Malay Cookbook

sku 116992
HomeChoice Cookbook 2013
s L e t
2013
eat at home
homechoice.co.za
lets eat at home homechoice.co.za sas No.1 home-shopping retailer
81 quick and
delicious recipes
Brought to you by sas No.1 home-shopping retailer
Brought to you by sas No.1 home-shopping retailer
Ki tc h e n ti p s
Wrap your foods well and keep track of what you freeze. Generally you should not freeze food for longer than three months. Butter can be left in the freezer for up to nine months and baked unfrosted cookies up to a year. Incorrect packing leads to freezer burn - as the air reaches the foods surface it dries out the product and changes the colour of the food, which can be unsafe to eat.
Breakfast
Start your day on the right foot with a bountiful breakfast. Or prepare a dazzling spread for brunch. Whatever the time of the morning, these recipes will make your day. Bacon, spinach and egg cups.
Turn to page 8
freezing thawing is your last resort.

Set your microwave to defrost or 50% of the power. Cook the food immediately after youve used this method.
We often find ourselves sighing loudly as we remember the chicken is not defrosting in a basin at home, but it is still in the freezer. Consider the following ways to defrost your food safely. Take your desired meat out the night before and let it defrost in the fridge. Large items take about 24 hours whereas your trays or smaller pieces will be defrosted within 12 hours. Cold water thawing is a great alternative, as you can put your meat in a bowl of cold water three to four hours before you want to cook. Depending on the type of meat, take extra time into account if you want to marinade before you cook. Lastly, if youve sighed one too many times, microwave
Defrosting
If you want a crispy skin on your Sunday roast chicken, ensure the chicken is lifted out of the tray where the juices will flow. A roasting pan with a rack is ideal as its designed to roast with an open or closed lid. Your root vegetables such as potatoes, carrots and butternut should be placed in the tray with the chicken as they take the same amount of time to cook. The vegetables can be left to cook within the juices, as this speeds up the cooking time. An essential tool in any kitchen is a sharp knife. Ensure you have a full set of sharp knives to do any job. Once your meal is done, presentation is often the last step we consider. Invest in a dinner set to show off your hard work, your guests will appreciate the eye candy, but also see the effort youve gone into thinking about the whole experience.
Roasting
Tools
Whats coming
8 Bacon, spinach and egg cups 8 Cheese, egg and bacon pie 10 Cheesy biltong and sweetcorn muffins 11 Coriander and sweetcorn omelette 12 Grilled mushroom, caramelised onions and goats cheese panini 13 Poached egg and asparagus with grated Parmesan 14 Scrambled egg wrap with tomato salsa 14 Banana loaf
HomeChoice.co.za 0861 466 324 HomeChoice.co.za 0861 466 324
Breakfasts
Breakfasts
Bacon, spinach and egg cups

quantity Serves 4 cook time 3 min
Ingredients 4 eggs 4 tbsp cheddar, grated 4 tbsp spinach, wilted 8 bacon rashes, fried Salt and freshly ground black pepper, to taste Method Microwave spinach on high for two minutes. Wring with hands to drain excess liquid. Fry your bacon strips in a pan or for a healthier option grill them at 200C in the oven till crispy. Line the buttered ramekins with fried bacon strips. Place a tablespoon of grated cheese at the bottom of each ramekin, top with a tablespoon of wilted spinach and gently crack the egg on top. Microwave on high for 2-3 minutes depending on how soft you prefer you eggs.
Cheese, egg and bacon pie topped with rocket

quantity Serves 4-6 cook time 20 min ideal for snacks
Ingredients 375 g block frozen butter puff pastry, thawed 200 g crme frache or full-fat sour cream 180 g coarsely grated cheddar 1 egg, plus 2 egg yolks 2 bacon rashers, chopped 50 g wild rocket Salt and freshly ground black pepper, to taste Milk to brush Method Preheat the oven to 200C. Line a large baking tray with baking paper. Roll out the pastry to a 20 x 30cm rectangle on a lightly floured surface. Lay the pastry on the prepared baking tray. Brush the pastry with milk and bake for 10 minutes. In a bowl, mix together the crme frache, grated cheese, egg and yolks and bacon, then season with salt and ground black pepper. Push the centre of the pastry down and pour the egg mixture into the centre, leaving a 2cm border. Bake for a further 10 minutes, or until puffed and golden. Slice the pie and serve with wild rocket.
Alternative
For a vegetarian option, remove the bacon and add a teaspoon of harissa to add a bit of spice. Or thinly slice shitake mushrooms, cover with oil and salt and bake till crisp. Scatter pieces over egg. Although not everyones favourite, grilled eggplant with fresh basil is a unique and unexpectedly delicious alternative or addition to this dish.
If youre afraid of butter, use cream.

Julia Child
Breakfasts
Breakfasts
If
W. Somerset Maugham
10
Breakfasts
HomeChoice.co.za 0861 466 324
three breakfasts.
you want to eat well in England, eat
Cheesy biltong and sweetcorn muffins

quantity makes 12 cook time 15 min ideal for school lunch
Ingredients 225 g self-raising flour 1 tsp dried chilli flakes 2 large eggs, whisked 200 ml milk 80 ml melted butter 125 ml canned sweetcorn kernels, rinsed and drained 125 ml shaved biltong, finely chopped 125 ml grated cheddar cheese Method Preheat oven to 200C. Coat the muffin tins with cooking spray or margarine. Sift the flour into a large bowl. Mix chilli flakes, eggs, milk and butter together and fold through the flour. Fold corn, biltong and cheese through batter. Fill each muffin cup three quarters full and bake for 12-15 minutes or until cooked through. Serve slightly warm or at room temperature with butter.
Coriander and sweetcorn omelette rolls

quantity Serves 2 cook time 15 min ideal for an Asian treat
Alternative
For a delicious vegetarian option, replace the biltong with a selection of cheese and chopped herbs. If you dont have selfraising flour, combine the following as a substitute: cup all-purpose flour, 1 teaspoon baking powder, teaspoon salt. Recipe may be doubled or tripled if more is needed. For this recipe, 225g = 1 cups.
Ingredients 4 eggs 125 g canned sweetcorn kernels, rinsed and drained 20 ml light soy sauce 20 ml vegetable oil 1 tbsp Thai green curry paste 6 spring onions, thinly sliced 1 red chilli, seeds removed, chopped 120 g coriander leaves, plus extra to garnish Sweet chilli sauce, to serve Method Place the eggs, sweetcorn and soy sauce in a bowl and beat to combine, then set aside. Heat half of the oil in a small frying pan over a medium low heat.
Add half the egg mixture to cover the base of the pan and cook until set. Carefully remove from the pan and keep warm. Repeat with the remaining mixture. Place the omelettes on a clean chopping board and spread half the green curry paste over each. Sprinkle the spring onion and chilli over the top, followed by the coriander. Roll up each omelette tightly, then cut in half diagonally. Serve with sweet chilli sauce. Garnish with the remaining spring onion, coriander and chilli.
Breakfasts
11
Grilled mushroom, caramelised onions and goats cheese panini

quantity Serves 6-8 cook time 45 min ideal for canaps
Ingredients 60 ml extra virgin olive oil, plus extra to drizzle 2 red onions, finely sliced 20 ml balsamic vinegar 4 large field mushrooms, stalks removed 75 g chopped sun-dried tomatoes in olive oil 100 g soft goats cheese, cut into four slices (or crumbled) 4 round rustic rolls 50 g wild rocket leaves Fresh thyme, to serve Salt and freshly ground black pepper, to taste Method Preheat the oven to 180C. Lightly grease a baking tray. Heat 40ml of the oil in a frying pan, add the onion and cook over a low heat for 10 minutes, stirring occasionally, until softened and beginning to caramelise.
Add the balsamic vinegar and cook for a further 5 minutes, stirring occasionally. Place the mushrooms upside down on the baking tray, drizzle with the remaining olive oil and place in the oven for 10 minutes, until almost cooked through. Stir the sun-dried tomatoes into the onion mixture along with salt and freshly ground black pepper. Spoon the mixture into the mushroom cups and top with slices of goats cheese. Return to the oven and bake for a further 10 minutes, until the cheese is golden. Split the rolls in half, toast and arrange some rocket leaves on the base of each one. Place a mushroom on top with a sprinkle of thyme.
Poached egg and asparagus with grated Parmesan

quantity makes 1 cook time 60 sec ideal for snacks
The microwave tends to cook the yolk faster than the white. If you like gooey yolks, take the egg out when the white is still a little wobbly.
cooks tip
Sometimes Ive believed as many as six impossible things before breakfast. Lewis Carroll
Ingredients 6 spears of asparagus 1 egg 90 ml water tsp vinegar (optional) Parmesan to sprinkle on top Method Blanch the asparagus in a bowl of boiled water for 2 minutes. Place on a plate. Crack the egg into a microwavesafe bowl or mug. Pour in the water.
Add a splash of vinegar. Cover the bowl or mug with a microwave-safe plate. Place in the microwave and cook on 80% power for 60 seconds. Check the egg. If it is not done yet, return to microwave and cook on 80% power in 20 second bursts. Remove from the water with a slotted spoon and place on top of the asparagus spears. Grate and sprinkle Parmesan.
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Breakfasts
Breakfasts
13
Meet Cathy, HomeChoice Merchandise Director. Cathy is a devoted wife and mother of three lively daughters. She has a passion for good food and flavours her special dishes with home-grown herbs.
Banana loaf
quantity serves 6-8 cook time 45 min ideal for tea time
Ingredients 500 ml flour 2 tsp baking powder tsp salt 4 bananas, mashed 2 extra large eggs 250 ml brown sugar 125 ml oil 3 tbsp milk 1 tsp vanilla Method Preheat the oven to 180C. Sift the dry ingredients together. Blend the bananas, egg, sugar and oil, and add to the dry ingredients. Add the milk and vanilla. The mixture must not be too stiff. Bake in a greased loaf tin for about 45 minutes. Test that the cake is done before removing it from the oven. Serve warm or cold.
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Breakfasts
Versatile salads enhance a dish or can be enjoyed as a meal on their own. Get creative and add your own signature ingredients to these wonderful, wholesome recipes.
Salads
Whats coming
16 Caesar salad 16 Roasted butternut salad with lime and green chilli 19 Sausage, potato and pea salad 19 Baby beetroot salad 20 Lentil salad 21 Three bean salad 22 Brocoli and pomegranate salad 23 Coleslaw 24 Seafood salad with chilli, pawpaw and pineapple
Caesar salad.
Turn to page 16
HomeChoice
breakfasts
15
Caesar salad
Easy Meal
quantity serves 2
cook time 15 min
Roasted butternut salad with lime and green chilli

quantity serves 4 cook time 25 min ideal for Vegetarians
Ingredients 1 tbsp olive oil 3 bacon rashers, coarsely chopped 20 g butter 1 garlic clove, crushed 3 slices white crusty bread, crusts removed, cut into 1cm cubes 1 cos lettuce, washed, torn 40 g Parmesan shavings 2 eggs, hard-boiled and peeled, quartered Dressing 125 ml mayonnaise 1 clove garlic, crushed 2 drained anchovy fillets Method Heat 1 teaspoon of oil in a large non-stick frying pan over a medium to high heat. Add the bacon and cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add the garlic and bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel. To make the dressing, place the mayonnaise, garlic and anchovy fillets in a food processor and process until combined. Season with salt and pepper. Combine the bacon, crispy bread, lettuce, eggs and Parmesan in a large serving bowl. Drizzle over the dressing to serve.
Ingredients 2 whole limes 4 tbsp olive oil 1 medium butternut 1 tsp ground cinnamon 1 tsp ground AllSpice 100 g Greek yoghurt 30 g tahini paste 1 tbsp lime juice 1 green chilli, thinly sliced 10 g picked coriander leaves Salt and freshly ground black pepper, to taste Method Preheat the oven to 200C. Peel the butternut and cut in half lengthways, scoop out the seeds and discard. Cut each half, top to bottom, into 1 cm thick slices and lay them out on a large baking sheet lined with baking paper. Sprinkle with cinnamon, AllSpice, salt and olive oil and place in the oven for 15 minutes or until tender when tested with a knife. Remove from the oven and set aside to cool. Trim off the tops and tails of the limes, using a small sharp knife and remove the skin and white pith. Quarter the limes from top to bottom, and cut each quarter into thin slices. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tablespoon of olive oil, stir and set aside. Meanwhile, whisk together the yoghurt, tahini, lime juice, 2
tablespoons of water and a pinch of salt. The sauce should be thick, but runny enough to pour. Add more water if necessary. To serve, arrange the cooled butternut slices on a serving platter and drizzle with the yoghurt sauce. Spoon over the lime slices and their juices and scatter the chilli slices over the top. Garnish with coriander and serve.
Alternative
Scatter bite-size pieces of freshly-made biltong over your salad for a non-vegetarian alternative. Cheese lovers can crumble some feta cheese over this salad always a winner with butternut. Add slices of smoked chicken breast for a protein punch.
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Salads
Salads
17
Sausage, potato and pea salad

quantity serves 4 cook time 20 min ideal as a meal-in-one
Ingredients 250 g new potatoes 8 good-quality chicken or lamb sausages 400 g frozen peas 1 red onion, sliced 60 g mint leaves 2 tbsp chopped flat-leaf parsley 80 ml olive oil 40 ml lemon juice and zest 200 g marinated feta, drained Salt and freshly ground black pepper, to taste Method Cook the potatoes in boiling salted water until tender, then drain. Preheat a grill or barbeque to a medium heat and cook the sausages for 5-6 minutes, until golden and cooked. Slice the sausages in thick slices and halve the potatoes. Cook the peas in boiling salted water for 3 minutes, then drain and refresh in cold water. Place in a large bowl or platter with the sausages, potato and remaining ingredients. Season, toss and serve.
Baby beetroot salad

quantity serves 4 cook time 25 min ideal for outdoors
Alternative
For non-red meat eaters, the sausages can be replaced with hot smoked salmon or smoked mackerel. Keep sausage and potatoes warm, and stir through mayonnaise for a delicious warm salad.
Ingredients 1 punnet baby beetroot 1 packet baby spinach, washed 1 packet wild rocket red onion, peeled and sliced 1 bunch asparagus, washed and cut into thirds 100 g goats cheese 1 packet walnuts 40 ml balsamic glaze 40 ml lemon juice and zest Salt and freshly ground black pepper, to taste Method Boil baby beetroot in water until tender. Allow to cool in cold water and using your fingers, rub off the
skins keeping the stems intact. Boil the asparagus for 1 minute, drain and immediately put into ice cold water. Place the baby spinach and wild rocket in a salad bowl. Arrange in a bowl, the baby beetroot, asparagus and leaves. Sprinkle over the sliced red onion and walnuts. Crumble over goats cheese, drizzle with balsamic glaze and zesty lemon juice and serve.
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Salads
Salads
19
Lentil and oven-dried tomato salad

quantity serves 6-8 cook time 90 min ideal for a healthy kick
Ingredients Oven dried tomatoes 400 g plum tomatoes (about 5) 8 thyme sprigs 1 tbsp olive oil 2 tbsp thick balsamic vinegar For the salad 1 small red onion, very thinly sliced 1 tbsp good-quality red wine vinegar 1 tsp Maldon salt 250 g lentils 3 tbsp olive oil 1 garlic clove, crushed 3 tbsp parsley, chopped 3 tbsp chives, chopped 4 tbsp dill, chopped
80 g gorgonzola, cut into rough chunks Salt and freshly grated black pepper, to taste Method Start by making the oven-dried tomatoes. Preheat oven to 130C. Halve the tomatoes vertically and place skin-side down on a baking tray. Arrange the thyme sprigs on top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with some freshly ground salt and black pepper. Roast for 1 hours, or
until semi-dried. Discard the thyme and allow to cool. Place the lentils in a pan of boiling water and cook for 20-30 minutes, or until tender. Drain well in a sieve and, while still warm, add to the sliced onion. Add the olive oil, garlic and some black pepper. Stir to mix and leave aside to cool. Then add the herbs and gorgonzola and mix together. Place in serving bowl and drizzle the tomato cooking juices on top and serve.
Three bean salad
Cooking allows you to have travels, adventures and journeys without going anywhere. Ted Allen
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Salads
quantity serves 4
cook time 15 min
ideal for green day
Ingredients 200 g peas 200 g fine green beans 200 g mange tout Dressing lemon juice and zest orange juice and zest 60 ml extra virgin olive oil 1 red chilli, seeds removed, finely chopped 1 red onion, thinly chopped 1 tbsp honey 3 tbsp chopped mint, basil and parsley
Method To make the dressing, blend all the ingredients together and set aside. Boil the beans in salted water for 3 minutes until tender. Drain, refresh in cold water and drain again. Toss together with the dressing and serve.
Salads
21
Broccoli and pomegranate salad

quantity serves 4-6 cook time 10 min ideal for summer
Meet Tania, HomeChoice Collections Agent. This mother of 3, likes to cook and spend time with her family. When she gets a chance, she enjoys a game of tennis. Allow to cool and drain. Combine broccoli, cauliflower, pesto and olive oil in a large bowl. Toss together gently until well combined. Transfer to serving platter and top with pomegranate seeds, onions and season with salt and pepper.
Ingredients 5 cups fresh broccoli and cauliflower 1 tsp salt red onion, sliced cup pomegranate seeds cup basil pesto cup olive oil Salt and freshly ground black pepper, to taste Method Bring a large pot of salted water to a boil. Add the broccoli and cauliflower.
Cook for 1-2 minutes, depending on how crunchy you want the broccoli. One minute will turn the broccoli bright green and slightly crunchy. Two minutes will cook the broccoli through. Set your timer and do not cook for more than 2 minutes, or the broccoli will become too soft and look less fresh. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking.
Coleslaw
quantity serves 6 cook time 10 min
Ingredients cabbage, core removed, outer leaves discarded and cut into quarters 1 small red onion, peeled 3 carrots, washed and peeled 2 red apples, washed and cored A small bunch of fresh flat leaf parsley, leaves picked and roughly chopped 1-2 lemons, juice 125 ml mayonnaise 1 tsp mustard Salt and freshly ground black pepper, to taste Method Slice the cabbage as finely as possible, using a sharp knife or the thin setting on a mandolin. Put the cabbage in a bowl and slice the onion in the same way, adding it to the cabbage when done. Slice the carrots and apples by either skinning their sides to get a flat edge, then slice along and across into matchsticks, or julienne
using the attachment on your mandolin or food processor. Add to the bowl of cabbage and onion, with the chopped parsley, lemon juice, mayonnaise and mustard. Toss together, season and serve.
I love coleslaw! especially with braai meat. For a healthy variation try replacing the mayonnaise with a vinaigrette.
Salads
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Salads
23
Meet Rehana Parker Sayed, HomeChoice Recruitment Specialist. This young career woman finds time in the kitchen therapeutic, especially when spending time with family so she can be be creative.
Seafood salad with chilli, pawpaw and pineapple

quantity serves 4-6 cook time 15 min ideal for lazy days
Ingredients 500 g mix seafood, steamed and drained 1 onion, thinly sliced 1 firm medium pawpaw, peeled, deseeded and cubed 1 pineapple, peeled and cubed 2 fresh red chillies, thinly slices 30 g fresh coriander leaves 30 g micro salad leaves 2 lemons, grated rind
Salad dressing 2 lemons juice 5 ml sugar 5 ml olive oil 3 cm piece fresh root ginger, peeled and grated Salt and freshly ground black pepper, to taste Method Mix all dressing ingredients together in a bowl and whisk well. Toss seafood in dressing.
Place all ingredients, except seafood in a large bowl and toss together well. Place leaves on a salad platter and top with pawpaw and pineapple. Place seafood decoratively over the salad and serve.
I love the variety of ingredients on land and in water and changing the norm and bringing something modern to the fore.
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24
Salads
Hearty and wholesome, hot or cold, soups are the perfect starter or a filling meal on their own. Serve with crusty bread, dripping with butter and dont be afraid to dunk a piece!
Soups
Whats coming
26 Seafood soup 29 Roasted sweet potato, 26 Creamy spinach soup chorizo and onion soup 28 Butternut and orange soup 29 Thai green curry soup 30 Roasted tomato and bean soup
Seafood soup.
Turn to page 26
Soups
25
Seafood soup
Creamy spinach soup

quantity serves 4-6 cook time 30 min ideal for light meals
Ingredients 50 g butter 125 ml chopped onion 125 ml chopped green pepper 1 tbsp olive oil 2 tsp minced garlic 1 can diced tomatoes 1 jar spaghetti sauce 190 ml chicken stock 125 ml white wine 3 tsp dried parsley flakes 1 tsp dried oregano 1 tsp dried basil Salt and freshly ground black pepper, to taste 500 g frozen uncooked prawns, thawed, peeled and deveined 1 package seafood mix Method Melt the butter in a large saucepan, add the onion and green pepper and fry gently for 5-6 minutes until softened. Add garlic, cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, stock, wine and seasonings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add the prawns and seafood mix. Cover and simmer for 5-7 minutes until prawns turn pink. Season and serve with crispy baguette loaves.
Ingredients 50 g butter 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 medium potato, peeled and chopped into chunks 400 ml chicken or vegetable stock 600 ml milk 450 g fresh spinach, washed and roughly chopped lemon, finely grated zest Freshly grated nutmeg, to taste 3 tbsp double cream, to serve Salt and freshly ground black pepper, to taste Method Melt the butter in a large saucepan, add the onion and garlic and fry gently for 5-6 minutes until softened. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted. Allow to cool for about 5 minutes. Pour the soup into a food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth. Return to the pan and reheat. Taste and season with salt, ground black pepper and nutmeg. Ladle the soup into bowls and swirl in the cream.
Alternative
A good vegetable stock can be used to substitute the chicken stock. Dont add in garlic as it will be too pungent with the fish ingredients.
Nigella Lawson
26 Soups
Soups
27
I dont believe in low fat cooking.
Roasted sweet potato, chorizo and onion soup

quantity serves 8 cook time 30 min ideal to use your hot pot
Ingredients 3 tbsp extra-virgin olive oil 300 g chorizo sausage, cut into -inch-thick slices 2 medium onions, chopped 2 large garlic cloves, minced 1 kg red-skinned sweet potatoes, quartered lengthwise 500 g potatoes, halved lengthwise, cut into 1/4-inch-thick slices 1.5 L chicken broth 1 packet brown onion soup powder Salt and freshly ground black pepper, to taste Method Heat 2 tablespoons oil in heavy large pot over medium high heat.
Add sausage and cook for about 8 minutes until brown. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, for about 5 minutes. Add potatoes and sweet potatoes and cook until they begin to soften, stirring often, for about 12 minutes. Add stock and bring to boil. Reduce heat to medium-low, cover, and simmer for about 20 minutes until potatoes are soft, stirring occasionally. Add brown onion soup powder and simmer for 5 minutes. Allow to cool before adding to food processor for blending. Stir in remaining tablespoon of oil. Season with salt and pepper. Divide among bowls, garnish with fried sausage and serve.
Thai green curry soup

quantity serves 6 cook time 30 min ideal for an Asian twist
Butternut and orange soup

quantity serves 4 cook time 30 min ideal for lunch with the girls
Ingredients 1 large butternut, peeled and cubed 1 sweet potato, peeled and cubed 2 oranges, freshly squeezed juice 1 tsp curry powder 1 tsp turmeric 1 tsp finely grated ginger 2 tsp clear honey 600 ml chicken or vegetable stock Salt and freshly ground black pepper, to taste
Method Heat the stock and add the butternut and sweet potato and simmer for 10 minutes. Add the turmeric, ginger and curry powder and continue simmering until soft. Remove from heat, pour into a food processor and blitz until creamy. Return the soup to the pot and heat through.
Add the orange juice and honey. Season to taste. Just before serving, sprinkle with finely grated orange zest.
Alternative
Add a touch of spice by replacing the orange with green curry paste.
Ingredients 2 tbsp sunflower oil 1 red onion, finely sliced 500 g pack skinless chicken thigh fillets, finely chopped 4 garlic cloves, finely sliced 2 tbsp green curry paste 400 ml coconut milk 1.5 L chicken stock 5 lime leaves 2 tbsp fish sauce 1 bunch spring onions, the white sliced diagonally and the green finely chopped 1 bunch asparagus 150 g pack bamboo shoots 1 red chilli, sliced 2 limes, juice plus wedges to serve Small bunch coriander
Method Heat the oil in a large pan and add the onion. Fry for 3 minutes till soft. Add the chicken and garlic, cook until the chicken changes colour. Add the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 minutes. Add the chopped spring onion tops, asparagus and bamboo shoots and cook for 3 minutess, until the asparagus is just tender. Put the lime juice and coriander in a narrow jug and blitz to make a smooth green paste. Pour into the soup with the sliced spring onion, chilli and heat through. Serve while hot.
28 Soups
Soups
29
Meet Bukie Njokwana, HomeChoice Buyer. A vibrant individual, who loves the outdoor, travelling and meeting new people. She also enjoys singing gospel is her total favourite.
Roasted tomato and bean soup

Ingredients 20 ml extra virgin olive oil 4 slices streaky bacon, chopped (optional) 1 leek, rinsed, finely chopped 1 carrot, finely chopped 1 tbsp finely chopped fresh rosemary 1 tsp tomato paste 410 g canned chopped tomatoes 1 L chicken stock 800 g canned borlotti beans, drained, rinsed 16 cherry tomatoes on the vine, roasted Salt and freshly ground black pepper Fresh basil, to serve
Method Mix the oil through the bacon, leek, carrot and rosemary in a microwaveable bowl. Microwave on a medium heat, stirring occasionally, for 5 minutes, until the vegetables soften. Add the tomato paste, crushed tomatoes and stock and microwave on high for 10 minutes. Add the borlotti beans and cook
for a further 5 minutes on medium heat. Cool slightly, remove 500 ml of the soup and puree in a food processor. Return to bowl and stir into the remaining soup. Ladle into serving bowls and place 4 roasted tomatoes in each. Serve with warm freshly baked bread.
The perfect dish for your cold winter days, and its very tasty and quick to make. This recipe eliminates the long hours in the kitchen and gives you more time to snuggle and enjoy the recipe.
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30 Soups
The Italians are known for their hospitality, which is why these pasta dishes are the perfect recipe for light meals and easy entertaining.
Pasta
Turn to page 32
Vegetable lasagne.
Whats coming
2 Vegetable lasagna 3 32 Meatball and tomato sauce 35 Bacon, ricotta and pea penne 35 Macaroni cheese 6 Ravioli with bacon, 3 rocket and Parmesan 37 Mediterranean pasta 38 Roasted butternut, tomato and feta
Pasta
31
Vegetable lasagna
Meatball and tomato sauce

quantity serves 6-8 cook time 30 min ideal as stalwart meal
Method Combine in a microwavable bowl, olive oil, vegetables and herbs. Toss gently. Cover with cling wrap and microwave on high for 15 minutes or until soft. Allow to cool slightly. Spread half of the vegetables at the bottom of a lasagna dish. Layer 3 of the lasagna sheets over the top. Cover with half of the cheese sauce. Continue to layer remaining vegetables, lasagna sheets and finish with cheese sauce. Sprinkle with grated cheddar cheese. Cover with waxed paper and place in microwave. Cook on high for 10 minutes, turning once. Grill the top for the final 2 minutes, or until top is golden brown. Remove from microwave and allow lasagna to rest for 3-4 minutes, covered, before serving.
For the meatballs 450 g good-quality coarse minced beef A pinch of ground cinnamon 5 ml nutmeg 3 cloves of garlic, peeled and finely chopped Salt and freshly ground black pepper, to taste 1 large free-range egg A handful of freshly grated Parmesan cheese 1 lemon zest Olive oil for frying For the tomato sauce 15 ml olive oil 2-3 cloves of garlic, peeled and chopped A bunch of fresh basil, leaves picked, stalks chopped 1 red chilli, chopped 2 tins good-quality plum tomatoes 60 ml red wine vinegar Salt and freshly ground black pepper, to taste Method Mix and press together all the meatball ingredients in your hands and shape into small balls. When rolling the meatballs, run your hands under cold water every now and then it will help make them dense and hold their shape better. Place meatballs on a tray and put in the fridge while you make your tomato sauce. Heat the olive oil in a pan. Gently fry the garlic, basil stalks and the chilli, then add the
Cook until theyve got a really good colour on them, then add them to your tomato sauce. Season and continue to simmer for 10-15 minutes. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Drain the fettucini in a colander, reserving a little of the cooking water, then toss pasta in the meatball sauce. Add the butter, the Parmesan and tear over half the basil leaves. Now, toss around to coat the pasta. Add a little bit of cooking water to loosen the sauce if needed. Serve on a platter or divide up between individual plates and scatter with remaining basil leaves. Grate over some Parmesan cheese and serve as soon as possible.
Ree Drummond
The Pioneer Woman
Alternative
For good old-fashioned spaghetti and meatballs, replace the fettucini with spaghetti or any other favourite long pasta. Be kind to your heart use ostrich mince instead.
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Pasta
Ingredients 300 ml ready-made cheese sauce 125 ml cheddar, grated 6 lasagna sheets 3 tbsp olive oil 1 clove garlic, minced 1 tsp crushed dried basil 1 tsp crushed dried oregano 1 punnet courgettes 1 butternut, peeled and diced 2 red peppers, diced 4 tomatoes, chopped 1 red onion, sliced Salt and freshly ground black pepper, to taste
Ingredients 600 g good-quality dried fettucini 15 g of butter A handful of freshly grated Parmesan cheese
tomatoes and red wine vinegar. Season with salt and pepper then gently simmer for half an hour. Heat up a little olive oil in a frying pan and put in your meatballs.
mean love pasta and meatballs.
I love, I
Dont get me wrong, I love eating it too!
Pasta
33
if one has not dined well.
One cannot think well, love well, sleep well,

Virginia Woolf
Bacon, ricotta and pea penne

quantity serves 4 cook time 25 min ideal for Gran
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Pasta
Ingredients 500 g penne 120 g frozen peas 20 ml olive oil 4 rashers of bacon, chopped 2 garlic cloves, finely chopped 250 g smooth ricotta 300 ml single cream 80 g grated Parmesan cheese, plus extra shaved Parmesan to serve 2 tbsp chopped flat-leaf parsley Salt and freshly ground black pepper Method Cook the penne in a large saucepan of boiling salted water according to the packet instructions. Add the peas to the pasta for the last 2 minutes of cooking time, then drain both well and return to the saucepan. Meanwhile, heat the oil in a deep frying pan over a medium heat, add the bacon and cook, stirring, until it starts to crisp. For the health conscious the bacon can be grilled till crispy to your liking. Drain on paper towels. Add the garlic and stir for 30 seconds. Drain off some of the fat. Add the ricotta cheese and cream to the bacon and stir over low heat to combine and warm through. Remove from the heat and add to the pasta with the grated Parmesan and parsley. Toss to combine and season to taste. Serve with extra shaved Parmesan cheese.
Macaroni cheese
Quantity Serves 4-6 cook time 45 min ideal for leftovers
Ingredients 500 g macaroni 15 ml butter A small bunch of fresh marjoram or oregano leaves 100 g Parmesan cheese, freshly grated, plus extra for grating 200 g mature cheddar cheese, grated 100 g mascarpone cheese tsp nutmeg Salt and freshly ground black pepper, to taste Method Preheat your oven to 200C. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water. Heat the butter in a large heavybased frying pan. When it starts to foam, add the marjoram or oregano and fry for a minute until
it starts to crisp. Remove from heat. Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, cheddar and mascarpone. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce you may need to add a little more of the reserved cooking water. Season to taste, then tip it all into an earthenware dish. Sprinkle over the nutmeg and the extra Parmesan cheese. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick 10 minutes under the grill, until golden brown and crispy on top.
Pasta
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Roasted butternut, tomato and feta spaghetti

quantity serves 2 cook time 57 min ideal for summer
Ingredients 500 g spaghetti 1 large butternut 400 g small rosa tomatoes 65 ml balsamic vinegar Olive oil 2 tbsp brown sugar Salt and freshly ground black pepper, to taste 4 large garlic cloves, unpeeled 2 large red onions Fresh basil 1 red chilli, thinly sliced 100 g feta cheese (optional)
Method Preheat oven to 180 C. Chop the butternut into small pieces and roughly cut red onions into quarters. Combine chopped butternut, onions, tomatoes and garlic cloves. Lather with olive oil in the baking tray using your hands. Sprinkle the brown sugar, pepper and salt over the vegetables. Take the balsamic vinegar and drizzle it over the top of the sugar.
Bake for 30-45 minutes until soft. Remove skin from garlic cloves and put garlic back into vegetables. Cook the spaghetti according to the packets instructions while waiting for the vegetables to bake. Drain cooked spaghetti. Toss with roasted vegetables, chopped fresh basil, crumbed feta and chillies sprinkled on the top.
Ravioli with bacon, rocket and Parmesan

Easy Meal
quantity serves 2
cook time 25 min
ideal for Italian night
Ingredients 500 g ready-made ricotta ravioli packet streaky bacon 1 packet wild rocket leaves 50 g Parmesan shavings 50 g butter for frying Salt and freshly ground black pepper, to taste Method Fill a pot with water and bring to the boil with a pinch of salt. Add the ravioli to the boiling water and cook according to the packet instructions.
Meanwhile, chop the bacon and fry in a non-stick pan until crispy. Remove bacon and set aside. You can grill the bacon for a healthier option, drain on paper towels. Add butter to the pan and melt over medium heat. Add cooked ravioli and toss for 2 minutes in the pan. Add the crispy bacon bits. Serve in bowls with shaved Parmesan and wild rocket.
cooks tip
Al Dente: Cooked enough to be firm but not soft.
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Pasta
Pasta
37
Meet Sonia Smith, HomeChoice Warehouse Receptionist/Administrator. Proudly employed by HomeChoice for 15 years, shes named Sonskyn or Sunshine for her outgoing nature.
Mediterranean pasta
Easy Meal
quantity serves 4
cook time 25 min
Ingredients 400 g dried penne pasta 1 tbs olive oil 1 red onion, thinly sliced 100 g marinated artichokes, halved 3 peppers, roasted and thinly sliced cup pitted calamata olives 2 tbsp basil pesto 1 tbsp chilli, chopped (optional) cup Parmesan cheese, finely grated cup fresh basil, to serve Method Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan. Meanwhile, heat oil in a saucepan over medium-high heat. Add onion. Cook for 2-3 minutes or until softened. Add artichokes, pepper and olives. Add to pasta and stir through the pesto and chilli to combine. Top with basil and cheese. Serve hot or cold.
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Pasta
Informal entertaining works best when you have something savoury to whet everyones appetites. Quick and easy to prepare, these savoury dishes will make a statement.
Savoury
Salami, asparagus and mushroom pizza
Turn to page 40
Whats coming
0 Salami, asparagus and 4 mushroom pizza 41 Four cheese phyllo tart 43 Cherry tomatoand Camembert with chilli and rocket tart 43 Ricotta and mushroom tart 44 Roasted cherry tomato and Brie pizza 44 Asparagus and onion tart 46 Basic pizza dough
breakfasts
HomeChoice
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Salami, asparagus and mushroom pizza

quantity serves 6-8 cook time 25 min ideal for a treat
Four cheese phyllo tart

quantity serves 6 cook time 30 min ideal for dreamers
Ingredients 1 batch pizza dough Tomato puree, for base 150 g coarsely grated mozzarella 100 g sliced salami 100 g sliced button mushrooms 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally 125 ml fresh basil leaves Method Preheat oven to 200C. Knead down the dough and roll out the bases. See page 46 for the recipe. Place on an oiled tray and spread the tomato puree on top. Sprinkle evenly with the mozzarella. Arrange the salami, mushroom and asparagus on top of the mozzarella. Place the pizzas in oven. Bake, swapping trays halfway through cooking, for 20-25 minutes or until the base is crispy and the mozzarella melts. Top with basil leaves to serve.
Ingredients 375 g block frozen butter puff pastry, thawed Milk to brush 100 g butter, melted 1 Brie wedge 1 gorgonzola wedge 1 goats cheese 1 ricotta 3 eggs 1 red onion, peeled and sliced Salt and freshly ground black pepper, to taste Method Preheat oven to 180C. Saut the red onion in a pan until golden in colour. Set aside to cool. Cut up and mix all the cheeses together in a bowl. Add milk, eggs and season with salt and black pepper. Add sauted onion. Take a round tart tin and spray with Spray and Cook or brush with melted butter. Take one phyllo sheet at a time and lay inside the tin, brush with melted butter. Layer another sheet of phyllo pastry and brush with butter. Continue this until you have 5 layers. Cut the edges of the pastry with scissors and pour the filling into the prepared pastry. Bake for 20-30 minutes until mixture is golden brown and set. Serve hot or cold, with salad.
Alternative
Add chopped olives instead of salt for seasoning, or get creative with left over toppings in your fridge.
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Savoury
41
Cherry tomato and Camembert with chilli and rocket tart

Ingredients 375 g block frozen butter puff pastry, thawed Milk to brush 1 punnet cherry tomatoes, halved 50 ml olive oil 50 g brown sugar Salt and freshly ground black pepper, to taste 1 Camembert cheese round 50 g pine nuts, toasted Handful of fresh basil leaves Method Roast the halved cherry tomatoes with a little olive oil, salt, pepper and brown sugar. Cut the puff pastry into rectangular shape to fit roasting tray. Make 2cm incisions around edges without cutting through pastry. Brush with egg and bake for 15-20 minutes at 180C or until golden. Slice the Camembert and arrange on the ready baked pastry. Arrange the roasted tomatoes over the cheese and return to the oven for 5 minutes. Serve hot with fresh basil and pinenuts.
Ricotta and mushroom tart

quantity serves 6 cook time 30 min ideal for easy lunch
Gordon Ramsay
42
Savoury
cooking is like football. Its not a job, its a passion.

I
think
Did you know?
Cherry tomatoes are thought to have originated in Peru and Northern Chile have been cultivated since the early 1800s.
Ingredients 375 g block frozen butter puff pastry, thawed 1 tub ricotta 1 punnet mushrooms, sliced 1 cup cream or milk 1 clove garlic, crushed 50 g butter 3 eggs 1 red onion, sliced Thyme Salt and freshly ground black pepper, to taste Method Preheat oven to 180C.
Spray tart dish with Spray and Cook or melted butter. Roll out pastry and line the prepared dish with the pastry. Fry the onion, garlic and mushroom in butter till golden. Put into a bowl and mix in the ricotta, cream or milk, eggs and thyme. Season with salt and pepper. Pour mixture into pastry and bake for 20-30 minutes till set.
Savoury
43
Asparagus and onion tart

quantity serves 6 cook time 60 min ideal for Moms lunch
Ingredients 350 g Brie, roughly chopped 150 g fresh ricotta 300 ml thickened cream 2 eggs, plus 5 extra yolks 3 bunches thin asparagus spears, woody ends trimmed Green salad, to serve Parmesan pastry 250 g plain flour 50 g grated Parmesan cheese 125 g chilled unsalted butter, chopped 2 eggs Method To make the Parmesan pastry, place flour, Parmesan and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add eggs and pulse until the pastry comes together in a ball, chill for 30 minutes. Preheat the oven to 180C and grease a 28 x 20cm loosebottomed tart pan. Roll out the dough on a lightly floured surface. Press into the tart pan and chill for 15 minutes. Whiz the Brie, ricotta, cream, eggs and extra yolks in a food processor until smooth. Season to taste, then pour into the pastry case and lay the asparagus on top.
Roasted cherry tomato and Brie pizza

quantity serves 6 cook time 25 min ideal for time saving
Ingredients 1 batch pizza dough Tomato puree, for base 1 Brie wedge, sliced 1 punnet cherry tomatoes, halved 1 green chilli, sliced Wild rocket Method Preheat oven to 200C. Knead down the dough and roll out the bases.
Place on an oiled tray and spread the tomato puree on top. Arrange with Brie slices and top with cherry tomatoes. Place in the oven and bake for 20-25 minutes. Garnish with rocket and sprinkle freshly sliced chilli. If you prefer, additional Parmesan cheese can also be added.
Alternative
If fresh asparagus is not available, tinned or bottled can be used, Season with herbs to add texture to tart.
Nothing ushers in summer better than fresh asparagus from the market.
cooks tip
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Savoury
45
Meet Noorjehaan Brey, HomeChoice Telemarketing Agent. A mother to her 9-year old daughter, whom she loves spending time with. She also loves shopping and spending her free time relaxing at home.
Basic pizza dough

quantity serves 6 prep time 15 min
Ingredients 375 ml warm water 2 tsp dried yeast Pinch of caster sugar 600 g plain flour 1 tsp salt 60 ml olive oil, plus extra for brushing Method Combine the water, yeast and
sugar in a small bowl.
Set aside for 5 minutes or
until foamy.
Combine the flour and salt in a
large bowl and make a well in the centre.
Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl. Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
Place in the prepared bowl and
turn to coat in oil.
Cover with plastic wrap and set
aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
My aunt specialises in baking breads. I always look forward to her seeded loavesat our family celebrations and gatherings.
Th ou gh t to share
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Savoury
Whatever the time of day or the occasion, tasty nibbles brighten up any party, meeting or gathering. If variety is the spice of life, you wont go wrong with this savoury selection.
Nibbles
Chicken liver pt
Turn to page 48
Whats coming
8 Chicken liver pt 4 48 Nachos with tomato salsa and guacamole 51 Spicy chicken skewers with peanut sauce 52 Pear and Gorgonzola crostini 2 Bacon and asparagus spears 5 52 Roasted aubergine dip 53 Crispy potato skins 54 Honey and sesame glazed baby sausage with mustard and mayo dip
Nibbles
47
Chicken liver pt
quantity serves 4 cook time 15 min ideal for picnics
Nachos with tomato salsa and guacamole

quantity serves 6 cook time 20 min ideal for avo season
Ingredients 220 g butter 1 onion, chopped 1 garlic clove, crushed 450 g chicken livers, trimmed and cut in half 1 tbsp brandy 1 tsp mustard powder Salt and freshly ground pepper, to taste Method Melt 110g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured. Add the garlic and chicken livers and fry the livers until goldenbrown all over and cooked through. Add the brandy and season well with salt and freshly ground black pepper. Place the liver mixture and 55g of the remaining butter into a food processor and blend until smooth and creamy. Season to taste with salt and freshly ground black pepper. Transfer the pt into a serving ramekin or small dish. Melt remaining 55g of butter in a clean pan. Skim off the froth and pour the butter over the pt. Transfer to the fridge to chill, then serve from the ramekin when ready with melba toast.
Ingredients 175 g packet original corn chips 250 ml cheddar cheese, grated Tomato salsa 2 medium tomato, seeded, finely chopped 1 garlic clove, finely chopped 1 tbsp olive oil 1 red chilli, chopped Guacamole 2 medium avocados, 1 tbsp coriander, chopped 2 tsp lemon juice Salt and freshly ground black pepper, to taste Light sour cream and fresh coriander leaves, to serve Method Preheat oven to 200C fan-forced. Spread the corn chips over the serving platter. Sprinkle with cheese and bake under grill for 15 minutes, or until cheese has melted. Meanwhile, make guacamole. Place avocado in a bowl. Mash with a fork until smooth. Stir in lemon juice and coriander. Season with salt and pepper. To make the salsa, mix the tomatoes, olive oil, garlic and chilli together. Season with salt and pepper. Serve nachos topped with salsa, guacamole, sour cream and coriander leaves. Add finely chopped chillies if desired.
Alternative
To give the pt some bite, add a tablespoon of hot peri-peri sauce just before blending.
Lucille Ball
Nibbles
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Nibbles
49
The secret of staying young is to live honestly, eat slowly, and
lie about your age.
Spicy chicken skewers with peanut sauce

quantity makes 8 cook time 20 min ideal for cocktails
Ingredients For sauce 1 tbsp peanut oil 1 medium onion, finely chopped 3 cloves garlic, finely crushed 1 tsp ground cumin tsp ground coriander tsp ground turmeric cup smooth peanut butter 1 tbsp sweet chilli sauce 1 tin coconut milk For the skewers 4 boneless and skinless chicken breasts 2 tsp mixed chilli spice 1 tsp chicken spice Salt and freshly ground black pepper, to taste Olive oil 20 wooden skewers, pre-soaked in cold water Method To make the sauce, heat the peanut oil in a shallow pan and fry the onion and the garlic for about 2 minutes. Add the spices and fry for another minute. Add the peanut butter, sweet chilli sauce and coconut milk and stir until well mixed and take off the heat. To make the skewers, slice chicken into 20 strips about 0.5 cm thick. Mix the chilli spice, chicken spice, salt and pepper and toss chicken strips through it. Thread 1 chicken strip on to each pre-soaked skewer. Preheat the grill. Place skewers in an oven tray and sprinkle with a little olive oil. Grill chicken sticks until cooked through, 5 minutes on each side. Serve hot with warm peanut sauce.
Pear and gorgonzola crostini

quantity serves 6-8 cook time 20 min ideal for a fruity burst
Ingredients 16 slices baguette bread, cut cm thick 3 semi-ripe pears, cored 2 tsp castor sugar 2 tsp lemon juice 120 g gorgonzola 20 g wild rocket Sweet chilli jam, to serve Salt and black pepper Method Preheat the oven to 200C. Lay the bread slices on a baking sheet with a drizzle of olive oil and bake for 10 minutes, or until lightly coloured. Remove and allow to cool slightly. While the bread is in the oven, slice the pears. Place the slices in a bowl with the remaining 1 tablespoon of oil, sugar, lemon juice and a pinch of salt. Toss gently.
Place a griddle pan on a high heat until piping hot. Lay the pear slices gently in the pan and leave for about 3 minutes on each side, to char. Turn carefully and then remove with tongs, trying not to break the pears. To assemble the crostini, slice the cheese thinly and arrange over the slices of toasts, alongside the pears and rocket. Place the crostini in the oven for 3-4 minutes, enough to warm and melt the cheese slightly. Remove from oven. Top with a dollop of sweet chilli jam and serve.
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Nibbles
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Bacon and asparagus spears

quantity makes 4 cook time 15 min ideal for finger food
Ingredients 1 bunch asparagus 1 packet streaky bacon 125 ml ricotta cheese Chopped herbs and olive oil Method Preheat the oven grill. Mix herbs with the ricotta cheese. Take small amounts of cheese and shape into small balls. Lay the asparagus flat in front of you, put the cheese on the bottom end of the asparagus and wrap a strip of bacon around each stem. Put into a roasting tray. Repeat this process until all the asparagus has been wrapped with cheese and bacon, and arranged
on the roasting tray. Drizzle with a little olive oil, salt and pepper and grill in the oven till golden brown and the bacon is cooked.
Alternative
Asparagus only needs to be seasoned with a little olive oil, lemon juice and salt and pepper.
Roasted aubergine dip

quantity serves 6 cook time 45 min ideal as a side veg
Ingredients 400 g aubergine, cut into 1 cm thick slices Olive oil, for frying 2 garlic cloves, crushed 1 tsp paprika 2 tsp ground cumin 2 tbsp chopped coriander leaves 1 tsp sugar 1 tbsp lemon juice Method Sprinkle the aubergine slices with salt and drain in a colander for 30 minutes. Rinse well, squeeze gently and pat dry. Heat 5mm of the oil in a large frying pan over medium heat and fry the aubergine in batches until
Crispy potato skins

golden brown on both sides. Drain on paper towels and chop finely. Put the aubergine in a colander and leave it until most of the oil has drained off, then transfer to a bowl and add the garlic, paprika, cumin, coriander and sugar. Wipe out a pan, add the aubergine mixture and stir constantly over medium heat for 2 minutes. Transfer to a bowl, stir in the lemon juice and season with salt and pepper. Serve at room temperature with bread to dip.
quantity makes 4 cook time 80 min ideal for soccer night
Leaving the skins on makes the potatoes super crispy.
cooks tip
Ingredients 4 large baking potatoes, scrubbed Oil, for deep frying Sour cream mixed with chives Salt and freshly ground black pepper, to taste Method Prick potatoes in several places with a fork, bake in a 180C oven for about 1 hour until tender. Remove from oven and allow to cool slightly, before cutting the warm potatoes lengthwise.
Scoop out potatoes and refrigerate for another meal. Cut skins in half again. Heat oil in a deep fryer. Place potato skins in deep fryer basket; lower into oil and deep fry for about 2-3 minutes, or until skins are browned and crisp. Transfer potato skins to paper towels to drain. Sprinkle with salt, pepper and chives. Serve hot with sour cream.
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Nibbles
Nibbles
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Meet Abs, HomeChoice, web designer, a chilled guy that loves gaming, watching football, Formula-1 and an occasional crazy party with the boys.
Honey and sesame glazed baby sausage with mustard and mayo dip
quantity makes 12 cook time 20 min ideal for a snack
Ingredients 500 g cocktail sausages, separated 1 tbsp sesame seeds 1 tbsp runny honey 1 tsp wholegrain mustard 200 ml mayonnaise Method Preheat oven to 180C. Arrange the sausages in a single layer on an oiled oven tray. Bake for 20 minutes, then turn the sausages over on the tray. Continue to bake until golden. Sprinkle with sesame seeds and drizzle with honey. Toss to coat each sausage well. Serve hot or warm with mustard mayonnaise dip.
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There is nothing more satisfying than making a statement with a magnificent main course. Dazzle and delight with these sumptuous recipes, each is a signature dish on its own.
Mains
Whats coming
56 Chinese 5-Spice pork spare ribs 56 Fish pie 57 Pork chops with honey and mustard glaze 59 Couscous stuffed peppers 59 Minty courgette fritters 60 Bacon wrapped kingklip with zesty dressing 60 Barbequed beef skewers 62 Fish and chips 63 Roast chicken pieces with lentils 65 Roast rack of lamb 65 Beef stew 65 Bacon, pea and mushroom risotto 66 Potato and pea curry 66 Cheesy stuffed chicken breasts 67 Barbequed Moroccan lamb cutlets 68 Honey and mustard salmon 70 Butter chicken Chinese 5-spice pork spare ribs.
Turn to page 56
HomeChoice
breakfasts
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Chinese 5-spice pork spare ribs

quantity serves 6-8 cook time 25 min
Ingredients 12 pre cut pork spare ribs 1 tbsp Chinese 5-spice 4 tbsp soya sauce 2 tsp sesame oil 2 tbsp ground nut oil 3 tbsp barbeque marinade (see marinades pg 70) Method In a shallow bowl mix the Chinese 5-spice, soya sauce, sesame oil, ground nut oil and barbeque marinade. Add the ribs and coat well. Cover and refrigerate for 1-2 hours, if time permits. Place the ribs in a microwavable dish and microwave in high for 15 minutes. Turn ribs and microwave on high for a further 5 minutes. Put microwave on grill function and microwave for 5 minutes or until golden and caramelized. Serve hot or cold.
Fish pie
quantity serves 4 cook time 60 min ideal for zzxxxx
Hints
If you plan on marinating ribs for more than four hours, choose a marinade with very little salt. The salt will begin to cure the ribs, resulting in a flavour more like ham or bacon. Chinese 5-spice powder can be found in the spice section of most major supermarkets.
Ingredients 200 g boneless white fish fillets 200 g skinless salmon fillet 450 ml milk 750 g potatoes, peeled and chopped 100 g unsalted butter 50 g flour 150 g frozen peas 2 tbsp chopped parsley 3 hard-boiled eggs, chopped lemon juice 50 g grated cheddar cheese Salt and ground black pepper, to taste Method Preheat the oven to 170C. Place the fish in a baking dish and season. Pour over 400ml milk, cover with foil and bake for 15 minutes, until the fish flakes away slightly when pressed with a fork. Remove the fish, reserving the milk. When it is cool enough to
handle, flake the fish into bite-sized pieces. Cook the potatoes in boiling salted water until tender. Drain and keep warm. Melt half the butter in a saucepan, stir in the flour and cook over a low heat for 2-3 minutes. Slowly add the reserved milk. Cook until thickened. Add the fish, peas, parsley, egg, lemon juice, salt and pepper. Mash the potato with the remaining milk and butter, then season. Pile the fish mixture into a 1-litrecapacity baking dish, spoon the mash on top and smooth with a spatula. Trace a pattern into the mash with a fork. Sprinkle with grated cheese. Bake for 20-25 minutes, until golden.
Pork chops with honey and mustard glaze

quantity serves 4 cook time 15 min ideal for main meal
Ingredients 4 pork loin cutlets Honey and mustard marinade (see marinades pg 71) Pineapple salsa pineapple, diced cucumber, diced red onion diced 1 chilli, chopped Boiled baby potatoes Method Combine oil, mustard, honey, orange rind and orange juice in a bowl. Place the pork in a glass or ceramic dish and pour marinade over it.
Cover and place in the fridge for 1 hour, if time permits. Make the salsa by mixing the pineapple, cucumber, chilli and red onion together and set aside. Remove pork from the marinade. Transfer to a plate lined with paper towel. Place marinade in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 2-3 minutes or until sauce thickens slightly.
Remove from heat. Taste and season with salt and pepper. Preheat a barbecue or chargrill on high. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Divide the pork among serving plates. Drizzle with sauce and serve immediately with boiled baby potatoes and pineapple salsa.
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HomeChoice.co.za
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Couscous stuffed peppers

Ingredients 300 ml vegetable stock 150 ml couscous 6 bell peppers, mixed colors 2 tsp olive oil 1 chopped red onion 1 tsp fennel seeds 1 tsp dried oregano 1 red chilli, chopped 2 tbsp chopped garlic 4 tbsp chopped coriander Salt and freshly ground black pepper, to taste Method Preheat oven to 180C. Grease a small baking dish with oil. Bring the stock to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 10 minutes or so, until they soften slightly, then remove them from the oven until the filling is ready. Heat oil in a non-stick pan. Add onion, fennel seeds and oregano. Cook, stirring frequently, for 5 minutes or until onions are softened. Remove from heat and stir in the coriander, chilli and garlic. Using a fork, scrape the couscous into the pan and stir together. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.
Minty courgette fritters

quantity serves 4 cook time 15 min ideal for snacks
Ingredients 250 ml self-raising flour 2 eggs 1 punnet courgettes, rinsed and grated 50 g Parmesan, chopped into very small cubes Few sprigs mint, chopped Salt and freshly ground black pepper Oil for frying 4 tomatoes, sliced 50 g Parmesan, grated to serve Method Squeeze all the liquid out of the baby marrow and place into a large bowl.
Add the flour, eggs, Parmesan, mint, salt and pepper. Heat up oil in a non-stick pan over medium heat and fry tablespoon size amounts of courgette batter. Wait till it bubbles on top and then turn the fritter over with a spatula. Let them cook until golden brown, remove and drain on kitchen towel. Serve hot with freshly sliced cherry tomatoes, fresh mint and grated Parmesan.
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HomeChoice.co.za
mains
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Barbequed beef skewers

quantity serves 2 cook time 15 min ideal for a treat
Ingredients 750 g beef rump steak, trimmed, cut into 2.5cm pieces 2 tbsp red wine vinegar 5 tbsp tomato sauce 1 tbsp Dijon mustard 1 tsp Worcester sauce 1 tsp chilli powder 3 tbsp dark brown sugar Salt and freshly ground black pepper, to taste Olive oil spray Potato chips and salad, to serve Method Combine vinegar, tomato sauce, mustard, Worcester sauce, chilli powder and brown sugar in a small pot and simmer for 2 minutes. Pour into a shallow marinating dish and allow to cool. Thread beef onto skewers and add to cooled marinade.
cooks tip Enjoy a 5-star cheffy dinner thats simple to cook.
Bacon wrapped kingklip

quantity serves 4 cook time 15 min ideal from Dads catch
Turn to coat. Cover and refrigerate for 2-3 hours, if time permits. Preheat a barbecue plate or chargrill on high heat.
Ingredients 800 g kingklip fillets (4 x 200 g portions) 8 rashes of streaky bacon 2 tsp thyme, chopped 2 tsp oregano, chopped olive oil spray Sauce 125 ml mayonnaise 2 lemons, juice and zest Salt and freshly ground black pepper, to taste Mash potato and steamed green beans, to serve Method Preheat oven to 220C.
Lay fish on a flat surface. Sprinkle each fillet with the thyme, oregano and season. Wrap bacon tightly around fish fillets. Place fish on a baking tray lined with baking paper. Cook for 15 minutes or until cooked through. Meanwhile mix the lemon juice and mayonnaise together and season. Serve fish with a mash potato, steamed green beans and a drizzle of sauce.
Reduce heat to medium. Spray skewers with oil. Cook, turning, for 5 minutes for medium or until cooked to your liking. Serve hot with deep fried potato chips and salad.
Alternative
Lamb can be substituted instead of beef and for a colourful tasty option, place peppers and onions between the meat.
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HomeChoice.co.za
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Roast chicken pieces with lentils

quantity serves 6-8 cook time 45 min ideal for health
Ingredients 1 kg chicken pieces (8 pieces) 100 ml Olive oil 2 tbsp chicken spice 500 g lentils 1 onion, peeled and chopped 1 clove garlic, crushed 1 chilli, chopped 1 pack streaky bacon, chopped 100 g cherry tomatoes, roasted Salt and freshly ground black pepper, to taste Method Preheat the oven to 180C.
Place chicken in roasting tray and season with chicken spice, salt and pepper. Drizzle with half the olive oil and roast in the oven for about 40 minutes until cooked and the skins are crispy. Meanwhile fry the bacon bits in a hot pan and keep aside. In the same pan, flash fry the cherry tomatoes and set aside. Fry the onion and garlic with the remaining olive oil in a medium
saucepan until lightly glazed not carmelised. Add the lentils and enough water to come 3cm above the lentils and cook for 20-30 minutes, or until tender. Drain well in a sieve. Transfer to a serving dish. Place the chicken pieces on top of the lentils and sprinkle the bacon bits, cherry tomatoes and chilli on top.
Fish and chips

quantity serves 4 cook time xx min ideal for working moms
Ingredients 4 large potatoes, peeled, cut lengthways into 1cm-thick chips 185 g plain flour, plus extra to dust 330 ml beer 2 tsps of salt 800 g skinless hake fillets, halved into long strips if necessary Sunflower oil, to deep-fry Lemon wedges and tomato sauce, to serve Method Whisk the flour, beer and 2 teaspoons salt in a bowl until smooth. Cover with plastic wrap
and set aside at room temperature for 30 minutes. Half-fill a deep-fryer with oil and heat to 160C. Fry the chips, in batches, for 5-7 minutes until soft but still pale, then drain and lay flat on a paper towel. Drain on paper towel, place on a tray, in a single layer, and keep warm in the oven while you cook fish. Dust hake fillets in the flour. Dip
into the batter, one at a time, allowing excess to drain off. Carefully place into the hot oil. Cook the fish, in batches if necessary, for 3-4 minutes until golden and crisp, then drain on paper towel. Remove chips from oven and sprinkle fish and chips with a little more sea salt. Serve immediately with lemon wedges and tomato sauce.
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HomeChoice.co.za
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Roast rack of lamb

Ingredients 750 g potatoes, halved Olive oil 2 lamb racks (6 cutlets on each rack), French trimmed 2 tbsp wholegrain mustard 1 tbsp chopped fresh rosemary 240 g pkt cherry truss tomatoes Salt and freshly ground black pepper, to taste Method Preheat oven to 200C. Line a large roasting pan with nonstick baking paper. Toss potatoes in oil and season with pepper. Roast for 30 minutes. Meanwhile, heat a large non-stick frying pan over high heat. Coat with olive oil. Cook lamb racks for 1-2 minutes each side or until browned. Combine the mustard and rosemary in a small bowl. Spread half of mustard mixture over the top of each lamb rack. Add cherry tomatoes to roasting pan and arrange lamb on top. Roast for 15 minutes till medium or until lamb is cooked to your liking and potatoes are tender. Transfer lamb to a plate.
Bacon, pea and mushroom risotto

quantity serves 4 cook time 30 min ideal for mastering the basics
Use the appropriate lamb cooking times for proper doneness, and you will have a spectacular feast for any special dinner.
cooks tip
Cover with foil and set aside for 5 minutes to rest. Serve with vegetables and salad.
Ingredients 2 tbsp olive oil 1 large onion, finely chopped 8 rashes streaky bacon 1 punnet mushrooms, chopped 1 garlic clove, crushed 350 g Arborio rice 125 ml dry white wine 1 L vegetable stock 400 g peas 60 g unsalted butter 2 tbsp chopped flat-leaf parsley 150 g grated Parmesan cheese Fresh mint, to serve Salt and freshly ground black pepper, to taste Method Heat the oil in a medium frying pan and add the onion, mushrooms and bacon.
Cook, stirring, over medium heat for 1-2 minutes until softened, but not coloured. Add the garlic and fry for a few seconds, then add rice, tossing until well coated in oil. Add the wine and allow to bubble for a few minutes. Pour in the stock 1 cup at a time, stirring constantly until liquid has been absorbed and rice is al dente. Stir through the peas, butter, parsley and half the Parmesan cheese. Divide risotto between bowls and serve sprinkled with remaining Parmesan cheese and mint leaves.
Alternative
Potatoes can be replaced with any root vegetables.
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HomeChoice.co.za
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Potato and pea curry

quantity serves 6-8 cook time 35 min ideal for cold nights
Ingredients 650 g potatoes, peeled and diced 1 tbsp oil 1 medium onion, chopped 2 garlic cloves, crushed 1 tbsp finely grated fresh ginger 125 ml curry paste 400 g can diced tomatoes 250 ml frozen peas 125 ml plain yoghurt 100 g baby spinach 100 ml finely chopped fresh coriander leaves Method Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger. Cook, stirring, for 3-5 minutes or until onion has softened.
Add curry paste. Cook for 1 minute or until fragrant. Add the potatoes, tomato and cup cold water to pan. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until potato is tender. Add frozen peas and yoghurt. Stir to combine. Simmer for 5-7 minutes or until peas are tender. Stir in spinach until just wilted. Serve with basmati rice and freshly chopped coriander. Sambals is also a great alternative to rice.
Cheesy stuffed chicken breasts

quantity serves 6-8 cook time 15 min ideal for dieters
Ingredients Stuffing 250 ml grated cheese 4 tbsp basil pesto 1 small red onion, finely chopped 1 red chilli, chopped 4 garlic cloves, thinly sliced 12 cherry tomatoes, to serve 1 punnet broccoli, to serve 800 g chicken thigh fillets, trimmed (4 x 200g) 60 ml olive oil Salt and freshly ground black pepper, to taste Method To make the stuffing, combine in a bowl, the grated cheese, pesto, onion, chilli and garlic.
Barbequed Moroccan lamb cutlets

quantity serves 6-8 cook time 15 min ideal for holiday feeling
Meanwhile, using a small, sharp knife, cut a slit in the side of each fillet to form a pocket. Divide stuffing between pockets. Secure with toothpicks and season with salt and pepper. Place in a microwavable dish and microwave on high for 5 minutes. Turn the chicken and add the broccoli and cherry tomatoes for the last 3 minutes on high or until the greens have softened. Remove tomatoes, broccoli and chicken from microwave. Transfer chicken to a plate and cover loosely with foil. Rest for 5 minutes.
Ingredients 12 lamb cutlets Moroccan marinade (see marinades pg 70) Yoghurt dip 250 ml thick Greek yoghurt 1 bunch coriander, leaves picked and chopped 100 ml grated cucumber 1 garlic clove, crushed Salt and freshly ground black pepper, to taste Method In a shallow bowl mix the Harrissa, olive oil, lemon juice and zest. Add the lamb cutlets and rub
in the marinade mix. Cover and refrigerate for 1-2 hours, if time permits. Meanwhile to make the dip, combine the yoghurt, coriander, cucumber and garlic. Season with salt and pepper and refrigerate. Heat a barbeque or chargrill pan on medium high. Grill the cutlets for 2-3 minutes on each side till medium done. Cool slightly, then serve with the yoghurt dip.
Divide broccoli and roasted tomatoes among plates. Remove toothpicks from chicken and then slice. Divide between plates and serve hot.
Better a good dinner than a fine coat. French proverb

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Beef stew
quantity serves 6-8 cook time 72 min ideal for cold nights
Ingredients 1 kg stewing meat, cubed 1 onion, chopped 4 red peppers, cubed 4 potatoes, peeled and cubed 250 ml beef stock 1 can chopped tomatoes 2 tbsp cornstarch 2 tbsp water 250 ml dry red wine 2 cloves garlic, crushed 1 bay leaf Salt and freshly ground black pepper, to taste Chives, to serve
Method Place the meat in a casserole dish and microwave on high for 5 minutes or until beef is no longer pink. Stir in the remaining ingredients, except onion, peppers, cornstarch and water. Microwave, covered, on medium for 60 minutes. Stir in onion and peppers. Microwave on medium for 10 minutes.
Combine cornstarch and water. Stir well before adding it to the stew. Microwave on high for 2 minutes or until sauce has thickened. Serve hot with rice.
Honey mustard microwave salmon

quantity serves 2 cook time 15 min ideal for a fancy meal
Ingredients 400 g salmon fillets (2 x 200 g portions) 3 tbsp olive oil Salt and freshly ground black pepper, to taste 1 tbsp whole grain mustard 1 tbsp Dijon mustard 2 tbsp honey pinch of thyme 1 nectarine, sliced 50 g baby leaf salad, to serve 100 g asparagus Method Place salmon steaks and asparagus in microwave-safe dish, drizzle with olive oil and season with salt
and pepper. Microwave on high (100%) for 3-4 minutes. Remove from oven and allow to stand for 2 minutes before serving. In a separate bowl, mix the mustard and honey together. Divide the nectarine slices and salad between serving plates. Place the salmon and asparagus next to the salad and drizzle with honey and mustard sauce to serve.
Salmon dries out if overcooked. So before the time is up, check your fish. If it flakes easily, itll be perfect.
cooks tip
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Meet Vino, a HomeChoice Supervisor in the Collections Call Centre, mother to a wonderful 25 year old son, and wife to a caring husband. I enjoy quality family time on weekends.
Butter chicken
quantity serves 2 cook time 48 min ideal for quick meals
Ingredients 800 g chicken breast fillets (4 x 200 g breasts) 200 ml plain Bulgarian yoghurt 200 ml fresh cream 1 packet tomato paste 2 tsp crushed dry chillies 2 tbsp Rajah masala 2 tsp crushed garlic 1 medium onion, chopped Salt and freshly ground black pepper, to taste
Method Cube the chicken breast fillets. Add garlic, chillies, Rajah masala, salt and yoghurt to the chicken. Heat a medium sized pot and add 3 tablespoons of cooking oil. Add onion and saut until golden brown. Add the tomato paste to the onion mixture and allow to cook in for 30 seconds.
Add chicken fillet mixture to onion and tomato paste. Allow to cook on medium heat for 20-30 minutes, stirring occasionally. Add tub of fresh cream and allow to cook for further 15 minutes. Serve with basmati rice and fresh coriander.
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What I love most about this recipe is, its simplicity in method, deepness in flavour and most importantly the smile on mysonsface whenhe knows I am cooking it
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Tempting, delectable, delicious, a minute on your lips years on your hips. Whichever way you look at it you cant escape from the wonders of something sweet.
Sweets
Whats coming
74 Decadent chocolate ice cream 74 Lemon meringue cupcakes 77 Crme brle 77 Carrot cake 78 Lemon curd 79 Peppermint choc chip ice cream 80 Nutella mug cake 81 Red velvet cupcakes 82 Malva pudding 82 Crunchies 85 Rusks 85 Turkish delight ice cream 86 Baked vanilla cheesecake 87 Eskimo treat
Turn to page 74
Decadent Chocolate Ice cream
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breakfasts
73
Decadent chocolate ice cream

quantity serves 2 cook time 30 min ideal for the kids
Lemon meringue cupcakes

quantity makes 12 cook time 35 min ideal for tea time
Ingredients 2 cups double thick cream 5 tbsp good-quality cocoa 200 g good-quality dark chocolate (62% or more), chopped 250 ml milk 5 egg yolks 125 ml sugar 1 tsp salt 1 tsp vanilla extract Method Heat the cream in a medium pot. Remove from heat when it starts bubbling at the edges, whisk in cocoa and chocolate until its well combined and melted. Add the egg yolks, milk, sugar, vanilla and salt. Return to stove stirring constantly (so you dont cook the eggs) with a wooden spoon, over medium heat until the eggs thicken and form a custard. Refrigerate then prepare according to your ice cream makers instructions adding optional extras just before churning. Store in a freezer-proof container in the freezer to harden.
Ingredients For the cupcakes 100 g butter, softened 1 cup castor sugar 2 tsps finely grated lemon rind 2 eggs 1.5 cups self-raising flour cup milk For the lemon curd 2 eggs, lightly whisked 100 g butter 2 tablespoons lemon rind cup lemon juice 1 cup castor sugar For the meringue 3 egg whites cup castor sugar Method Preheat the oven to 180C. Place paper liners in a 12-cup muffin tin. Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined. Spoon mixture evenly among the lined pans (three quarters full) and smooth the surface. Bake in preheated oven for 15-20 minutes, or until cooked through. Remove from oven and transfer to a wire rack to cool completely. Make the lemon curd while the cupcakes are baking. Combine the egg, butter, lemon rind and juice and sugar in a small saucepan over low heat.
Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a sieve into a bowl. Cover with plastic wrap and place in the fridge to cool and thicken. Use a cupcake corer to cut a piece out of the top of each cake. Spoon the lemon curd evenly among cupcakes (there should be extra lemon curd for your fridge). Place egg whites in a bowl. Use an electric mixer to whisk until firm peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Pipe meringue on top of each cake enclosing the filling. Use a small blowtorch to grill the meringue until lightly golden. Alternatively, transfer cupcakes to an oven tray and place under a preheated grill until lightly golden.
Hints
Get creative and try different flavours by introducing extras like peppermint crisp, honeycomb, crushed Oreos, Smarties, fudge or chocolate chip biscuits.
Sometimes,
Alternative
For a delicious alternative, fill the cupcakes with strawberry jam and top with whipped cream.
its just easier to say yes to that extra snack or dessert.

Michelle Obama
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Crme brle
quantity serves 6 cook time 60 min ideal for parties
Ingredients 500 ml double or whipping cream 6 egg yolks 40 g sugar 1 tsp vanilla essence Extra castor sugar, to brlee Method Place the cream in an enamel or stainless steel saucepan and bring very gently to the simmer, stirring occasionally to prevent scorching. Gradually beat the vanilla essence and sugar into the egg yolks and continue to beat for 4-5 minutes until thick and pale. Beat the hot cream, very slowly, drop by drop (to avoid scrambling the eggs) into the yolks and then pour into ramekins and place in a deep roasting tin with hot water. Bake at 150C for about 45 minutes until set. Cool thoroughly and chill, then clean carefully round the edges. Sprinkle a thin layer of castor sugar evenly over the top of the cooked custards, especially up to the edges. Use a blowtorch to caramelise the sugar; watch that it does not burn. It should have a hard brown top. Serve cold.
Carrot cake
quantity serves 4 cook time 60 min ideal for high tea
Ingredients 625 ml flour 10 ml baking powder 7.5 ml bicarbonate of soda 15 ml mixed spice 5 ml salt 375 ml sugar 310 ml oil 4 eggs 500 ml grated carrots 250 ml crushed tinned pineapple 125 ml chopped pecan nuts 62.5 ml smooth apricot jam Cream cheese icing 125 ml butter 500 g icing sugar 5 ml vanilla essence 250 g smooth cream cheese Method Preheat the oven to 180C
Add the carrots, pineapple, nuts and apricot jam, mix well. Sift the dry ingredients over the mixture and fold in with a spatula until uniformly blended. Grease a 28cm loose bottomed springform tin and sprinkle with a little flour or dry bread crumbs on the bottom of the tin. This prevents the cake from sticking. Pour mixture into prepared tin and bake for 45 minutes. Allow the cake to firm and cool in the pan for 10 minutes before turning out. To make the icing Cream the butter and gradually add icing sugar. Add vanilla, and cream cheese. Dont beat the mix too much, otherwise it can become watery. Ice the cake when it has cooled.
Alternative
Add a teaspoon of finely grated ginger or a dash of Amarula to the cream.
Sift dry ingredients together twice. Beat the sugar, oil and eggs together until light and fluffy. Use an electric beater and beat at high speed for 3 minutes.
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Lemon curd
quantity serves 4 cook time 10 min ideal for gifts
Ingredients 200 ml sugar 3 eggs 1 egg yolk 125 ml fresh lemon juice Grated rind from 2 lemons 125 ml butter, melted and cooled slightly
Method In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave on high for 3-4 minutes, , stirring well at one minute intervals, until the mixture is thick enough to coat the back of a spoon. Pour into small sterile jars.
Peppermint choc chip ice cream

quantity makes 1 litre cook time 30 min ideal for Sunday afternoon
The lemon curd can be stored in the refrigerator for several weeks. This recipe filled three glasses (each glass held about cup) with a little left over.
cooks tip
Ingredients 2 cups milk 2 cups cream 1 cup sugar teaspoon salt 1 teaspoon vanilla extract 1 teaspoon peppermint extract 3 drops green food colouring (optional) cup chocolate chips Method Stir together in a large bowl, the milk, cream, sugar, salt, vanilla extract and peppermint extract.
The sugar must be dissolved. Colour to your liking with the green food colouring. Pour the mixture into an ice cream maker, and freeze according to the manufacturers instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
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Nutella mug cake

quantity serves 6 cook time 10 min ideal for alone time
Ingredients 125 ml self raising flour 125 ml white granulated sugar 2 eggs 90 ml cocoa powder 90 ml Nutella 90 ml milk 90 ml olive or vegetable oil
Method Combine all ingredients in a large coffee mug. Whisk with a fork until smooth. Microwave on high for 2-5 minutes. (Time depends on microwave wattage.) Top with whipped cream and chocolate sauce if desired.
Red velvet cupcakes

quantity serves 6-8 cook time 40 min ideal for weddings
Remember gold or silver trimmed cups are not ideal to use in microwaves. Make cakes in ceramic bowls and serve in elegant dinnerware.
cooks tip
Ingredients 2.5 cups all-purpose flour 1.5 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1.5 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food colouring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream cheese frosting 450 g cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners sugar
Method Preheat the oven to 180C. Line 2 (12-cup) muffin pans with cupcake papers. Sift together in a medium mixing bowl, the flour, sugar, baking soda, salt and cocoa powder. Beat in a large bowl, the oil, buttermilk, eggs, food colouring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20-25 minutes, turning the pans once,
half way through. Test the cupcakes with a toothpick. Remove from oven and cool completely before frosting. For the cream cheese frosting Beat in a large mixing bowl, the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Alternative
Sprinkle with desiccated coconut to serve or top with fresh berries.
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Crunchies
quantity serves 2 cook time 40 min ideal for storing
Ingredients cup sunflower seeds cup pumpkin seeds 2 tablespoons sesame seeds 1 cups rolled oats 1 cup dried fruit medley, chopped (optional) 60 g reduced-fat margarine spread cup honey Method Preheat oven to 170C. Lightly grease a 3cm-deep, 17 x 27cm baking tray. Line with baking paper, allowing 2cm overhang at long ends. Combine sunflower seeds, pumpkin seeds, sesame seeds, oats and dried fruit in a large bowl.
Malva pudding
quantity serves 4 cook time 70 min ideal for memories
Place spread and honey in a saucepan over low heat. Cook, stirring occasionally, for 3-4 minutes or until melted. Bring to a simmer. Beat the egg and sugar in a mixer and add the jam. Sift flour, bicarbonate of soda, baking powder and salt. Melt the butter and add the vinegar and milk. Add liquids to egg mixture alternately with the flour. Beat well and bake in a covered dish for 45 minute to 1 hour. It is important to use a covered dish otherwise the sauce wont soak into cake. Melt together the ingredients for the sauce and pour over pudding as it comes out of the oven. Cook, stirring, for 3 minutes or until slightly thickened. Add spread mixture to seed mixture. Stir to combine. Spoon into the prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25-30 minutes or until golden. Cool in pan completely. Refrigerate for 2 hours. Cut into bars. Store in an air-tight container.
Ingredients Cake 1 cup sugar 1 egg 1 tablespoon apricot jam 1 cup flour 1 teaspoon bicarbonate of soda 1 teaspoon baking powder teaspoon table salt 1 tablespoon butter 1 teaspoon white vinegar 1 cup milk Sauce 1 cup whipping cream (not whipped) 6 ounces butter 1 cup white sugar cup hot water Method Preheat the oven to 180C.
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If you feel hungry between meals, try to choose snacks which are high in fibre.
cooks tip
Healthy raisin and nut rusks

Quantity serves 6 cook time 120 min
Ingredients 225 g butter 1 cup buttermilk 1 egg 500 ml cake flour 250 ml nutty wheat (bran flour) 15 ml baking powder cups sugar Pinch of salt cup raisins(optional) cup pecan nuts roughly chopped cup muesli cup rolled oats cup sunflower seeds cup coconut Method Preheat oven to 180C. Butter a deep baking tray (20 x 30 cm) and put aside. Melt butter and allow to cool. Add buttermilk, egg and dry ingredients. Mix thoroughly and put mixture into pan and spread evenly. Bake for 40-45 minutes until golden brown. Cut into small pieces Turn out on a wire rack to cool. Dry out at 70 to 100C until dry. Store into airtight container when its cooled down.
Turkish Delight ice cream

quantity serves 6 cook time 30 min ideal for little girls
Ingredients 4 egg yolks cup sugar 310 ml milk 310 ml thickened cream 1 tbsp rose water 165 g Turkish Delight, chopped Method Beat the egg yolks and sugar until light and fluffy. Bring the milk to boil in a pan. Add to the egg and sugar, stirring, then return to the pan. Continue stirring over low heat until the mixture coats the back of a spoon. Do not boil. Let cool, then stir in the cream and rose water.
Put the Turkish Delight in a pan with 2-3 tablespoons of water. Heat gently, until almost completely melted, with just a few small lumps. Remove from the heat and stir into the cooled custard mixture. Let the mixture cool completely; now place half the mixture into the ice cream maker and freeze. Churn for about 30 minutes, until it has the consistency of soft-scoop ice cream. Transfer it to one of the plastic boxes and place in the freezer. Repeat with the other half of the mixture.
Alternative
Vary your selection of nuts and fruit, to suit your preference.
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Meet Wayne Swanepoel, HomeChoice DBA (Database Administrator) and a father of three (his son, daughter and a Labrador called Marley). His favourite pastime is going to the movies or to the beach.
Eskimo treat Classic baked vanilla cheesecake

quantity serves 2 cook time 60 min ideal for birthdays quantity serves 2 cook time 15 min ideal for mid-week
Ingredients
200 g packet ginger biscuits, crushed 2 L vanilla ice cream, softened 1 can caramel treat 250 g roasted peanuts 100 g red glac cherries Method Blend, in a food processor, the peanuts and ginger biscuits into fine crumbs and set aside. Line a loaf tin with wax paper. Spoon a layer of ice cream across the bottom of the tin and smooth out the top. Place it in the freezer for an hour to set. Remove from the freezer and spoon a layer of Caramel Treat on top of the frozen ice cream and place in the freezer for an hour. Top with the ground biscuit and nut mixture, press down firmly and freeze for at least 3 hours or overnight. Turn on to a serving plate and decorate with cherries.
Ingredients Base 250 g plain sweet biscuits 125 g butter, melted Melted butter, for greasing Filling 750 g tub cream cheese, at room temperature 250 g castor sugar 1 vanilla pod lemon, rind finely grated, juiced 6 eggs 200 ml cream Method Preheat oven to 150C. Brush a 20cm springform pan with the melted butter to lightly grease the pan.
To make the base Place the biscuits in the food processor and blitz until crushed. Add the butter and process until well combined. Use the back of a spoon to press the biscuit mixture on the bottom of the greased pan to evenly cover the base and up the sides. Place in the fridge while making the filling. To make the filling Beat the cream cheese, castor sugar and vanilla in a medium bowl until the mixture becomes light and creamy.
Add the lemon rind, lemon juice, eggs and cream. Beat until well combined and the mixture is light and fluffy. Pour mixture into prepared pan. Bake in preheated oven for 45 minutes or until golden and just set in the centre. Remove from the oven and allow to cool completely. Cover loosely with plastic wrap and place in the fridge overnight to firm. Remove from the fridge 10 minutes before serving.
Summer or winter, there is nothing like a sweet ice cream treat. Easy to make and enjoyed by all!
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Malay Cookbook

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HomeChoice Cookbook 2013

lets eat at home homechoice.co.za sas No.1 home-shopping retailer

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freezing thawing is your last resort.

Bacon, spinach and egg cups

Cheese, egg and bacon pie topped with rocket

If youre afraid of butter, use cream.

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you want to eat well in England, eat

Cheesy biltong and sweetcorn muffins

Coriander and sweetcorn omelette rolls

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Grilled mushroom, caramelised onions and goats cheese panini

Poached egg and asparagus with grated Parmesan

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HomeChoice.co.za 0861 466 324

cook time 15 min

Roasted butternut salad with lime and green chilli

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HomeChoice.co.za 0861 466 324

Sausage, potato and pea salad

Baby beetroot salad

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HomeChoice.co.za 0861 466 324

Lentil and oven-dried tomato salad

Three bean salad

cook time 15 min

ideal for green day

Broccoli and pomegranate salad

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HomeChoice.co.za 0861 466 324

Seafood salad with chilli, pawpaw and pineapple

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HomeChoice.co.za 0861 466 324

Creamy spinach soup

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HomeChoice.co.za 0861 466 324

I dont believe in low fat cooking.

Roasted sweet potato, chorizo and onion soup

Thai green curry soup

Butternut and orange soup

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HomeChoice.co.za 0861 466 324

Roasted tomato and bean soup

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Meatball and tomato sauce

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mean love pasta and meatballs.

Dont get me wrong, I love eating it too!

if one has not dined well.

One cannot think well, love well, sleep well,

Bacon, ricotta and pea penne

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Roasted butternut, tomato and feta spaghetti

Ravioli with bacon, rocket and Parmesan

cook time 25 min

ideal for Italian night

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HomeChoice.co.za 0861 466 324

cook time 25 min