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AVOCADO PEAR AND BACON BAKED POTATO 4 large baking potatoes, cut a cross on the top of each one 250 g streaky bacon, de-rinded 1 avocado pear, peeled and stoned 15 ml natural yoghurt, or cream cheese Pinch of cayenne pepper Salt and freshly ground black pepper to taste SERVES 4 1. MICROWAVE: Cook potatoes for 8-10 minutes, or until soft. COMBINATION:180 degree celcius + 60% microwave power for20-25 minutes until potatoes are soft. CONVECTION:Bake potatoes at 180 degree celcius for an hour or until soft. 2. Cut off the top section and scoop out the centre of the potatoes, taking care to leave the shell intact. Mash potatoes coarsely. 3. Microwave bacon until crispy. Then cut into small pieces. 4. Roughly chop the avocado pear, either with a fork, or in a food processor, stir in the lemon juice, yoghurt, or cream cheese and cayenne pepper. Season to taste. Add 3/4 of the bacon. 5. Spoon in the mixture, dividing between the 4 potatoes. 6. Sprinkle with remaining bacon and serve immediately. VARIATIONS In place of the avocado pear, bacon and lemon juice, mix the potatoe with 30 ml creamed horseradish sauce and either 150 ml yoghurt, cream cheese or sour cream. Top with 50 g smoked salmon cuts.
dessert
SOUTH AFRICAN TIPSY TART 250 g Stone-less dates, chopped 250ml boiling water 5ml bicarbonate of soda 120g butter or margarine 200g brown sugar (250 ml) 2 eggs, beaten 240g cake flour (500 ml) 5ml baking powder 50g nuts, chopped (125 ml) 1. Place dates, boiling water and bicarbonate of soda in a jug. Cook on 100% power for 1-2 minutes. Mix well and allow to cool. 2. Cream butter or margarine and sugar until light and fluffy, then beat in the eggs, one by one. 3. Sift the cake flour and baking powder, and then fold into the creamed mixture. 4. Add in the cooled date mixture and mix thoroughly. Add nuts. 5. Pour batter into a large glass dish, which has been lightly greased. 6. MICROWAVE: Cook on 70 % power for 8-10 minutes. COMBINATION: Bake at 180 degree celcius + 50% microwave power for 20-25 minutes until a skewer comes out clean. 7. Pour over Brandy syrup whilst tipsy tart is still hot.
main
BAKED CANNELLONI FILLED WITH CHEESE 250 g cannelloni, blanched in boiling water until al d`ente is reached. TOMATOE SAUCE 60ml olive oil 2 garlic cloves, finely chopped 1x 825g tin whole tomatoes chopped, and reserve juice 45ml fresh basil, finely chopped Salt and freshly ground black pepper to taste FILLING 150g Ricotta cheese 4000g Mozzarella cheese, half very finely diced, half sliced 30 ml freshly grated Parmesan cheese Salt and freshly ground pepper to taste 5ml freshly grated nutmeg 10-12 large fresh basil leaves SERVES 4 1. Cook cannelloni in boiling water until the pasta has reached the al dent`e stage (about 6-8 minutes). Drain well and leave to cool. 2. TO MAKE TOMATOE SAUCE: Place the olive oil and garlic in a bowl. 3. Cook on 100% power for 1 minute until the garlic has softened. Add the tomatoes juice and basil. 4. Season to taste and cook on 100% power for 10-12 minutes, to obtain a sauce consistency.
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