaf * Fruit Loaf

Ingredients Ingredients 125g margarine 3 cups flour 1 cup brown sugar ¼ teaspoon salt 1 egg 4 teaspoons baking powder 3 ripe bananas – mashed 1 teaspoon mixed spice 1½ cups flour 2 cups mixed cake fruit Pinch salt ¼ cup cherries ½ cup milk ½ cup pecans – chopped 1 teaspoon bi-carb 1 teaspoon grated lemon rind 1 teaspoon vanilla essence ¾ cup castor sugar 3 eggs – well beaten Method 1 cup milk Cream margarine and sugar. Add 1 teaspoon vanilla essence egg and beat well. Add sifted flour ⅓ cup melted butter and salt, then bi-carb dissolved in milk. Add mashed bananas and Method vanilla essence. Put mixture into a Heat oven to 175˚C. Grease loaf tin greased and floured loaf tin and and line base with paper. Sift flour, bake at 180˚C for 1½ hours. salt, baking powder and spice into a bowl. Add mixed cake fruit, cherries, chopped nuts, lemon rind and sugar. Mix well. Beat eggs. Add milk, essence and butter. Make a well in the centre of the dry ingredients and pour in liquids. Stir well from the bottom. Do not over mix. Bake for 1½ hours. Cool for 15 minutes and turn out.

57 | P a g e Milk Tart * Apple Crumble * (Makes 2 regular sized tarts) Ingredients Ingredients Pastry Tart Base (Could also be used for Milk Tart) 2 packets Marie biscuits 4 tablespoons margarine 500g margarine 2 tablespoons sugar 2 tablespoons oil Filling Salt 4 cups milk 1 egg 2½ tablespoons flour 2 teaspoons baking powder 1 cup sugar 2 cups flour 1 teaspoon vanilla essence ¼ cup water 1 tablespoon margarine 2½ tablespoons Mazina Filling 2 eggs 1 small tin pie apples ¾ cup water Method 2 tablespoons flour Tart Base x 1 ⅓ cup raisins Crush ¾ packet of Marie biscuits. ½ cup sugar Melt margarine and mix into Maries. Press into a pie dish. Method Pastry Filling Combine all ingredients. Makes two Boil milk and margarine. Mix the tart cases with a handful over. rest of the ingredients into a smooth paste. Add to boiling milk and Filling return to heat. Stir until thick. Boil raisins in water for Pour into shells and sprinkle with approximately 10 minutes. Mix cinnamon. Refrigerate sugar and flour together. Remove raisins from heat and stir into flour. Return to heat and stir until thick. Add apple and mix. Spoon filling into tart shells and sprinkle with cinnamon. Grate remaining tart pastry over the top. Bake at 180˚C until golden.

58 | P a g e Butter Balls * Vienesse Fingers

Ingredients Ingredients 225g margarine 210g butter 1 cup chopped pecan nuts ½ cup icing sugar 4 tablespoons icing sugar 3ml vanilla essence 1 teaspoon vanilla essence 2 cups flour 2 cups flour 1 teaspoon baking powder 1 cup icing sugar Method ½ tablespoon butter Cream butter and sugar well. Add vanilla and flour, then add the nuts. Method Roll into small balls. Place onto Cream butter and icing sugar. Add greased baking tray. Bake at 180˚C essence. Add sifted flour. Pipe for 15 – 18 minutes. Roll in castor finger strips onto a baking sheet and sugar while hot. bake at 160˚C until golden. Sandwich together with icing sugar.

59 | P a g e Soet Koekies * Lindsay’s Jam Squares *

Ingredients Ingredients 12 cups flour 125g margarine 6 cups sugar ½ cup sugar 8 teaspoons baking powder 3 cups flour 500g butter 1 egg 6 eggs Apricot jam Milk as required 1 teaspoon vanilla essence 2 teaspoons baking powder Method Cream butter and sugar. Add eggs Method and beat well. Sift dry ingredients Cream margarine and sugar. Beat and add to mixture. Add milk until in egg and vanilla. Add dry correct consistency. Roll out and ingredients and mix. Roll and press cut with cookie cutters. Bake until half the dough into greased baking golden. tin. Warm jam slightly and spread thinly over bottom layer. Grate (Makes a very large batch) remaining dough over top. Bake at 180˚C for 30 minutes. Cut into squares when cool.

60 | P a g e Breakfast Scones * Cinnamon Bread

Ingredients Ingredients 240g cake flour 250ml whole wheat flour 15ml baking powder 250ml cake flour 3ml salt 80ml sugar 25g (25ml) butter 2ml salt 175ml milk 15ml baking powder 5ml cinnamon For tea scones add 1 egg 1 egg 250ml skimmed milk 25ml sugar 80ml oil Reduce milk to 125ml and increase 125ml raisins butter to 50ml. Method Method Preheat oven to 180˚C. Grease and Sift dry ingredients together and rub flour loaf tin. Mix dry ingredients. in butter. Add milk. Turn onto Beat egg, milk and oil. Add egg floured surface, press together, mixture to dry ingredients. Add without overmixing, and roll out to raisins. Bake for 35 minutes. 2cm thickness. Cut into rounds and place on a greased baking sheet. Bake for approximately 15 minutes at 180˚C.

61 | P a g e Carrot Cake Icing Ingredients Beat butter with the sifted icing 250g (520ml) flour sugar until creamy. Add vanilla 5ml salt essence and cream cheese. Mix until 5ml bi-carb all lumps are gone – do not overmix 10ml baking powder as it will become runny. Decorate 150g soft brown sugar with walnuts. 60g walnuts – chopped 3 eggs 150g grated carrots 2 ripe bananas – mashed (can substitute with a can of crushed pineapple for variation – press some of the juice off prior to adding) 200ml oil

Icing 75g cream cheese (do not use cottage cheese) 50g soft butter or margarine 150g icing sugar (add extra if too runny) 5ml vanilla essence Chopped walnuts for decoration

Method Beat eggs and sugar together, add the oil. Sift flour, salt, bi-carb and baking powder together. Mix sugar and nuts into the dry ingredients. Add the egg mixture to the dry ingredients. Add bananas and carrots. Mix well for 1 minute. Place into a loaf tin or into 2 x 200mm greased cake tins. Bake at 180˚C for 40 – 45 minutes.

62 | P a g e