Cooking with Mimi

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ST AD Mimi Mahlasela cooking 77 INLSA 7 De Laan actress, Mimi Mahlasela cooks her favourite recipes in the Angela Day kitchen. 070512. Picture: Bongiwe Mchunu

Dressed in a black top, skirt and matching necklace and earrings – she has a weakness for the latter accessory and loves to shop for them – a bubbly and enthusiastic Mimi arrived at the Angela Day Kitchen with her boyfriend Thabo Ndlovu.

With a warm smile, he quickly mentions that he has tagged along as the “taste tester”. He, of course likes to eat and enjoys her food.

Mimi learned to cook by watching her mom. Although she doesn’t have much time to spend in the kitchen because of her hectic work schedule, she has a few favourite dishes she likes to cook.

I learn later that Mimi’s ultimate comfort food is a McDonald’s McFlurry with double Oreos.

Asked what her favourite dishes are, she says: “I love any dish that has meat in it.”

But, she adds, pap was something that she never liked. “Growing up I could never understand why it was served with every meal.”

She prefers and loves food like couscous, finding the ingredient easy and quick to prepare, as well as enjoying its ability to accommodate versatile flavours.

Mimi studied drama at Pretoria University and seven years ago went straight onto being part of the 7de Laan series.

BACON PIGLETS

Serves 4

1 packet of cocktail pork sausages

250g streaky bacon

1-2 avocado pears, peeled and sliced

Wrap each sausage in a piece of bacon and secure with a tooth pick. Place the wrapped sausages in a roasting pan which has been lined with foil.

Place in the oven at 200°C for 15-20 minutes until the bacon is crispy and golden. Remove and drain on paper towel to remove excess fat. Serve with slices of avocado pear.

CURRIED LAMB

Serves 4

30ml oil

1 onion, chopped

10ml chopped garlic

10ml ground cumin

10ml ground coriander

5ml turmeric

500g cubed lamb

½ green pepper, seeded and diced

½ red pepper, seeded and diced

½ yellow pepper, seeded and diced

375ml lamb or beef stock

salt and pepper

60ml chopped coriander

Heat the oil and fry the onion and garlic until soft. Add the spices and cook for a few seconds.

Stir in the lamb and cook until coated with the spices.

Add the peppers, stock and seasoning and simmer for 2 hours until the lamb is tender.

Top up with extra liquid if necessary. Stir in the coriander just before serving.

COUSCOUS WITH PEPPERS

Serves 4

30ml oil

1 onion, chopped

½ red pepper, seeded and diced

½ green pepper, seeded and diced

½ yellow pepper, seeded and diced

375ml couscous

375ml hot chicken stock

30ml chopped coriander

salt and pepper

Heat the oil and fry the onion until soft. Add the peppers and fry for a minute. Remove from the heat.

In the meantime, pour the boiling stock over the couscous. Cover and set aside for 2 minutes.

Fluff with a fork and mix in the peppers, coriander and seasoning to taste.

Serve with the curry.

WAFFLES WITH STRAWBERRIES AND CUSTARD

Serves 4

2 eggs, separated

400ml milk

500ml sifted flour

15ml baking powder

2ml salt

15ml sugar

80g butter, melted

250g strawberries, sliced

custard for serving

Beat the egg whites until stiff but not dry. In a jug combine the yolks and milk .

Sift the flour, baking powder, salt and sugar into a bowl. Add the milk to the dry ingredients together with the melted butter. Mix just long enough to moisten the dry ingredients, and then fold in the beaten egg whites.

Bake spoonfuls in a hot waffle iron, which has been greased, for three or four minutes, until golden brown.

Serve warm with strawberries and custard.


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