Love life l Love each other l Love food
Kate and Nick 16 September 2011
A collection of some favourite recipes from family and friends
Main dishes and salads
Cauliflower salad Love Colleen & Terrence Isherwood.
Ingredients
1 cauliflower cut into pieces (salted) 1 cup mayonnaise ½ cup yogurt ½ grated onion 1 cup freshly cut parsley (don’t omit) 1 tbsp honey
Method 1. 2. 3. 4. 5.
Boil or steam cauliflower until just soft. Drain and cool. Mix dressing and pour over cauliflower. Chill well. Garnish with parsley.
Chicken and mushroom pie This is a special treat for a cold winters day. Serves 4 people, so please feel free to invite us over to enjoy it with you. Love Chris and Jenny.
Ingredients
55 g butter 1 onion, peeled and sliced 300 g mushrooms, halved 2 garlic cloves, peeled and chopped 2 tbsp chopped fresh thyme 40 g plain flour 150 ml dry white wine 300 ml chicken stock 4 cooked chicken breasts, cubed 142 ml pot double cream 250 g packet ready-rolled puff pastry 1 egg, beaten sprigs of thyme, to garnish
Method
1. Preheat the oven to 200째C (400째F, gas mark 6). Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 minutes. Add the mushrooms and cook for a further 5 minutes. Add the garlic and thyme and fry for 3 minutes. 2. Stir in the flour and cook, stirring, for a further 5 minutes. 3. Add the white wine and the chicken stock, bring to the boil and simmer until thickened. 4. Pour yourselves a glass of wine. 5. Stir in the chicken, simmer for 5 minutes, add the cream and season. 6. Spoon into four oven proof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg. Top each with a sprig of thyme. Bake for 15 minutes until risen. 7. Serve the pies warm with creamy mash and vegetables.
Mixed roasted vegetables with pasta and haloumi cheese Hi Kate, this is a great recipe for the summer, full of goodness (just don’t forget about the lashings of olive oil). It is really delicious! This recipe serves 4 people. Love Jackie Chamberlain.
Ingredients
1 aubergine 1 large red onion red, green and yellow peppers (1 of each) 250 g pack of haloumi cheese (or 2 packs if you love haloumi cheese) Âź jar of mixed herbs olive oil and balsamic vinegar pasta
Method
1. Chop the aubergine, peppers and haloumi cheese into 1 cm chunks and roughly chop the onion. 2. Place the vegetables into a roasting tin and cover generously with olive oil (ensure all vegetables have some olive oil coating). Also add 1 tbsp of balsamic vinegar and the mixed herbs. 3. Cover the roasting tin with kitchen foil and place in the oven at 200°C for 10 minutes. 4. After 10 minutes, remove the kitchen foil, mix all the vegetables around to ensure all are well coated with the olive oil and return to the oven for another 20 minutes. 5. In the meantime, cook enough pasta for 4 people. 6. Once the vegetables are cooked, mix with the pasta and serve. Delicious!
Ratatouille Ratatouille goes well as a side dish to fish and chicken. This simple, classic French dish will keep you warm through the winter months. Of course, you will also be able to keep each other warm too. Many congratulations. Here’s to a long and happy life together. Love always Louise, Frank and Callum.
Ingredients
2 tbsp olive oil 2 large onions, chopped 2 cloves garlic, crushed 2 medium courgettes, roughly chopped 2 red peppers, deseeded and chopped 1 aubergine, roughly chopped 2 x 400 g cans chopped tomatoes with herbs 4 tbsp fresh basil, chopped salt and freshly ground black pepper
Method
1. Heat the oil in a pan over a medium heat. Add the onions and garlic and cook for 3 minutes. 2. Stir in the courgettes, peppers and aubergine and cook for a further 5 minutes until lightly coloured. 3. Add the tomatoes and herbs, cover and cook over a low heat for 30-35 minutes until the vegetables are tender. Season and sprinkle with chopped basil.
Tropical rice salad This salad takes 35 minutes to make and serves 4 people. Love Nicole and Tim Chamberlain.
Ingredients
115 g/4 oz long-grain rice 4 spring onions 225 g/8 oz canned pineapple pieces in natural juice 200 g/7 oz canned sweet corn, drained 2 red peppers, deseeded and diced 2 tbsp sultanas salt and pepper Dressing 1 tbsp groundnut oil 1 tbsp hazelnut oil 1 tbsp light soy sauce 1 garlic clove, finely chopped 1 tsp root ginger, chopped
Method
1. Cook the rice in a large saucepan of lightly salted boiling water for 15 minutes or until tender. Drain thoroughly and rinse under cold running water. Place the rice in a large serving bowl. 2. Using a sharp knife, finely chop the spring onions. Drain the pineapple pieces, reserving the juice in a jug. Add the pineapple pieces, sweet corn, red peppers, chopped spring onions and sultanas to the rice and mix lightly. 3. Add all the dressing ingredients to the reserved pineapple juice, whisking well, and season to taste with salt and pepper. Pour the dressing over the salad and toss until the salad is thoroughly coated. Serve immediately.
Lasagne We thought this recipe is perfect for entertaining as you can prepare it in advance and sit and relax and have drinks with your guests (hint, hint, wink, wink . . . you have our number). Hope you enjoy, Pete, Liz and Matthew.
Ingredients
1 onion, finely chopped 2 cloves of garlic, finely chopped mixed herbs (oregano, basil, sage, thyme and parsley) to taste packet of mushrooms, chopped olive oil 400 g minced beef 400 g tin of plum tomatoes 1 glass of red wine/water salt and pepper 400 g lasagne sheets cheese For the White Sauce 300 ml milk 25 g butter 25 g plain flour 50 g grated cheese
Method
1. Preheat the oven to 200°C. 2. In a large pan slowly fry the onions, garlic, herbs and mushrooms in about 4 tbsp of olive oil. 3. Then add the beef and cook until brown. 4. Add the tin of tomatoes and the glass of red wine or water. 5. Preparing the white sauce: melt the butter. Stir in the flour. Add the milk, stirring until thickened. Grate the cheese and add. Add seasoning to taste. 6. Layer the ingredients repeatedly starting with the meat mix, then a layer of lasagne sheets and then white sauce, ending with the white sauce. 7. Grate cheese on top and bake in the oven for 45 minutes. 8. Serve with a salad and garlic bread. 9. For the quick Lizanne and Pete Ala’Special Lasagne recipe, follow the instruction as above using Dolmio Red Onion Lasagne Sauce & Dolmio Creamy Lasagne.
Butternut soup with cumin Your mother and I enjoy this when she comes through to help with the markets in winter, love Auntie Pauline.
Ingredients
100 g butter 2 onions, chopped 1 kg butternut or pumpkin, peeled and diced 1 ml ground cumin 120 ml sherry 900 ml vegetable or chicken stock
Method 1. 2. 3. 4. 5. 6. 7.
Heat the butter in a large saucepan. Add the chopped onions and cook over a medium heat until soft. Add the butternut or pumpkin, ground cumin and sherry. Cover and cook over a low heat for about 40 minutes or until ingredients are tender. Liquidise until smooth. Return to the saucepan and add the vegetable or chicken stock. Heat through and season.
Mom’s bobotie Love Paddy and Lorraine.
Ingredients
450/500 g (1LB) mince 1 onion chopped and browned in fat 1 slice of bread soaked in ½ cup of milk ½ to 1 tbsp of curry powder 1 tbsp apricot jam 2 tbsp lemon juice 1 tbsp sultanas 2 tbsp chopped almonds 3 lemon or bay leaves 2 eggs ¼ cup milk salt and pepper
Method 1. 2. 3. 4. 5. 6. 7. 8.
Squeeze out bread and add milk to other ¼ cup milk. Mix bread, onion, jam with mince. Mix curry, lemon juice and one beaten egg to mince. Season with salt and pepper and add almonds and sultanas. Place mixture in greased pan, stick in leaves. Bake in oven 350/400°F, for 20 minutes. Beat remaining egg, add to milk and pour over mince. Cook until set.
Chicken satay Cooking was never your favourite past-time when we were at Rhodes. No one was ever quite convinced by your “innocent” face and your excuse that you didn’t actually know how to cook. We knew, however, what you did not like. No raw tomatoes, no salad without trim and nothing too exotic. I am quite sure that not much has changed, but decided to send you this recipe because it is delicious and really easy (even though it looks complicated). People are always very impressed by it! Lots and lots of love, Tracy.
Ingredients
2 tbsp soy sauce 2 tbsp sesame oil 2 tbsp lime juice (I always use lemon juice) 1 tsp ground cumin 1 tsp turmeric powder 2 tsps ground coriander 450 g chicken breast fillets (the ones with no skin and no bone) cut into 1 inch cubes 2 tbsp peanut oil (I use olive oil or vegetable oil if peanut oil is unavailable) 1 small onion, very finely chopped ¼ tsp cayenne pepper (this can be reduced if you don’t like hot food) 120 g crunchy peanut butter 1 tsp brown sugar
Method
1. Put the soy sauce, sesame oil, lime juice, cumin, turmeric and coriander into a large bowl and mix well. Add the cubed chicken to the soy sauce marinade and stir gently making sure the meat is covered evenly. 2. Cover the bowl with cling film and allow to stand in refrigerator for at least one hour, but preferably overnight. When your meat is sufficiently marinaded, drain the meat, reserving the marinade. 3. Thread the meat onto skewers (about 8 small bamboo ones that you’ve soaked in water). 4. Heat the oil in a pan and add the onion and cayenne pepper. Cook gently until the onion is slightly softened. Stir the reserved marinade into the oil and onion mixture, along with peanut butter and brown sugar. Heat gently, stirring constantly, until all the ingredients are well blended. If the sauce is too thick (which it will be) stir in some boiling water. The recipe says 4 tbsp, but I’ve always needed a lot more. I add it slowly until it is a nice saucy consistency – otherwise you can pour it over rice. 5. Place your kebabs into a pre-heated oven (180°C). They take 30 minutes to cook. Put them in the oven for 15 minutes, then turn and baste with a little of the sauce and return to the oven for 10 minutes. Finally, turn for a last time and baste again returning to the oven for 5 more minutes. 6. Serve with basmati rice and salad (with trim) – delicious!
Perfect paella When we were asked to come up with a recipe it is fair to say, that we struggled quite a bit to think of something that wasn’t run of the mill. Then it hit us, we have this dish whenever we fancy a bit of a treat because the ingredients are not exactly cheap. We know you hate ‘worms’ Kate, but you can always leave these out. Indeed, that is the best thing about this Paella you can chop and change as you like. Serves 2 people. Preparation and cooking time approximately 1 hr 15 minutes. Love Phil and Katja.
Ingredients
1 red onion, chopped 1 chilli, deseeded and crushed 1 red pepper, chopped handful of tomatoes, halved 100 g of chorizo, cut into cubes 350 g of seafood mix 6 scallops, lightly coated in chilli powder 2 pinches of saffron 2 spring onions, chopped 2 cloves of garlic, crushed ½ courgette, sliced 100 g sweetcorn 1 chicken breast, diced 150 g of paella rice 1 pint of chicken stock 1 large glass of white wine 1 tbsp paprika 1 lemon and 1 lime salt and pepper to season garlic bread or crusty loaf to serve
Method
1. Lightly fry the red onion, spring onion, peppers, garlic and chilli until the onion becomes coloured. 2. Add the chicken and courgettes and continue to fry for around 7 minutes. 3. Add the sweetcorn, chorizo and tomatoes along with the paella rice and continue to fry for 5 minutes. 4. Add the seasoning and paprika as well as ¼ of the chicken stock, turn down the heat and stir periodically. 5. As the stock is absorbed by the rice add the wine, another ¼ of stock and the saffron and continue to stir. Leave simmering for ten minutes. 6. Add the rest of the stock and allow to simmer stirring periodically until rice is cooked. 7. Stir in the seafood mix and leave to cook for around 5 minutes. 8. Whilst the seafood is cooking fry the scallops for 1- 2 minutes each side. 9. Just before serving, squeeze in lemon and lime juice to the paella and stir. 10. Allow three scallops per person and serve with garlic bread or crusty loaf.
Lamb shank & neck potjie Something from home. Love Lee-ann and Oloff.
Ingredients
750 g lamb shank 750 g lamb neck 25 ml brandy 1 tsp garlic, chopped 1 sliced onion 1 celery twig, chopped ½ sliced sweet pepper 1 sliced leek 10 small potatoes 4 carrots, peeled and sliced 375 ml dry white wine patty pans 6 small onions 1 cup button mushrooms salt to taste
Method 1. 2. 3. 4. 5.
Place oil, meat, brandy, garlic in large roaster bowl/pot. Place onion rings, celery, pepper, leeks, potatoes and carrots on top. Do not stir. Pour wine over and bake covered for 2 hours at 180°C. Add patty pans, small onions, mushrooms and salt. Bake covered for 30 minutes.
Pasta alla bolognese Adapted from: The silver spoon (la cuillère d’argent in French), Phaidon. Just the best Italian cookbook! Best serve with friends in Paris, love Elsa and Guillaum.
Ingredients
2 tbsp olive oil 40 g butter 1 carrot, chopped 1 onion, chopped 1 celery branch, chopped garlic and mushrooms if you like 250 g low fat minced beef 2-3 tbsp tomato paste scant 1 cup parmesan cheese, freshly grated salt and pepper
Method
1. Heat the olive oil and butter in a little saucepan, add the carrot, onion, celery, garlic, mushrooms, and salt and cook over low heat, stirring occasionally, for five minutes. 2. Add the meat and cook until slightly browned, then pour in the tomato paste previously stirred in boiling water, and simmer for 1½ hour. Add some water if the sauce is too thick and then season with pepper. 3. Serve the sauce with pasta (tagliatelle, linguine or spaghetti) and a bit of parmesan on top and Italian wine. Serves 4 people.
Athlee’s famous bacon and chicken pasta Congratulations on this happy day. Many the years ahead be filled with love, happiness, health and success. Wishing you everything good life has to offer as you embark on this new chapter of your lives together. All my love, Athlee Maclear.
Ingredients
chicken bacon courgettes peppers (red and yellow) can of tomato and onion mushrooms sour cream (or crème fraische) chilli basil garlic pasta (penne works best) cheese to top/garnish
Method 1. 2. 3. 4. 5. 6. 7. 8. 9.
Dice bacon and fry with garlic. Add chicken and brown. Add touch of white wine. Add chilli, basil and herbs. Chop vegetables and add in order of longest to shortest cooking time i.e. courgettes, peppers and mushrooms. Add tomato and onion and reduce heat to simmer till pasta done. Cook pasta (cover with water, pinch salt and microwave for 20 minutes). When pasta is done, drain and add to serving dish. Remove sauce from heat and fold in sour cream. Add to pasta, garnish with grated cheese and serve.
Dessert and cakes
Green tea cupcakes Congratulations on your wedding. I wanted to give you guys a recipe that would remind you of me . . . so I tried something new. Well, I tried to modify an old recipe. It’s still a bit of work in progress but maybe you can perfect it and let me know the secret. So, here it goes. And of course to add our scientific geekyness . . . . here is the PROTOCOL! Love, Nats.
Ingredients
110 g plain flour 2 tbsp macha powder (green tea powder you can buy from Japan centre for instance) 140 g caster sugar ½ tsp baking powder 40 g unsalted butter, at room temperature 120 ml whole milk 1 egg 1.25 tsp vanilla extract a pinch of salt Extra protocol cream cheese icing 300 g icing sugar 50 g unsalted butter, at room temperature 125 g cream cheese, cold
Method
1. Preheat the oven to 170°C. 2. Mix butter with electric mixer till fluffy. Add sugar and mix well. 3. Add flour, macha powder, baking powder and salt to the butter. Beat on slow speed until you get a sandy consistency and all is mixed well. 4. Whisk the milk, egg and vanilla extract together. Slowly pour half of it into the mixture from step 3. Keep mixing until everything is smooth. Don’t overdo it though. 5. Spoon the mixture into the paper cases up to ⅔ full. 6. Bake for 20-25 minutes. (I tend to find that they take a little bit longer). 7. Leave to cool once baked. 8. Ready to eat! It’s great with cream cheese icing - see the extra protocol.
1. Beat the icing sugar and butter together with electric mixer (this is quite messy so be careful). 2. Add cream cheese in one go and beat until it is completely incorporated. 3. Continue beating until the frosting is light and fluffy.
Lemon meringue pie Congratulations on your special day Mr and Mrs Chamberlain. You two really are the perfect couple, wishing you many fun times and happy memories together as husband and wife. I am absolutely delighted for you! Lots of love, Gilly.
Ingredients
Pastry 175 g plain flour 100 g butter chilled and diced 1 tbsp icing sugar 1 egg yolk 1 tbsp cold water Filling 2 level tbsp cornflour 100 g caster sugar zest of 2 large lemons, finely grated 125 ml of fresh lemon juice juice of 1 orange made up to 200 ml with cold water 85 g butter, diced 3 egg yolks and 1 whole egg, beaten
Method
Method for the Pastry 1. Put all the ingredients in a processor and pulse until it starts binding. 2. Roll out pastry and line a fluted pastry case (23 cm), trim the edges (don’t worry if it cracks a little). 3. Prick with a fork, line with tin foil (shiny side down) and chill for minimum of 30 minutes (can be left overnight). 4. When ready to complete, fill with baking beans and cook on 200°C/180°C fan oven for 15 minutes, then remove beans and foil and cook for another 6 minutes until golden. Method for Filling 5. In a medium saucepan mix cornflour, sugar and lemon zest – gradually add the lemon juice until it is all mixed together. Then, stir in the orange juice/water. 6. Cook over a medium heat stirring constantly until it is smooth and bubbles. 7. Remove from the heat immediately and beat in the butter until melted. 8. Stir in the beaten egg and return to the heat, stirring continuously until it thickens and ‘plops’ off the spoon, then remove from heat.
Meringue 4 egg whites 200 g caster sugar 2 level tsp cornflour
Method for Meringue 9. Whisk egg whites to soft peak, then add half the sugar, spoonful by spoonful whisking in between each spoon. 10. Whisk in the cornflour and then the rest of the sugar (one spoon at a time) until it is smooth and thick, and stays in the bowl when tipped upside down. Finish off 11. Quickly reheat the filling. Pour filling into pastry case. 12. Top with meringue, spoonful by spoonful, starting with the edge then filling in the middle – give the topping a good swirl with a fork. 13. Cook in the oven (on 180°C/160°C) for 18 to 20 minutes. Leave pie in the tin for 30 minutes before removing, and leave for 30-60 minutes before slicing. ♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Marmite tart Love Pam and Ian Kay.
Ingredients
1 cup flour 1½ cup cheese, grated 1 tsp dry mustard pinch salt 125 g butter 1 egg 1¼ cups milk dash paprika
Method 1. 2. 3. 4. 5. 6. 7.
Mix dry ingredients. Rub in butter. Add cheese, milk and beaten egg. Place in pie dish. Bake at 160°C for 40-45 mins. Melt 2 dessertspoons butter and 1 heaped tsp marmite. Pour over tart.
Barbara’s beat ’n bake chocolate cake This is a recipe that never fails, and is easy to prepare; the ultimate “gooi ’n koek” cake! Good approach to marriage, too. All the best for a fabulous future together, love Vince and Nicky Pegg.
Ingredients
115 g butter 156 g cake flour (no “bucket chemistry” Kate; those 6 g are vital) 170 g castor sugar 2 tsp baking powder 14 g cocoa powder 2 eggs ½ tsp vanilla essence ½ to ¾ cup milk
Method
1. Weigh butter into a mixing bowl. Sift in dry ingredients, then add wet ingredients. 2. Beat into submission (i.e. until mixture is smooth) with a wooden spoon if you’re energetic, or an electric cake mixer. Pour mixture into a 20 cm diameter cake tin. 3. Bake for 30 to 40 minutes at 180°C until cake tester comes out clean, or the top of the cake pops back when lightly depressed with a finger. 4. Allow cake to cool, then ice it with preferred icing. I usually make a butter icing (butter, icing sugar and cocoa powder and a smidgen of milk; quantities vary as ingredients are added until it “looks right”). Ingest!
White chocolate and raspberry cheesecake We know everyone likes to indulge now and again so here is our white chocolate and raspberry cheesecake for that naughty but nice treat! Enjoy. Lots of love from Em and Tim.
Ingredients
300 g white chocolate chunk cookies 50 g melted butter 600 g cream cheese 2 tbsp plain flour 175 g golden caster sugar vanilla extract 2 eggs and 1 yolk 150 ml pot soured cream 300 g fresh raspberries 100 g white chocolate, chopped into small pieces 1 tbsp icing sugar
Method
1. Heat the oven to 180째C/fan 160째C/gas 4. Crush the biscuits in a food processor (or put them in a plastic bag and bash with a rolling pin) mix with the butter. Press into a 20 cm spring-form tin and bake for 5 minutes. Cool. 2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and the white chocolate and pour into the tin. Bake for 40 minutes and then check - it should be set but slightly wobbly in the centre. Leave in the tin to cool completely, then chill for 2 hours. 3. Just before serving, put most of the raspberries in a pan with 1 tbsp icing sugar (keep a few aside). Heat until juicy and then squash with a fork. Push through a sieve. Mix with the framboise (if using) and the whole raspberries then serve with the cheesecake.
Milk tart Best served cold, Adrian only likes it if it’s really cold out the fridge, this is his favourite pudding. Got this recipe from Lettie Schnider who I used to work with, she was a really good cook, as one could tell by her size. Have been asked time and again for this recipe. Love Mum and Dad.
Ingredients
4 cups milk 2¼ tbsp corn flour 1¾ tbsp flour ½ cup sugar 3 eggs 1 tsp vanilla essence 1 tbsp margarine ½ tbsp custard powder tennis biscuits or something similar
Method 1. 2. 3. 4. 5.
Place the sugar, corn flour, flour and custard powder in a mixing bowl. Beaten the eggs and add to mixture together with ½ cup of the milk. Mix until mixture forms a paste like consistency. Bring rest of milk to boil and stirring slowly add to past mixture above. Pour back into saucepan, add margarine and place on low heat, stirring continuously until mixture thickens, ignore the lumps - they go eventually. 6. Line a bowl with tennis biscuits, I use 9 in a square Pyrex-dish. 7. Pour mixture over biscuits and sprinkle with cinnamon on top.
Carrot cupcakes Makes about 15 regular cupcakes. Love Leane and George Davies.
Ingredients
Method
Orange icing 175 g cream cheese 450 g icing sugar 125 g unsalted butter grated zest of one orange
Method 1. Place all ingredients in a mixing bowl and beat well – about several minutes until icing is smooth and pale. 2. Cream cheese icing must be stored in the fridge, but it keeps well. Before re-using, allow it to come to room temperature and then beat again.
225 g carrots, peeled, trimmed and grated (drain off any liquid) 130 g raisins 2 large egg 130 g caster sugar (preferably golden) 120 ml corn oil (I’ve only ever used Flora oil) ½ tsp vanilla extract grated zest of 1 orange 120 g plain flour 1 tsp bicarbonate of soda pinch of salt 1 tsp ground cinnamon
1. Preheat oven to 160°C (fan) / 350°F / gas mark 4. 2. Combine carrots and raisins in a large bowl and put to one side. 3. Beat eggs and caster sugar for several minutes and then add the oil, vanilla extract and orange zest and beat well. 4. Sift the flour, bicarbonate, salt and cinnamon into a separate bowl. 5. Gradually add the flour mixture to the egg and sugar mixture, beating well after each addition. 6. Pour this mixture into the bowl containing the carrots and raisins and incorporate using a wooden spoon or spatula until they are blended. 7. Carefully spoon mixture into cupcake cases or muffin pan. 8. Bake in oven for about 25 minutes – the cupcakes will be quite dark brown in colour and feel “spongy” to the touch. 9. Remove from the oven and leave the cupcakes in their tins for about 10 minutes before placing them on a wire rack to cool.
Cheesecake This cheats cheesecake recipe honestly couldn’t be easier or tastier. It takes just ten minutes to put together, so it’s perfect for an impromptu dinner party (hint, hint). Love Claire and Steve.
Ingredients
85 g biscuits (I’m sure any will do, but Hobnobs are best) 200 g extra-light Philadelphia soft cheese 200 g tub fat free Greek yogurt 4 tbsp caster sugar a few drops of vanilla extract 2 tbsp strawberry jam 100 g strawberries, sliced
Method
1. Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls. 2. Beat the soft cheese, yogurt, sugar and vanilla together until smooth, then spoon over the crumbs and chill until you are ready to serve. 3. Stir the jam in a bowl until loose, then gently stir in the strawberries. Divide the mixture between the cheesecakes and serve. See, I told you this was easy. Enjoy!
Yummy pudding Love Colleen & Terrence Isherwood.
Ingredients
2 packets tennis biscuits 250 ml fresh cream 3 peppermint crisps 1 chocolate instant pudding (made up) 1 caramel pudding (made up)
Method 1. 2. 3. 4.
Layer biscuits, caramel pudding and grated peppermint crisp. Layer biscuits, chocolate pudding and grated peppermint. One layer cream. Repeat above with a final layer of cream.
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Andy’s Eton mess Ingredients
1 punnet of Strawberries 1 pot of whipping cream/extra thick cream 1 meringue
Method
1. Prepare the strawberries by cutting off the stalk, cut into quarters and then sprinkle with little bit of sugar and put in the fridge (if possible do this step a while before you put the dish together so strawberries make juice). 2. Whip the cream until nice and thick. 3. Crumble the meringue and mix with cream. 4. Throw in handful of strawberries and keep mixing. Take the strawberry juice and pour over the mixture – this adds a lovely bit of colour. 5. Decorate with a strawberry, enjoy.
Cocktails Dearest Kate & Nick, I know everyone is going to be sending you food recipes. Well being a naturalized Capetownian, I will be sharing some novel, though tried and tested, cocktail recipes. Note the IP (copyright) resides with me, developed by me and my investment projects team after a hard day’s work when we needed to unwind. So do the right thing and reference us whenever you use these recipes. Word of warning: these lip smacking cocktails are best first tried in the comfort of your home as they have been found to have different effects on different folk. It is not for the faint-hearted. Please note the standard measure used is a single tot, i.e. 15ml in a tall glass of roughly 250ml, but don’t be shy now, be generous with the tots. Here’s to the start of a new chapter in your lives, play nice and have the time of your lives. Lots love, Doug Sanyahumbi.
Eyes Wide shut
Freddie Krugger’s Green Gob…
Sometimes not knowing what’s about to hit you is a good thing. A few glasses of this and the alleys of depravity don’t look so daunting … no mask required … you won’t remember a thing…
“Deadly” has never been this sweet or tasted this good. You will descend into your stupor with a permanent smile … and you don’t even have to take your clothes off.
1 Southern Comfort 1 Vodka ½ Bacardi rum ½ Liquid Libido
1 Southern Comfort 1 Pimms 1 Curacao Blue 2 Ginger ale 2 Cranberry Juice
Top up with a 50/50 mixture of ginger ale and cranberry. Best served in a martini glass with crashed ice.
Top up with tonic water.
Sive Sizzler
Toni’s Tweed Jacket
Themba’s Benda
Everyday is summer with a Sive Sizzler, call work and tell them you are sick and your best mate Jack is taking care of you.
Hint of tweed sophistication with a dash of the ever impressionable Mr Jack. It’s classy and it leaves you begging for more.
Guarantees that you will never be the designated driver. You are way over the limit after the first sip, and you will enjoy it.
1 Gin 1 Jack Daniels 1 Lime concentrate
1 Cranberry Archers 1 Gin 1 Southern Comfort 1 Bacardi rum
1 Jack Daniels ½ Bacardi rum 1 Passion fruit concentrate Top up with soda H2O.
Top up with soda H2O. Top up with a 50/50 mixture of soda H2O and white grape juice.