Six of the best for 2011 - recipes

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iol life jan 5 ST AD Red velvet swiss roll ang best of 2011 INDEPENDENT NEWSPAPERS Red velvet swissroll. Picture: Steve Lawrence

RED VELVET SWISS ROLL

4 extra-large eggs

180ml castor sugar

30ml oil

30ml sour cream

5ml vinegar

iol life jan 5 ST AD Eggplant ricotta bake ang best of 2011 Eggplant and ricotta bake. Picture: Steve Lawrence INDEPENDENT NEWSPAPERS

5ml vanilla essence

30ml red food colouring

180ml flour

60ml cocoa powder

5ml baking powder

2ml salt

iol life jan 5 ST AD Chicken kebabs 3 ang best of 2011 SPICED COCONUT CHICKEN KEBABS Picture: Steve Lawrence INDEPENDENT NEWSPAPERS

Icing

250g thick cream cheese

160g butter

4x250ml sifted icing sugar

5ml vanilla extract

Beat eggs well with an electric beater, using the whisk attachment. Add the sugar and beat well.

Beat in the oil, sour cream, vinegar, vanilla and food colouring. Sift over the flour, cocoa, baking powder and salt, and fold through until well combined.

Pour the mixture into a greased and lined 25x34cm Swiss roll pan. Bake at 180°C for 12 to 15 minutes or until the top of the cake springs back when you touch it.

Remove from oven and turn the Swiss roll onto a sheet of non-stick baking paper that has been sprinkled with castor sugar.

Peel away the paper lining, trim the edges and roll up with the paper. Cool completely.

Unroll and fill with icing, roll up and spread the outside with more icing. Decorate with coloured sugar if desired.

ICING: Cream the butter and cream cheese until well combined. Add the icing sugar and vanilla, and mix to form a firm icing.

BAR ONE CHOCOLATE CAKE

220g butter

125ml cocoa

250ml water

2 eggs

300ml castor sugar

10ml vanilla

salt

400ml self-raising flour

150ml cream

Topping

2 x 58g Bar One chocolate

60g milk chocolate

125ml cream

20g butter

Melt butter, cocoa and water in a saucepan. Do not allow mixture to boil.

Beat eggs and sugar until light and fluffy. Add vanilla, salt, flour and cream. Gradually add hot cocoa mixture.

Pour into a greased and base-lined 20cm spring form pan. Bake at 180°C for 50-60 minutes.

Fifteen minutes before the cake is ready, melt topping ingredients together. Mix until smooth.

Remove cake from oven, prick a few holes with a skewer and pour over topping. Allow to cool completely before removing from the pan.

ROOIBOS PANNA COTTA WITH POACHED BABY PEARS

Makes 4

250ml cream

2 rooibos tea bags

5ml vanilla extract

125ml castor sugar

10ml gelatine

30ml water

250ml Greek yoghurt

Pears

400g can of baby pears

80ml castor sugar

2 rooibos tea bags

Put the cream and tea bags into a small saucepan and bring to the boil. Remove and set aside for 5 minutes for the tea to infuse into the cream. Squeeze out the tea bags and discard.

Add vanilla and sugar to the warm cream and stir until dissolved.

Sprinkle the gelatine over the water and set aside to become absorbed. Dissolve in the microwave for 10 seconds on full power. Add to the cream mixture.

Stir in the yoghurt.

Pour mixture into moulds or ramekins. Put in the fridge for a few hours to set. Unmould and serve with pears and syrup.

PEARS: Drain the pears, reserving the liquid.

Put the liquid, sugar and tea bags into a saucepan and heat until sugar is dissolved.

Bring to the boil and add the pears. Simmer gently for about five minutes until the pears have taken on a reddish tinge.

Remove the pears and the tea bags. Discard the tea bags.

Return the syrup to the stove and boil until it forms a thick syrup. Remove and cool.

Serve the pears with the panna cotta and drizzle with some syrup.

SPICED COCONUT CHICKEN KEBABS

Serves 8-10

Marinade

400g can of coconut milk

10ml garam masala

10ml chopped ginger

10ml chopped garlic

45ml sweet chilli sauce

45ml fish sauce

1 small onion, chopped

60ml chopped coriander

18 chicken thigh fillets

soaked wooden skewers

Combine all the ingredients for the marinade and mix well.

Thread two skewers diagonally through each thigh and place into a large flat container. Pour over the marinade and set aside for 1 to 2 hours or overnight.

Remove the chicken from the marinade and cook over hot coals until cooked through. Baste frequently with the marinade.

BRINJAL AND RICOTTA BAKE

Serves 4

2 large brinjals

olive oil

250g ricotta cheese

45ml chopped basil

30ml currants

50g pine nuts, toasted

45ml grated Parmesan cheese

80ml fresh breadcrumbs

1 egg

salt and pepper

500ml tomato passata

extra Parmesan for sprinkling

Slice the brinjals lengthwise into 6mm-thick slices. Brush both sides with olive oil and cook in a griddle pan until tender. Remove and drain on a paper towel.

Combine the ricotta, basil, currants, pine nuts, Parmesan cheese and breadcrumbs and mix well. Add the egg and seasoning.

Place a spoonful of the cheese filling on a slice of brinjal and roll it up to enclose the filling.

Repeat until all the filling and brinjal slices are used.

Pour half the passata (sieved tomatoes) into an ovenproof casserole dish and lay the rolled brinjals on top. Pour over remaining passata and sprinkle liberally with extra Parmesan.

Bake at 180°C for about 10-20 minutes until the cheese is golden brown. Remove and serve.

MOROCCAN MINCE AND RICE

Serves 4-6

15ml olive oil

1 onion, chopped

10ml chopped garlic

500g lamb mince

30ml Moroccan spice

45ml slivered almonds, lightly toasted

60ml raisins

50g dried apricots, chopped

375ml cooked basmati rice

salt and pepper

80ml chopped parsley

Heat the oil in a large frying pan and cook the onion and garlic until soft.

Add the mince and cook, stirring to break up the lumps, until the mince is brown.

Add the spice and cook for between 6 and 8 minutes.

Add the almonds, raisins, apricots and rice, and toss to combine.

Season to taste and serve sprinkled with parsley. - The Star

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