Indholdsfortegnelse for Home Quick Food i Home

In 2014, shortly after becoming Home’s editor, the team and I met for a conference at the charming Montagu Country Hotel. One of the things we all agreed on was that Johané Neilson, our food editor, deserves celebrity status – her recipes, quite simply, are the best. Period. I know Johané doesn’t fancy the limelight at all, but one thing is for sure: she is a superstar in our office – and in the homes of thousands of our readers. That’s because every spread that emerges from her test kitchen comes with a guarantee that you’ll enjoy every last morsel. And it all looks super impressive too. That’s Johané’s forte: awesome food that’s much easier to prepare than it looks. This cookbook is Johané’s fourth. First there was Ta-da! followed…

1 Get the ingredients ready You’ll need four medium-sized Mediterranean potatoes (about 350g), a small onion, an egg, a bunch of dill or your favourite soft herb, about 50ml self-raising flour, salt and pepper and melted butter* for frying. 2 Peel the potatoes and onion; grate coarsely in a mixing bowl lined with cheesecloth or a clean tea towel. Tip Replace one of the potatoes with the same amount of grated sweet potato, baby marrow or even pumpkin as a variation. 3 Using the cloth, squeeze out all the moisture from the vegetables – this improves the texture of the latkes when they are fried. 4 Place the dried vegetables in a clean mixing bowl and add the egg, herbs, flour, salt and pepper to taste. Mix to form a…

1 Make a thick white sauce Melt 50g butter in a small saucepan and sauté 60ml finely chopped onion until glossy. Add 1 chopped garlic clove and fry. Gradually stir in 180ml flour to form a roux and cook for 1 minute. Because of the large quantity of flour, the mixture will look almost like breadcrumbs. Remove from the heat and gradually whisk in 250ml hot milk and 250ml hot stock until the sauce thickens. Put back on the heat and whisk for another few minutes until the sauce is really thick. Season with salt and pepper. 2 Flavour the white sauce Add about 2 x 250ml cups of flavourings to the thick white sauce. Try crispy bacon bits and a spoonful of mustard; finely chopped cooked meat (finely shredded…

Experiment with fresh filling ingredients such as julienned vegetables, cooked pulled pork or chicken, herbs and seeds. And don’t forget the dipping sauce! Makes 6 rolls Preparation: 30 minutes • about 100g dried vermicelli noodles• 9 prawns, shelled• about 100ml edamame beans, steamed• about 3 strawberries, sliced• 1 large ripe avocado, pitted, peeled and sliced (sprinkle lemon juice over it to prevent it from discolouring)• fresh mint and basil• 6 crispy lettuce leaves such as cos, veins removed• 6 rice paper wrappers 1 Prepare all the filling ingredients before you start rolling: soak the noodles in water according to the instructions on the packet; cut the prawns in half lengthwise, ensuring that there are no bits of shell; have the edamame beans, strawberries, avocado and leaves ready. 2 To soften…

Makes 4 pizzas Preparation: 10 minutes• Baking time: 20 minutes Oven temperature: 200°C • 1kg store-bought bread dough• 1 cup Mexican-style tomato salsa• 4 cups saucy pulled pork• ½ cup tinned pineapple chunks• 3 pickled jalapeños (or to taste), sliced• about 4 cups grated mozzarella• micro basil and sour cream, to serve 1 Preheat the oven. Quarter the dough and work with one piece at a time. Lightly flour your work surface, then roll out the dough into a large 30cm circle. Tip If you’re worried about transferring the prepared pizza onto a baking tray, work directly on a sheet of baking paper. 2 Working as if the dough is a clock, use a sharp knife to make 4cm cuts at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock;…

This filling makes impressive braided pies, but if you only have one roll of puff pastry, rather make one large pie in a pie dish topped with a crust. Makes 4 pies Preparation: 1 hour Cooking time (filling): 2 hours Baking time (pies): 35–40 minutes Oven temperature: 200°C • 1.3kg beef short rib, cubed• 2 onions, chopped• 30ml flour• 3 garlic cloves, chopped• 2cm fresh ginger, grated• 1 red chilli, chopped• 30ml mild curry powder (or to taste)• a few curry leaves (if you have)• 250ml stock• 250ml beer• 4 sheets puff pastry (28 x 28cm)• beaten egg, for glazing 1 Fry the meat in batches in a heavy-bottomed pot until brown all over. It’s a good idea to use the meat’s own fat for frying, but you can add…

Serves 6 Preparation: 30 minutes Cooking time: 40 minutes Oven temperature: 200°C • 6 slices white bread, crusts removed• 30ml finely chopped rosemary• 30ml finely chopped fresh thyme• zest of 1 lemon• 60ml melted butter• salt and freshly ground black pepper• 1 large rack of lamb (about 900g)• 30ml wholegrain mustard• 6–8 small brinjals, halved• 6–8 ripe plum tomatoes, halved• 8 large garlic cloves• olive oil• hummus, to serve 1 Preheat the oven. Using a stick blender, pulse the bread, herbs, lemon zest and butter until crumbly and well mixed. Season with salt and black pepper. 2 Make incisions 1cm apart in the fat of the rack of lamb and fry the meat fat side down in a dry pan until golden-brown. Remove from the pan and place in an…

Serves 4• Preparation: 20 minutes• Cooking time: 10 minutes • 800g pork fillet, silver membrane trimmed off• 125ml flour• 5ml lemon zest• 2 eggs• 100g salted crackers, crumbled• 125ml mixed nuts, chopped• 30ml grated Parmesan• olive oil for shallow-frying• a large knob of butter• sweet potato mash and coleslaw, to serve 1 Cut the pork into 8 equal pieces and carefully flatten each one with a meat mallet to form schnitzels. 2 Mix the flour and zest in a bowl, and season with salt and pepper. Beat the eggs in a second bowl and mix the cracker crumbs, nuts and cheese in a third bowl. 3 Dip the schnitzels, one by one, first in the flour, then in the egg and lastly in the crumb mixture. Cook the schnitzels Heat…

Serves 6–8 as a side dish Preparation: 30 minutes, plus cooling time Cooking time: 30 minutes Oven temperature: 200°C • 1L milk• a large pinch of nutmeg• 1 heaped cup (180g) semolina• 250ml grated Parmesan• 125ml butter, at room temperature• 3 egg yolks• fresh herbs such as origanum and sage 1 Warm the milk in a large saucepan over medium heat until steaming, whisking occasionally to prevent scorching. Season the milk with salt, freshly ground black pepper and nutmeg; reduce the heat and gradually whisk in the semolina. Switch to a wooden spoon and cook for about 10 minutes, stirring to prevent scorching on the bottom of the saucepan. 2 Once the mixture thickens and starts to pull away from the sides, remove from the heat and stir in half…

Serves 4 Preparation: 1 hour (depending on how clean the offal is) Cooking time: 3–4 hours • 1 sheep offal (head, tripe and 4 feet, cleaned)• 2 pig’s trotters, each cut into 3 pieces• zest and juice of 1 lemon• 2 bay leaves• 6 allspice peppercorn berries• 4 cloves• 4 sheep tongues• 4 slices lamb neck• 3 potatoes CURRY PASTE • 30ml oil• 2 onions, chopped• 4 large garlic cloves, crushed• 2cm fresh ginger, peeled and finely chopped• 2 cinnamon sticks• 2 star anise• 2 red chillies, finely chopped• 6 cardamom pods, cut open• 15ml coriander• 10ml cumin• 5ml fennel• 15ml turmeric• 1ml cloves 1 Using a spoon, scoop out the brains from the sheep’s head and set aside in a bowl. Remove the honeycomb tripe from the offal and…

Serves 6–8 (generous portions) Preparation: 1 hour Cooking time: 1 hour • 500ml uncooked basmati rice• 10ml turmeric• 500ml uncooked lentils• 60ml butter• 4 onions, finely chopped• 2 bay leaves• 10 cardamom pods, seeds removed• 2 cinnamon sticks• 2ml cayenne pepper• 4 large garlic cloves, crushed• 2 x 2cm fresh ginger, grated• 60ml mild curry powder• oil• 24 deboned chicken thighs or 14 skinless chicken pieces• 250ml chicken stock• fresh coriander• 250ml toasted almonds, chopped• 100ml sultanas• 4 hard-boiled eggs (optional) RAITA • 500ml Greek yoghurt• 5ml ground cumin• half a cucumber, coarsely grated (sprinkle with a little salt and leave to drain in a colander)• 1–2 garlic cloves, crushed• black pepper, to taste 1 Add the turmeric to the basmati rice; boil the rice and lentils separately, according to…

Serves 4 Preparation: 45 minutes Cooking time: 3 hours Oven temperature: 150°C • 2.2kg oxtail (about 2 tails), fat trimmed off• salt and freshly ground black pepper• 30–45ml olive or canola oil• 1 onion, finely chopped• 2 carrots, finely chopped• 1 celery stick, finely chopped• 3 garlic cloves, finely chopped• 60ml capers, drained• 30ml chopped fresh rosemary• a small handful of fresh origanum• 60ml sundried tomatoes, chopped• 1–2 red chillies, seeded and chopped• 250ml red wine• 500ml beef stock• 3ml tomato paste• 1 long strip of orange peel 1 Preheat the oven. Lightly season the meat with salt and freshly ground black pepper, then fry in batches in a casserole until browned (add more oil if necessary). Transfer each batch to a plate and set aside until all the meat…

Serves 8–10 Preparation: 3–4 hours (excluding marinating time) Cooking time: 45 minutes Oven temperature: 200°C • 30ml butter• 125g rindless bacon, chopped• 1 large onion, chopped• 3–4 garlic cloves, crushed• 250g button mushrooms, sliced• 500g lamb shank, cut into 25mm slices• 1.8kg venison shoulder or leg, cut into 25mm cubes and marinated overnight in buttermilk• 30ml cake flour• olive oil• 200ml red wine• 1 whole onion, peeled and pitted with 6 cloves• salt and freshly ground black pepper• 300ml venison stock or water• 400g frozen puff pastry, thawed• 1 egg, beaten MAKE THE FILLING 1 Heat the butter in a large saucepan and fry the bacon until crispy, then remove from the pan and set aside. Fry the chopped onion in the same pan until soft and translucent; also fry…

Serves 8• Preparation: 30 minutes• Cooking time: 20 minutes SAUCE • 2–3 large onions, halved and thinly sliced• 100g (125ml) soft brown sugar• 50ml smooth apricot jam• 750ml vinegar• 2cm fresh ginger, grated or chopped• 3 garlic cloves, crushed• 1 red chilli, chopped (optional)• 45ml garam masala or mild curry powder• 5ml cumin• 5ml turmeric• 5 whole cloves• 5 allspice peppercorn berries• 2 bay leaves• 2 lemon leaves• 125ml water• 15ml cornflour• salt and freshly ground black pepper to taste FISH • 2kg fish fillets• salt and pepper• flour• oil and butter for frying 1 Place all the sauce ingredients in a saucepan and heat over medium heat, stirring constantly. Allow the sauce to simmer for 10–15 minutes until slightly thickened. If you prefer, you can first fry the onions…

Serves 6 • Preparation: a few hours • 400g strawberries or nectarines• 250ml castor sugar• 200ml water• 60ml lemon juice• 60ml gin (or try a distilled non-alcoholic gin such as Abstinence)• 15ml naartjie peel or rosewater 1 Cut the fruit into smaller pieces and freeze in a single layer. 2 Stir the sugar into the water in a saucepan until dissolved, then boil for 2 minutes. Remove from the heat and allow to cool. Stir the lemon juice and gin into the syrup and cool until ice-cold. 3 Place the strawberry and naartjie peel (or nectarines and rosewater) in a blender that can crush ice and add the cold syrup. 4 Process until just smooth. Spoon the sorbet into a container immediately and freeze for a few hours or until…

Makes 1 x 20cm cake CRÊPE BATTER • 4 eggs• 500ml flour• 125ml oil• 30ml brandy• 600ml full-cream milk• 15ml sugar (optional)• a pinch of salt CRÈME PÂTISSIÈRE • 750ml full-cream milk• 1 cinnamon stick• 4 egg yolks• 125ml brown sugar• 25ml cornflour• a few drops of vanilla essence• a pinch of salt Make the crêpes 1 Beat all the ingredients for the crêpe batter together until smooth, pour through a sieve and refrigerate for 30 minutes to an hour to rest. 2 Heat a pan, about 20cm in diameter, and coat well with non-stick cooking spray or smear with a little oil. Spoon just enough batter into the pan to cover the bottom; tilt the pan to spread the batter over the bottom and put the pan back on…

Makes 1L pudding Preparation: 10 minutes Cooking time: 2 hours, 30 minutes • 125g softened butter• 60ml brown sugar• 60ml marmalade*, plus extra to serve• 2 extra-large eggs• 310ml flour• 7.5ml baking powder• a pinch of salt• 150ml hot milk * Make your own marmalade – get the recipe on page 112. If you don’t like marmalade, use melted apricot jam or even golden syrup. A pinch of dried ginger is also delicious in the batter. 1 Beat the butter, sugar and marmalade together until creamy and well blended. Add the eggs and beat until mixed. 2 Sift the flour, baking powder and salt over the batter and mix in. Finally, add the milk and beat until just smooth. 3 Pour the batter into a greased 1L jelly mould, glass…

Serves 6 Preparation: 40 minutes Baking time: 20 minutes, then another 15–20 minutes Oven temperature: 180°C, then 220°C Serves 6 Preparation: 40 minutes Baking time: 20 minutes, then another 15–20 minutes Oven temperature: 180°C, then 220°C 1 Cut the apples into wedges and sprinkle with lemon juice. Set aside. 2 Heat the sugar, water, vanilla pod and seeds in an ovenproof pan over low heat and stir until the sugar has dissolved (the sugar crystals must be dissolved before the mixture starts to boil). Boil the syrup without stirring until it starts to colour – when it’s a light caramel colour, it’s perfect. 3 Remove the vanilla pod and then stir in the butter. 4 Arrange the apples close together in the syrup. Remember The apples shrink as they soften;…

Makes 120 rusks • Preparation: 2–3½ hours (including rising time) Baking time: 40–50 minutes • Oven temperature: 160°C • 1 tin (385g) condensed milk• 250g butter• 250ml sugar• 500ml boiling water• 500ml cold water• 3 extra-large eggs, beaten• 50g fresh yeast, crumbled (available in the bakery section of your local supermarket)• 2.25kg cake flour• 25ml salt• 45ml aniseed TO FINISH • 15ml sugar• 125ml water 1 Combine the condensed milk, butter, sugar and boiling water in your mixer until the sugar has dissolved. Add the cold water, beaten eggs, fresh yeast and half the flour; mix to form a smooth batter. 2 Cover and leave for about 1–2 hours in a warm spot to rise; the dough is ready when it has a spongy consistency. In the meantime, grease the…

This baked flan is made with ordinary ingredients but the end result is something special. Feel free to substitute the cream with milk for a lighter version. Makes 10–12 slices Preparation: 25 minutes Cooking time: about 1 hour Oven temperature: 160°C Makes 10–12 slices Preparation: 25 minutes Cooking time: about 1 hour Oven temperature: 160°C 1 Make the caramel Mix the castor sugar, boiling water and lemon juice in a small saucepan over moderate heat, stirring until the sugar has dissolved. Now let it come to the boil, without stirring, until the sugar syrup turns a golden caramel colour – the darker the colour, the richer the caramel flavour. Dip a brush in lukewarm water and brush off any sugar that has crystallised on the side of the pot. Don’t…

Makes 16 squares Preparation: 40 minutes, plus cooling time Baking time: 25–30 minutes Oven temperature: 180°C • 200g (250ml) castor sugar• 4 extra-large eggs• 5ml vanilla essence• 200g (375ml) cake flour• 5ml baking powder• 100g butter, melted CHOCOLATE ICING • 50g butter, melted• 160ml full-cream milk, heated• 50g (125ml) cocoa• 290g (560ml) icing sugar, sifted• a pinch of salt• about 500ml coconut GARNISH • 250ml whipping cream• 10ml cherry liqueur, brandy or rum• 80g dark chocolate, melted• cherry jam• 12 maraschino cherries 1 Preheat the oven, line a square cake pan (23 x 23cm) with baking paper and spray with non-stick cooking spray. Get the cake ingredients ready. 2 Beat the sugar, eggs and vanilla together with an electric beater until light and fluffy (about 10 minutes). 3 Sift the…

Makes 1 cake with five layers • Preparation: 45 minutes Baking time: 15 minutes • Oven temperature: 180°C CAKE LAYERS • 6 extra-large eggs• 410g (450ml) castor sugar• 10ml vanilla essence• 450g (750ml) cake flour• 20ml baking powder• 7.5ml salt• 375ml milk• 150g butter• gel food colouring in 5 different colours BUTTER ICING • 350g soft butter• 500g sifted icing sugar• 30ml milk IN THE MIDDLE • a big handful of sweets 1 Cream the eggs and castor sugar until light in colour and smooth and fluffy in texture. Add the vanilla essence. 2 Sift the flour, baking powder and salt together and fold into the egg mixture. Heat the milk and butter in a saucepan until the butter has melted. Add to the batter and mix. 3 Using a…

Panettone is a rich, sweet Italian bread made with eggs, dried fruit and butter; it’s usually on store shelves around Christmas time. The distinctive upright shape of the loaf is perfect for this festive ice-cream cake and the unique taste complements the cassata flavours. Enough for 12 slices Preparation: 30 minutes, plus freezing overnight • 1 large panettone• about 1.5L chocolate ice cream• 80g dark chocolate, finely chopped• 100g red glacé cherries, coarsely chopped• 100g green glacé cherries, coarsely chopped• 100g mixed citrus peel• 100g toasted almonds, coarsely chopped• about 1.5L vanilla ice cream 1 Get the ingredients ready: the quantities in the recipe are an estimate, so feel free to use slightly more or less, depending on your taste and the size of your panettone. Also make sure that…

All you need to do is follow a well-written recipe, add a little intuition and taste as you go – even an inexperienced cook can dish up delicious sweet and savoury creations! When I began my career in magazines as a bright-eyed 20-year-old, I was lucky enough to assist former Home food editor Sonja Jordt. In 2013, when I followed in her footsteps and was appointed food editor, I was grateful to have learned so much from her, and I still put that knowledge to good use in the recipes I prepare for each issue. This book features recipes by both of us, sourced from the Home archives – and it’s a flavour extravaganza I’m proud of! Quick Food: Step by Step is genuinely a team effort. You’d be surprised…

Serves 6–8 Preparation: 1–1½ hours Cooking time: 20–25 minutes Oven temperature: 180°C DOUGH • 450g (800ml) cake flour• 5ml salt• 250g cold butter, cubed• about 90ml ice-cold water FILLING • 45ml olive oil• 1 onion, finely chopped• 2 large garlic cloves, crushed• 400g chicken breast fillets, cubed• 200g chorizo sausage, thinly sliced• 1 red chilli, chopped• 5ml paprika• 1 tin (400g) chopped tomatoes• zest and juice of 1 lime• salt and freshly ground black pepper, to taste• a handful of fresh coriander• 1 egg, beaten 1 Prepare the dough Mix the flour, salt and butter in a food processor until it resembles fine breadcrumbs. (If you don’t have a food processor, rub the butter into the flour with your fingertips.) Add the cold water and pulse in the food processor…

Serves 4–6 Preparation: 20 minutes Cooking time: 15 minutes • 500g lamb mince• 250ml dry breadcrumbs• 1 red onion, finely chopped or grated• a small handful of fresh mint, finely chopped• a small handful of fresh coriander, finely chopped• 2.5ml each ground cinnamon and cardamom• 5ml ground cumin• 2.5ml cayenne pepper• 10ml turmeric• salt and freshly ground black pepper to taste• 2 eggs, beaten• lemon wedges, tzatziki, salsa and flat breads to serve 1 Place the lamb mince in a mixing bowl and break it up with a fork. Add the breadcrumbs and stir through. 2 Add the onion, mint, coriander and spices and season to taste with salt and pepper. Stir in the beaten eggs. 3 Mould about 60ml of the meat mixture around each wooden skewer. Fry or…

Makes 12 buns• Preparation: 30 minutes Cooking time: 15 minutes FILLING • 1 cooked pork fillet, finely chopped*• 6 spring onions, finely chopped• 60ml chopped coriander• lemon juice• 30ml char siu sauce 1 Prepare the filling by mixing all the ingredients together and seasoning to your taste – you want the pork mixture to be fragrant and saucy, but not too wet. * For the pork fillet Marinate about 600g pork fillet in 80ml char siu sauce in the fridge for a couple of hours. Arrange the meat on the grid of a roasting tray lined with foil and roast in a preheated oven at 200°C for 20 minutes. Remove the tray from the oven, turn the meat over on the rack and brush with some of the remaining glaze.…

Serves 8• Preparation: 1 hour• Cooking time: 20 minutes• Oven temperature: 180 ºC • 800g beef fillet• 15ml red wine vinegar• pink peppercorns• 30ml olive oil• 250g button mushrooms• a sprinkle of fresh basil FILLING • 10 large spinach leaves• a large handful of fresh basil and flat-leaf parsley• 125ml grated Parmesan• 30ml capers• 10ml Dijon mustard• 6 anchovies, finely chopped GORGONZOLA POLENTA • 60ml butter• 1 small onion, finely chopped• 3 sprigs thyme• 1L milk• 100g Gorgonzola• 200ml quick-cooking polenta• a generous pinch of freshly grated nu• a large knob of extra butter 1 Preheat the oven. Trim off any of the shiny white sinew from the fillet and get all the ingredients ready. 2 Butterfly the meat with a sharp knife; start by cutting a groove across the length…

This recipe is enough for at least two pastry cases 23cm in diameter, depending on how thick you roll the dough. • 280g (500 ml) cake flour• 10ml sugar (optional)• a pinch of salt• 190g cold butter• 1 egg yolk• 20–45ml ice water• 5ml lemon juice 1 Sift the flour, sugar and salt in a mixing bowl. Using the coarse side of a grater, grate the butter into the flour mixture; use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Alternatively, you can pulse all the ingredients in a food processor. 2 Mix in the egg yolk, 20ml of the ice water and the lemon juice and knead to a smooth dough. Note The amount of liquid in a dough recipe is a guideline…

Makes about 500ml sauce Preparation: 30 minutes Cooking time: 30 minutes • 3 red peppers• 3 plum tomatoes, halved• 1–2 red chillies• 250ml whole almonds• 15ml smoked paprika• 15ml red wine vinegar• 2 garlic cloves• 250ml fresh bread cubes• about 100ml olive oil• a pinch of saffron 1 Preheat the oven’s grill element. Arrange the whole peppers on a baking tray and place them about 10cm below the element. Hold the oven door ajar and turn the peppers once or twice until the skins are charred all over and blistered (this makes it easier to peel the peppers later). While the oven is hot, roast the tomato halves and chillies for 10 minutes. Meanwhile, place the peppers in a bowl with a tight-fitting lid and leave to ‘sweat’ for 5…

Makes one 25cm wreath• Preparation: 40 minutes• Cooking time: 50 minutes • about 700g sliced sweet potato (a mixture of orange and yellow)• 45ml olive oil• 6 sage leaves, plus extra to garnish• 1 roll (400g) shortcrust pastry, thawed• a handful of rocket, coarsely chopped• about 300g mozzarella, sliced• 1 egg, beaten 1 Boil the sweet potato in salted water unt cooked but not mushy. Drain, mix with the olive oil and half of the sage, season generously with salt and pepper, then spread in a single layer on a baking tray. Heat the oven grill then roast the sweet potatoes for a few more minutes on one side or until nicely caramelised. Allow to cool slightly then set the oven to 200° 2 Roll open the dough on baking…

Serves 6–8 Preparation: 30 minutes Cooking time: several hours (the longer the better) • 1.5kg beef bones (make sure there are lots of marrow bones)• 2 cinnamon sticks• 2 star anise• 3 cardamom pods• 5ml rainbow peppercorns• 3 cloves• 2 onions, peeled and quartered• 2cm fresh ginger, halved• 1 whole garlic, halved• 2 thick cuts of beef shin• 10 dehydrated shiitake mushrooms• 2L meat stock GARNISH • 250ml frozen peas• 4 spring onions, chopped• a dash of fish sauce 1 Preparation Choose a good brand of dehydrated mushrooms and check the expiration date. Also choose a quality stock concentrate – the wrong stock will destroy the delicate balance of your broth. There’s no need to soak the dehydrated shiitake mushrooms in water first as the soup’s lengthy cooking time will…

Makes 8–10 rotis Preparation: 45 minutes (plus resting time in refrigerator) Cooking time: 20 minutes • 500ml cake flour• 5ml salt• 2.5ml baking powder• 250ml hot water• 125g soft butter or ghee• oil for frying 1 Sift the flour, salt and baking powder together in a bowl. Add just enough water to the dry ingredients to form a soft, manageable dough. Knead the dough for a few minutes until it’s soft, smooth and elastic. 2 Place the dough in a greased bowl, cover with cling wrap and refrigerate for about half an hour. 3 Sift a little flour onto a clean work surface and roll the dough into a rectangle, about 5–8mm thick. Spread the butter or ghee over the dough and roll it up to form a sausage shape.…

Serves 8–10 (depending on how you serve it) • Preparation: 30 minutes Roasting time: 6–8 hours • Oven temperature: 140°C • 250ml orange juice• 125ml chicken stock• 125ml tomato sauce• 125ml chutney• 60ml brown sugar• 15ml wholegrain mustard• 15ml cumin seeds, ground• 1 large onion, chopped• 2 garlic cloves, crushed• 2 bay leaves• juice and zest of 1 lemon• 2kg pork shoulder roast• salt and freshly ground black pepper, to taste 1 Combine all the ingredients, except the pork, to make a sauce. Preheat the oven. 2 Place the pork in an ovenproof casserole dish. Pour the sauce over the meat and season with salt and black pepper. Cover the dish with a lid or foil so it’s tightly sealed. Roast in the oven for 6–8 hours or until the…

Pickles are vegetables that have been preserved in a herbal vinegar mixture, sometimes with a little sugar for extra flavour. Make sure they aren’t too soft; they should have a crunchy texture, just like these delicious onions. Makes four or five 500ml jars (depending on the size of the onions) Preparation: 1–1½ hours (plus standing time overnight) • 1.5kg baby onions• 200g salt• 2L water• 4 red chillies• 2L white wine vinegar• 200g sugar• 15ml salt• 15ml whole pickling spice mix• 10ml whole cloves• 15ml black peppercorns• 25ml mustard seeds• 1 cinnamon stick 1 Blanch the onions with their skins on by immersing them in boiling water for 1 minute; don’t blanch them for too long, or they’ll become too soft. Place them in ice water and remove the skins…

We made this easy fudge in the microwave – and whether it contains marshmallows or not, it always hits the sweet spot! If you don’t like using a microwave, you can also make the fudge on the stove; remember to stir continuously so it doesn’t burn. Enough for one 18 x 18 cm pan Preparation: 20 minutes Cooking time: 12–14 minutes • 125g butter• 1 tin (385g) condensed milk• 60ml milk• 250ml icing sugar• 250ml brown sugar• 5ml vanilla essence• a pinch of salt• a large handful of mini marshmallows 1 Melt the butter, condensed milk, milk, icing sugar and brown sugar in a deep microwave-safe bowl in the microwave for 2–3 minutes on high. (The fudge will bubble up, so if the bowl is too shallow, it will boil…

Makes 5–6 dozen Preparation: 1 hour, plus cooling time Cooking time: 1 hour SYRUP • 1kg sugar• 500ml water• 4 cardamom seeds• 2 star anise• 2 cinnamon sticks• 2.5ml cream of tartar• 30ml rosewater DOUGH • 480g (850ml) cake flour• 30ml baking powder• 2.5ml salt• 60ml butter• 1 egg• 375ml buttermilk or cold water• 2L oil for deep-frying 1 Prepare the syrup Heat the sugar and water over low heat and stir until all the sugar has dissolved. Add the rest of the ingredients, except the rosewater, and bring to the boil. Boil the syrup for about 5 minutes, remove from the heat and stir in the rosewater. Set the syrup aside to cool, then refrigerate until cold – preferably overnight. 2 Prepare the dough Sift the flour, baking powder…

Makes 12 Preparation: 20 minutes Cooking time: 15 minutes • 250ml boiling water• 80g butter• 50g (60ml) cinnamon sugar• a pinch of salt• 140g (250ml) flour• 3 eggs• oil for deep-frying• castor sugar, to garnish 1 Mix the water, butter, sugar and salt in a pot over moderate heat until melted, then bring to the boil. 2 Remove from the heat immediately and stir in the flour all at once until it forms a ball of dough that pulls away from the side of the pot. 3 Whisk in the eggs, one at a time, until the mixture is shiny and smooth. Spoon the mixture into a piping bag with a star nozzle. Allow to rest in the fridge until cooled – the dough will retain its shape better when…

Makes 1 x 23cm double-layer cake • Preparation: 35 minutes Baking time: 45–60 minutes • Oven temperature: 180°C 1 BATTER • 2 eggs • 200g (250ml) light brown sugar • 125ml canola oil or melted coconut oil • 5ml rum (or vanilla essence) • 125ml mashed ripe banana • 220g (½ tin) tinned crushed pineapple, plus syrup • 50g mixed nuts, toasted and coarsely chopped • 60ml coconut, toasted • 175g (315ml) cake flour • 2.5ml baking powder • 2.5ml bicarbonate of soda • a pinch of salt • 5ml cinnamon • 2ml each ginger and mixed spice Preheat the oven. Line a 23cm springform pan with baking paper and grease with non-stick cooking spray. Whisk the eggs and sugar together until light and fluffy and the sugar has dissolved.…

Makes 2 wreaths • Preparation: 3½ hours (including rising time) Baking time: 30 minutes • Oven temperature: 180°C • 625ml lukewarm water• 20g instant yeast• 125ml honey• 125ml olive oil• 15ml salt• 2 eggs• 5ml ground cinnamon• 150g dark chocolate, chopped• 60ml sultanas• 1kg bread flour, plus 250ml TO FINISH • 1 egg, beaten• 30ml sesame seeds 1 Pour the water into a large bowl and stir in the yeast. Beat in the honey, oil, salt, eggs, cinnamon, chocolate and sultanas until combined. 2 Add the flour, one cup at a time, beating after each addition and graduating to kneading with your hands as the dough thickens. 3 Knead until smooth and elastic and no longer sticky, adding flour as needed. 4 Shape the dough into a ball, place in…

With or without the brandy-soaked raisins, this filling is always a winner. The folding technique works just as well with savoury fillings such as spinach and feta. Makes 1 x 25cm tart • Preparation: 25 minutes Baking time: 30 minutes • Oven temperature: 180°C • 1 roll (400g) frozen shortcrust pastry, thawed• 1 egg, beaten• 60ml icing sugar, sifted FILLING • 60ml raisins• 30ml brandy or whiskey• 2 large green apples• 60ml butter• 125ml sugar• 125ml pecan nuts, coarsely chopped• 15ml lemon juice• a pinch of salt Make the filling Cook the raisins in the brandy for a few minutes on high in the microwave. Peel the apples, core them and dice. Place the apple, butter and sugar in a pan and heat until the butter has melted and the…

Bake a cake yourself or buy an ordinary one with plain icing and get out that piping bag that’s been lying unused in the drawer for so long! It may take a bit of practise – luckily, you can put any flops back into the piping bag and try again… 1 MAKE THE FROSTING BASIC BUTTER ICING 100g softened butter • 250g (500ml) icing sugar, sifted 10ml vanilla essence • about 25ml milk • food colouring (optional) Beat the butter and sugar together until light and fluffy. An electric beater or mixer makes the task much easier than doing it by hand. Add the vanilla and just enough milk to make the mixture light and creamy. Now you can divide the icing into different bowls and carefully add a few…

Flat breads decorated with toppings that replicate a flower garden are such fun to bake! Use this recipe as inspiration for your own work of art. Just remember to keep the flavours cohesive so that it tastes as good as it looks. Makes 1 flat bread • Preparation: 15 minutes, plus rising time Baking time: 30 minutes • Oven temperature: 200°C • 1kg ready-made bread dough• about 45ml olive oil• 1 small red onion, cut into 5mm rings• about 15 black olives, pitted• 1 red chilli, thinly sliced• 1 green chilli, thinly sliced• 12 cherry tomatoes, cut into wedges• 2 spring onions, cut into long, thin slices• a few sprigs flat-leaf parsley• sea salt flakes and freshly ground black pepper• olive oil and balsamic vinegar, to serve 1 First arrange…

Makes 8 parcels• Preparation: 25 minutes (provided the rice is cooked) • 8 square nori sheets• 2 cups sushi rice, cooked according to the instructions on the packet• 25ml black sesame seeds• ½ cucumber, thinly sliced• 8 radishes, thinly sliced• about 100g smoked salmon offcuts• about 80ml sliced pickled ginger, finely chopped• shichimi togarashi spices (see below) or wasabi• 1 ripe avocado, pitted, peeled and thinly sliced• 3 spring onions, finely chopped• Kewpie mayonnaise and soy sauce, to serve 1 Get all the filling ingredients ready, as well as a bowl of water for dipping your fingers so that the ingredients (especially the rice) don’t stick together when you’re assembling the sandwiches. 2 Shape a 5 x 5cm square of rice, diagonally, in the middle of the first nori sheet.…

Makes 1 decadent wreath• Preparation: 30 minutes Baking time: 45 minutes• Oven temperature: 200°C • a knob of butter• 15ml olive oil• about 21 button mushrooms• 2 garlic cloves, finely chopped• 2 leeks, white portions finely chopped• 1 fennel bulb, finely chopped• 1 roll (400g) frozen puff pastry, thawed• 1 egg, beaten• 1 wheel of Camembert 1 Melt the butter and oil and brown the mushrooms. Remove, reserving the oil in the pan. Season the mushrooms to taste with salt and pepper and your favourite spices – keep it simple or try a sprinkling of lemon zest, a pinch of paprika or ground cumin. 2 Fry the garlic, leeks and fennel until soft and fragrant. Season to taste with salt and pepper. You can add some of the fennel’s delicate…

Serves 4 (as a main course)• Preparation: 40 minutes• Cooking time: 30–35 minutes • 20 medium calamari tubes• 1 onion, finely chopped• 400ml soft white breadcrumbs• 90ml fresh Italian parsley, finely chopped• 4 garlic cloves, crushed• 2 eggs, beaten• 150ml Parmesan, finely grated• salt and freshly ground black pepper, to taste• 45ml olive oil• 1 extra onion, finely chopped• 6 garlic cloves, crushed• 2 tins (each 400g) chopped tomatoes• 5ml brown sugar• 125ml cream• a handful of fresh lemon leaves, roughly torn 1 Rinse the calamari tubes under running cold water. Pat dry with paper towels and make sure the cartilage has been removed from the tubes. You will feel the hard cartilage with your fingers; pull it out carefully. Cut off the tentacles. 2 Prepare the filling Mix the…

1 Bring 2L of fresh full-cream milk slowly to the boil (it must just start to bubble and steam), stirring constantly so that the milk does not burn. Remove from the heat and stir in about 30ml apple cider vinegar and, for extra flavour if you like, about 15ml fresh lemon juice. 2 The mixture should immediately start to curdle and separate into the crumbly curds (paneer) and whey. Leave to stand for about 10 minutes for the mixture to separate completely. If the whey is not slightly yellow and watery after 10 minutes, add a little more vinegar. 3 Place a colander over a large mixing bowl and line it with cheesecloth. Pour, or carefully spoon, the separated mixture into the cloth so that the whey drips through into…

Makes 6–8 cabbage parcels, depending on size Preparation: 1 hour• Cooking time: 20 minutes (steaming) and 5–10 minutes (frying) • 350g fresh trout fillets, skinned• 125g bacon, chopped• 150g pecorino, grated• 2 egg whites• 150ml crème fraîche or Greek yoghurt• 3–4 leeks, sliced into thin rings• 1 large Savoy cabbage (you can also use ordinary cabbage)• about 100g butter SALSA • ½ red onion, finely chopped• 1 avocado, cut into small blocks• a handful of pomegranate rubies• 1 apple, diced• fresh dill, chopped VINAIGRETTE • 15ml Dijon mustard• 15ml honey• 60ml balsamic vinegar• 125ml olive oil 1 Cut the trout fillets into small blocks then mash carefully with a fork or use a chef’s knife to mince it finely. Fry the bacon in its own fat in a frying pan…

Serves 6 Preparation: 10 minutes Cooking time: 1 hour, 15 minutes Oven temperature: 180°C • 1 large whole chicken (1.5kg)• 30ml olive oil• 2 spring onions, coarsely chopped• 2 garlic cloves, crushed• 2cm fresh ginger, peeled and coarsely chopped• ½ lemon• 30ml soy sauce• 30ml mirin• 30ml sesame oil• 3 extra spring onions, chopped 1 Preheat the oven. Make sure the chicken is well rinsed and dry, then rub it all over with a pinch of salt, pepper and olive oil. Place the spring onions, garlic, ginger and lemon in the stomach cavity, tie the drumsticks together (if desired) then put the chicken – breast side up – on a wire rack in a roasting pan. 2 Pour about 200ml water into the bottom of the pan; make sure it…

PAP • 1L water• 5ml sea salt flakes• 500ml maize meal• 60ml soft butter• 1 tin (400g) corn kernels, drained TOPPING • 1 tin (400g) braai relish or tomato and onion relish• 200g button mushrooms, chopped and fried• 350–500ml cream• 250ml grated cheese• a handful wet biltong (optional) 1 Bring the water and salt to the boil; whisk in the maize meal. Reduce the heat and simmer until the maize meal thickens. It’s best to keep on stirring so the maize meal doesn’t catch, but you can also steam it with the lid on for about 15 minutes and only stir occasionally. If you think the maize meal is too dry, add a little water. Once it’s nice and thick, stir the butter and the corn into the stiff maize…

Serves 6• Preparation: 15 minutes, plus drying time Cooking time: 1 hour in the pot, plus braaing time • 20ml brown sugar• 200ml coarse salt• 2ml saltpetre• 50ml toasted coriander seeds• 20ml brown vinegar• 1 lamb rib (about 1.5kg) 1 Mix the sugar, salt, saltpetre, coriander and vinegar and rub it into the meat. Place the rib in a glass or enamel dish, cover it and refrigerate for about 2–3 days. Turn the meat in the morning and at night. 2 Now hang the meat in a cool, light place where it can air-dry (if you’re in a hurry, you can place the rib on a cooling rack in front of a fan). If you’d like to store the rib, it must be completely dry – almost like biltong –…

Serves 6 Preparation: 45 minutes Cooking time: 2–2½ hours Oven temperature: 160°C • 15ml ground ginger• 10ml ground cumin• 2kg lamb shanks, cut in portions; or leg of lamb cut into 2cm cubes• olive oil for frying• 4 medium-sized onions, roughly chopped• 4 garlic cloves, finely chopped• 4 cardamom pods• 1 star anise• 1 cinnamon stick• salt and freshly ground black pepper• 2 tins (410g each) chopped tomatoes• 300ml beef stock• pinch of saffron (soaked in a little water)• 15ml honey• 200g fresh whole dates, pitted and chopped• 100g whole roasted almonds, chopped 1 Mix the ginger and cumin and rub into the meat with your hands. Set aside for about 30 minutes or longer so all the flavours can penetrate. Preheat the oven. Heat the oil in a heavy-bottomed…

Makes about 35 samoosas (depending on size) Preparation: 1½–2 hours (including making the filling) Cooking time: 10–15 minutes • 45–60ml oil• 1 onion, finely chopped• 3 large garlic cloves, crushed• 2cm fresh ginger, finely grated• 10ml ground coriander• 10ml ground cumin• 1–2 red chillies (with or without seeds), finely chopped• 500g beef mince• salt and freshly ground black pepper• 1 tin (400g) chopped tomatoes• 5ml sugar• a handful of chopped fresh coriander• 35 sheets samoosa pastry• vegetable oil for deep-frying 1 Heat half of the oil in a saucepan and fry the onion until soft and translucent. Add the garlic, ginger, coriander, cumin and chilli and stir-fry until the flavours begin to develop. Remove and set aside. Pour a little oil into the pan and stir-fry the mincemeat with a…

Serves 6 (generous portions)• Preparation: 30 minutes, plus marinating time• Cooking time: 6 hours• Oven temperature: 160°C • 6 springbok shanks• 30ml olive oil• 4 leeks, rinsed and cut into 4cm-long pieces• 3 garlic cloves, peeled• 250g smoked pork, cubed• 1 tin (400g) whole tomatoes• 45ml balsamic vinegar• 250ml beef stock• 30ml brown sugar MARINADE • 1 bottle (750ml) red wine• 2 bay leaves• 6 cloves• 6 juniper berries• 5ml coriander seeds, crushed• 1 cinnamon stick• 1 dried chilli, crushed• 1 fresh chilli, chopped (or to taste)• 1 bunch fresh thyme For the meat 1 Mix all the ingredients for the marinade. Place the shanks in a glass or ceramic bowl that has a lid and pour the marinade over; refrigerate overnight. Remember to bring the meat to room temperature…

Yorkshire puddings 1 Beat 2 eggs and 150ml milk together until frothy. Add 200ml sifted flour, a pinch of salt and freshly ground black pepper, and beat to form a smooth batter. Allow to stand for 30 minutes. 2 Pour a little vegetable oil into each of the cavities of a standard-sized muffin pan and heat in a preheated oven at 200°C for 5 minutes. Remove from the oven and quickly divide the batter between the prepared cavities. Be careful, the batter hitting the oil can sizzle and splash. 3 Put the pan back in the oven and bake for 20 minutes – no peeking! The Yorkshire puddings should be risen and puffy with a lovely cavity in the middle for holding gravy. The roast Rub a 1.2kg trimmed and…

Makes at least 12 doughnuts Preparation: 30 minutes Cooking time: 30 minutes • 560g (4 x 250ml) flour• 25g (60ml) cocoa• 15ml baking powder• a pinch of salt• 80ml buttermilk• 125ml butter, melted• 4 eggs• 150g (180ml) sugar• vegetable oil for deep-frying• icing of your choice 1 Sift the flour, cocoa, baking powder and salt in a mixing bowl. Combine the buttermilk and butter in a second bowl and set aside. Beat the eggs and sugar until light and fluffy. First beat the buttermilk mixture into the egg mixture, then mix in the flour to form a smooth dough. 2 Shape the dough into a flat disc then cover with cling wrap. Chill in the refrigerator for 30 minutes. This step is optional, although the cooling process makes the dough…

Makes about 25 Preparation: 30 minutes Baking time: 2 hours Oven temperature: 100°C • 5 egg whites• a pinch of salt• 2ml cream of tartar• 315g (375ml) castor sugar• 2.5ml vanilla essence 1 Line two baking trays with baking paper and set aside. Preheat the oven to 100°C. Beat the egg whites, salt and cream of tartar with an electric beater until soft peaks form. Add the castor sugar gradually, about 25–50ml at a time, beating continuously to dissolve the sugar, until the mixture is glossy and forms stiff peaks. 2 Fold the last 50ml castor sugar, together with the vanilla essence, into the meringue mixture. Tip It’s important to use the meringue as soon as possible after it has been beaten as it will become watery and less elastic…

Makes 1 square 28cm cake • Preparation: 30 minutes Baking time: 4½–5 hours • Oven temperature: 120°C • 250g seedless raisins• 250g currants• 250g sultanas• 200ml brandy• 480g cake flour• 5ml salt• 15ml baking powder• 7.5ml each mixed spice, ground cinnamon, ground ginger, nutmeg and ground cloves• 250g dates, pitted and chopped• 250g glacé cherries• 250g mixed citrus peel• 250g preserved ginger pieces• 250g watermelon preserve• 250g whole green fig preserve • 250g mixed nuts, roughly chopped• 300g soft butter• 160ml brown sugar• 160ml golden syrup• 7 eggs• juice of ½ lemon• 10ml vanilla essence• 125ml brandy (extra) 1 Soak the raisins, currants and sultanas in 200ml brandy until soft (preferably overnight or even longer). 2 Line a square 28cm cake tin with a double layer of greased brown paper…

Makes 24 cupcakes • Preparation: 45 minutes • Cooking time: 20–25 minutes • Oven temperature: 180°C • 250ml boiling water• 180ml cocoa, sifted• 125ml milk• 5ml vanilla essence• 280g cake flour• 7ml bicarbonate of soda• 2.5ml salt• 250ml butter, at room temperature• 250g brown sugar• 150g white sugar• 4 eggs SOUR CREAM GANACHE • 180g dark chocolate• 125ml sour cream CHOCOLATE FROSTING • 125g butter, at room temperature• 80ml cream• 125ml cocoa• 390g icing sugar, sifted 1 Make the cupcakes Preheat the oven. Line or grease two muffin pans. Whisk the boiling water and cocoa together until smooth and leave to cool. Beat in the milk and vanilla essence. Sift the flour, bicarb and salt in another mixing bowl. Also beat the butter and brown and white sugar together until…

Makes 1 x 22cm three-layer cake Preparation: 30 minutes Baking time: 30 minutes Oven temperature: 180°C • 450g (800ml) cake flour• 45ml cocoa• 15ml baking powder• 5ml salt• 510ml oil• 45ml red food colouring• 5ml vanilla essence• 750ml castor sugar• 3 eggs• 375ml buttermilk• 7.5ml bicarbonate of soda• 45ml apple cider vinegar CREAM CHEESE ICING • 500g butter at room temperature• 1kg castor sugar, sifted• 1 x 250g tub cream cheese• fresh raspberries 1 Grease three 22cm springform cake tins and line each one with greased baking paper. Preheat the oven. 2 Sift together the flour, cocoa, baking powder and salt. Beat the oil, food colouring, vanilla essence and castor sugar then add the eggs, one by one. 3 Add the buttermilk and the egg and flour mixture and mix…

If your first attempt at folding the cones is unsuccessful, eat the bits and try again. These cones will keep for up to three days in an airtight container. Makes about 10 cones Preparation: 20 minutes, plus 1 hour resting time Baking time: about 5 minutes per baking tray Oven temperature: 180°C • 70g (125ml) flour• 15ml cocoa• 100g (190ml) icing sugar• a pinch of salt• 3 extra-large egg whites, whisked• 100g butter, melted and cooled• about 60ml melted dark chocolate• cake sprinkles 1 Make the batter Sift the dry ingredients into a mixing bowl; slowly whisk in the egg whites until smooth. Gradually whisk in the butter. Cover the batter and refrigerate for 1 hour; it should thicken slightly, making it easier to spread. 2 Make a stencil Cut…