When 2010 started, the event on everyone’s mind was the soccer World Cup. We all tried to make this event, showcasing our country, one of the best ever. Many will hold special memories of this spectacular occasion. Then, sadly, as quickly as it came, it was over and life settled back into a regular routine.
With the economic downturn still very much with us, consumers counted their pennies and thought twice about spending.
In 2011 I feel more and more people will be cocooning. Cooking, eating and entertaining at home will be trendy. Trying to become more self-sufficient will be what many of us will strive for.
Reducing the carbon footprint and guarding our resources will be a personal goal for me.
This year I aim to provide our readers with seasonal and affordable recipes. I will show them just how easy and how much fun learning to cook can be. I encourage everyone to join one of our informative and relaxed cooking classes at our cookery school.
– Jenny Kay
SUMMER PIZZA Makes 4
500ml wholewheat flour
500ml cake flour
10ml sea salt
10g instant yeast
400-500ml warm water
30ml honey
30ml olive oil
Topping
250ml bottled tomato pasta sauce
200g mozzarella cheese, grated
4 small courgettes, peeled into ribbons with a potato peeler
100g green olives, pitted
30ml capers, drained
125g baby tomatoes, halved
handful of micro basil greens
Combine flours, salt and yeast in a large bowl. Combine water, honey and olive oil, add enough to the flour to make a dough that is soft but not sticky.
Knead well and place into an oiled plastic bag and leave to rise for 30 minutes.
Remove and knead gently. Divide into four portions and roll each into a 30cm circle.
Place on a baking tray and spread each with a quarter of the tomato sauce.
Sprinkle with cheese and scatter over courgettes, olives, capers and tomatoes. Bake at 200°C for 10-15 minutes.
Remove from oven and scatter with basil.
CHICKPEA BURGERS
Makes 4
30ml oil
1 onion, chopped
2 cloves of garlic, crushed
10ml curry powder
2 small courgettes, grated
400g can of chickpeas, drained and rinsed
2 slices of wholewheat bread, crumbed and dried
1 egg
30ml chopped coriander
salt and pepper
4 buns for serving
Greek yoghurt, onion, tomato
and rocket for serving
Heat the oil and gently fry the onion and garlic until soft. Add the curry powder and cook for a minute.
Add the courgettes and cook for about 2-3 minutes. Cool and transfer to a bowl.
Put the chickpeas in a processor and process until finely chopped. Add the chickpeas to the bowl.
Add in the breadcrumbs, egg, coriander, seasoning and mix well.
Shape the mixture into four patties and dust them with a little flour. Refrigerate for a few hours.
Heat a little oil in a frying pan and cook the patties until golden brown on both sides. Serve on a bun with some sliced onion, tomato and rocket.
Top with a little Greek yoghurt.
CRUSTLESS ASPARAGUS AND MUSHROOM TART
Serves 4-6
1 onion, chopped
30g butter
500ml grated cheese
400g can of asparagus
pieces, drained
285g can of sliced
mushrooms, drained
80ml flour
3 eggs
125ml milk
salt and pepper
Cook the onion in the butter in the microwave for 2 minutes.
Place onion in a bowl and add the cheese, asparagus, mushrooms and flour.
Combine eggs and milk, mix well. Add salt and pepper.
Pour this over the cheese mixture and mix. Pour mixture into a greased 23cm pie dish. Bake at 180°C for 20-30 minutes until golden brown and set.
PAELLA
Serves 8
800g chicken thigh fillets
60ml seasoned flour
oil for frying
250g chorizo sausage, sliced
1 onion, chopped
1 red, 1 green and 1 yellow pepper, seeded and cubed
4 cloves of garlic, crushed
500g risotto rice
10ml smoked paprika
2 large pinches of saffron, infused in a little hot stock
1 litre chicken stock
salt and pepper
60ml chopped parsley
125ml frozen peas
300g cooked prawn tails
350g mussels
lime wedges to serve
Cut the chicken into bite-size portions. Toss in seasoned flour.
Heat oil in a large pan and brown the chicken pieces, a few at a time. Remove and set aside. Add the chorizo to the pan and cook for about 5 minutes. Remove and set aside.
If needed, add more oil to pan then add the onion and peppers, cook for 5 minutes until soft.
Stir in the garlic and cook for a minute. Add rice to the pan and toss to coat. Add paprika and cook for a minute. Stir in saffron and chicken stock.
Cover and simmer until liquid has been absorbed and the rice is nearly tender, about 15 minutes. Season well.
Add chicken and chorizo and cook for 10 minutes more. Add parsley, peas, prawns and mussels and heat through. Serve with wedges of lime.
SAVOURY CHEESECAKE
Serves 8-10
200g digestive biscuits, crushed
90g butter, melted
1 bunch of spring onions, white part only, chopped
15g butter
500g thick cream cheese
250g sour cream
5 eggs
2 smoked chicken breast fillets, diced
125ml sun-dried tomatoes in oil, drained and chopped
100g cheddar cheese, grated
60ml chopped basil
salt and pepper
rocket leaves for serving
Combine the biscuits and butter and mix well. Press the mixture into the base of a 20cm spring form pan and place in the fridge to harden.
Put the spring onions and butter in a bowl and microwave on high for 2 minutes. Remove and cool.
Put the cream cheese, sour cream and eggs in a food processor and mix well.
Transfer the mixture to a bowl and mix in the spring onions, chicken, tomatoes, grated cheddar and basil. Season to taste.
Pour the mixture on to the biscuit base and bake at 160°C for 50-60 minutes, until set. Switch off the oven, keep the door ajar and leave for another hour.
Remove and cool. Serve garnished with rocket.
LEMON AND HONEY STIR FRY CHICKEN Serves 4
15ml oil
500g chicken tenderloin strips,cut into 3cm pieces
1 red onion, sliced into thin wedges
1 bunch of spring onions, sliced diagonally
60ml honey
60ml lemon juice
30ml soy sauce
10ml cornflour mixed with 20ml water
100g roasted cashew nuts
Heat the oil in a wok and fry the chicken in batches until brown and just cooked. Remove and set aside.
Add the red onion to the wok and cook for a few minutes. Add the spring onion to the wok and stir fry for a minute. Return the chicken to the wok.
Combine honey, lemon juice and soy sauce. Mix well. Add to the wok and bring to the boil. Add the cornflour and cook until thickened.
Stir in cashew nuts.
Serve with rice or noodles. - Pretoria News