7-Colour Sunday – WITH LOVE FROM THE TWINS

BEETROOT & FETA SALAD WITH ROOIBOS DRESSING

August 31, 2021/in 7-Colour Sunday, Recipes /by The Twins

BEETROOT & FETA SALAD:

4 cooked beetroot, peeled

300 g baby spinach leaves

1/2 cup feta, crumbled

1/4 cup pumpkin seeds

ROOIBOS DRESSING:

1/2 cup olive oil

1/4 cup lemon juice

2 Tbls @laagerrooibostea syrup :

2 cups water

6 teabags @laagerrooibostea

2 cups castor sugar

Salt and pepper

To make syrup: In a small pot, bring the water, sugar and teabags to a boil for a minute. Reduce to a simmer until the liquids are reduced to half.

Remove the teabags. Leave syrup to cool.

Mix all the dressing ingredients together and set aside.

Layer the salad ingredients into a salad bowl. Top with pumpkin seeds and drizzle with rooibos dressing.

Mussel Broth with Mini Fatcakes

November 14, 2019/in 7-Colour Sunday, Recipes /by The Twins

If you notice throughout the entire cookbook, we try to add a South African twist to every dish, that’s our style of cooking. We guess it’s a little reminder of where we come from, no matter where we are. Fat cakes are truly South African, best enjoyed during the winter season and this broth is so hearty, definitely one of our favorite winter dishes.

Ingredients:
Fat cakes:
1C Cake Flour
1/4 tsp Salt
1 Tbs Sugar
2 tsp Baking Powder
1/2C Lukewarm Water
Oil, for frying

Mussel Broth:
2 Tbs Sesame Oil
2 Red Chilies, finely chopped
2 Cloves Garlic, chopped
3 Spring Onions, finely sliced
2 Tbs Lime Zest
2 Sticks Lemon Grass
1/2C Coriander, chopped
1 Lime
1 Tbs Fish Sauce
1 Tbs Brown Sugar
300 ml Chicken Stock
1C Coconut Milk
1 1/2 kg Black Mussels

Method:
Fat cakes:
Combine all the fat cake ingredients together and mix well.
Heat oil in a pan on medium heat.
Drop spoonfuls of the batter into the oil. Fry until cooked and golden brown on both sides.
Mussel broth:
In a heavy based saucepan, add sesame oil, lightly fry the chilies, garlic, spring onions, zest and lemongrass.
Add in the fish sauce, brown sugar. Stir and cook on low heat for about 5 mins.
Add in the stock and mussels. Simmer for 10-15 mins.
Add chopped coriander and adjust seasoning. Stir in the coconut milk.
Simmer for another 5 mins, simmer till the mussels are cooked and the broth is aromatic.

Brown Bread with Antipasti

November 14, 2019/in 7-Colour Sunday, Recipes /by The Twins

Serves: 8-10
Prep time: 45 mins

When making bread make sure you put a timer on for 10 mins, knead the bread for the entire 10 mins, don’t stop even when your hands get tired. Trust us, it will all be worth it. If your bread is sticking to the counter, avoid adding more flour (it will dry it out), add a bit of oil, it should work like a charm.

Ingredients:
2C Brown Bread/Wholewheat Flour
1/2C Cake Flour
1 Pkt Instant Yeast
2 Tbs Sugar
1 tsp Salt
1/2C Lukewarm Water
1/2C Lukewarm Milk
2 Tbs Olive Oil

Antipastos:
Cured meats
Olives
Anchovies
Cheese
Tepanade
Chutney

Method:
Preheat the oven to 180 degrees celsius.
Mix all the dry ingredients together in a large bowl. Mix the wet ingredients into a jug, stir gradually into the dry ingredients.
Beat with a hook paddle for 2 mins on high speed. Place dough on a floured surface and knead for 10 mins until soft and pliable.
Cover the dough and leave to rest until double its size.
Knock down and shape into a loaf tin or desired shape.
Cover with a kitchen cloth and leave to rise for about 20 mins.
Bake in the oven for 30 mins.
Once done, leave to cook on the rack before serving.
Serve with the Antipastos.

Creamy Chicken Livers

July 29, 2019/in 7-Colour Sunday, Recipes /by The Twins

Serves: 6
Prep time: 25-30 mins

I (Lebo) am not really a fan of chicken livers, so this recipe is all Tebo. When they have chicken livers for dinner at home I opt for pap and sour milk. But my sister and the rest of the family are obsessed, so enjoy.

Ingredients:
1Kg Chicken Livers
3 Tbs Olive Oil
1 Onion, chopped
2 Tbs Garlic and Ginger Paste
5ml Chili Flakes
2 Tbs Dried Thyme
3 Tbs Olive Oil
Zest of 1 Lemon
100ml Sherry
200g Cream
50g Cream Cheese
Grated Parmesan, optional

Method:
In a hot pan, add oil, fry the onion, garlic and ginger paste until soft, add the chili flakes, thyme and stir.
Add the chicken livers, fry until cooked, add the zest and sherry. Adjust seasoning.
Add the cream and cream cheese and cook until the sauce has reduced a little.
Meanwhile, prepare the sourdough toast, grilled on pone fire or in a toaster.
Serve the lives on toasted crusty sourdough.
Sprinkle over some Parmesan.