Meal of the day, healthy meals, creative dish of the day, let’s go!!!
Prep time: 1h30-2hrs
never be too intimidated making meringues, it’s really not that bad and if you really want to know if you whipped your egg whites properly, place the bowl over your head and if the egg whites fall on you, it wasn’t whipped really well. Try again.
6 Egg Whites
1 1/2 C Castor Sugar
2 tsp Corn Starch
1/2 Tbs Lemon Juice
1/2 Tbs Vanilla Extract
Preheat oven to 180 degrees celsius. Line a baking sheet with baking paper. Draw a 4 inch circle with a pencil on the baking paper.
In a mixer, beat egg whites until foamy, gradually add sugar. Whisk on high speed for 6-7 mins until stiff and glossy.
Add lemon juice and vanilla. Sift in corn starch and whisk until blended.
Transfer meringue onto baking paper inside the circle.
Bake for 1hr30 mins, then turn the oven off and with the door closed, leave the meringue in the oven overnight to cool completely. Remove from the oven and cover using cling wrap and leave to rest.
Cranberry Mascarpone Cream ingredients:
1/2 C Cranberries
1/3 C Pomegranate Rubies
1 Tbs Castor Sugar
1/2 C Apple Juice
1 C Whipping Cream
1/2 C Mascarpone Cheese
1 tsp Vanilla Extract
Rosemary Springs and Pomegranate Rubies to garnish
In a saucepan, combine cranberries, pomegranate, sugar and apple juice and bring to a boil. Stir until the mixture has thickened. Pulse in a blender until smooth and strain the mixture into a jug. Leave to cool completely.
In a bowl, beat the cream, mascarpone and vanilla for 3 mins until soft peaks.
Fold the cream with the cooled cranberry mixture.
1/3 C Cranberries
1/2 C Sugar and 3 Tbs extra
1/2 C Water
Boil water with 1/2 cup sugar until the sugar has dissolved. Leave to cool in a bowl.
Drop the cranberries into the sugar syrup and stir, freeze for 30 mins. Drain and reserve the syrup for later. Dump the cranberries into the remaining castor sugar. Make sure the cranberries are completely covered in sugar.
Leave to dry on the counter.
Dollop the mascarpone mixture into the pavlova. Garnish with the cranberries, pomegranate rubies and rosemary sprigs.
Prep time: 20-25 mins
the only tough part about making wontons is the folding of the pastry to make it look perfect but please don’t stress yourself, fold them how you feel comfortable because what matters most is the taste as well as the love that went into making the dish. Seal your pastry with egg wash, double check that it’s completely sealed.
Flour and water paste
Oil for deep frying
400g Beef, cooked and shredded
1/2 C Pasata
2 tsp Chili, finely chopped
1 tsp Oyster Sauce
1 tsp Honey
1 tsp Ginger, finely chopped
1 Tbs Fresh Mint, chopped
3/4 C Soy Sauce
3 Tbs Honey
1 tsp Harissa Paste
1 Tbs Toasted Sesame Seeds
1 tsp Parsley, finely chopped
Heat deep frying oil to 160 degrees celsius.
Mix all the filling ingredients together. Place 1 tsp of filling in the center of each wonton pastry. Brush the sides with flour paste.
Make a parcel by squeezing all the sides together to resemble a Chinese hat.
Deep fry the parcels until golden.
In a saucepan, heat the soy sauce, honey and Harissa together and let it cool down.
Stir in the seeds and parsley.
Serve with the wontons.
11/4 cup milk
5 Tbls Rooibos loose tea leaves
1/2 cup castor sugar
2 Tbls vanilla paste
2 cups cream
In a saucepan, bring the milk to the boil and turn off heat. Add the tea leaves and allow to infuse for about 5 minutes. Allow to cool.
Beat the eggs and sugar till fluffy, add the vanilla paste and beat till well combined. Add just one cup of the cooled milk tea to the egg mixture as well as the cream and briefly mix.
Run mixture through an ice-cream maker according to instructions.
**if you don’t have an ice-cream maker, beat the cream until stiff, fold in the egg mixture and the milk. Make sure to not beat the air out.
Pour mixture into a plastic freezer bowl and freeze for about 6-8 hours. Mix the ice-cream every 11/2 hours.
Prep time: 20-25 mins
we really love turning our favorite dishes into low calorie dishes without going on a “cardboard” or “ice” diet. You can’t even tell that it’s not real pasta. Remember, don’t boil the zucchini pasta at all, it will become zucchini pap. If you like fresh vegetables like us, put raw zucchini pasta on your plate, pour hot Bolognaise sauce over and voila.
2 Tbs Olive Oil
1 Onion, finely chopped
2 Tbs Minced Garlic
1 Red Chili, chopped
500g Beef Mince
1/4C Curry Paste
1 Red Pepper, chopped
500g Napoletana Pasta Sauce
500g Zucchini Pasta
1/4C Grated Parmesan Cheese
Heat oil on medium heat in a frying pan. Sauté onion and garlic till soft. Add in the chili and stir. Add mince, cook for 5-7 mins or until browned.
Add curry paste and cook for another 2 mins. Add the red pepper and pasta sauce. Simmer for 5 mins. Add the Zuchini pasta into the mince sauce.
Cook and stir for 1-2 mins.
Zuchini must still be a little crunchy.
Serve with Parmesan cheese.
Prep time: 35-40 mins
The Italians knocked it out of the park with this amazing invention because wow babes; Rice, wine and Parmesan in one dish? We are sold. This has to be the fanciest dish ever and it’s so easy to make. Always use good quality wine for this dish because if you’re gonna make risotto, please do it properly.
2 Small Shallots, finely chopped
1 tsp Crushed Garlic
300g Risotto Rice
150g Pepperdews, chopped
150g Mackerel Fish, cooked and flaked
1L Vegetable Stock, warmed up
80ml White Wine
150g Parmesan Cheese
Salt and Pepper
In a non-stick pan melt butter on medium heat, sauté shallots until soft. Add garlic and sauté for about 2-3 mins. Add the rice until well coated in butter and shallots.
Add the wine and stir, add in the Pepperdews, reserve some for garnish.
Add the vegetable stock, a little at a time. Allow the rice to absorb the liquid with every addition. Simmer for about 30 mins, keep stirring.
Add the flaked mackerel and Parmesan cheese and stir. Adjust seasoning.
Serve warm and top with Pepperdews and Parmesan cheese.
250g Egg noodles
200g Grilled chicken breast
100g Sugar peas
1/4 cup Sesame oil
5 Tbls Soy sauce
1/4 cup Chopped pickled ginger
1 Tbls Wasabi
Boil the noodles till al denté.
Shred the grilled chicken.
Blanch the sugar peas.
Toss all the ingredients together.
Whisk all the dressing ingredients together. Pour the dressing over the salad and mix till well coated.
Garnish with micro herbs.
Prep time: 40-50 mins
Egusi Soup – The original Nigerian Egusi recipe is delicious but making this soup is not really an easy process (for us) so we decided to simplify it… A lot ! We will ease into the original recipe slowly. This version is good, think of it as; Egusi soup for beginners.
1 Tbs Palm Oil
3 Spring Onions, thinly sliced
2 tsp Curry Powder
1 tsp Chili Flakes
350ml Sauce ????
2 Tbs Dried Ground Melon Seeds (Agushi)
4-6 Habenero Peppers, crushed
Juice of 1 Lime
200ml Vegetable Stock, if required
250g Baby Spinach
1 tsp Salt
1 tsp Ground Black Pepper
Heat a large heavy- based saucepan. Add coconut oil, sauté with onion over medium heat until softened. Add curry powder and chili flakes and stir well.
Stir in the sauce and simmer over heat for 15-20 mins.
Gently stir in the Agushi, break down any lumps using a wooden spoon – the space will be creamy and resemble scrambled eggs.
Add the Habenero peppers and the lime juice . Leave to simmer over a medium heat for another 10 mins.
Add a bit of stock if sauce becomes too think, add a little at a time.
Stir in spinach and seasoning, simmer gently till spinach is wilted.
“In Mamelodi we called grilled chicken feet ‘Chicken Kwasa’, we don’t know why, lol but it sounds cool. Chicken kwasa is normally sold to school kids as a break time snack by local vendors. This is such a big hit with the locals.”
Prep time: 40 mins
500g Chicken Feet, cleaned
2 tsp Smoked Paprika
2 tsp Curry Powder
1 tsp Salt
1 tsp Black pepper
3 tsp Thai Mixed Spice
2 tsp All Spice
1 tsp Cumin
1 tsp Coriander
1 tsp Chili Powder
1/4 C Sunflower Oil
1/4 C BBQ Sauce
Preheat oven to 200 degrees Celsius.
Line baking tray with foil.
Par-boil the chicken feet for about 18-20 mins. Drain and pat dry. Mix all the spices, oil and BBQ sauce together and coat the chicken feet.
Grill in the oven for 20-25 mins until cooked.
Serve warm with a starter.
1/4 cup dark brown sugar
2 Tbls Smokey salt
11/2 Tbls smoked paprika
2 tsp chilli flakes
4 Tbls loose Rooibos leaves
2 tsp dried rosemary
1 tsp cumin seeds
1 1/2 tsp ground pepper
1 tsp mustard seeds
1/2 tsp dried thyme
1/2 tsp chilli powder
1/4!tsp ground all spice
Place all the ingredients into a pastel and mortar and grind the ingredients till smooth and well combined.
Store in an airtight container till ready to use.
You can use this mix as a dry rub on red meat, chicken, seafood , veggies, tofu, corn on the cob. Or just sprinkle on already grilled veggies.