Crunchies

Makes 2 dozen

Ingredients

  • 6 cups desiccated coconut

  • 2 cups cake flour

  • 8 cups oats

  • 3 cups white sugar

  • 1 tbsp salt

  • 20 ml cinnamon

  • 500g butter

  • 60 ml syrup

  • 20 ml bicarb

  • ½ cup milk

Method

  1. Preheat the oven to 180C. Spray and cook a large oven tray.
  2. In a microwave proof bowl melt the butter and syrup together. Set aside
  3. Combine all the dry ingredients except the bicarbonate of soda and mix well
  4. Mix the bicarb and milk together, and add to the butter and syrup mixture.
  5. Mix the butter mixture with the dry ingredients, and mix well through
  6. Press out on a sprayed baking tray.
  7. Bake for 15-20 minutes or until golden brown
  8. Cut in squares and let cool. Loosen the squares and place them on another baking tray. Dry out in the oven at 50-100C for 3-6 hours or until hard.  
Crunchies recipe

Grilled Honey and Garlic Salmon

Serves 8

Ingredients

  • salmon fillets
  • salt
  • black pepper
  • 2 tsp paprika
  • olive oil
  • 1 cup honey
  • ½ cup warm water
  • ¼ cup lemon juice
  • 6 tbsp crushed garlic
  • 1 lemon, sliced into slices
  • 4 tablespoon chopped parsley

Method

  1. Season the surface of the salmon with salt, black pepper, fish spice and paprika. Set aside.
  2. Mix the honey, water, lemon juice and a pinch of salt together. Stir to combine well.
  3. Heat up a nonstick pan on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about a minute. Turn the salmon over and cook for 1 minute. Remove from the pan and place in an ovenproof pan.
  4. Add the honey mixture and lemon wedges into the skillet, and reduce the sauce until it’s sticky. Pour over the salmon. Basting it with the sauce.
  5. Finish it off by grilling the salmon in the oven for 5 minutes or until the surface becomes slightly charred.
  6. Top the salmon with parsley and serve immediately.

White wine Tomato basil sauce

Ingredients

  • 4 tablespoons olive oil
  • 1/2 teaspoon chilli flakes
  • 2 tsp crushed garlic
  • 1 packet of cherry tomatoes, sliced in half
  • ½ cup dry white wine
  • 1 cup fresh basil, finely chopped
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon salt (more to taste)
  • 2 teaspoon granulated sugar
  • ½ teaspoon fresh ground black pepper (more to taste)

Method

Heat oil in a large sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

Grilled Honey and Garlic Salmon
Grilled Honey and Garlic Salmon

Rooibos Milk Tarts

Serves 8 portions in bowls

Ingredients (filling)

  • 1L full cream milk
  • 60 ml Butter
  • 4 rooibos sachets
  • ¾ cup white sugar
  • 4 eggs
  • 60 ml cornstarch
  • 60 ml cake flour
  • pinch of salt
  • 5 ml vanilla essence
  • Cinnamon to decorate

Ingredients (crust)

  • 4 cups Tennis Biscuits
  • ½ cup White sugar
  • 80ml Melted Butter

Method (crust)

  1. Crush the biscuits, mix in the sugar. Combine well, pour into small glass jars and set aside.

Method (filling)

  1. In a medium-sized pot, boil the milk, rooibos and butter over medium heat until boiling point. Pour through a sieve.
  2. Whisk the eggs and sugar together, until white and foamy.
  3. Make a paste with the corn starch, flour, salt and vanilla essence and add to the egg mixture. (use some water to make the paste).
  4. Whisk in some of the milk mixture to the egg mixture, then whisk in the egg mixture to the milk mixture, place back on the stove and stir until starting to boil very fast. Switch off the heat, close the pot with a lid and leave to stand for 5 min.
  5. Pour the filling into the prepared glass jars and place it in the fridge.
  6. Sprinkle with cinnamon and serve.
Rooibos Milk Tart Recipe

Peppermint Crisp Tart from Heaven

Makes one 22cm square tart

Ingredients

  • 2 packets of coconut biscuits (Tennis biscuits)
  • 1 Tin Caramel Treat
  • 1 tablespoon lemon juice
  • 500ml Orley Whip or Cream
  • 150g Peppermint Crisp slab

Method

  1. In a medium-sized bowl, whisk the Orley Whip or cream to form stiff peaks. In another bowl, mix together the caramel and lemon juice until smooth.
  2. Add the Orley Whip/cream to the caramel mixture and combine well until no Orley Whip or cream is visible.
  3. Starting with the biscuits, add a layer to the bottom of your bowl, then add the caramel and cream mixture, place another layer of biscuits and caramel, and continue until the mixture is finished. End with caramel on top.
  4. Crush the chocolate slab into fine crumbs, and sprinkle on top of the tart.
  5. Refrigerate for 3 hours, making sure the caramel mixture is set.

Serve cold.

Peppermint Crisp Tart Recipe
Peppermint Crisp Tart Recipe

Beef Wraps

Serves 10 – 12

Ingredients

For the Beef

  • 1kg beef stroganoff
  • 1 ½ tsp Black pepper
  • 4 Tbsp Soy sauce
  • 2 tsp crushed garlic
  • 2 tsp Ginger powder
  • 4 Tbsp olive oil
  • 1 tbsp Paprika
  • 2 cups BBQ sauce
  • 2 tsp Salt

The Wraps

  • 10 Tortilla Wraps
  • 3 cups Mozzarella cheese
  • 3 cups cheddar cheese
  • 3 cups Mayonnaise
  • 1 ½ cup sweet chilli sauce

For the vegetables

  • 1 onion, thinly sliced
  • 2 carrots, peeled and julienned
  • 1 red pepper, thinly sliced
  • 1 Green pepper, thinly sliced
  • 1 tbsp crushed garlic
  • 2 tbsp vegetable spice
  • 1 tsp salt
  • 1 tsp black pepper

Method

Use a griddle pan to grill the wraps by just giving them some black stripes.

For the beef

  1. Mix the marinade ingredients and add in the beef strips. Place in fridge for 1 hour.
  2. In a large non-stick pan coated with cooking oil, sauté the beef strips and marinade juices until meat is no longer pink. Do not overcook the strips. Set aside.

For the Vegetables

  1. In a large pan heat some olive oil and add all vegetables to the pan. Add all the spices, salt and pepper and sauté till cooked but not overcooked.
  2. Remove from pan and set aside. Mix with the beef strips

Assembly

  1. Place a spoon full of the Mayonnaise sauce on the one edge of the wrap.
  2. Start with putting some cheese on the sauce. Put on some of the beef and vegetable mix
  3. Folding from the outside in, close the wraps on the sides. The take the end side where the filling is and start rolling it till you reach the other edge of the wrap, take some sauce to brush on the side so the wrap can stick.
  4. Put in a baking tray and put in the oven for 10 min to just let the cheese melt.
  5. Cut in halve or snack size bites and serve.
Beef Wraps

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