RED VELVET SWISS ROLL
4 extra-large eggs
180ml castor sugar
30ml oil
30ml sour cream
5ml vinegar
5ml vanilla essence
30ml red food colouring
180ml flour
60ml cocoa powder
5ml baking powder
2ml salt
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