Chicken Tomato Stew
Episode 01: Ruan Josh’s Chicken Tomato Stew
Honey and Ricotta Tart
Preheat oven to 180°C.
PASTRY
Sift flour into a bowl.
Rub in butter until mixture resembles breadcrumbs.
Gradually add the water and castor sugar.
Mix well to combine.
Divide mixture between 10 pans and press into bases and sides of pans.
Bake for 10 minutes or until golden brown.
Press into a greased 23 cm loose-bottomed quiche pan or 6 x 12 cm individual quiche pans.
Do not bake.
FILLING
Smooth the ricotta in a food processor.
Add the flour and lemon zest and mix well to combine.
Beat the eggs and castor sugar together until light in colour.
Gradually fold flour mixture and honey into egg mixture and spoon into pastry shell.
Bake for 40 – 45 minutes or until filling is set.
Remove from oven and allow to cool completely.
Remove from pan before serving.
Cottage Cheese and Green Fig Tart
Preheat oven to 180°C.
PASTRY
Mix all the ingredients except the figs and line an ovenproof tart dish.
Arrange sliced figs on pastry base and set aside.
FILLING
Beat butter and castor sugar until light and fluffy.
Add egg yolks one at a time and gently fold into butter mixture.
Add the milk, cottage cheese and self-raising flour and mix.
Beat egg whites and castor sugar together until stiff peaks form.
Fold gently into the cheese mixture.
Spoon mixture into the pastry shell and bake for 20 minutes.
Reduce heat to 150°C and bake for another 20 minutes.
Quick Nutty Chocolate Biscuits
Preheat oven to 180°C.
Sift the cake flour, self-raising flour, bicarbonate of soda and cocoa together in a bowl.
Add the raisins, nuts and chocolate chips. Mix well to cover.
Cream the butter, egg, vanilla and sugar together with an electric mixer until smooth.
Lightly fold in the dry ingredients.
Drop 15 ml spoonfuls of mixture 4 cm apart on a lined baking tray.
Press down lightly to flatten slightly.
Bake for 10 minutes.
Allow to rest for 5 minutes before turning out onto a cooling rack.
Chocolate Cream Squares
Grease and line a loaf tin with baking paper.
Break the milk chocolate into smaller pieces.
Melt with the 190 ml butter and syrup in a double boiler or heatproof glass bowl over simmering water.
Roughly chop the biscuits and add with the nuts to the melted chocolate.
Stir until evenly coated.
In a separate bowl, melt the white chocolate and extra butter together over simmering water.
Add the coconut and stir to combine.
Pour half the biscuit mixture into the prepared loaf tin. Slowly pour the white chocolate mixture over and spread with a spatula to form an smooth, even layer.
Pour the remaining milk chocolate mixture over, spread to form an even layer and refrigerate for 3 – 4 hours, or until set.
Cut into squares or triangles.
Sprinkle the grated white chocolate over and serve as a sweet snack.
Fresh Apple and Spice Cake
Preheat oven to 160°C.
Beat butter, sugar, eggs and essence until light and fluffy.
Sift the dry ingredients together, add to egg mixture and beat until mixed through.
Drain apples and chop coarsely.
Add to batter and mix in. Stir in the nuts and raisins.
Spoon the batter into a greased 26 cm ring tin.
Smooth the top of batter. Bake for 50 minutes until firm and done.
Allow to cool in the tin for 10 minutes before turning out onto a wire rack and allow to cool completely.
Serve dusted with cinnamon and a dollop of whipped cream.
YOMA’s Alfredo
Episode 02: Hemelbesem – Yoma’s Alfredo
Clover Amasi lamb and mashed potato
Winter comfort food doesn’t get better than this. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Recipe by Nicole Snelling
