Innehållsförteckning för Home Quick Food 2024 från Home

Back in the day, before an infinite library of music was available on the internet, my husband Allister was the master of the mixed tape. He would painstakingly search for and record songs, and then woo me with his selections, fine-tuning each playlist to ensure that it inspired just the right mood for the occasion. I, on the other hand, was never as adept at curating music. My superpower is making compilations of my best-of-the-best recipes instead. This issue of Quick Food (with a few 'slow' recipes for balance) is a labour of love in a different key; like the perfect mixed tape, carefully categorised for enjoyment and ease of use. The platters are generous and fun, perfect for entertaining, while the bread and pastries are pure pleasure. We hope…

PARTY FARE To serve Carefully remove the cheesecake from the pan with the help of the loose base; place the cake on a pretty platter and garnish with extra smoked salmon ribbons, cucumber and radish slices, capers, fresh basil and sliced tomato. Also add edible flowers if desired. Makes 1 × 23cm cheesecake Preparation: 25 minutes Baking time: 50 minutes Oven temperature: 160°C • 150g crackers (we used Salticrax with Black Pepper) • 60ml finely grated Parmesan • 80ml butter, melted • 400g smoked salmon* • 400g medium-fat cream cheese • 250ml sour cream • 4 extra-large eggs • 15ml finely chopped chives • 15ml finely chopped dill • zest of 1 lemon • 5ml fresh lemon juice • salt and freshly ground black pepper, to taste TIP * Look out for…

PARTY FARE To serve Dish the mussels into individual bowls (or use a large serving dish) and pour the sauce over. Make sure you have plenty of bread to mop up the delicious sauce; crispy skinny fries and aioli make the perfect accompaniments. Serves 4 • Preparation: 20 minutes (once the mussels are cleaned) • Cooking time: 20 minutes • 2kg fresh black mussels (see tips) • 500ml white wine • 2 lemon or bay leaves • 3ml whole peppercorns (we used a mix of pink and black) • a handful of fresh soft herbs (we used a combination of fennel and parsley but basil, chervil and chives are also delicious) • 30ml butter • 15ml extra-virgin olive oil • 2 leeks (only the white parts), chopped • 2 shallots (or…

Makes 10–12 rolls Preparation: 45 minutes, plus rising time Baking time: 20 minutes Oven temperature: 180°C • 4 × 250ml flour, plus a little extra for kneading • 10g instant yeast • 30ml sugar • 5ml salt • 250ml lukewarm water • 60ml plain yoghurt • 1 egg • 60ml olive oil, plus extra for greasing GLAZE • 1 egg yolk, beaten • 15ml milk • sesame seeds or herb sprigs (optional) 1 Mix the flour, yeast, sugar and salt in a large mixing bowl. Make a well in the centre and add the wet ingredients. Mix the dough with your hands until it comes together. Turn out onto a floured surface and continue kneading until smooth and elastic – this takes about 10 minutes and it's worth the effort!…

MINCE PEPPERONI BURGERS WITH A PEPPER CRUST Sweet tomato chutney takes these burgers to the next level! Serves 4 • Preparation: 20 minutes • Cooking time: 8 minutes • 600g beef mince • 100g salami slices, finely chopped • 125ml dried breadcrumbs (we used panko) • 60ml finely grated Parmesan • a few sprigs of fresh origanum, leaves stripped • 1 egg • 45ml coarsely ground black pepper (optional) • olive oil for shallow-frying • 4 slices Cheddar • 4 large sesame or brioche buns, toasted • mayonnaise, fresh tomato slices, lettuce, gherkin slices and tomato chutney, to serve 1 Mix the mince, salami, breadcrumbs, Parmesan, origanum and egg. Season the mixture lightly with salt (remember, the salami and Parmesan are already salty) and shape it into 4 equal-sized meat patties, just…

CURRY Serves 6–8 with hot cross buns • Preparation: 30 minutes • Cooking time: 20 minutes • about 200ml flour • 5ml turmeric • 2kg hake or snoek fillets • oil for shallow-frying PICKLING SAUCE • 6 large onions, peeled • 375ml brown vinegar • 250ml water • 125ml sugar • 6 bay leaves, fresh or dried • 5ml coriander seeds, lightly crushed • 5ml salt (you can add more later, to taste) • 5ml peppercorns, ground • 10ml turmeric • 30ml fish masala (or your favourite curry powder) • 5ml each finely chopped fresh ginger, garlic and chilli 1 Carefully slice the onions for the pickling sauce into 5mm-thick rings. You don't want the onions to be so thin that they cook away. 2 Mix the sauce ingredients in…

Don't be alarmed by the long cooking time – once the samp is cooked, the rest is easy. Serves 8 • Preparation: 1 hour, plus soaking time overnight Cooking time: 2½ hours • 500g samp & beans, soaked overnight in water • 16 chicken drumsticks • 45ml olive oil • 1ml smoked paprika • salt and freshly ground black pepper, to taste • 1 chorizo (180g), sliced • 2 onions, chopped • 30ml tomato paste • 500ml chicken stock • 2 bay leaves • Maldon salt, to taste • 60ml chopped flat-leaf parsley • fresh lemon juice 1 Boil the soaked samp & beans in clean water until just tender (just over 1 hour). 2 Mix the chicken with 15ml olive oil, the smoked paprika and a generous amount of…

VEGETABLES MUSHROOM BURGERS WITH HALLOUMI, CARAMELISED ONIONS AND AVOCADO Caramelised onions are a labour of love – pour yourself a glass of wine and enjoy the delicious aroma as they slowly fry. Makes 4 burgers • Preparation: 45 minutes • Cooking time: 1 hour • 30ml olive oil • 8 giant brown mushrooms • 8 marinated sun-dried tomatoes (see below) • 4 thick slices (circles or squares) halloumi • a handful of baby spinach • fresh basil, as garnish • 1 brinjal, thinly sliced and fried • 1 ripe avo, peeled and sliced (sprinkle with lemon juice so it doesn't oxidise) CARAMELISED ONIONS • 3 white onions, peeled and thinly sliced • 30ml olive oil • 5ml light brown sugar • a knob of butter • 15ml balsamic vinegar 1…

Bake (or buy) a sheet cake and turn it into a Black Forest dream with a few simple extras. Makes 1 cake • Preparation: 15 minutes • Baking time: 45 minutes • Oven temperature: 160°C • 6 eggs, separated • 500ml castor sugar • 250ml sunflower oil • 250ml coffee, hot • 500ml cake flour, sifted • 30ml cocoa, sifted • 30ml baking powder • a pinch of salt FILLING • 125ml cherry or berry jam • 90ml Nutella or similar chocolate spread • 250ml cream • about 15ml rose syrup (see tip) • 1 Flake chocolate, broken into shards • 200g fresh cherries • a sprinkling of fresh mint FIRST BAKE THE CAKE: Preheat the oven. Line a rectangular baking dish with baking paper and grease with non-stick cooking…

Makes 1 × 30cm tart • Preparation: 40 minutes Baking time: 50 minutes • Oven temperature: 180°C • 500g phyllo pastry (you need 14 sheets) • 125ml butter, melted • icing sugar, to serve (optional) FILLING • 4 Granny Smith apples, peeled, cored and cut into 1cm cubes • 15ml light brown sugar • zest of 1 orange • 30ml butter • 1 tot brandy • 5ml ground cinnamon CUSTARD • 500ml cream • 1 vanilla pod (seeds scraped out) or 5ml vanilla extract • 200ml castor sugar • 4 extra-large eggs 1 Preheat the oven and grease a round 30cm tart dish. Brush two sheets of phyllo pastry with butter all over and stack them on top of each other. Fold the sheets lengthwise like a concertina to form…

ANTIPASTI TASTING PLATTER Antipasto is traditionally the first course in a formal Italian meal, but it's also widely served as party fare. It can be as simple as a bowl of olives or as lavish as this decadent spread… Here are three ideas: 1 Cold meat is always a winner – add a bit of flair to the platter with a few salami roses. Use a tot glass. Fold the first salami slice halfway over the rim of the glass. Overlap the next slice slightly with the first one and add more 'petals' until the rose is plump. Carefully turn out onto the palm of your hand; repeat to make as many flowers as desired. Use a selection of salami and other cold meats for variety. German salami, smoked pepperoni…

PARTY FARE The star here is fuss-free sushi – even if you've never folded and rolled sushi before, you'll be able to master this dish. I was inspired by a Nadia Aidi creation on Instagram (check out foodmymuse.com). So clever! Serves 6 • Preparation: 1 hour and 15 minutes • Cooking time: 20 minutes • 250ml sushi rice • 15ml sugar and 30ml rice vinegar • 5ml sesame seeds, toasted FILLING • 500g fresh salmon, trout or tuna (or use half of one and half of the other), bones and skin removed • about 80ml Japanese sushi mayo • 5ml sriracha, or to taste • 2 spring onions, chopped • about 10ml low-sodium soy sauce • 3ml toasted sesame oil (optional) • 1 small cucumber, thinly sliced • 1 ripe avocado,…

PARTY FARE If you're craving a rich creamy mayonnaise, this recipe is just for you! Makes about 250ml • Preparation: 5 minutes • 1 whole egg • 2 egg yolks (use the egg whites for the fishcakes, see right) • 7.5ml Dijon mustard • 2.5ml chopped fresh garlic • a large pinch of cayenne pepper • 2ml Maldon salt plus extra, to taste • 2ml sugar • 15ml apple cider vinegar or lemon juice • about 200ml sunflower oil or canola oil 1 Use a narrow measuring jug in which your stick blender fits snugly. Place the whole egg and the egg yolks, as well as the mustard, garlic and other seasonings in the jug (everything except the oil). Put your stick blender in the measuring jug and make sure the…

Makes 8 flatbreads • Preparation: 1 hour Cooking time: 20 minutes for the filling; 4 minutes per batch for the flatbreads (36 minutes altogether) • oil for shallow-frying • lemon wedges and Greek yoghurt, to serve FILLING • 30ml olive oil • 500g lamb mince • 1 small red onion, finely chopped • 2 garlic cloves, finely chopped • 5ml sea salt flakes (or to taste) • 5ml cumin seeds • a generous pinch of chilli flakes • 15ml tomato paste • 30ml pomegranate concentrate • 60ml pine nuts (or substitute with toasted almond slivers) • 60ml fresh coriander leaves, coarsely chopped • 200ml creamy feta, cubed DOUGH • 310ml cake flour • 5ml baking powder • 3ml instant yeast • a pinch of salt • 15ml olive oil, plus extra…

Enough for 1kg pasta ribbons (about 12 servings) • Preparation: 30 minutes • Cooking time: 3 hours and 20 minutes • 30ml each olive oil and butter • 1 large onion, chopped • 2 plump carrots, chopped • 2 celery stalks, chopped • 2 bay leaves, a sprig of parsley and 3 sprigs of thyme • 1kg beef mince • 500g pork mince • 250g bacon, chopped • 1 or 2 garlic cloves (optional) • 250ml full-cream milk • a generous pinch of grated nutmeg • 250ml dry white or light red wine • 800g tinned whole plum tomatoes • 60ml tomato paste • grated Parmesan, to serve • fresh basil (optional) Why whole tomatoes? Whole tomatoes are less processed than chopped tomatoes, which means they retain more of the natural…

CURRY Serves 4–6, depending on the number of side dishes • Preparation: 30 minutes • Cooking time: 45 minutes • 30ml olive oil • 1 large onion, chopped • 3 garlic cloves, finely chopped • 2cm fresh ginger, peeled and grated • 5ml mustard seeds • 1 red chilli, chopped • 10ml mild curry powder • 10ml turmeric • 15ml garam masala • a sprig of curry leaves • 375ml red lentils, soaked in cold water for 3 hours • 500ml boiling water • 500g pumpkin slices, peeled and seeded • 15ml olive oil • 1 tin (400g) cherry tomatoes • 1 tin (400ml) coconut milk • 30ml butter • 12 curry leaves • coconut, green chilli, onion flakes and plain yoghurt, to serve 1 Get all the ingredients together. 2 Heat the…

CHICKEN Makes 32 bite-sized snacks Preparation: 35 minutes Cooking time: 30 minutes • 16 chicken wings • salt and pepper • cornflour • vegetable oil for deep-frying • sesame seeds and spring onions or fresh basil, to serve (optional) GLAZE • 30ml Korean Gochujang paste • 30ml tomato sauce • 30ml brown sugar (or honey) • 30ml low-sodium soy sauce • 10ml sesame oil • 2cm fresh ginger, peeled and grated • 1 large garlic clove, finely grated 1 Using a sharp knife or kitchen scissors, trim off the tips of the wings (keep for stock); then cut each wing at the joint. Season the chicken with salt and pepper, rub in and leave to stand for 5 minutes. 2 Dip the seasoned wings in the cornflour, making sure each piece is…

Makes about 500ml • Preparation: 20 minutes • Fermentation time: about 4 days 1 Rinse the cabbage leaves and shred them finely. Peel the carrots and cut into julienne strips. 2 Place the cabbage and carrots in a large mixing bowl, mix the salt through and cover with water. Weigh down the vegetables using an inverted plate to keep them submerged in the brine; soak for 12–24 hours. The veggies are ready when the carrot strips can be easily bent without snapping in half. 3 Mix the garlic, ginger, fish sauce, Korean chilli flakes and sugar and grind finely with a mortar and pestle. Chop the spring onions separately. 4 Drain the cabbage (reserve the brine), mix in the spring onions and rub in the spice mixture with your hands.…

To serve Carefully turn the cake out of the tin and drizzle with extra caramel sauce. Makes 1 bundt cake • Preparation: 20 minutes Baking time: 1 hour and 15 minutes • Oven temperature: 170°C • 15ml melted butter • 60ml store-bought caramel sauce (see tip) CAKE BATTER • 440ml cake flour • 125ml cocoa • 5ml bicarbonate of soda • 2.5ml baking powder • a large pinch of Maldon sea salt • 125g butter, at room temperature • 250ml light brown sugar • 1 large egg • 1 large egg yolk • 330ml buttermilk CUSTARD • 1 tin (380g) evaporated milk • 1 tin (385g) condensed milk • 170g medium-fat cream cheese • 3 large eggs • 1 large egg white • 10ml vanilla essence • a large pinch of sea…

SWEET Serves 6–8 • Preparation: 40 minutes Baking time: 30 minutes • Oven temperature: 160°C • 1L milk • 250ml sago • 180ml sugar • 80ml boiling water • 60ml butter • 45ml whiskey • 250ml cream, at room temperature • a pinch of sea salt flakes • 4 eggs, separated • 220ml castor sugar • a pinch of cream of tartar or a few drops of lemon juice 1 Bring the milk to the boil. Beat in the sago and simmer over medium heat until the mixture thickens and the sago becomes translucent (about 20 minutes). 2 Dissolve the sugar in the water in a small saucepan over medium heat. Then bring to the boil and cook, without stirring, until the caramel is a golden colour. Stir in the…

If you're short on time, use premade onion marmalade instead of the homemade red onion mixture. Makes 8 slices • Preparation: 45 minutes • Cooking time: 1 hour • Oven temperature: 200°C • 2 medium-sized red onions, thinly sliced • 5ml fennel seeds • a pinch of dried chilli flakes • 1 garlic clove • 30ml olive oil • 30ml butter • 30ml sugar • 8 plum tomatoes, halved lengthwise • 200g cherry tomatoes • 10ml balsamic reduction • 250g puff pastry, thawed • 6 slices Parma ham, cut into ribbons • 150g fior di latte or soft mozzarella • a sprinkle of fresh basil 1 Place the onions and 125ml boiling water in an ovenproof pan (25cm in diameter) and cook until dry. Add the fennel seeds, chilli, garlic and…

PARTY FARE Makes 28 individual pies • Preparation: 25 minutes • Baking time: 45 minutes • Oven temperature: 180°C • 3 rolls (400g each) frozen shortcrust pastry, defrosted • micro herbs and mustard, to serve FILLING • 1 tub (230g) cream cheese in the flavour of your choice (we used sweet chilli) • 1 egg, separated • 15ml cake flour • 500g (28) pork chipolatas • 2 spring onions, chopped 1 Mix the cream cheese with the egg yolk and flour (keep the egg white for later). Remove the sausage casings. Carefully roll out the shortcrust pastry and cut out 10cm circles without rolling it thinner. We got 30 circles from the three rolls of pastry. Press the leftover pastry together and freeze for another day. 2 Spread a layer…

Step-by-step CHAKALAKA WREATH LOAF This bread looks impressive but it's actually ridiculously easy to make. Makes 1 large wreath loaf Preparation: 15 minutes Baking time: about 40 minutes Oven temperature: 180°C • 650g prepared bread dough • 1 tin (400g) mild chakalaka • 250ml Cheddar, grated • fresh basil, coriander and butter, to serve 1 Roll out the dough on a floured surface in the shape of a large rectangle about 30 × 40cm in size. I like to work on baking paper so that I can use the paper to move the wreath onto the baking tray. Spread the chakalaka evenly over the dough and sprinkle the cheese on top. 2 Roll up the dough from the long side like a thin Swiss roll. 3 Using a sharp knife, cut the…

BREAD + PIES TIP You can of course use beef goulash for the filling, but a combination of cubed meat cut from the beef forequarter (this includes chuck, short rib, shin, neck and brisket) is richer and won't dry out during cooking. Why two different types of pastry? Shortcrust and puff pastry are often combined in pie-making. Shortcrust pastry is great for lining pie dishes as it is sturdier than puff pastry and can be rolled out thinly to create a crisp bottom without compressing the delicate layers, while a buttery puff pastry top will give your pies the flakey wow factor. Makes 12 pies Preparation: 3 hours • Baking time: 2 hours (filling); 25 minutes (pies) • Oven temperature: 180°C • 400g puff pastry, thawed • a little beaten egg…

CURRY Recipe on page 89 Recipe on page 86 YELLOW RICE WITH PRAWNS This quick meal is a sumptuous spoil. It's my version of Fatima Sydow's prawn ahkni from her book Cape, Curry and Koesisters, co-authored with Gadija Sydow Noordien. On weeknights, I substitute the seafood with mini chicken fillets, since the rice is the star of the dish for me. Serves 4 Preparation: 35 minutes Cooking time: 25 minutes • 30ml olive oil • 1 onion, chopped • 1 red pepper, chopped • 1 yellow pepper, chopped • 1 red chilli (or to taste), chopped • 3 cardamom pods, crushed • 1 cinnamon stick • 5ml cumin seeds • 5ml chopped fresh garlic • 5ml grated fresh ginger • 10ml paprika • 15ml seafood masala (or mild curry powder) •…

CHICKEN CHICKEN WITH HOMEMADE JALAPEÑO SAUCE This chunky relish can be used as a condiment or cook-in sauce. It's packed with flavour, rather than being super hot – try it! Serves 6 • Preparation: 40 minutes Cooking time: 1 hour and 20 minutes Oven temperature: 180°C • 6 chicken quarters • 1 tin (400ml) coconut cream • steamed rice, to serve; fresh coriander and lime juice are optional JALAPEÑO SAUCE • 10ml olive oil • 1 small onion, chopped • 3 garlic cloves, whole • 10 medium-sized jalapeños, chopped • 180ml white vinegar • 125ml boiling water • 30ml lemon juice • 3ml salt • 5ml dried origanum • 10ml sugar • 2ml cumin seeds • 3ml black pepper • 30ml chopped fresh coriander and a squeeze of lime juice (optional)…

CHICKEN Serves 8 • Preparation: 30 minutes • Cooking time: 30 minutes • Oven temperature: 180°C • 300g fresh spinach, leaves and veins separated • 60ml butter • 30ml olive oil • 4 large spring onions, white parts chopped • 60ml cake flour • 300ml milk • 6 cooked chicken breasts, shredded • 80ml fresh mint and dill, chopped • freshly grated nutmeg • 300g feta, crumbled • 1 egg, beaten • 8 sheets phyllo pastry, thawed • about 125ml melted butter • 125g thinly sliced ham 1 Blanch the spinach leaves by immersing them in boiling water; refresh immediately in cold water, squeeze dry and chop finely.Set aside. Chop the spinach veins. Melt the butter and olive oil together and fry the spinach veins and spring onions together until soft and…

CHOCOLATE CHEESECAKE This impressive cheesecake is decadent, so you might like to serve it in thin slices. Milk chocolate or dark chocolate will work – just remember that the sweeter the chocolate, the sweeter the cake. Makes 1 × 30cm cheesecake Preparation: 20 minutes, plus 1 hour in the fridge • 3 × 180g packets Oreos FILLING • 3 × 210g tubs medium-fat cream cheese • 125ml icing sugar, sifted • 30ml cocoa powder, sifted • 5ml vanilla essence • 2 slabs (80g each) chocolate, melted • 250ml cream, beaten until stiff GARNISH • 1 slab (80g) dark chocolate • a few extra biscuits, crumbled 1 Prepare the cheese filling by beating together the cream cheese, sugar, cocoa powder, vanilla and chocolate until just smooth. Lastly, fold or beat in the…

Makes 1 rectangular cake (25 × 30cm) • Preparation: 40 minutes • Baking time: 30 minutes • Oven temperature: 180°C • 4 eggs • 500ml sugar • 250ml cooking oil • 5ml bicarbonate of soda (mixed with a little water) • 5ml ground cinnamon • 625ml self-raising flour • 1ml salt • 750ml grated carrot • 100g mixed nuts, chopped ICING • 100g butter, at room temperature • 500ml icing sugar, sifted • 3ml vanilla essence • zest and juice of 1 lemon • 200ml medium-fat cream cheese, at room temperature 1 Preheat the oven and make sure all your ingredients are at room temperature. Beat the eggs and sugar together for about 5 minutes until light and fluffy. Add the oil and dissolved bicarb and beat again until mixed.…

Serves 10 • Preparation: 25 minutes • Cooking time: 1 hour and 15 minutes, plus cooling time • 4 extra-large egg whites • a pinch of cream of tartar • a pinch of salt • 325ml castor sugar • 7.5ml lemon juice • 10ml cornflour • 2.5ml vanilla essence FILLING • 500ml thick vanilla custard • 4 kiwi fruit, peeled and thinly sliced • 6 strawberries, sliced • fresh mint, coconut shavings, silver balls and icing sugar, to garnish Before you start Preheat the oven to 160°C. With a pencil, draw the outline of a Christmas tree on an A4 sheet of paper and place it under a sheet of baking paper on a baking tray. 1 Using an electric mixer, beat the egg whites, cream of tartar and salt…