Banana Bread

INGREDIENTS

½ cup butter
2 eggs
2 bananas
1 tsp vanilla essence
1 tsp bicarbonate of soda
50 ml milk
½ castor sugar
1½ cup self raising flour

METHOD

• Cream butter , sugar and vanilla
• Add eggs separately beating well after each addition
• Mash bananas and add to mixture
• Dissolve bicarb in milk and add flour and milk alternatively
• Pour mixture into a greased loaf tin
• Bake in a preheated oven at 180°C for 35 minutes or until cooked

Scones

INGREDIENTS

500 ml cake flour
20 ml baking powder
100 ml sugar
Pinch of salt
100 ml sunflower oil
1 extra large egg
½ cup milk

METHOD

• Sift dry ingredients
• Combine oil, milk and egg in a bowl
• Add to dry ingredients
• Mix lightly using a round spoon or knife 
• Drop spoonfuls of mixture into a greased baking tray
• Bake in a preheated oven for 10 - 12 minutes
• Serve with butter or jam

Sour Milk Salad ( Raita )

INGREDIENTS

1 bunch fresh mint
6 green chillies
1 liter Danone sour milk
Cucumber
Salt to taste

METHOD

• Add mint, chillies and ½ cup sour milk together in a food processor
• Blend until mint and chillies are fine
• Add rest of sour milk and blend well
• Transfer contents into a large salad bowl
• Chop cucumber into rings and then into four pieces resembling small triangles
• Add cucumber pieces to mint and sour milk mixture
• Add salt to taste and mix well

Seasonal Smoothie

INGREDIENTS

2 cling peaches , peeled and chopped
6 strawberries
2 kiwi fruit, peeled and chopped
500 ml plain yogurt
250 ml strawberry yogurt
60 ml honey
250 ml crushed ice
1 sprig mint

METHOD

• Combine ingredients in blender and blend until smooth
• Serve chilled in cocktail glasses
• Garnish with strawberry slices

Sticky Chocolate Pudding

INGREDIENTS

125 g soft butter
185 g Treacle sugar
4 eggs lightly beaten
250 g self raising flour
5 ml bicarbonate of soda
30 ml cocoa mixed with 30 ml water
125 g dates finely chopped
300 ml boiling water
100 g chocolate chips

METHOD

• Cream butter and sugar together
• Add beaten eggs 1 a little at a time
• Fold in the self raising flour
• Mix the bicarbonate of soda and cocoa water mixture together 
• Pour over the dates in a bowl
• Then pour on the boiling water
• Stir and leave to cool a little
• Pour the mixture in a 23 cm round loose bottomed cake tin which as been line with a double thickness of greaseproof paper
• Bake at 180°C for approximately 75 minutes or until springy to the touch
• Serve with custard if desired

Chocolate Lamingtons

Vanilla Sponge:

500 ml Castor Sugar
4 large eggs
250 ml oil
5 ml vanilla essence
750 ml flour sifted
15 ml baking powder
250 ml milk
Dessicated coconut for coating

Chocolate Coating:

500 ml White Sugar
250 ml Hot Water
45 ml cocoa powder
15 ml butter or brick margarine

METHOD

Vanilla Sponge:

• Whisk castor sugar and eggs in a mixer until light and fluffy
• Add oil and vanilla  essence and mix well
• Add sifted flour and baking powder to mix alternatively with milk
• Pour creamed mixture into a greased oven tray and bake in a preheated oven at 180°C for 25 - 30 minutes or until golden brown
• Allow to cool and cut into squares

Chocolate Coating:

• Heat sugar , cocoa , butter and water until bubbly
• Allow to cool, dip sponge squares into sauce and roll in coconut

Guava Desert

INGREDIENTS

1 can guavas
1 can sweetened condensed milk
80 ml lemon juice
100 g white chocolate roughly grated

METHOD

• Cut the guava segments into smaller pieces
• Divide the pieces and juice among 4 glass tumblers
• Whisk together the sweetened condensed milk and lemon juice for about 5 minutes or until the mixture begins to thicken
• Spoon the mixture over the guavas and chill for about 1 hour or until firm
• Sprinkle over the grated chocolate just before serving

Chicken Drumsticks

INGREDIENTS

12 chicken drumsticks
1 Tbsp curry paste of your choice
2 tsp fresh ground ginger and garlic
1 cup water
salt to taste
125 g butter
1 onion sliced in rings
Sprig of parsley

METHOD

• In a pot add the water, salt, ginger and garlic
• boil for 15 minutes on high heat
• Drain water and add curry paste to drumsticks
• Lightly grease an oven tray with a little oil, place drum sticks on the tray
• Place into preheated oven at 180°C for 30 minutes or until chicken is evenly browned
• In a small pan ,heat butter and fry onions until golden brown
• Remove drumsticks from oven and place onion rings together with remaining butter from pan on top of chicken
• Garnish with chopped parsley

Spicy Prawn Rice

INGREDIENTS

300 gms headless prawns, shelled , deveined and clened
½ tsp turmeric powder
1 large onion chopped
1 tsp each coriander and red chillie powders
1 tsp cumin seeds
4 bay leaves
2 cups long grained rice preferably Basmati
4 cups hot water
1 tbsp ghee or butter
salt to taste

Grind to a fine paste:
1 tsp cinnamon pieces
1 tbsp chopped ginger
2 green chillies chopped
4 green cardamoms peeled
2 cloves salt to taste
water required to grind the paste

METHOD:

• Rub the prawns with some salt and half the quantity of turmeric powder and set aside
• Heat the ghee/butter in a heavy bottomed pot and saute the prawns on medium heat for about 2 minutes
• Remove the prawns with a slotted spoon onto plate
• Add the bay leaves and cumin seeds to same pot
• Saute briefly 
• Add the chopped onions and saute until they are golden brown
• Add the rice, ground paste, turmeric,red chilli and coriander powders
• Stir fry briefly
• Add the prawns, salt and the hot water
• Bring to boil and simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm. 

Pasta Salad

INGREDIENTS

½  kg boiled pasta
2 sliced onions
2 tbsp green peppercorns
250 gm halved cherry tomatoes
100 gm cubed cheese

For the dressing:
5 tbsp oil
2 tbsp tomato juice
3 tbsp lemon juice
grated rind of 1 lime
1 tsp garlic paste
3 tbsp shredded basil
1 tbsp shredded mint leaves
salt and pepper

For the garnish:
Bread croutons
chopped herbs

METHOD

• Combine pasta with remaining salad ingredients
• Whisk together all the items for the dressing
• Pour over salad
• Re-season and chill
• Serve garnished with croutons and herbs

Mint Sauce

INGREDIENTS

½ cup chopped fresh mint
3 tbsp balsamic vinegar
1 tsp sugar
pinch of freshly ground black pepper
plain yogurt

METHOD

• Heat vinegar and remove from heat
• Add mint sugar, yogurt and pepper
• Stir and serve chilled
• ( can be blended in food blender if desired )

Roast Leg of Lamb

INGREDIENTS

2 kg leg of lamb gashed a few times
1 tbs ginger paste
1 tsp pounded green chillies
1 tsp garlic paste
1 tsp chilli powder
1 tsp black pepper
juice of 1 lemon
2 tbsp oil
1 tbsp butter
2 cups water

METHOD

• Preheat oven to 190°C 
• Make a pste with the ginger paste, chillies, garlic paste, chilli powder, black pepper and lemon
• Rub well onto the meat and in the gashes
• Heat oil and butter in a roasting pan
• Place the spiced leg of lamb in the pan and brown on all sides
• Add the water
• Cover with foil and place in oven for 1½ hours
• Remove foil at the end of cooking time and brown meat evenly
• Serve with roast potatoes, savory rice and buttered vegetables of choice 

Grilled Rack Of Lamb

INGREDIENTS

750 g lamb
Lemon pepper to taste
Salt to taste
½ tsp ginger paste
½ tsp garlic paste
2 tsp fresh rosemary chopped

METHOD

• Trim the cutlets
• Removed 5 cm of the meat from tip of bones
• Score the fatty side with a sharp knife diagonally and across to make diamond pattern incisions 
• Preheat oven to 240°C
• Mix together seasoning, ginger paste and herbs
• Rub well into meat
• Place meat on a tray in the oven
• Turn down the heat to 180°C
• Roast turning the meat occasionally for even browning
• Check for doneness after 20 minutes by piercing with a skewer 
• The juices should be clear not pink
• Remove from oven and place on platter
• Serve with glazed baby carrots, corn nib lets, baby potatoes and mint sauce

Roast Turkey And Bread Stuffing

INGREDIENTS

1 whole turkey ( Thaw if frozen )
Salt to taste
Freshly ground black pepper to taste
Melted butter as needed

Basic Bread Stuffing:

½ cup butter
1 large onion
1 cup diced celery leaves
12 cups toasted ½" bread crumbs
1 ½ tsp salt
¼ tsp freshly ground black pepper
¼ cup minced sage ( or 1 tbsp dried sage )
½ cup chopped fresh parsley
1 cup turkey stock ( water or milk can be used instead )

METHOD

For the basic bread stuffing :

• Melt butter in a large pot
• Add onion and celery and cook until vegetables are tender but not browned
• Add to the bread cubes in a large bowl.
• Add salt, pepper, sage and parsley and toss until well mixed
• Add turkey stock and blend well
• Bake any excess stuffing in lightly greased casserole at 325°C until heated through for about 30 - 45 minutes and serve with roasted turkey

To roast stuffed turkey:

• Remove giblet bag from turkey
• Check both cavaties for extra parts
• Rince turkey inside and out with cold water and pat dry
• Rub salt and pepper to taste into the neck and body cavities
• Loosley pack stuffing into neck and body cavities ( do not over stuff as stuffing expands during cooking )
• Skewer neck skin to back of bird to hold stuffing in place
• Tuck drumsticks with clamp or skin band or tie with kitchen twine and tuck wings under bird
• Allow ½ cup stuffing per pound of turkey
• Place turkey breast side up on rack in shallow roasting pan
• Brush with melted butter
• Roast uncovered at 325°C for 20 - 22 minutes
• Baste with melted butter every 30 - 45 minutes
• If bird is browning to fast tent loosley with foil or cover breast with butter soaked cheesecloth
• Check if turkey is done by inserting instant read-meat thermometer into center of thigh and inside stuffing
• When turkey is done remove from oven and let it rest at room temperature for 20 minutes before serving.

Christmas Trifle

INGREDIENTS

1 chocolate swiss roll
10 ml coffee mixed with 125 ml boiling water
2 packets pineapple jelly
1 can condensed milk
1 can nestle desert cream
500 ml milk
1 chocolate flake
1 can dairy whipped cream
2 packets strawberry jelly
1 can fruit cocktail
1 can granadilla pulp
1 can sliced mangoes
45 ml custard powder
30 ml sugar
Red and Green cherries

METHOD

• Slice swiss roll and layer a glass casserole
• Sprinkle with coffee
• Mix strawberry jelly and pour over cake
• Set in fridge 
• Drain fruit cocktail and arrange over jelly.
• Mix pineapple jelly , add granadilla pulp and condensed milk.
• Whisk until smooth.Pour over fruit and set in fridge
• Mix custard powder with 50 ml milk 
• Bring balance of milk and sugar to boil
• Pour half the boiling mixture over the mixed custard and stir continuosly
• Add balance of milk and whisk until smooth and thick
• Cool custard and pour over granadilla mixture
• Set in fridge for 30 minutes
• Whip cream and pour over custard
• Decorate with rosettes of whipped cream, cherries and chocolate flake as desired.

( fruit can be substituted according to your individual tastes )

Mince Pies

INGREDIENTS

250 ml cake flour
2 ml salt
125 g cold butter
125 g smooth cottage cheese
454 g jar fruit mincemeat
1 extra large egg white
castor sugar

METHOD

• Sift flour and salt together
• Rub in butter until mixture resembles breadcrumbs
• Add cottage cheese and mix into a soft dough
•  Place in plastic wrap and refrigerate for a few hours
• On a floured surface , roll out dough to a thickness of 3mm
• Cut out rounds to fit base of patty pan tins or bun tins
• Cut the same number of smaller circles to form the lids of pies
• Place 5 ml fruit mince on the base of each pastry
• Dampen pastry edge with water , cover with lid, and seal. Prick holes in the lid with a fork 
• Brush with lightly beaten egg white or iced water
• Bake in a pre heated oven at 200°C for 15 minutes or until golden brown
• Sprinkle with castor sugar while still warm.

Mini Christmas Fruit Cakes

INGREDIENTS

½ cup light molasses
¼ cup water
452 g raisins
455 g candied fruit , chopped
1 tsp vanilla essence
½ cup butter , softened
 10 ½ tbsp sugar
3 large eggs
+ - 1 cup cake flour
¼ tsp baking powder
1 tsp ground cinnamon
1 tsp nutmeg
¼ tsp ground all spice
¼ tsp ground cloves
¼ cup milk
1 cup chopped nuts

METHOD

• In a small saucepan , combine molasses and water, add raisins and bring to boil
• Reduce heat and simmer for 5 minutes
• Remove from heat and stir in candied fruit and vanilla
• Leave to cool
• In a large bowl now cream butter and sugar until light and fluffy
• Add eggs 1 at a time beating well after each addition
• Combine the flour, baking powder and  spices, add to the creamed mixture alternatively with milk
• Add fruit mixture, mixing well then fold in the nuts
• Line muffin tray with miniature muffin cups and fill each cup with mixture
• Bake at 160°C  for 22-24 minutes
• Cool for 5 minutes before removing from pans to wire racks to cool completely
• Dust with icing sugar and decorate with raspberries for a festive feel

Christmas Pudding

INGREDIENTS

1½ cup self raising flour
1 cup sugar
1 tsp ground cinnamon
2 eggs well beaten
¼ cup melted butter
½ cup prepared mincemeat pie filling
½ cup whole cranberry sauce
½ cup pumkin puree
1 can sour cream
1 can cream cheese
¼ cup icing sugar

METHOD

• Grease a lidded pudding mould
• Sift the flour , sugar and cinnamon and set aside
• In a seperate bowl mix eggs, butter, mincemeat, cranberry sauce and the pumpkin.
• Add these ingredients to the flour mixture and mix until smooth and pour into greased pudding mould.
• Place a wire rack into a large pot and place pot on stove filled halfway up with boiling water 
• Place pudding onto rack and steam for 2 ½ hours. 
• Add more water to bottom as needed
• When pudding is firm, place rack outside of water , allow to set for 10 minutes , then unmould.
• Prepare the sauce by blending together the sour cream, cream cheese and powdered sugar.
• Spoon over warm pudding.

Quick Christmas Cake

 (makes 1 large cake)

INGREDIENTS

500g dried fruit cake mix
375 ml water
250 ml sugar
125 g butter or margarine
125 ml brandy
10 ml bicarbonate of soda
2 extra large eggs
500 ml Snowflake cake flour
2 ml salt
125 g red glace cherries , halved

METHOD

• Mix fruit, water , sugar and  butter in a heavy based saucepan and simmer for about 20 minutes.Stir occasionally and leave to cool.
• Add brandy and bicarb to fruit. Beat eggs and add.
• Sift flour, salt and add cherries, mix thoroughly.
• Add to fruit mixture and mix all well.Line a deep round 23 cm cake pan with a baking sheet.Grease well.
• Bake in a preheated oven at 160°C for about 45 minutes.Reduce heat to 140°C and bake further for about 20 minutes.
• Leave cake to cool off completely in tin.
• Sprinkle with additional brandy if desired.