Snap, Sizzle & Cook

Sharing my love of food

Archive for the month “September, 2012”

Crunchy Red Cabbage Salad

Crunchy Red Cabbage Salad

I recently attended an “Open Day” at Capsicum Culinery School in Durban. As part of Heritage/National Braai Day which took place on the 24th September 2012, one of the Chef’s shared his favourite salad with us. It is so delicious that it’s now one of my favourites too. I couldn’t quite remember the ingredients that went into the dressing that he demonstrated so I came up with my own which I thought was relevant to an almost “Asian” style salad.
You will need:
Half a head of red cabbage (shredded)
2 Carrots (Julienned)
4 Sprigs of spring onion (sliced)
1 small packet of sugar snap peas (sliced)
Handful of roughly chopped walnuts
125ml good quality balsamic vinegar
juice of 1 orange
Dash of soya sauce
Combine everything, including salad dressing ingredients into a large bowl and allow to “marinade” for about 30 minutes.


Chocolate Cake

This cake is such a winner. Every person I’ve shared this recipe with has given positive feedback and rave reviews.

You will need:
1.5 cups flour
1 cup castor sugar
3 Tbsp. cocoa powder
1 tsp. baking powder
1 tsp. baking soda
3 Tbsp. golden syrup or honey
1 cup full cream milk
1 cup canola oil
2 eggs

Combine wet ingredients.  Combine dry ingredients.  Bring the two together ensuring you mix well.  Bake in a preheated oven at 160 degrees Celsius for 40 to 45 minutes or until a skewer comes out clean.

Apple Tart

I woke up this morning with a massive craving for Apple Tart and sour cream. Needless to say I got started on the baking the minute I got home from Church. It is another of those easy recipes. Remember this blog is about quick, uncomplicated recipes that will bring out the culinary pro in you.
You will need:
1 tin pie apples (385g)
3 Tbps margarine
1 cup castor sugar
3 eggs
1 cup flour
1 tsp baking powder
60ml milk
Combine the margarine and sugar till pale and add the eggs one at a time, beating well. Sift dry ingredients into egg mixture and add milk. Pour batter into a ceramic ovenproof dish and arrange a tin of pie apples on top of batter, spreading evenly. Bake at 180 degrees for 45 minutes.
For the sauce:
60g margarine
half cup of milk
quarter cup of sugar
5ml vanilla essence
Bring all sauce ingredients to a simmer or until sugar has melted. Pour over tart batter as soon as it’s baked and out the oven. This sweet syrupy sauce will absorb into the apple tart batter……..delicious. Serve with sour cream.

Wholewheat Bread

Wholewheat bread

Baking bread is not my forte. My family doesn’t eat a lot of bread so I never bake and seldom buy. When I saw this recipe in the September 2012 issue of Fresh Living I thought I’d give it a bash. What a stunning, easy recipe. My only hiccup (as you can see on the picture) is that I don’t have the correct size bread baking tin.  Instead of a tall, slender bread, mine is long and flat. Not serious, the taste is there. Here’s the recipe…….

2 cups (500ml) buttermilk
5 cups (1.25L) nutty wheat flour
1 cup (250ml) rolled oats
½ cup (75g) flour
1 tsp (5ml) salt
1 packet (10g) instant yeast
makes 1 loaf

Preheat oven to 70°C.
Heat buttermilk until just warm and stir through nutty wheat, rolled oats, flour, salt and yeast.  Pour into a greased bread tin and bake until bread has risen three-quarters of the way up tin – about 30
minutes. Increase heat to 220°C and bake for another hour or until cooked through. Set aside to cool slightly, then remove from tin and continue to cool. Serve with farm-fresh butter and preserves.
I served mine with blue cheese and onion marmalade.

Sweet Basil and Thyme Roasted Butternut

Sweet Basil and Thyme Roasted Butternut

Butternut is right up there on my list of favourite veggies. It is so versatile, it can be prepared in many different ways. It is guaranteed to be a tasty addition to any meal. I played around with some spices and potions and ended up with a delicious roasted butternut dish that my family loved.
You will need:
60ml good quality Balsamic Vinegar
1 tablespoon of treacle sugar
1 stick of butter (100g)
15ml Sweet Basil
15ml Thyme
2 – 3 small butternut, peeled and diced

Place all ingredients except butternut into a small pot and heat (don’t boil) until the sugar and butter have melted. Place butternut into an ovenproof dish and pour contents of pot over butternut. Cover in foil and bake at 160 degrees for about an hour or until soft. Remove the foil and grill till slightly caramelised.
Serve with whatever mains you wish. I grilled rump steak, added a bit of cream to about 60ml of the balsamic juice from the butternut and used that as a sauce for the steak……delish is an understatement!

Coconut Ice

Coconut Ice

This is a sticky mess that the kids will love to make. You will need a tin of condensmilk, 3 cups of icing sugar and a 400g packet of coconut. Combine everything well and divide in two. Add a few drops of pink colouring to the one half and leave the other half as is. Because the mixture is like sticky playdough, I mould it myself into a square on a piece of baking paper with a depth of about 2cm. The first half 1cm and the other half ontop another 1cm. Place in the fridge to cool overnight. Cut into squares and store in an airtight container in a cool place. I live in Durban so I store mine in the fridge because of the humidity.

Granadilla Cheesecake

Granadilla Cheesecake

I’ve made this specific cheesecake 3 times and each time it gets the thumbs up. Its easy to make but pricey. The 3 tubs of cottage cheese will cost in the region of R70.00 for a good quality cheese. It’s worth it though because this cheesecake is just delish. Be care to not over mix the egg and sugar as this will cause the cake to crack in the baking process. Not too serious though because the cracks can easily be covered by cream or whatever topping you choose to make.
You will need:
For the crust:
125ml melted butter
1 packet Tennis biscuits
4 extra large eggs
250ml fine sugar
60ml lemon juice
3 x 250g tubs cottage cheese
250ml cream
125ml cake flour
2 small tins Granadilla pulp
100ml castor sugar
Gelatine to thicken (follow instructions on packet)
Melt the butter and combine with the Tennis biscuits. Press into a greased 23cm round loose-bottomed cake tin. Whisk the eggs and sugar for about 10 minutes or until pale yellow. Add the lemon juice while beating. Stir in the cottage cheese, cream and flour. Turn into the cake tin and bake for 10 minutes at 180 degrees. Turn the oven down to 140 degrees and bake for a further hour or until firm. Turn oven off and allow cake to cool in the oven or overnight in the oven. For the topping you can be creative and do whatever you feel. I’ve chosen Granadilla which is mixed with the sugar and Gelatine until firm. To quicken the process place the bowl of granadilla mix into a larger bowl of warm water. Once thoroughly mixed through pour over cooled cake and place into the fridge to set. Serve with full cream, sour cream or just plain as is.

Deena’s Lamb Koftas in Napolitano Sauce

Lamb Koftas which I served with Spaghetti….works well.

This dish is undoubtedly one of my favourites. It is so tasty and again so simple to make. I have made it a couple of times because my family and I love it so much. The last time I made it I served it with spaghetti and it actually worked quite well but you can serve it with rice, roti and sambals just like Deena serves it.  You can follow Deena on twitter by clicking here

You will need:
1 Onion very finely chopped
30ml Oil
15ml Ground cumin seeds
15ml Ground coriander seeds
half a bunch of fresh coriander, chopped
1 Whole green chilli, finely chopped
2 Slices of white bread, crusts removed and soaked in milk
500g lean Lamb (Beef also works well)
1 Egg plus 1 yolk
7ml Salt

Napolitano Sauce:
1 Onion finely diced
1 Stalk celery diced
125ml finely diced or grated carrots
45ml Olive oil
3 Cloves of garlic, crushed
10ml Tomato paste
180ml White wine
1 Can diced tomatoes
15ml Sugar
30ml Chopped parsley
salt and pepper to taste
Fresh coriander leaves for garnishing

Preheat oven to 200 degrees. For the Lamb Koftas, saute the onions in oil until translucent. Do not brown. Stir in the ground cumin and coriander seeds as well as the chopped coriander and chilli. Remove from stove and cool. Squeeze as much milk as possible from the bread. Mix all the ingredients well, including cooled down onion mixture. Refrigerate for 30 minutes. Roll into meatballs 30mm in diameter. Place on a baking sheet and bake for 15-20 minutes or until lightly brown.

For the Napolitano Sauce, saute the onion, celery and carrot together in heated oil. Add garlic and dry to brown slightly. Add the tomatoe paste and stir for 30 seconds. Take care not to burn the mixture. Add the white wine and cook rapidly until the liquid has been reduced by a third. Add the canned tomatoes, sugar and parsley. Simmer over low heat for 20-25 minutes. Blend lightly with a stick blender and season with salt and pepper. Carefully place the koftas in the pan containing the tomatoe mixture. Simmer for 5-10 minutes. Garnish with fresh coriander leaves and serve with rice, roti and sambals. I served mine with spaghetti which works just as well. Instead of adding coriander, I added fresh basil which gives it more of an Italian flavour.

Quiche Lorraine

Quiche Lorraine

Quiche Lorraine is yet another all time classic that is simple to make. Once you grasp the art of pastry making, you can literally start playing around with your own fillings making quiche baking so versatile as there are many different fillings to choose from.  More about the different types of quiches later……..stay tuned though!

Puff Pastry
1 ½ Cups flour
½ tsp salt
170g margarine
2 tsp white vinegar
1 egg yolk
4 Tbsp cold water

Quiche Filling
1 packet of smoked bacon bits
1 onion chopped
5 sprigs of spring onions sliced
½ cup of cheddar cheese grated
Salt and pepper

Egg Custard
4 eggs
1 cup cream

To make the pastry, cut the margarine into the flour and salt. In a separate bowl, mix the egg yolk, vinegar and water. Add to flour and combine till a dough has formed. Add more flour if it’s too sticky. Refrigerate till the filling has been prepared.
To make the filling, fry onions till translucent in a ½ stick of real butter. Remove onions from pan leaving remaining butter. Fry bacon in remaining butter until crispy.  Return onions to the bacon, mix together, drain off any excess butter and set aside.
Roll out the cooled pastry to the desired size and press into a loose based quiche tin about 23cm in diameter. Prick holes into the base of the pastry; fill with cooking beans and blind bake for about 10 minutes. Remove pastry shell from oven; remove cooking beans and add the filling of bacon and onions spreading evenly over base of pastry.
Lastly, thoroughly mix the egg and cream till well combined. Add salt and pepper to taste and pour gently over the quiche filling. Sprinkle grated cheese over the top and bake in the oven at 180° for 25 – 30 minutes.  Serve with a selection of breads and delicious green salads.

1-2-3 Grondboontjiebotterkoekies


This recipe is so easy to make, it only requires three ingredients. The outcome is absolutely delicious and just like peanuts once you start you can’t stop. This recipe is on one of my favourite blogs, so click here to find out more and to get the recipe.

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