3 large sweet potatoes 125ml vegetable oil 3 cloves of garlic, minced 250ml sour cream 100g feta cheese, crumbled
Preheat your oven to 160℃ and line a baking sheet with baking paper. Wash the sweet potatoes with their skin on and cut them in 0,5cm slices. Boil the slices in water until just cooked. Drain and dry the slices with a clean kitchen towel. Spread the sweet potato on the prepared baking sheet. Add the vegetable oil and garlic to a small bowl and mix together. Brush the slices with the garlic mixture, season with salt and flip them over. Brush again and season with salt. Place the baking tray in the oven and bake for 25 minutes. Add the sour cream to a small bowl and crumble the feta over. Mix through. Serve the sweet potato slices warm with a generous dollop of sour cream and feta on top.
30ml olive oil 300g smoked bacon, cut into small pieces 1 clove of garlic, minced 150g frozen petits pois (peas) 250g orzo pasta 20g butter, cubed 40g parmesan cheese, grated
Place a large heavy-based pan on medium-high heat and add the olive oil to it. Add the bacon pieces and cook until they are browned and crispy. Add the garlic and stir-fry for one minute. Add the peas and stir-fry for 2-3 minutes. Now add the orzo and stir-fry it for a minute or so until it is mixed with the bacon and peas. Pour 625ml of boiling water into the pan, add a pinch of salt and turn the heat down to a simmer. Cook for 10 minutes, stirring occasionally to prevent the pasta from sticking to the pan. Taste the orzo; if it is not yet soft, add a little more water and continue cooking until al dente. Add the butter and grated parmesan and stir through. Taste again and adjust the seasoning with salt and pepper. Serve immediately.
Leftovers make a great salad the next day when you add some good mayonnaise and chopped parsley!
Preheat your oven to 160℃ and line 2 baking sheets with baking paper. Add the egg whites to a large mixing bowl and beat with an electric whisk until it forms medium peaks. Add the sugar gradually, a spoonful at a time, until all has been incorporated. Mix the flour and chopped nuts, sprinkle it over the whites and fold in with a metal spoon. Spoon the mixture into a piping bag fitted with a 1cm nozzle and pipe 6cm long logs onto the prepared baking sheet. Bake in the oven for 13 minutes. Remove from the oven and allow to cool slightly before gently removing from the baking sheet. Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt. Sandwich the cookies together and place them back on the cooled baking sheet to set. Dip the ends of the cookies in the chocolate and then in the vermicelli. Allow to set completely. Store the finger cookies in an airtight container.
Place the chicken on a chopping board and halve it horizontally/in its length. Place one piece of chicken between two pieces of plastic wrap and pound it with a rolling pin until it is 1cm thick. Season with salt, pepper and the Italian herbs. Add the flour to a shallow bowl and dredge both sides of each chicken piece in the flour. Add the olive oil to a pan set over medium-high heat and sear a few pieces of chicken at a time. (about 4 minutes). Set aside. Turn the heat down to medium and pour the wine into the pan. Scrape the bottom of the pan with a wooden spoon to loosen all the bits stuck to it while the wine bubbles away, allowing it to reduce by half. Add the butter and garlic and cook for 1 minute. Sprinkle the flour over and stir-fry for another minute. Now add the tomato paste and cook for another minute. Add the onion seeds, oregano, mustard and sugar and stir. Add the stock a little at a time while stirring continuously. Bring the mixture to a boil and then reduce the heat to a very low simmer. Pour the milk and the cream into the mixture in the same way. Stir in the cream cheese and parmesan. Add the tomato, heat through and turn off the heat. Scatter the basil over, stir and stand for 5 minutes before serving.
Preheat your oven to 200℃ and brush a 12-hole muffin tin with the 30g melted butter. Add the mashed potato, 150g melted butter and cream cheese to a mixing bowl and mix together until the ingredients are well distributed. Add 180ml cheddar, eggs, parmesan, 15ml chives, garlic flakes and salt and mix together. Divide the mixture between the muffin cups and sprinkle the remaining 180ml cheddar over. Bake in the oven for 25 minutes. Remove the baking tin from the oven and allow it to cool for about 15 minutes. Run a small knife around the edges of each cup and gently lift out the puffins. Scoop a dollop of sour cream onto each potato puffin and scatter the 15ml chives over to serve.
These rolls are made with tortilla wraps and sliced into three portions once done. The quantities given is for ONE TORTILLA WRAP.
1 tortilla wrap 15ml mayonnaise 25-30g biltong, sliced and then roughly chopped (it makes it easier to eat) 25-30g mozzarella cheese, grated
Preheat your oven to 180℃ and line a baking tray with baking paper. Lay a tortilla wrap on a work surface and brush a thin layer of mayonnaise over the entire surface. Flip the wrap over and brush the rest of the mayonnaise over the surface in a much thicker layer. Sprinkle the chopped biltong evenly over the tortilla and then top it with a cheese layer. Roll the wrap up into a tight roll and place it on the baking tray, open side facing down. Make as many rolls as you need. Bake in the oven for 15 minutes but start checking after 10 minutes. Remove from the oven, slice in three even portions and arrange on a serving platter.
Preheat your oven to 160℃ and line two large baking sheets with baking paper. Add the butter and icing sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy. Add the egg and egg yolk and mix again. Scrape down. Add the flour, baking powder, cinnamon and almonds to the bowl and mix together until incorporated. Scoop about 15ml of the mixture into your hands and shape it into crescents. (Roll a ball, roll it in to a 3-4cm log and slope the ends downwards. Drape it over your finger to form a crescent) Space the cookies evenly on the baking sheets and bake for 15 minutes. Remove from the oven and allow to stand on the baking sheets for 5 minutes. Sift the 80ml icing sugar over the biscuits and leave to cool completely. Hint: Hide some of the biscuits……they fly away on their own!
Preheat your oven to 180℃ and spray a ceramic dish of about 28cm x 20cm with cooking spray. Add the eggs, 60ml yoghurt and vegetable oil to a large mixing bowl and whisk together. Add the flour, baking powder, paprika, pepper and salt. Add the mozzarella, feta, zucchini, carrot, spring onion and parsley and mix through to a very stiff batter. Mix the dried breadcrumbs and sesame seeds in a small bowl. Spoon the batter into the prepared baking dish and scatter over the breadcrumb mixture. Bake in the oven for 35 minutes. Serve the vegetable bake with the remaining yoghurt drizzled over.
My Whisk and I 