design, illustration & photography by karl and ida
For Dershan and Samantha. Food is a celebration in itself but made even more special when the celebration is linked to marriage. This book is a tribute to good times spent with friends, family and loved ones. From the heart is a collaboration of their favourite recipes. We wish you all the best. Now get cooking together.
prawns & litchis in curry coconut cream 08 fish cakes 10 smoked salmon & asparagus tartlets 12 sweet chilli crab spread 14 salmon cheese cake 16 smoked chicken salad 20 crispy chorizo salad 22 sweet potato & emmental cheese salad 24 4-3-2-1 savoury tart 28 butternut & carrot soup 30 pumpkin fritters 32 onion bread 34 tomato soup 36 cheese roll 40 pepper pâté & biscuits 42 very tipsy strawberry vodka 44 sunset sangria 46
best-ever chicken 50 chicken schnitzel & mash 52 balti butter chicken 54 chicken à la king 56 lemon & parsley flattie 58 fillet on a plank 62 goulash 64 grannies pot roast 66 stuffed roast fillet with mushrooms & wine 68 7hr simple potjie 72 mutton curry 74 roast lamb 76 roast pork on a spit 78 spinach lasagne 80 pizza dough 82 tomato sauce 84 calzone pizza 86 thai inspired fish chowder 90 saviour of the day 92 read all about it fish 94 paella 96 prawn curry 100 creamy tuna royal 102
banana caramel pie 106 milk tart 108 impossible tart 110 caramel ice cream tart 112 strawberry terrine 116 malva pudding 118 mango & yogurt 120 spotted dick 122 carrot cake 126 chocolate coca cola cake 128 poppy seed cake 130 coconut & macadamia clusters 134 chocolate brownies 136 mom’s crunchies 138 date rolls 140 overnight meringues 142
:
how
to mak e
your ow
n
butter!
Make every day a special day by trying some of these fantastic starters, they’re scrumptiously good.
P
rawns, litchis and a rich golden dressing creates a unique combination which makes this a luscious summer starter, especially when fresh litchis are in season. Wow! A favourite from RenĂŠ Bishop.
Place milk, coconut, curry powder and turmeric in a small saucepan and bring to the boil. Stir well and let simmer for 2 minutes. Remove from stove and stir in the mayonnaise. Pour into a blender and blend for a few minutes. Using a wooden spoon, press through a sieve positioned over a small bowl. Press hard until all moisture is extracted, then discard the coconut. Refrigerate the dressing until thickened. Check seasoning; add a squeeze of fresh lemon juice or a pinch of salt if necessary. Cook prawns according to packet directions, and drain well. Peel the litchis, place in colander to drain off juices, pat dry and slice into thin strips. Chop the spring onions and mix prawns, litchis and onions together. Fold the dressing into the prawn mixture, cover and chill for a few hours. Serve in halved avocados or in lettuce-lined cocktail glasses and lightly dust with paprika, garam masala or black pepper.
08
serves 8 - 10 the main bits 400g small prawns (peeled and deveined) 500g litchis 4 spring onions
for the dressing 250ml milk 125ml desiccated coconut 10ml curry powder 2ml turmeric 125ml mayonnaise
the garnish 4 - 5 avocados or a lettuce paprika, garam masala or milled black pepper
Love, laughter, friends and a finger-licking recipe is all you need in life. Go on, tuck in!
L
asagne is normally made with meat but this spinach vegetable lasagne is great when you don’t feel like meat but still want something filling. It’s a great dish served for the whole family or just as perfect if you’re on your own and really hungry.
serves 4 - 6 the red stuff see pg 84 (+ 1 extra tin of tomatoes)
A favourite from Ida Mynhardt.
Make a tomato sauce, don’t be a fool and buy it - read on page 84 for a simple recipe on how to do this. The only difference is that you need to use two tins of plum tomatoes instead of one for this recipe. Preheat the oven to 180°C. Chop the spinach and cook in a pot with a lid. Cook for about 20 minutes until reduced to a green paste. Season with nutmeg, salt and pepper. Take off the stove and mix in the cottage cheese.
the green stuff a bunch of fresh spinach 1 tub cottage cheese a dash of nutmeg salt pepper
the rest 100g cheddar cheese 1 - 2 cups milk 8 - 10 lasagne sheets
When layering your lasagne, start with the spinach mixture, followed by lasagne sheets and then the tomato sauce. Repeat again and finish off with grated cheese. Slowly pour a little milk over the top and around the edges to cover the bottom of the dish. Bake in the oven for 35 - 45 minutes, until the lasagne sheets are cooked. Serve with a green salad.
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W
hen you start making your own pizzas you’ll never go back to buying frozen ones ever again, or from your local pizzeria for that matter. The taste difference is huge and it’s not hard to do. A favourite from Karl Mynhardt.
Sieve flour, salt, yeast and sugar in a large bowl and mix together. Add the oil and slowly add the water. Remove the dough from the bowl and knead on a clean surface for 10 minutes, until the dough is smooth and springy. It’s important not to give up too early, even if it’s tempting! You will feel the difference in the dough when you keep going. When kneaded, place the dough back in the flour dusted bowl, cover with a cloth and leave somewhere warm for about 1 hour or until the dough has doubled in size. When the dough has risen, remove from bowl and place on a clean surface. Knock back the dough, pushing with your hands to redistribute the air. You can now either use the dough straight away or you can wrap it in cling film and keep in the fridge or even freezer. Divide the dough into four equal balls. Roll out the pizzas to about 0,5cm thick, around 20 minutes before cooking.
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enough for 4 pizzas for the dough 1kg white bread flour 10g dried yeast 1 tsp salt 1 tbsp sugar 4 tbsp olive oil 650ml water (luke warm)
There’s always room for more, especially when it’s a dessert. Indulge a little, spoil yourself, your’e worth it!
T
hese crunchies are perfect for lunch bags or as energy snacks... for kids and adults! Easy to make and nothing beats homemade cookies. These ones are a winner for sure. A favourite from Helen Crewe.
Preheat the oven to 160째C. Mix together sugar, flour, oats and coconut. Melt margarine, syrup and bicarbonate together and pour into dry ingredients. Mix well. Gently press down into a shallow baking tin and bake for 15-20 minutes. Allow to cool in the tin, before cutting into squares with a sharp knife.
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makes enough for the crrrrunch! 1 cup sugar 1 cup flour 2 cups oats 1 cup coconut 230g margarine 1 tsp syrup 1 tsp bicarbonate of soda
1. modern day equivalent to a bucket and stick
et you’ll g f al about h unt the amo r of butte om back fr m the crea you use
3. 2.
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whip the cream until it becomes butter!
how
to mak e
your ow
n
butter!
...
6. ade ahh! your own homem butter!!
4.
to taste
5. s in the butter there are still milk solid away. that need to be washed all liquid comes out. knead the butter until d, until liquid is clear. wash in water and knea 125
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