Pecorino and Pesto Green Bean Salad
Something different and deliciously crunchy. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Peach and Mango Glazed Chicken
Sweet and fruity chicken – a firm family favourite. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Oatmeal Breakfast Soufflé with Peaches
Level up your oats game. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Feta Cheese and Tomato Fish Bake
Cut the fish into neat smallish portions.
Sprinkle lightly with salt and arrange into a large shallow ovenproof dish (1,5 liter).
Place the butter, onion and garlic into a saucepan and sauté gently for 3 minutes.
Add the spring onion and sauté, stirring continuously for 2 minutes more.
Add the tomato, parsley, origanum, sugar, salt and pepper, stir and bring to boil.
Simmer uncovered for 5 – 8 minutes until slightly thickened.
Stir in the wine.
Pour the tomato mixture over the fish and crumble the Feta cheese evenly on top.
Bake at 200ºC for about 25 minutes or until the fish is firm and cooked and the cheese melted and lightly browned.
Garnish with sprigs of parsley, chopped fresh dill or basil as preferred.
Serve piping hot as explained above.
Double Chocolate Fingers
Grease one medium rectangular oven proof dish (± 30 x 20 cm) or two loose bottomed French Flan tins (± 34 x 10 cm) well with butter.
Preheat the oven to 180ºC.
Place all the ingredients except the nuts and chocolate chips into the bowl of an electric mixer or food processor and beat for 4 – 5 minutes or process 2 – 3 minutes until light and smooth.
Add the chopped nuts and chocolate chips, if used, and beat in or process using the pulse action 3 – 4 times only to mix until combined but not chopped too finely.
Spoon the batter into the dish or tins and smooth the top.
Bake for about 25 – 30 minutes for the larger dish or 20 – 25 minutes for the French Flan tins or until firm to the touch and a metal skewer comes out clean.
Remove from the oven and sprinkle the prepared chocolate topping over the top of the cake to partly melt on the hot cake.
Cut into fingers as preferred (about 10 x 4 cm).
Dessert Milk Tart
To make the crust, place the biscuits into a plastic bag and crush with a rolling pin or place into the bowl of a food processor and process until fine crumbs form.
Turn into a mixing bowl, add the melted butter and cinnamon and mix with a fork until combined.
Preheat the oven to 180ºC.
Grease a 24 cm deep pie dish with butter and sprinkle the crumb mixture into the dish.
Press the biscuit mixture firmly onto the base and sides of the dish and refrigerate while filling is made.
Pour the milk into a large jug or bowl suitable to use in the microwave.
Add the butter and microwave for 4 minutes on High to make it quite hot without allowing to boil over.
Combine the dry ingredients, egg yolks and vanilla with the additional milk and stir into the warm milk.
Microwave on High for 3 minutes, beat well with a whisk and microwave for 1 minute at a time, beating in between until bubbly, smooth and thickened.
Beat the egg whites until soft peaks form (not too stiff and dry) and fold into the thickened mixture until evenly combined.
Pour the mixture into the prepared crust and sprinkle with cinnamon sugar.
Bake for 10 – 12 minutes until lightly browned on top and puffy.
Switch off the oven, place a spoon into the oven door to keep it slightly ajar and cool the tart in the oven for 5 minutes more.
Serve warm or chill and serve cold.
Strawberry Yoghurt Mould with Fruit and/or Fruit Sauce
Who says you can’t have dessert for breakfast? As seen on Expresso Morning Show or Afternoon Express, SABC3
Gourmet Fruit, Nut and Cheese Salad Platter with Apple Dressing
Place all the ingredients for the dressing into a suitable sealable jar or container.
Seal and shake well.
Adjust seasoning and refrigerate until required.
Shake well before using.
To make individual servings, arrange a neat portion of any preferred Clover cheese such as Feta, Halloumi or Cheddar onto each plate.
Decoratively add any combination of available fresh fruit which will not discolour soon after slicing such as figs, strawberries, grapes or cherries and any available best quality dried fruits such as mango, soft apricots or apple rings or drained preserved fruit such as green figs or mandarins.
Scatter a few fresh or roasted and salted nuts of any kind or mixed nuts if preferred over all. Drizzle lightly with apple dressing.
Enjoy!
Tip:
Replace the dressing above with any fruity new-style dressing of which many are available on the shelves e.g. some with raspberry and others with prickly pear!
