“Romantic Valentine’s Day Picnic: A Three-Course Feast for Two”

"Romantic Valentine's Day Picnic: A Three-Course Feast for Two"

Starter: Caprese Skewers

Ingredients:

  • Fresh mozzarella balls
  • Cherry tomatoes
  • Fresh basil leaves
  • Balsamic glaze or reduction (you can find this in most grocery stores)
  • Wooden skewers, soaked in water for at least 30 minutes

Instructions

  1. Begin by soaking the wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill.
  2. Take a skewer and thread on a cherry tomato, followed by a folded basil leaf, and then a mozzarella ball.
  3. Repeat the process until the skewer is full, alternating the ingredients for a colourful presentation.
  4. Once all skewers are assembled, preheat a grill or grill pan over medium heat.
  5. Place the skewers on the grill and cook for 2-3 minutes on each side, just until the tomatoes start to blister and the mozzarella softens slightly.
  6. Remove the skewers from the grill and arrange them on a serving platter.
  7. Drizzle the skewers generously with balsamic glaze or reduction.
  8. Serve immediately while still warm.

Main Course: Chicken Caesar Wraps

Chicken-Caesar-Wraps-17

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 4 large flour tortillas
  • 2 cups shredded romaine lettuce
  • 1/2 cup grated Parmesan cheese
  • Caesar dressing (store-bought or homemade)
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions:

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat a drizzle of olive oil in a frying pan over medium-high heat.
  3. Add the chicken breasts to the pan and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center.
  4. Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing thinly.
  5. Lay out the flour tortillas on a flat surface.
  6. Divide the shredded romaine lettuce evenly among the tortillas, spreading it out in the center.
  7. Place sliced chicken on top of the lettuce on each tortilla.
  8. Sprinkle grated Parmesan cheese over the chicken.
  9. Drizzle Caesar dressing over the chicken and cheese.
  10. Carefully roll up each tortilla, folding in the sides as you go, to form a wrap.
  11. Serve immediately, or wrap each wrap tightly in plastic wrap or parchment paper for later enjoyment.

Dessert: Chocolate Covered Strawberries

Ingredients:

  • 250g fresh strawberries
  • 150g dark chocolate
  • 50g white chocolate (optional)
  • Sprinkles or chopped nuts for decoration (optional)

Instructions:

  1. Wash the strawberries and pat them dry with a paper towel. Make sure they are completely dry before dipping in chocolate.
  2. Break the dark chocolate into pieces and place it in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  3. If using white chocolate, repeat the melting process in a separate bowl.
  4. Hold a strawberry by the stem and dip it into the melted dark chocolate, swirling to coat about two-thirds of the strawberry.
  5. Allow any excess chocolate to drip off, then place the chocolate-covered strawberry on a parchment-lined tray.
  6. If using white chocolate, drizzle it over the dark chocolate-covered strawberries for decoration.
  7. Optionally, sprinkle the strawberries with toppings like sprinkles or chopped nuts while the chocolate is still wet.
  8. Repeat the process with the remaining strawberries.
  9. Once all the strawberries are coated, place the tray in the refrigerator for about 30 minutes, or until the chocolate sets.
  10. Once set, remove the chocolate-covered strawberries from the tray and transfer them to a serving plate.
  11. Serve and enjoy your decadent chocolate-covered strawberries as a sweet treat for any occasion!

“Sun-Kissed Delights: A January Culinary Journey through Durban’s Vibrant Flavours”

"Sun-Kissed Delights: A January Culinary Journey through Durban's Vibrant Flavours"

Starter: Grilled Pineapple and Prawn Skewers

Ingredients:

  • 250g large prawns, peeled and deveined
  • 1 pineapple, peeled and cut into chunks
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon chili flakes
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instrucions

  1. In a bowl, mix olive oil, honey, chili flakes, salt, and pepper to create a marinade.
  2. Thread prawns and pineapple alternately onto skewers.
  3. Brush the skewers with the marinade, ensuring they are well coated.
  4. Preheat a grill or grill pan over medium-high heat.
  5. Grill the skewers for 2-3 minutes on each side or until the prawns are cooked through.
  6. Garnish with fresh cilantro and serve.

Main Course: Durban Chicken Curry with Coconut Rice

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Ingredients:

For the Chicken Curry:

  • 500g chicken, cut into pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 2 tablespoons Durban curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder (adjust to taste)
  • 400ml coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

For the Coconut Rice:

  • 1 cup basmati rice
  • 400ml coconut milk
  • Salt to taste

Instructions:

  1. Heat vegetable oil in a large pot. Add chopped onions and cook until golden brown.
  2. Add chicken pieces and cook until browned on all sides.
  3. Stir in the Durban curry powder, turmeric, cumin, coriander, and chili powder. Cook for 2 minutes.
  4. Add chopped tomatoes and cook until they are softened.
  5. Pour in the coconut milk, season with salt and pepper, and bring to a simmer. Let it cook until the chicken is tender.
  6. For the coconut rice, rinse the basmati rice and combine it with coconut milk and salt in a pot. Cook according to package instructions.
  7. Serve the Durban chicken curry over coconut rice, garnished with fresh cilantro.

Dessert: Mango and Passionfruit Sorbet

Ingredients:

    • 2 ripe mangoes, peeled and diced
    • Pulp of 4 passionfruit
    • 1/2 cup sugar
    • 1/4 cup water
    • Juice of 1 lime

Instructions:

    1. In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves, creating a simple syrup. Let it cool.
    2. Blend the diced mangoes, passionfruit pulp, lime juice, and simple syrup until smooth.
    3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
    4. Transfer the sorbet to a container and freeze for at least 4 hours or until firm.
    5. Scoop the sorbet into serving bowls and garnish with additional passionfruit if desired.

“Joyful Culinary Delights: A Three-Course Christmas Feast to Savour”

"Joyful Culinary Delights: A Three-Course Christmas Feast to Savour"

Starter: Rooibos-Smoked Salmon Canapés

Ingredients:

  • 200g smoked salmon, thinly sliced
  • 1 loaf of roosterkoek 
  • 150g cream cheese
  • 2 tbsp fresh dill, chopped
  • Zest of 1 lemon
  • Rooibos tea leaves for smoking

Instrucions

  1. Cut the roosterkoek into bite-sized rounds and toast them.
  2. Mix the cream cheese with chopped dill and lemon zest.
  3. Spread a layer of the cream cheese mixture on each roosterkoek round.
  4. Place a slice of smoked salmon on top.
  5. Using a smoking gun or stovetop smoking method, infuse the salmon with rooibos tea smoke.
  6. Garnish with extra dill and serve these elegant canapés.

Roast Turkey with Apricot Glaze and Roasted Vegetables

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Ingredients:

For the Turkey:

  • 4 kg whole turkey
  • 1/2 cup softened butter
  • 2 tbsp olive oil
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • Salt and pepper to taste

For the Apricot Glaze:

  • 1 cup apricot jam
  • 2 tbsp Dijon mustard
  • 2 tbsp balsamic vinegar

For the Roasted Vegetables:

    • 1 kg baby potatoes, halved
    • 500g baby carrots
    • 500g butternut squash, diced
    • 2 red onions, wedged
    • 4 cloves garlic, minced
    • 2 tbsp olive oil
    • 1 tsp dried oregano
    • Salt and pepper to taste

Instructions:

  1. Preheat oven to 180°C.
  2. Rub turkey with a mixture of softened butter, olive oil, dried thyme, dried rosemary, salt, and pepper.
  3. Roast turkey for about 20 minutes per kilogram.
  4. In the last 30 minutes, brush turkey with a glaze made from apricot jam, Dijon mustard, and balsamic vinegar.

For the Roasted Vegetables:

  1. Toss baby potatoes, baby carrots, butternut squash, red onions, and minced garlic with olive oil, dried oregano, salt, and pepper.
  2. Roast in the oven for 30-40 minutes or until golden and tender.

Dessert: Berry Trifle

Ingredients:

  • For the Cake:

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1 cup sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup milk

    For the Berry Compote:

    • 2 cups mixed berries (strawberries, blueberries, raspberries)
    • 1/4 cup sugar
    • 2 tablespoons water
    • 1 tablespoon lemon juice

    For the Custard:

    • 2 cups full-cream milk
    • 4 large egg yolks
    • 1/2 cup sugar
    • 1/4 cup cornstarch
    • 1 teaspoon vanilla extract

    For Assembly:

    • 2 cups whipped cream
    • Fresh berries for garnish

Instructions:

  1. For the Cake:

    1. Preheat the oven to 180°C.
    2. In a bowl, sift together flour, baking powder, and salt.
    3. In another bowl, cream together the butter and sugar until light and fluffy.
    4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
    5. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
    6. Pour the batter into a greased and floured baking pan.
    7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
    8. Let the cake cool completely before cutting it into cubes.

    For the Berry Compote:

    1. In a saucepan, combine mixed berries, sugar, water, and lemon juice.
    2. Simmer over medium heat until the berries break down and the mixture thickens slightly.
    3. Remove from heat and let it cool.

    For the Custard:

    1. In a saucepan, heat the milk until steaming but not boiling.
    2. In a bowl, whisk together egg yolks, sugar, and cornstarch until well combined.
    3. Slowly pour the hot milk into the egg mixture while continuously whisking.
    4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
    5. Remove from heat, stir in vanilla extract, and let it cool.

    For Assembly:

    1. In a trifle dish or individual glasses, layer the cubed cake, berry compote, and custard.
    2. Repeat the layers until the dish is filled, finishing with a layer of whipped cream on top.
    3. Garnish with fresh berries.
    4. Refrigerate for at least 2 hours before serving to allow the flavours to meld.

“Harmony of Flavours: Romantic Culinary Journey”

"Harmony of Flavours: Romantic Culinary Journey"

Starter: Spinach and Feta Stuffed Mushrooms

Ingredients:

  • 12 large mushrooms, stems removed and reserved
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 200g fresh spinach, chopped
  • 150g feta cheese, crumbled
  • Salt and pepper to taste
  • Fresh parsley for garnish
  •  

Instrucions

  1. Preheat the oven to 180°C.
  2. Place the mushrooms on a baking sheet.
  3. Chop the mushroom stems finely. In a pan, heat olive oil, sauté the onion until soft, add garlic, chopped mushroom stems, and spinach. Cook until the spinach wilts.
  4. Remove from heat and stir in the feta cheese. Season with salt and pepper.
  5. Spoon the spinach and feta mixture into each mushroom cap.
  6. Bake for about 15-20 minutes or until the mushrooms are tender.
  7. Garnish with fresh parsley before serving.

Lemon Herb Grilled Chicken with Roasted Vegetables

Grilled meat plate with fresh vegetables, a gourmet lunch generated by artificial intelligence

Ingredients:

  • 4 boneless, skinless chicken breasts
  • Zest and juice of 2 lemons
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • Salt and pepper to taste

Roasted Vegetables:

  • 2 cups baby potatoes, halved
  • 1 cup baby carrots
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Instructions:

  • In a bowl, mix the lemon zest, lemon juice, olive oil, oregano, thyme, salt, and pepper. Marinate the chicken breasts in this mixture for at least 30 minutes.
  • Preheat the grill or grill pan. Grill the chicken breasts until fully cooked, about 6-8 minutes per side.
  • Preheat the oven to 200°C.
  • In a large bowl, toss the baby potatoes, baby carrots, bell peppers, and zucchini with olive oil, dried rosemary, salt, and pepper.
  • Spread the vegetables on a baking sheet and roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and slightly browned.
  • Serve the grilled chicken alongside the roasted vegetables.

Dessert: Amarula Chocolate Mousse

Ingredients:

  • 200g dark chocolate, chopped
  • 1/2 cup Amarula liqueur
  • 3 large eggs, separated
  • 1/4 cup sugar
  • 1 cup whipped cream
  • Chocolate shavings for garnish
  •  

Instructions:

  1. Melt the dark chocolate in a heatproof bowl over simmering water. Stir in the Amarula liqueur and let it cool slightly.
  2. In a separate bowl, beat the egg yolks and sugar until pale and creamy. Add this to the chocolate mixture.
  3. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
  4. Finally, fold in the whipped cream until well combined.
  5. Spoon the mousse into serving glasses and refrigerate for at least 2 hours.
  6. Before serving, garnish with chocolate shavings.
  7.  

“Delightful Durban Lunch: A 3-Course Meal”

"Delightful Durban Lunch: A 3-Course Meal"

Starter: Samoosas with Tamarind Chutney

Ingredients:

For the Samoosas:

  • 10-12 samoosa pastry sheets (available at most supermarkets)
  • 1 cup cooked and diced potatoes
  • 1/2 cup peas
  • 1/2 cup minced lamb or beef (optional)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
  • Salt to taste
  • Vegetable oil for frying

For the Tamarind Chutney:

  • 1/2 cup tamarind pulp
  • 1/4 cup sugar
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder
  • Salt to taste
  •  
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Instrucions

  1. Heat oil in a pan, add cumin seeds, and let them sizzle.
  2. Add minced meat (if using) and sauté until browned.
  3. Add potatoes, peas, coriander powder, chili powder, and salt. Cook until potatoes are soft.
  4. Let the mixture cool. Fill the samosa pastry sheets, following the instructions on the packet.
  5. Heat oil in a deep pan and deep-fry the samoosas until golden brown.

For the Tamarind Chutney:

  1. Mix tamarind pulp, sugar, cumin powder, red chili powder, and salt in a saucepan.
  2. Heat and stir until the mixture thickens. Let it cool.

Main Course: Chicken Biryani

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Ingredients:

  • 2 cups basmati rice
  • 500g bone-in chicken pieces
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 2 tbsp ginger-garlic paste
  • 1/2 cup plain yogurt
  • 2 tsp biryani masala
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 4-5 green chilies, slit
  • Fresh coriander and mint leaves
  • Ghee or vegetable oil for cooking
  • Salt to taste
  •  

Instructions:

  • Wash and soak the basmati rice for 30 minutes. Drain and set aside.
  • In a large pot, heat ghee or oil, add cumin seeds, sliced onions, and cook until onions turn brown.
  • Add ginger-garlic paste, green chilies, and sauté for a few minutes.
  • Add the chicken pieces and cook until they turn white.
  • Add tomatoes, biryani masala, turmeric, and cook until the tomatoes are soft.
  • Add yogurt, fresh coriander, and mint leaves. Cook for a few minutes.
  • In a separate pot, boil the soaked rice until it’s partially cooked.
  • Layer the chicken mixture and partially cooked rice in the pot, and cook on low heat for about 20-25 minutes until the rice is fully cooked.

Dessert: Milk Tart

Ingredients:

For the Crust:

  • 1 cup crushed Marie biscuits (or graham crackers)
  • 4 tbsp melted butter

For the Filling:

  • 2 cups milk
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 3 large eggs
  • 1 tsp vanilla extract
  • A pinch of salt
  • Cinnamon for garnish
  •  

Instructions:

For the Crust:

  1. Mix the crushed biscuits and melted butter.
  2. Press the mixture into the base of a tart dish or individual dessert bowls.

For the Filling:

  1. In a saucepan, heat the milk until almost boiling, then remove it from the heat.
  2. In a separate bowl, mix sugar, flour, cornstarch, and salt.
  3. Add the egg yolks and vanilla to the dry mixture and whisk until smooth.
  4. Slowly pour the hot milk into the egg mixture, whisking constantly.
  5. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens.
  6. Pour the custard over the crust.
  7. Sprinkle with cinnamon.
  8. Let it cool and refrigerate for a few hours before serving.
  9.  

“Heritage Day Delights: A South African Culinary Journey”

"Heritage Day Delights: A South African Culinary Journey"

Starter: Boerewors Sausage Rolls

Ingredients:

  • 500g boerewors (South African sausage)
  • 1 sheet of puff pastry
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon olive oil
delicious-venezuelan-cheese-sticks-composition

Instrucions

  • Preheat your oven to 200°C (392°F).
  • Remove the casing from the boerewors and roll it into a long sausage shape.
  • Lay out the puff pastry sheet and place the boerewors sausage in the center.
  • Fold the puff pastry over the sausage, sealing the edges with a bit of water or egg wash.
  • Brush the top of the pastry with the beaten egg.
  • Place the sausage roll on a baking sheet, seam-side down, and brush the top with olive oil.
  • Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the sausage is cooked through.
  • Slice the sausage roll into bite-sized portions and serve with a tomato chutney or dipping sauce.

Main Course: Lamb Potjie

Succulent-lamb-potjie

Ingredients:

  • 1.5 kg lamb stew meat, cubed
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 potatoes, cubed
  • 1 cup butternut squash, cubed
  • 2 tomatoes, chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup beef or lamb broth
  • Fresh coriander leaves for garnish

Instructions:

  • Heat the vegetable oil in a large cast-iron potjie pot over medium-high heat.
  • Add the chopped onions and garlic, sauté until translucent.
  • Add the lamb pieces and brown them on all sides.
  • Stir in the curry powder, paprika, dried thyme, salt, and pepper.
  • Add the chopped tomatoes and cook for a few minutes.
  • Add the carrots, potatoes, butternut squash, and beef or lamb broth.
  • Cover the pot with a lid and simmer over low heat for about 2-3 hours, stirring occasionally, until the lamb is tender and the stew is thick and flavourful.
  • Garnish with fresh coriander leaves before serving.

Dessert: Malva Pudding

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon apricot jam
  • 1 tablespoon butter
  • 1 teaspoon vinegar
  • 1 cup milk
  • For the sauce:
    • 1/2 cup butter
    • 1 cup cream
    • 1 cup sugar
  • 1/2 cup hot water
Malva-Pudding-Thumbnail-scaled

Instructions:

  • Preheat your oven to 180°C (356°F) and grease a baking dish.
  • In a mixing bowl, combine the flour, sugar, baking soda, and salt.
  • In another bowl, whisk together the egg, apricot jam, butter, and vinegar.
  • Add the wet ingredients to the dry ingredients and mix well.
  • Gradually add the milk and stir until you have a smooth batter.
  • Pour the batter into the greased baking dish and bake for 30-40 minutes or until golden brown and cooked through.
  • While the pudding is baking, prepare the sauce by melting the butter in a saucepan, then adding the cream, sugar, and hot water. Stir until the sugar has dissolved.
  • As soon as the pudding is out of the oven, pour the hot sauce over it. The pudding will absorb the sauce, creating a deliciously sticky texture.
  • Allow the pudding to cool slightly before serving. It’s traditionally served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

“Culinary Cinema Delights: A Gourmet 3-Course Journey for Your Cosy Movie Night at Home”

"Culinary Cinema Delights: A Gourmet 3-Course Journey for Your Cosy Movie Night at Home"

Appetiser: Garlic Parmesan Popcorn

Ingredients:

  • 2 cups fettuccine pasta
  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup unsalted butter
  • Fresh parsley, chopped (for garnish)
young-friends-having-fun-cinema-open-air

Instrucions

  • Pop the popcorn kernels using your preferred method (stovetop, microwave, or popcorn maker) and transfer to a large bowl.
  • In a small saucepan, melt the butter over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  • Drizzle the garlic butter over the popcorn and toss to coat evenly.
  • Sprinkle the grated Parmesan cheese over the popcorn, followed by a pinch of salt and pepper. Toss again to combine.
  • Garnish with chopped fresh parsley and serve immediately.

Main Course: Beef Stir-Fry with Vegetables

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Ingredients:

  • 300 g beef steak, thinly sliced
  • 30 ml soy sauce
  • 15 ml oyster sauce
  • 10 ml sesame oil
  • 5 ml cornstarch
  • 30 ml vegetable oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 carrot, julienned
  • 100 g snap peas or green beans
  • 2 cloves garlic, minced
  • 5 cm piece of ginger, grated
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)
  • Spring onions, chopped, for garnish

Instructions:

  • In a bowl, marinate the sliced beef in soy sauce, oyster sauce, sesame oil, and cornstarch for about 15-20 minutes.
  • Heat vegetable oil in a wok or large pan over high heat.
  • Add minced garlic and grated ginger, and stir-fry for a minute until fragrant.
  • Add the marinated beef and stir-fry until cooked to your desired level of doneness. Remove from the pan and set aside.
  • In the same pan, add a bit more oil if needed, and stir-fry the sliced bell peppers, julienned carrot, and snap peas or green beans until slightly tender yet still crisp.
  • Return the cooked beef to the pan, and toss everything together to combine.
  • Season with salt and pepper to taste.
  • Serve the beef stir-fry over cooked rice, garnished with sesame seeds and chopped spring onions.

Dessert: Chocolate Fondue

Ingredients:

  • 200 g dark chocolate, chopped
  • 100 ml heavy cream
  • Assorted dippables: strawberries, banana slices, marshmallows, pretzels, etc.
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Instructions:

  • In a saucepan, heat the heavy cream over low heat until it starts to simmer.
  • Remove from heat and add the chopped dark chocolate. Let it sit for a minute to melt.
  • Stir the chocolate and cream together until smooth and well combined.
  • Transfer the chocolate fondue to a fondue pot or serving bowl.
  • Arrange the assorted dippables on a platter.
  • Dip and enjoy the dippables into the warm chocolate fondue.

Enjoy your delightful movie night at home with this three-course meal!

“Cozy Winter Delights: A Delectable 3-Course Meal to Warm Your Soul”

"Cozy Winter Delights: A Delectable 3-Course Meal to Warm Your Soul"

Roasted Butternut Squash Soup

Ingredients:

  • 1 large butternut squash, peeled, seeded, and diced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Olive oil for roasting
high-angle-tasty-pumpkin-cream-soup

Instrucions

  • Preheat your oven to 400°F (200°C).
  • Place the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
  • Roast the squash in the preheated oven for about 30-35 minutes until it becomes tender and lightly caramelised.
  • In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
  • Add the roasted butternut squash to the pot, along with the vegetable broth and dried thyme. Bring to a boil, then reduce heat and let it simmer for about 15 minutes.
  • Using an immersion blender or regular blender, puree the soup until smooth.
  • Season with salt and pepper to taste. If desired, garnish with a drizzle of olive oil and a sprinkle of dried thyme. Serve hot and enjoy!

Braised Beef Stew with Root Vegetables

delicious-goulash-ready-dinner

Ingredients:

  • 1kg beef stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 4 carrots, peeled and cut into chunks
  • 3 parsnips, peeled and cut into chunks
  • 3 potatoes, peeled and cut into chunks
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown on all sides. Remove the meat from the pot and set aside.
  • In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
  • Add the tomato paste and Worcestershire sauce, stirring well to coat the onions and garlic.
  • Return the browned beef to the pot. Pour in the beef broth and red wine, if using.
  • Add the bay leaves, dried thyme, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the stew simmer for 1.5 to 2 hours, or until the beef is tender.
  • Add the carrots, parsnips, and potatoes to the pot. Continue simmering for an additional 30 minutes, or until the vegetables are cooked through and the flavours have melded together.
  • Taste and adjust seasoning if needed. Remove the bay leaves before serving. Serve the braised beef stew piping hot and enjoy the comforting flavours of winter!

Molten Chocolate Lava Cake

Ingredients:

  • 114g dark chocolate, chopped
  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: powdered sugar, fresh berries, or vanilla ice cream for garnish
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Instructions:

  • Preheat your oven to 425°F (220°C). Grease four ramekins or small oven-safe dishes with butter or cooking spray.
  • In a microwave-safe bowl, melt the dark chocolate and butter together in 30-second intervals, stirring until smooth.
  • In a separate bowl, whisk together the flour and powdered sugar.
  • In a mixing bowl, beat the eggs, egg yolks, vanilla extract, and salt until well combined.
  • Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly.
  • Gradually add the flour mixture to the chocolate and egg mixture, stirring until just combined.
  • Divide the batter evenly among the greased ramekins.
  • Place the ramekins on a baking sheet and bake in the preheated oven for about 12-14 minutes, or until the edges are set but the centres are still slightly jiggly.
  • Remove the ramekins from the oven and let them cool for a couple of minutes. Carefully invert each ramekin onto a serving plate, gently tapping to release the cake.
  • Garnish with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream if desired. Serve the molten chocolate lava cakes immediately while they’re still warm and enjoy the decadent winter treat!

Enjoy preparing and savouring this delightful winter 3-course meal with your loved ones.

The combination of a comforting roasted butternut squash soup, a hearty braised beef stew with root vegetables, and a decadent molten chocolate lava cake will surely warm your heart and nourish your soul during the winter season.

Mothers day 3 Course Meal

Mothers day 3 Course Meal

Mother’s Day is a special day to celebrate the unconditional love and sacrifice of our mothers. One of the best ways to show appreciation for our mothers is by preparing a delicious meal for them.

South Africa is known for its diverse cuisine, with a rich blend of flavours and spices. Here are three of the best dishes to prepare for Mother’s Day, along with their recipes.

Mussels in a Creamy Garlic Sauce

Ingredients:

  • 1kg fresh mussels, cleaned and debearded
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1 cup cream
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste
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Instrucions

  • In a large pot, melt the butter over medium heat.
  • Add the garlic and sauté for 1-2 minutes until fragrant.
  • Add the white wine and bring to a simmer.
  • Add the mussels to the pot and cover with a lid. Steam the mussels until they open, approximately 5-7 minutes. Discard any mussels that do not open.
  • Using a slotted spoon, remove the mussels from the pot and set aside.
  • Add the cream to the pot and stir well to combine with the cooking liquid.
  • Bring the cream to a simmer and allow it to thicken slightly, about 5-7 minutes.
  • Season the sauce with salt and pepper to taste.

Lemon and Herb Roasted Chicken

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Ingredients:

  • 1 whole chicken 
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and parsley)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, sliced
  • 1 onion, sliced

Instructions:

  • Preheat the oven to (220°C).
  • In a small bowl, whisk together the olive oil, lemon juice, chopped herbs, garlic, salt, and pepper.
  • Place the chicken in a large roasting pan.
  • Rub the herb mixture all over the chicken, making sure to coat it evenly.
  • Stuff the lemon and onion slices inside the cavity of the chicken.
  • Roast the chicken in the oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches (74°C).
  • Remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving.

Serve this delicious Lemon and Herb Roasted Chicken with some roasted vegetables and mashed potatoes for a complete and satisfying Mother’s Day meal

No-Bake Chocolate Cheesecake

Ingredients:

For the crust:

  • 1 1/2 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 474 ml cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 237 ml semisweet chocolate, melted and cooled
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Instructions:

  • In a medium bowl, mix together the chocolate cookie crumbs and melted butter until well combined.
  • Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass or measuring cup to press the mixture down and create an even layer.
  • In a large bowl, beat the cream cheese until smooth and creamy.
  • Add the powdered sugar, cocoa powder, and vanilla extract and beat until well combined.
  • In a separate bowl, beat the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Fold in the melted chocolate until everything is well combined.
  • Pour the mixture over the prepared crust and smooth out the top with a spatula.
  • Cover and refrigerate for at least 4 hours or overnight.
  • When ready to serve, remove the cheesecake from the pan and slice into portions.
  • Garnish the No-Bake Chocolate Cheesecake with some whipped cream, fresh berries, or chocolate shavings for an extra special touch. Enjoy!

Summer Holiday Dessert Recipes

Summer Holiday Dessert Recipes

Peppermint Crisp Tart

Peppermint Crisp Tart: This iconic South African dessert is a creamy, layered dessert made with whipped cream, condensed milk, and a popular South African chocolate bar called Peppermint Crisp. It’s easy to make and perfect for summer holidays.Here’s a recipe:

Ingredients:

1 package of tennis biscuits (or other plain tea biscuits)
1 can of caramel condensed milk
2 cups of heavy cream
1 teaspoon vanilla extract
4 Peppermint Crisp chocolate bars, crushed

Instructions:

  • Crush the biscuits and spread them evenly in the bottom of a 9-inch square dish.

  • Whip the cream until stiff peaks form.

  • Fold in the condensed milk.

  • Crush the Peppermint Crisp and stir it into the cream mixture.

  • Pour the cream mixture over the biscuits.

  • Crush another Peppermint Crisp and sprinkle it on top of the cream mixture.

  • Chill in the refrigerator for at least 4 hours before serving.

Rooibos Ice Cream

Here’s a simple recipe for Rooibos ice cream:

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 4 Rooibos tea bags
  • 6 egg yolks

Instructions:

  • In a medium saucepan, combine the heavy cream, milk, and sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved.
  • Add the Rooibos tea bags to the saucepan and let steep for 10-15 minutes. Remove the tea bags and discard.
  • In a separate bowl, whisk the egg yolks until they’re light and frothy.
  • Slowly pour the hot cream mixture into the egg yolks, whisking constantly, to temper the eggs and prevent curdling.
  • Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Don’t let it boil!
  • Remove the pan from the heat and strain the mixture through a fine-mesh sieve into a large bowl.
  • Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the fridge for at least 2 hours, or until it’s completely cold.
  • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, until it’s thick and creamy.
  • Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.

Enjoy your homemade Rooibos ice cream!

Fruit Salad

Here’s a delicious and refreshing recipe for a summer holiday fruit salad:

Ingredients:

  • 2 cups diced watermelon
  • 2 cups diced pineapple
  • 2 cups diced mango
  • 1 cup halved strawberries
  • 1 cup blueberries
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey

Instructions:

  • In a large bowl, combine the watermelon, pineapple, mango, strawberries, and blueberries.
  • In a small bowl, whisk together the lime juice and honey until the honey is fully dissolved.
  • Pour the lime-honey mixture over the fruit and toss gently to combine.
  • Sprinkle the chopped mint leaves over the top of the fruit salad.
  • Serve immediately, or cover and refrigerate until ready to serve.

Note: Feel free to add or substitute any of your favorite fruits, such as kiwi, peaches, or raspberries. Enjoy the fresh and juicy flavors of this summer holiday fruit salad!