Penny Lebyane, who is the new anchor on e.tv’s breakfast programme, Sunrise, is embracing the challenges of her new job.
Fortunately she has always been an early riser, so getting to work at 4.30am to get ready for the 6am-8.30am show doesn’t faze her.
With 15 years of experience in the entertainment industry, Penny has worked in a variety of fields, from theatre to radio and TV.
I invited her to the Angela Day Kitchen in Randpark Ridge to glean some ideas for a Women’s Day celebration meal.
Penny enjoys cooking, although she finds challenging the fussiness of her children, aged 5 and 9. They won’t eat vegetables, for instance.
Having grown up on foods such as pap and meat, Penny has moved away from traditional fare to embrace Mediterranean, Mexican and Thai cuisines.
She says she also watches what she eats and always likes to identify what she puts in her mouth.
The seasoned presenter much prefers fresh, vibrant salads with chicken and fish to overly complicated dishes with lots of red meat. She doesn’t have much of a sweet tooth, but confesses to having a soft spot for anything chocolate, whether it’s a cake or a mousse.
Penny cooks with the ease and confidence with which she presents, and seems to be as comfortable holding a wooden spoon as a microphone.
I enjoyed spending time cooking with her in the Angela Day Kitchen, and you will enjoy her tasty and accessible dishes.
2 onions, chopped
7ml curry powder
500g chopped butternut
1 apple, cored and diced
750ml chicken stock
salt and pepper
a pinch of ground nutmeg
fresh cream for serving
chopped parsley for serving
Melt the butter in a pot and fry the onions until soft.
Add the curry powder and fry for a minute. Add the butternut and apple and fry for a minute.
Stir in the flour and fry for a minute.
Add the stock and milk. Season.
Bring to the boil and simmer until the butternutis soft.
Remove from the heat and blend the soup with a stick blender or in a processor until smooth.
Add the nutmeg and adjust the seasoning.
Serve with a swirl of cream and a sprinkling of parsley.
BEEF AND RICE STIR-FRY
1 onion, chopped
15ml chopped garlic
15ml chopped ginger
1 red chilli, seeded and chopped
500g rump steak, sliced into strips
1 red pepper, seeded and sliced
200g green beans, topped and tailed and cut into 3cm lengths
250ml cooked cold rice
15-30ml soya sauce
125ml fresh basil, chopped
Heat the oil and fry the onion, garlic, ginger and chilli for a few minutes.
Add the honey and the steak and cook for a few minutes.
Add the peppers and beans and continue cooking until the peppers are slightly soft.
Stir in the rice and soya sauce. Season to taste.
Add the basil and serve immediately.
SEARED SALMON WITH SWEET POTATO MASH
45ml finely chopped parsley
15ml chopped thyme leaves
10ml chopped garlic
half a red onion, finely chopped
10ml grated lemon rind
50ml lemon juice
100ml olive oil
SWEET POTATO MASH
500ml chicken stock
250ml quick-cooking maize meal
375ml cooked and mashed sweet potato
15ml olive oil
4 salmon steaks
To serve, blanched green beans
SALSA: Combine all the ingredients and mix well. Set aside.
MASH: Bring the milk and stock to the boil in a pot. Add the maize while stirring. Cover and simmer for 3-5 minutes.
Stir in the sweet potatoes and season well.
Heat through before plating.
SALMON: Melt the butter in a frying pan.
Rub the salmon with olive oil and fry until cooked to desired doneness. Remove and season.
Serve the salmon and green beans with the mash, and drizzle with the salsa.
250g large strawberries
1 naartjie, peeled
1 red apple, cored and cut into wedges
1 green apple, cored and cut into wedges
1-2 bananas, peeled and halved widthwise and lengthwise
125ml dried soft apricots
250g chocolate, melted
Dip the fruit into the chocolate and place on a tray lined with non-stick baking paper.
Allow to set.
Arrange on a platter to serve.