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Four recipes perfect for lockdown

With a little extra time on our hands and spending more time at home, now is as good a time as any to sashay your way into the kitchen to whip up a thing or two. From baked treats, to gourmet dishes and tasty snacks, we’ve put together a little smorgasbord of recipes to keep you busy (and full!) over the next while. Good luck and have fun!


Mosbolletjies


South Africa is known for its many traditional, delicious dishes so we thought it would be nice to share one of them. Mosbolletjies are best enjoyed eaten with your hands with lashings of butter and syrup.

INGREDIENTS

  • 1kg cake flour
  • 10ml salt
  • 100g sugar
  • 1 sachet instant dry yeast (10g)
  • 30ml whole aniseed
  • 100g butter
  • 250ml white grape juice
  • 125 lukewarm milk
  • 250ml lukewarm water
  • Sugar syrup made from 30ml of sugar mixed with 30ml lukewarm water (for brushing after baking)

METHOD

Sift the flour and salt together. Add the sugar, yeast and aniseed and mix well.

Heat butter and grape juice in a saucepan until butter has melted, but don’t let it boil. Add to dry ingredients along with the water and milk, and mix to form a soft dough.

Turn out dough on a lightly floured surface, then knead for 5-10 minutes, or until the dough is soft and elastic. Place in a large oiled bowl, then cover and leave to rise in a warm place for about 30 minutes, or once the dough has doubled in size.

Place the dough on a floured surface again and knead until smooth. Divide into equal pieces and shape into balls (the correct technique is to squeeze balls of dough through a circle made by your thumb and forefinger, using oiled/buttered hands - this way you get nice smooth balls of dough). Pack the balls tightly into two loaf tins of about 22cm each. Cover and leave to rise for about 30-45 minutes.

Bake in a pre-heated oven at 180°C for 35-40 minutes until golden brown. Turn out onto wire racks, then brush immediately with syrup. Leave to cool slightly, then enjoy it warm, or break it into pieces and dry out in a cool oven at 70°C to create rusks.

Source: All4Women


Banana bread


When you have a few overripe bananas there’s only one thing to make: moreish, golden brown banana bread. There’s nothing better than fresh-out-of-the-oven banana bread dripping with melted butter or your favourite nut butter (we love almond!) Luckily this recipe is super easy too, so before you know it, you’ll be enjoying a slice (or five) with a cuppa on the couch. This recipe also freezes really well so you can always make more than one loaf if you have lots of bananas and then just freeze them.

INGREDIENTS

  • 2-3 overripe bananas
  • 1/3 cup of melted, unsalted butter
  • 1 tsp baking soda
  • Pinch of salt
  • ¾ cup of sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 1.5 cups of all-purpose flour

METHOD

Mash the bananas until smooth. Stir in the butter and mix.

Add the baking soad and salt and mix. Then add the sugar, beaten egg and vanilla essence. Finally, add the flour.

Mix together well. Add a splash of milk if mixture seems too dry (should be rather wet). You can add a dash of cinnamon, chopped nuts of your choice, chocolate chips or chia seeds too – whatever you think will go well with the banana flavour.

Bake in a pre-heated oven at 175°C for 50 minutes to an hour (until a skewer/knife/toothpick comes out clean).

Source: writer’s own


Portobello Mushroom Wellington


Veganism seems to have taken the world by storm with more and more people going down the plant-based route. Whether you’re a vegan or just looking to try something a little different, this is a yummy recipe that will leave tummies full and palates satisfied, and who doesn’t enjoy experimenting with a twist on a classic?

INGREDIENTS

For the mushrooms:

  • 4 Portobello mushrooms
  • 4 cloves of garlic (minced)
  • 1 tbsp fresh thyme (leaves)
  • 1 tbsp fresh rosemary (finely chopped)
  • Splash of olive oil
  • Sprinkle of salt and pepper

For the nut roast:

  • Splash of olive oil
  • 1 large red onion (finely chopped)
  • 1 tbsp fresh rosemary (finely chopped)
  • Sprinkle of salt and pepper
  • 1 cup white wine
  • ½ tbsp brown sugar
  • 2 cups chestnuts
  • 2 cups pecans
  • 2 slices seeded bread
  • ½ cup of vegetable stock

For the Wellington case:

  • 2 blocks short crust pastry (you will have some left over)
  • ½ cup of soy milk (for brushing and sticking)

METHOD:

Put the Portobello mushrooms in a baking tray and cover in a splash of olive oil. Sprinkle the rosemary, thyme, salt, pepper and garlic over the top of the mushrooms and bake at 200°C for 15 minutes. Once they’re ready, set to one side to cool (this gives you the time you need to prepare the next stage of the dish).

Put the red onion in a pan with olive oil and fry until it’s translucent. Add the rosemary, thyme, salt, pepper and cook them together until they start sticking. Add a cup of white wine and cook the alcohol off. Add some brown sugar and mix it round so it caramelises and then pour the mixture into a glass mixing bowl.

Put the chestnuts, pecans and bread in a food processor and whiz them all up to make crumbs. Add the crumbly mixture into the glass bowl with the onions and pour in the vegetable stock (do this gradually).

Stir the mixture round with a wooden spoon so it clumps up (it needs to feel like plasticine). Push 1cm thick layer of the mixture onto a sheet of shortcrust pastry (laid out on a baking tray). Mould the mixture with your hands into a large, thin, wide sausage shape.

Put the pre-cooked Portobello mushrooms on top of the “sausage”. Encase the mushrooms in the rest of the nutty mixture and smooth it out with your hands.

Carefully lay the second sheet of shortcrust pastry over the top of the nut roast mound. Push the pastry down with your fingers and cut off the edges of the pastry with a pizza cutter (or a very sharp knife) and remove the excess (use this to cut out shapes to decorate your Wellington).

Seal the edges with a fork - take care here, make it look good! Decorate your Wellington with shapes you cut out of the spare pastry and fork in air holes. Bake at 200℃ for 40 minutes (be sure to CHECK after 30 minutes - if it looks ready, take it out of the oven).

Use a bread knife to carve the wellington into slices and serve with all the trimmings.

Source: BOSH!


Apple & carrot muffins for the whole family

There’s something about being home that makes you want to snack more often and so it becomes important that the snacks remain as healthy as possible. Since the kids are also currently at home, we thought it would be a good idea to share a recipe for a snack idea that isn’t only suitable for everyone to enjoy, but is healthy too.

INGREDIENTS:

  • 2 cups of flour
  • ¾ cups of sugar
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 eggs
  • ½ cup vegetable oil
  • 2 tsp vanilla essence
  • 2 cups grated carrots
  • 1 cup apple (peeled and grated)
  • ½ cups chopped nuts (optional)
  • ¼ cup coconut (optional)
  • Coarse sugar for sprinkling on top (optional)

METHOD:

Preheat oven to 175°C.

Combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, eggs, oil and vanilla in a large mixing bowl. Mix well with wooden spoon.

Fold in remaining ingredients: carrots, apple, nuts and coconut.

Scoop into 12 regular-sized greased muffin tins and sprinkle a little coarse sugar on top of each muffin.

Bake for 18-25 minutes or until toothpick comes out clean.

These muffins also freeze well and if you like, you can sneak in some green veg too, such as spinach. Just make a puree and add to the mixture – an excellent way to sneak in those extra greens!

Source: yummyhealthyeasy.com