Recipes

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Click on this link & Order now!! Through recipes of our own & others, we have been inspired & we have been taught. Sometimes we change them just a touch to make them our own, but a good recipe is almost sacred. Cooking with only vegetables 

Avocado, cheese and egg on whole wheat toast

Avocado, cheese and egg on whole wheat toast

AVOCADO, CHEESE, AND EGG ON WHOLE WHEAT TOAST DOWNLOAD RECIPE: INGREDIENTS: 15ml x canola oil 2 x eggs 2 x whole wheat slices of bread 2 x cubes butter ½ x avocado 5ml lemon juice Salt and pepper to taste 30gr grated white cheddar   

HOME-BAKED CIABATTA STYLED BREAD

HOME-BAKED CIABATTA STYLED BREAD

HOME-BAKED CIABATTA STYLED BREAD

DOWNLOAD RECIPE:

STARTER DOUGH STARTER DOUGH STARTER DOUGH

  • 150 gr x white bread flour
  • 2,5 ml x castor sugar
  • 2,5ml x instant yeast
  • 200ml x lukewarm milk

SECOND STAGE SECOND STAGE SECOND STAGE

  • 30ml x olive oil
  • 500gr x white bread flour, preferably stoneground
  • 7,5ml x salt
  • 7,5ml x castor sugar
  • 7,5ml x instant yeast
  • 350ml x lukewarm milk

 

STARTER
Combine all dry items in a bowl. Gradually add the water to make a smooth batter.
Cover with a tea towel and leave overnight in a warm place.
SECOND STAGE
Add all the dry items to the starter dough and gradually add the water to make a smooth dough mixture.
Cover and leave in a warm place for 1hrs or until tripled in size.
To make the loaves, pour the dough on a well-floured baking tray and with well-floured hands gently pull the dough into shape, cut into two loaves.

Leave in a warm place to prove for 45 min.
Bake in a pre-heated oven at 250°C for 30 min or until golden brown and the loaf sounds hollow.

Butternut & Orange Soup

Butternut & Orange Soup

BUTTERNUT & ORANGE SOUP DOWNLOAD RECIPE: Type: Soup Serves: +- 2 liter of soup Oven: N/A Time: 1h 30min Important utensils: Blender, Large pot INGREDIENTS: 1 x medium onion finely chopped 1 x granny smith apple peeled, cored and chopped butter 1 cup orange juice 

Fish Veloute

Fish Veloute

SEAFOOD AND DILL VELOUTE: DOWNLOAD RECIPE: Type: Sauce Serves: +-1.25 liters Oven: N/A Time: +- 30minutes Important utensils: whisk, large pot Ingredients: 4 x tbsp. butter 4 x tbsp. flour 1 x litre hot fish stock 1 x cup cream ½ cup chopped dill Zest 

Fruity Cape Curry Sauce

Fruity Cape Curry Sauce

Fruity Cape Curry Sauce:

DOWNLOAD RECIPE:

Type: Curry Sauce
Serves: 8-10
Oven: N/A
Time: 2h30
Important utensils: Stick blender, large pot

Ingredients:

  • 100gr x butter
  • 100ml x oil
  • 300gr onion finely chopped
  • 20gr x garlic
  • 20gr x ginger
  • 20gr x methi (fenugreek)
  • 50gr x curry powder
  • 50gr x turmeric
  • 750ml tinned tomato, blended
  • 400ml coconut milk
  • 125ml lemon juice
  • 125ml chutney

Method:

  1. Fry onions until soft & translucent.
  2. Add the garlic, ginger & fry for few minutes, do not let the garlic burn.
  3. Add the spices & combine well on medium heat until you can smell the aromatics.
  4. Add all the ingredients and cook on low heat for 2hrs, stirring occasionally to stop it from sticking.
  5. When done puree the sauce completely with stick blender.
  6. Chill & keep until needed.
  7. Freezes very well.

VARIATIONS:

Chicken Curry:

  • 200ml curry sauce
  • 1 x chicken breast (+-180gr)
  • 100gr mixed veg
  • 1 x tbsp. Butter
  • 2 x tbsp. Cream
  • 50ml x Veg stock

Veg curry:

  • 200ml curry sauce
  • 150gr mixed veg
  • 1 x tbsp. Butter
  • 2 x tbsp. Cream
  • 50ml x Veg stock

Fish Curry:

  • 2 x prawns, cleaned but not de-shelled
  • 100gr x firm fish, i.e. yellowtail
  • 50gr x mussel meat
  • 100gr mixed veg
  • 1 x tbsp. Butter
  • 2 x tbsp. Cream
  • 50ml x Veg stock

Lamb Curry:

  • 200ml curry sauce
  • 150gr leftover lamb leg, cubed
  • 150gr mixed veg
  • 1 x tbsp. Butter
  • 2 x tbsp. Cream
  • 50ml x Veg stock

Method:

  1. Pour the sauce into a pot, bring to a simmer & add all the items.

  2. Heat through until everything is cooked through & hot.

  3. Serve with basmati rice & salsa

 

baked lemon cheesecake

baked lemon cheesecake

Download recipe BAKED LEMON CHEESECAKE Type: Dessert Serves: 8-10 Oven: 160°C Time: +- 30-40min Important utensils: 1 x 23cm tart pan, about 3-4cm deep, electric mixer Biscuit crust: 100gr tennis biscuits 45gr melted butter METHOD: 1. Crush the biscuits and combine with the butter. 2. Prepare tart