Penny Lebyane in the kitchen - recipes

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Copy of Copy of ST AD Penny Lebyane ETCH 49 INDEPENDENT NEWSPAPERS TV and radio personality Penny Lebyane at the Angela Day Kitchen cooking up a Women's Day feast. Picture: Bhekikhaya Mabaso

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.

Copy of Copy of St AD Beef basil stirfry 01 Beef and basil stir-fry INDEPENDENT NEWSPAPERS

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.

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BUTTERNUT SOUP

Serves 4-6

50g butter

2 onions, chopped

7ml curry powder

500g chopped butternut

1 apple, cored and diced

45ml flour

750ml chicken stock

500ml milk

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.

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BEEF AND RICE STIR-FRY

Serves 4-6

60ml oil

1 onion, chopped

15ml chopped garlic

15ml chopped ginger

1 red chilli, seeded and chopped

15ml honey

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

salt and pepper

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.

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SEARED SALMON WITH SWEET POTATO MASH

Serves 4

SALSA

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

salt and pepper

SWEET POTATO MASH

500ml milk

500ml chicken stock

250ml quick-cooking maize meal

375ml cooked and mashed sweet potato

salt and pepper

SALMON

30g butter

15ml olive oil

4 salmon steaks

salt and pepper

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.

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CHOCOLATE-DIPPED FRUIT

Serves 4-6

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.

The Star

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