Clover Bliss Marinated Lamb Kebabs
In a small bowl, squeeze all the juice out from the lemon quarters and then add the lemon quarters into the bowl too.
Then add the rest of the marinade ingredients into the bowl.
Mix well to combine.
Add the lamb cubes, mix to coat the meat and allow to marinate overnight.
Skewer the lamb pieces on the wooden skewers.
In a preheated, grill, griddle or braai cook the lamb for 5-6 minutes, or until nicely charred, it must still be slightly juicy on the inside.
Allow to rest for 1-2 minutes before serving.
Serve the lamb kebabs with some toasted naan or roti, a dollop of Clover Bliss double thick yoghurt, fresh coriander, an onion and tomato salsa.
A Trio Of Clover Bliss Double Cream Sauces
ROAST BRINJAL AND TAHINI SAUCE
In a food processor combine the flesh of the brinjal with the garlic, thyme, seasoning, lemon zest and onion marmalade.
Blend with the tahini and Clover Bliss Double Cream Plain until smooth and well combined.
ROAST GARLIC TZATZIKI WITH MINT
In a large mixing bowl combine the garlic and seasoning and smash together to break up the garlic.
Add the herbs and diced cucumber before adding the Clover Bliss Double Cream Plain and combining to form the sauce.
TARAMASALATA AND BEETROOT SAUCE
Combine the beetroot and taramasalata with the thyme and seasoning before stirring through the Clover Bliss Double Cream Plain.
LAMB
If you’re using belly cut the meat into chunk before tossing with the salt, pepper and sumac.
If you’re using the ribs simply toss them with the seasoning.
Place the lamb in a roasting dish and roast at 1600C for 1- 1½ hours or until the meat starts to pull and the bones of the ribs are easily removed.
Serve the slow cooked lamb with the sauces, flatbreads and the sides to be rolled together and served as a wrap.
Serve with flat breads, finely sliced red onion, halved cherry tomatoes, mixed salad leaves
Iced Coffee With Clover Condensed Milk
The best way to get your coffee fix on a hot day. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Cauliflower Fettucini
Lactose-free comfort food. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Nolac Breakfast Smoothie Bowl
Healthy, delicious and Instagram ready!
As seen on Expresso Morning Show or Afternoon Express, SABC3.
Lazy-Housewife Tart
CRUST
Crush the Tennis Biscuits finely in a food processor, and stir in the melted butter until the mixture sticks together, and isn’t too crumbly.
Press the crushed biscuits onto the base of a tart plate with a diameter of about 22 cm.
FILING
In a mixing bowl, add the condensed milk and the lemon juice together.
Cut the marshmallows into smaller pieces using a pair of scissors dipped in hot water. This prevents them from sticking to the pair of scissors.
Spoon the marshmallows, the pineapple and the cherries into the condensed milk mixture, and stir.
Whisk the cream until it just starts to stiffen, and add it to the condensed milk mixture.
Spoon the mixture onto the crust and place it in the fridge until it has cooled.
SERVING SUGGESTION
Serve sliced.
Fresh Milk Muffin Quiches
Preheat the oven to 180°C.
In a mixing bowl add bacon, cheese, onions, tomatoes and parsley, season with salt and pepper and mix well to combine.
Line a 6-cup muffin tray with a non-stick cooking spray.
In a measuring jug, add eggs, cream and milk, then season with salt and pepper. Divide the filling into each muffin cup and fill each cup with the egg mixture, then bake for 15-20minutes or until set and golden brown.
Jewish Tart
Preheat the oven to 180 °C.
CRUST
Mix the butter, sugar and eggs together well.
Sift the flour, baking powder and salt together, add to the butter mixture and form a dough.
Place the dough in a plastic bag and place in the fridge for 20 minutes until it is cold.
Roll out the dough onto a flour-strewn surface until it is paper-thin.
Use a round object with a diameter of about 22 cm and cut five circles in the dough. Place these on baking trays lined with baking paper.
Place the dough circles back in the fridge for 15 minutes. This prevents them from shrinking when they are baked.
Bake for 12 to 15 minutes, or until the crusts are light golden brown.
Let the crusts cool completely.
CUSTARD FILLING
Sprinkle the gelatin onto the milk and set aside for about 5 minutes. Melt the sponged gelatin in the microwave for a few seconds. It must be clear, but must not boil.
Heat 250 ml (1 cup) of the custard and stir the dissolved gelatin into it.
Add the rest of the custard, condensed milk and salt to the hot custard mixture and stir.
Store in the fridge until needed. Stir the custard well before using it.
SERVING SUGGESTION
Place the first crust on a suitable serving platter. Spoon a little more than 250 ml (1 cup) of the filling onto it, and repeat until all the crusts and the fillings have been used.
Place in the fridge until it is served.
