Sugar n’ Spice with Yudhika – Recipes

Episode 1

Spanish Style Chicken

Ingredients

12 chicken pieces, thighs and drumsticks
Seasoned Salt
Flour, to dust chicken
Sunflower oil, to seal chicken pieces
50ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
2 onions, finely chopped
Salt to season
1 large chorizo sausage, sliced
4 cloves garlic, crushed
15ml Safinter smoked paprika
2 x 400g tins tomatoes, chopped
300ml white wine or stock
300ml chicken stock
2 x 400g tins lentils, drained
Fresh coriander, chopped

Method

  • Lightly season the chicken pieces and dust with flour and shake off excess.
  • Heat a pan on medium and brown the pieces skin side down.
  • Remove once the chicken is golden brown and place in a casserole.
  • Heat the sunflower oil
  • Add the cinnamon stick and bay leaf.
  • Fry for a few seconds until fragrant.
  • Add the cumin seeds and when they splutter, add the chopped onion.
  • Add salt and sauté onion until light golden brown.
  • Add the chorizo and sauté until fragrant.
  • Stir the crushed garlic in and fry for a few seconds.
  • Next add the Smoked Paprika and sauté for 3 – 5 seconds.
  • Add the tomatoes, white wine and stock.
  • Pour this mixture over the chicken pieces and cover with foil.
  • Bake in a preheated oven for 35 minutes.
  • Remove the casserole from the oven and add the drained lentils.
  • Bake for 10 – 15 minutes or until the juices run clear when the meat is pierced with a skewer. Garnish with fresh coriander.

Red Velvet Cake

Ingredients

3 eggs
225ml sugar
375ml cake flour
15ml cocoa powder
250ml buttermilk
1 bottle red food colouring
5ml vanilla essence
250ml sunflower oil
10ml vinegar
5ml bicarbonate of soda

Method

  • Sift the flour and cocoa powder.
  • Whisk the eggs and sugar until very pale in colour.
  • Fold in the half the sifted dry ingredients and then the buttermilk.
  • Repeat with the remaining dry ingredients.
  • Fold in the red food colouring, vanilla essence and sunflower oil.
  • Continue folding the ingredients to ensure the oil is well combined.
  • Pour the vinegar over the batter and then sprinkle the bicarb over.
  • Mix well to combine.
  • Divide the mixture into three greased and lined cake tins.
  • Bake at 170 degrees Celsius for 20 minutes.
  • Leave to cool in the tin for 5 minutes and then turn out on a wire rack.
  • Leave the cakes to cool completely.

Cream Cheese For Velvet Cake

125g butter
750ml Icing sugar
2 tubs plain cream cheese
5ml Vanilla paste or extract
80ml fresh cream

Method

  • Let butter and cream cheese soften to room temperature.
  • Cream butter and icing sugar well until light in colour.
  • Add the cream cheese and continue beating until well combined.
  • Add vanilla essence and fresh cream.
  • Continue beating until well combined – do not overbeat as the frosting can split. Spread between layers and on top and sides of cake and garnish.

Moroccan Chermoula Calamari

Ingredients

300g Falklands calamari, cleaned and sliced
1 tablespoon sunflower oil
1 red onion, finely sliced
Handful of cherry tomatoes
Fresh coriander to garnish

Chermoula paste

1 cup fresh coriander, stalks and leaves
1 clove garlic
1 tablespoon white vinegar
2 tablespoons olive oil
Juice of half a lemon
1 – 2 green chillies, to taste
1 tablespoon smoked paprika
1 teaspoon cumin seeds
1 teaspoon red Chilli powder
Pinch of sugar
Salt to taste
Black pepper to season

Method

  • Roughly chop coriander leaves and stalks. Place all ingredients into a blender and process until a smooth paste is formed. Use a rubber spatula to clean the sides of the blender and push the paste down. Remove the paste from the blender and keep aside.
  • Place calamari rings in a colander and leave to drain thoroughly.
  • Heat an electric wok or pan on high and pour in the sunflower oil.
  • Add calamari rings and cook on a high heat until the calamari changes colour. Some rings may turn a light golden brown. Season with salt.
  • Continue stirring until the moisture evaporates taking care not to overcook the calamari. Turn off the heat and stir the chermoula paste into the calamari rings. The rings should be evenly coated in the paste.
  • Lastly add sliced red onion, tomatoes, fresh coriander and a good sprinkling of black pepper.

Tamarind Fish

TIP: Hake is a soft fish so take care not to over cook it.

Ingredients

700g fresh hake, cut into pieces
65ml olive oil
5ml mustard seeds
5ml cumin seeds
2 medium onions, chopped
7ml coarse salt
10ml ginger and garlic
2 sprigs curry leaves
15ml red chilli powder
1 x 400g tin diced tomatoes 5ml ground cumin
10ml coriander
5ml garam masala
2,5ml tumeric
30ml tamarind
125ml boiling water
5ml white sugar
Fresh curry leaves, to garnis

Method

  • Heat the oil in a large pot.
  • Add the mustard seeds and when they begin to splutter, add the cumin.
  • Fry the seeds for a few seconds and then add the chopped onion and coarse salt.
  • Saute the onion until light golden brown and then add the ginger and garlic.
  • Add the curry leaves and then the red chilli powder.
  • Saute for 3 – 5 seconds and then add the tomatoes.
  • Sprinkle the cumin, coriander, garam masala and turmeric over the tomatoes.
  • Simmer until the tomatoes break down completely.
  • Dissolve the tamarind in boiling water and strain – discard the seeds.
  • Pour the tamarind into the tomatoes and bring to the boil.
  • Sprinkle in the sugar.
  • Lower the heat and gently place the fish into the sauce.
  • Simmer until the fish is cooked through.
  • Garnish with curry leaves

Episode 2

Persian Roast Chicken

Ingredients

1 free range chicken, 1.2 – 1.4kg
50ml olive oil
Juice of 2 lemons
Zest of 1 lemon
60ml yoghurt
4 garlic cloves, crushed
2 large onions, grated
A few saffron strands
8 sprigs fresh thyme
30ml pomegranate molasses
Salt and pepper to season
Baby tomatoes, halved
2 onions or shallots, quartered
Fresh chives, to garnish

Method

  • Squeeze excess moisture from the grated onion.
  • Discard the pulp and reserve the liquid.
  • Remove excess fat globules and skin from the chicken.
  • Place the chicken in a non reactive bowl.
  • Season the chicken and rub with olive oil and garlic.
  • Add lemon and onion juice.
  • Add the remaining ingredients and mix well.
  • Place the chicken in a zip seal bag.
  • Marinate for a minimum of three hours and a maximum of 24 hours.
  • Place chicken and the marinade in a roasting pan.
  • Preheat oven at 180 degrees and roast chicken with the skin side up.
  • Add the tomatoes and onions after 45 minutes and roast for a further five minutes.
  • Garnish with fresh chives.

Date and Pecan Cake

Makes 1 large 25cm cake

Ingredients

320ml butter
250ml sugar
6 large eggs
500ml self raising flour
10ml ground cinnamon
125ml full cream milk
125ml fresh orange juice
250ml chopped dates
200ml chopped pecan nuts
50ml cake flour

Cream cheese frosting

100ml butter, at room temperature
500ml icing sugar, sifted
250g mascarpone cheese
50ml honey, to drizzle
Pecan nuts, to garnish

Method

  • Preheat oven to 160 degrees celsius.
  • Grease and line a 25cm round cake tin.
  • Cream the butter in a large mixing bowl.
  • Gradually add the sugar and continue beating the butter until light and fluffy.
  • Add one egg at a time with a teaspoon of flour and beat well after each addition.
  • Beat the flour in gradually, alternating with the milk and fresh orange juice.
  • Mix the chopped dates with pecan nuts and 50ml cake flour.
  • Gently fold the dates and pecans into the batter.
  • Pour the batter into the prepared cake tin and bake for an hour or until a skewer comes out clean.
  • Turn the cake out on a wire rack and leave to cool.

To prepare the frosting:

  • Cream the butter until light in colour.
  • Gradually add the sifted icing sugar and beat on a low setting.
  • When all the icing sugar has been added, add the mascarpone cheese.
  • Continue beating until well combined.
  • Use a palette knife to spread the frosting over the cake.
  • Drizzle the honey over the cake and garnish with pecans.

Moroccan Lamb

Ingredients

1kg lamb knuckles
50ml sunflower oil
1 bay leaf
1 cinnamon sticks
5ml cumin seeds
1 large onion, finely chopped
7,5ml coarse salt
15ml ginger, crushed
15ml garlic, crushed
30ml red chilli powder or paprika
1 x 400g tins whole peeled tomatoes, chopped
1 x 400g tin lentils, drained
1 x 400g tin chickpeas, drained
30ml Magic Masala
Fresh coriander, to garnish

Method

  • Heat the sunflower oil in a 30cm pot.
  • Add the cinnamon stick, bay leaf and sauté until fragrant.
  • Add the cumin seeds.
  • Stir in the chopped onion and salt when the seeds begin to pop.
  • Add the crushed ginger and garlic.
  • Sauté until the moisture evaporates and garlic is fragrant.
  • Add the red chilli powder and stir for a few seconds.
  • Add the lamb knuckles and then cover with boiling water.
  • Simmer until the knuckles are tender.
  • Add the chopped tomatoes.
  • Once the tomatoes have softened, add the lentils and chickpeas.
  • Add more water if the sauce is too thick.
  • Sprinkle the magic masala over and simmer for a minute.
  • Garnish with fresh coriander.

Semolina Cake

Ingredients

250g soft butter
225g sugar
Zest of 1 lemon
3 eggs, separated
250ml self raising flour, sifted
250ml semolina
280ml Greek yoghurt
Icing sugar, to dust

Method

  • Preheat oven to 180 degrees celsius. Grease a 20cm bundt tin with non stick spray.
  • Place the egg whites in a metallic bowl and whisk with 30ml sugar until soft peaks form.
  • Cream butter and add the sugar gradually. Continue beating the butter until the mixture is light and fluffy.
  • Add the egg yolks one at a time with 2,5ml cake flour to prevent the mixture from curdling.
  • Add the self raising flour and the semolina and mix well.
  • Pour in the yoghurt and beat well to combine.
  • Add half the beaten egg whites and lightly fold into the cake mixture.
  • Add the remaining whisked egg whites and lightly fold ensuring that the ingredients are well combined.
  • Bake in a preheated oven for 35 – 40 minutes or until a skewer comes out clean when the cake is tested.
  • Leave the cake to stand for 5 minutes before turning it out onto a wire rack.
  • Dust the cake with icing sugar when cool.

Episode 3

Messy Chocolate Cake

Ingredients

4 eggs
185ml sugar
5ml vanilla essence
200ml cake flour
Pinch of salt
85ml cocoa powder
100ml boiling water
125ml sunflower oil

To serve:

30ml apricot jam
15ml water
200g milk chocolate, chopped
75ml fresh cream
Marshmallows, nuts etc, to garnish

Method

  • Preheat oven to 180 degrees Celsius.
  • Grease and line a 25cm cake tin.
  • Dissolve cocoa in boiling water and leave aside to cool.
  • Sift the cake flour and baking powder.
  • Add the salt to the sifted dry ingredients.
  • In a large mixing bowl, beat the eggs with a hand held beater.
  • Gradually add the sugar while beating continuously.
  • Continue beating until the mixture is thick and pale in colour.
  • When the beaten egg mixture leaves a trail on the surface for three seconds, add the vanilla essence and sifted dry ingredients.
  • Fold the flour into the egg mixture.
  • Pour the cold cocoa mixture and sunflower oil into the mixing bowl.
  • Gently fold the ingredients together.
  • Pour the cake mixture into the prepared tin and bake for 30 minutes.
  • Turn out the cake onto a wire rack and glaze with the hot jam.
  • Leave the cake to cool.
  • Boil the cream and then add the chopped chocolate.
  • Whisk the cream until the chocolate dissolves.
  • Continue whisking until the chocolate is thick and shiny.
  • Pour chocolate over the cake and garnish with marshmallows etc.

Chicken Curry with Lentils

TIP : Chickpeas or frozen peas can be used instead of lentils.

Ingredients

50ml sunflower oil or cooking olive oil
1 large onion, finely chopped
5ml coarse salt
15ml ginger and garlic, crushed
10 – 15ml red chilli powder
700g chicken fillets, sliced
5ml cumin
5ml coriander
5ml garam masala
2ml turmeric
1 x 400g tinned tomatoes
1 x 400g tin lentils
60ml fresh cream
15ml Magic Masala
15ml ginger and garlic, crushed
10 – 15ml red chilli powder
700g chicken fillets, sliced
5ml cumin
5ml coriander
5ml garam masala
2ml turmeric
1 x 400g tinned tomatoes
1 x 400g tin lentils
60ml fresh cream
15ml Magic Masala

Method

  • Heat oil in a 30cm pan.
  • Fry the onion with the coarse salt until light golden brown.
  • Add the ginger and garlic and sauté until fragrant.
  • Add the red chilli powder and stir for a few seconds.
  • Add the chicken fillets and stir fry until the pieces are sealed.
  • Next add the cumin, coriander, garam masala and turmeric.
  • Stir well to coat the chicken in the spices and then add the tinned tomatoes.
  • Continue stirring until the tomatoes soften and coat the chicken in a thick sauce.
  • Spoon the lentils over the chicken and add the fresh cream.
  • Simmer for a minute and then sprinkle the Magic Masala over.

Lamb Rogan Josh
Serves 4 – 6

Ingredients

1,2kg lamb knuckles
2 onions, finely sliced
sunflower oil, to deep fry sliced onion
75ml cashew nuts
125ml boiling water
75ml sunflower oil
1 cinnamon sticks
1 large bay leaf
1 onion, finely chopped
15m crushed garlic
25ml red Chilli powder
15ml ground coriander
5ml ground cumin
5ml garam masala
2,5ml turmeric
Salt to taste
2 tomatoes, blanched
50ml fresh cream
Fresh coriander, chopped

Method

  • Skin and chop tomatoes.
  • Fry sliced onion in a non stick frying pan with sunflower oil and brown the onion slices.
  • Drain off the excess oil in a sieve and place the onion on absorbent paper towel.
  • Soak the cashew nuts in boiling water for ten minutes.
  • Process the cashew nuts in a liquidiser with brown onion slices and water until smooth.
  • Trim the excess fat of the knuckles if necessary.
  • Heat the sunflower oil in a thick bottomed pot.
  • Fry cinnamon stick and bay leaf for a few seconds until fragrant.
  • Add the chopped onion and fry on a medium heat until golden brown.
  • Stir in the crushed ginger and garlic.
  • Mix in all the ground spices and stir for a few seconds.
  • Add the lamb and coat in the spice paste mixture.
  • Add salt and continue stirring the meat to ensure the spices and lamb do not stick to the pot and burn.
  • When the mixture does begin to stick, add enough boiling water to cover the knuckles.
  • Simmer for 30 – 45 minutes and add more water if necessary.
  • When lamb is tender, add chopped tomatoes, and the smooth cashew onion paste and continue to simmer until the sauce thickens.
  • Pour in the cream, adjust the seasoning, and garnish with fresh coriander.

Cheat’s Pavlova

Ingredients


1 ready made pavlova
230g mascarpone cheese
45ml fresh cream
15ml sugar
5ml vanilla paste of essence
Strawberries, blackberries to serve
Fresh sprigs of mint
200g milk chocolate, chopped
60ml fresh cream

Method

  • Whisk the mascarpone with fresh cream, sugar and vanilla until thick and fluffy.
  • Gently place the pavlova on a serving plate.
  • Spoon the mascarpone into the pavlova shell and spread the cream evenly.
  • Top with strawberries and blackberries.
  • Heat the fresh cream and add the chopped chocolate.
  • Whisk until the chocolate has dissolved and forms a silky sauce.
  • Leave to cool and then drizzle over the berries.
  • Garnish with sprigs of mint.

Episode 4

Brinjal in Coconut Sauce

Ingredients


2 large brinjals
Fine salt to sweat brinjals
Sunflower oil for frying brinjals
45ml sunflower oil
1 onion, finely chopped
5ml coarse salt
2 dried lime leaves
15ml crushed garlic
10ml red chilli powder
2 tomatoes, blanched and chopped
10ml ground coriander
5ml ground cumin
5ml garam masala
2,5ml turmeric
15ml Magic Masala
400ml coconut milk
Fresh coriander to garnish

Method

  • Heat 45ml sunflower oil in a pot and sauté the onion with coarse salt until light golden brown.
  • Stir in the crushed garlic and lime leaves.
  • Sauté until fragrant before adding the red chilli powder.
  • Stir for 3 – 5 seconds and then add the chopped tomatoes.
  • Simmer for a minute and stir continuously to break the tomatoes down.
  • Add the ground coriander, cumin, garam masala and turmeric.
  • Simmer until the tomatoes resemble a thick paste.
  • Add the magic masala and coconut milk.
  • Simmer for 2 – 3 minutes on a low heat.
  • Gently place the brinjal wedges into the sauce and allow to warm through for a minute.
  • Garnish with fresh coriander.

Mushroom and Pea Curry

Ingredients


50ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
5ml coarse salt
10ml crushed garlic
10 – 15ml red chilli powder
400g tinned tomatoes, chopped
10ml ground coriander
400g button mushrooms, halved
250ml frozen peas
Fresh curry leaves, to garnish
Fresh coriander, to garnish

Method

  • Add the mustard seeds and when they begin to pot, stir in the cumin seeds.
  • Once the cumin seeds begin to sizzle, add the chopped onion and coarse salt.
  • Sauté the onion until light golden brown.
  • Sprinkle the coriander, cumin and turmeric over the tomatoes,
  • Stir well and leave to simmer until the tomatoes form a thick sauce.
  • Add the mushrooms and simmer until tender.
  • Scatter the frozen peas over the mushrooms and leave to simmer for 2 – 3 minutes.
  • Add a little boiling water to thin out the sauce if necessary.
  • Garnish with fresh curry leaves and coriander.

Coriander Chicken

Ingredients


50ml olive oil
1 onion, finely chopped
5 – 7ml coarse salt 30ml coriander seeds, pounded
10ml crushed ginger 10ml crushed garlic
10 – 15ml red chilli powder 700g deboned chicken thighs
5ml roasted ground cumin
5ml roasted ground coriander
5ml garam masala Pinch of turmeric
400g tinned diced tomatoes
10ml Magic Masala Coriander and curry leaves, to garnish

Method

  • Heat the olive oil in a 30cm pot.
  • Add the chopped onion and coarse salt.
  • Sauté until the onion is light golden and add the pounded coriander seeds.
  • Add the crushed ginger and garlic and fry until fragrant.
  • Add the red chilli powder and stir for a few seconds.
  • Stir the chicken thighs into the onion and chili mixture.
  • Once the thighs are sealed, add the cumin, coriander, garam masala and turmeric.
  • Stir well to coat the chicken with the spices and then add the tomatoes.
  • Simmer until the sauce thickens.
  • Sprinkle the Magic Masala over the cooked chicken.
  • Simmer for a minute and garnish with fresh curry leaves and coriander.

Curried Prawn Penne

Ingredients


1kg prawns, shelled and de-veined
60ml olive oil 1 large onion, chopped
5ml ajwain or carom seeds
7ml coarse salt
4 cloves of garlic, light crushed
15ml red chilli powder
2 x 400g tins diced tomatoes
5ml roasted ground cumin
10ml roasted ground coriander
Pinch of turmeric
80ml fresh cream
100ml boiling water, optional
500g cooked penne or pasta of your choice
Fresh coriander, garnish

Method

  • Heat a 30cm pot.
  • Add the olive oil and heat on medium heat.
  • Add the onion and ajwain.
  • Add the salt and sauté until the onions are light golden brown.
  • Add the lightly crushed garlic and sauté for a few seconds.
  • Spoon the red chilli into the pot and stir well.
  • Pour the diced tomatoes into the cooked onion and chilli.
  • Add the ground cumin, coriander and turmeric and simmer until the sauce thickens.
  • Pour the cream into the sauce and add the prawns.
  • Add the boiling water if necessary.
  • Bring the sauce to the boil and once the prawn tails start to curl, add the cooked pasta.
  • Garnish with fresh coriander.

Episode 5

Lemongrass Crème Brule

Ingredients


6 egg yolks
75g castor sugar
500ml fresh cream
1 vanilla pod
2 stalks lemongrass, bruised

To serve:
Castor sugar
Fresh berries

Method

  • Preheat oven to 140 degrees.
  • Slit vanilla pod lengthwise. Run a knife along the inside of the pod and scrape off the seeds.
  • Pour cream into a saucepan. Add vanilla seeds and lemongrass. Bring cream to the boil. Cover the cream with cling film and leave aside to infuse.
  • Reheat the cream and once again bring to the boil.
  • In a mixing bowl, mix egg yolk and sugar into a thick paste. Gradually pour boiling cream into the egg mixture and whisk gently.
  • Place a sieve over a large measuring jug and pass the mixture through to remove any egg bits and lemongrass.
  • Place ramekins in a deep roasting pan. Pour the mixture into the ramekins. Gently pour boiling water into the roasting pan until the water reaches two thirds up the sides of the ramekins.
  • Bake for 40 – 45 minutes. The custards should be slightly wobbly in the centre. Leave the custards aside to cool and wrap each one in cling film. Refrigerate overnight.
  • Sprinkle a teaspoon of castor sugar over custard and caramelise with a blowtorch.
  • Garnish with fresh berries.

Thai Prawn Curry

Ingredients


1kg prawns – shelled and de-veined
40ml Spar sunflower oil
30ml red curry paste
400ml coconut milk
4 – 6 lime leaves
5 – 7ml sugar
Salt to season
Handful of fresh basil
Handful of coriander

Method

  • Heat the sunflower oil on medium in a 30cm pot.
  • Add the red curry paste and sauté for a few seconds taking care not to burn the paste.
  • Pour the coconut milk and add the lime leaves, sugar and salt.
  • Bring the sauce up to the boil and add the prawns.
  • Simmer until the prawn tails begin to curl and switch off the heat.
  • Sprinkle the fresh basil and coriander over the prawns.
  • Toss lightly and serve with jasmine rice.

Veg Pilau

Ingredients


65ml light olive oil
1 cinnamon stick
2 bay leaves
5ml cumin seeds
1 large onion, finely chopped
7,5ml coarse salt
10ml crushed garlic
10ml crushed ginger
15ml red chilli powder
3 large potatoes, sliced and fried
3 carrots, sliced and fried
5ml cumin
10ml ground coriander
5ml garam masala
Pinch of turmeric
250ml frozen peas
100ml fresh cream
3 cups cooked basmati rice
1 x 400g tin lentils
200g paneer, sliced
200ml boiling water

200g asparagus
200g broccoli
Juice of 1 lemon
45ml olive oil
Fried onions, to garnish
Black pepper to season

Method

  • Heat the oil in an 30cm pot.
  • Add the cinnamon stick and bay leaf.
  • Fry until fragrant and then sprinkle in the cumin seeds.
  • Add the chopped onion and salt.
  • When the onion is light golden brown, add the ginger and garlic.
  • Stir fry the mixture for a few seconds, add the re chilli powder.
  • Add the par cooked potatoes and carrots.
  • Lower the heat and sprinkle the ground spices over the veggies.
  • Add the frozen peas and pour in the fresh cream.
  • Layer the cooked basmati rice over the veggies.
  • Layer the lentils and sliced paneer over the rice.
  • Pour the boiling water over the rice and leave to steam on the lowest setting.

  • Place the asparagus and broccoli into a bowl with 20ml cold water.
  • Cover with microwave safe cling wrap.
  • Place a few ice cubes into a large bowl and fill with water.
  • Microwave the veggies for 90 seconds – 2 minutes depending on the size of the asparagus.
  • Remove the cling wrap and place the veggies into the iced water to stop the cooking process.
  • Remove from the ice water and place on top of the steamed rice.
  • Pour the lemon juice and olive oil over the steamed veggies.
  • Garnish with crispy fried brown onion and season with black pepper.

Pomegranate Raita

Ingredients


1 cup plain yoghurt
Pomegranate rubies
Pinch of salt
Pinch of sugar
Pinch of garam masala
1 teaspoon chopped coriander

Method

  • Combine yoghurt with salt, sugar, garam masala and coriander.
  • Stir to combine.
  • Adjust the seasoning if necessary. Garnish with Pomegranate rubies.

Episode 6

Sponge Cake

Ingredients


4 eggs
185ml sugar
5ml vanilla essence
250ml cake flour
10ml baking powder
Pinch of salt
60ml cold water
125ml sunflower oil
Icing sugar to dust cake
Double Thick Greek Yoghurt or whipped cream, to serve
60ml honey, to drizzle
100g roasted pistachios, to garnish

Method

  • Preheat oven to 180 degree celsius.
  • Grease and line a 25cm cake tin.
  • Whisk the eggs in a large mixing bowl.
  • Gradually add in the castor sugar and continue beating.
  • The mixture must be light and should leave a trail on the surface that is visible for three seconds.
  • Add vanilla essence and fold in half the sifted dry ingredients into the egg mixture.
  • Add the cold water and then the remaining sifted flour.
  • Lastly fold in the sunflower oil.
  • Ensure that you have folded in the ingredients properly especially the batter at the bottom of the bowl.
  • Pour the batter into the cake tin and bake in a preheated oven for 30 minutes until the cake slightly shrinks away from the tin.
  • Let the cake stand for a minute or two before turning it out onto a wire rack.
  • Leave to cool completely.

To serve

Dust the cake with icing sugar and slice.
Dollop a scoop of Greek Yoghurt over the cake and drizzle with honey.
Sprinkle the pistachios over and serve

Greek Inspired Lamb Pilau

Ingredients


2 large eggplants, sliced lengthwise and grilled
60ml sunflower oil
2 cinnamon sticks
2 bay leaves
5ml cumin seeds
1 onion, finely chopped
4 garlic cloves, crushed
5ml garam masala
5ml cumin powder
10ml coriander powder
750ml cooked Basmati Rice
Salt to season
200g feta
62.5ml fresh herbs, chopped

Dressing

Combine the following ingredients:
30ml fresh lemon juice
30ml honey
45ml olive oil
50ml fresh mint, chopped

Method

  • Heat oil in a pan.
  • Fry cinnamon sticks and bay leaves and fry until fragrant.
  • Add cumin seeds and onions.
  • When onions are golden brown, add garlic, powdered spices, lamb mince and eggplant flesh.
  • Sauté mince in spices and onions until cooked through and browned.
  • Layer the basmati rice over the mince.
  • Place the brinjals over the rice and add the pieces of feta.
  • Drizzle the dressing over the pilao.

Chocolate Fondants/Volcanoes

Ingredients


200g soft butter, not melted
240g icing sugar
200g dark chocolate, 70% cocoa
4 eggs
4 yolks
60g cake flour
30g cocoa powder
Whipped cream, to serve

Method

  • Preheat oven to 190 degrees Celsius.
  • Melt the chocolate in a bowl over gentle simmering water.
  • Leave the chocolate to cool.
  • Grease the ramekins with butter and dust with cake flour.
  • Shake off excess flour.
  • Cream butter and gradually add the icing sugar.
  • Continue creaming the mixture until light in colour and fluffy.
  • Add eggs one at a time with a teaspoon of the cake flour to prevent curdling.
  • Add the egg yolks and continue beating until well combined.
  • Pour in the cool melted chocolate and gently fold into the creamed mixture.
  • Sift the cocoa powder and flour in and fold again.
  • Spoon the mixture into prepared bowls/ramekins and place on a baking tray.
  • Bake for 12 – 15 minutes – the chocolate centres should be hot when tested with a skewer.
  • Leave to rest for a minute before un-moulding.
  • Serve with a scoop of whipped cream.

Chilli Butter prawns

Ingredients


2kg frozen prawns (16/20), shell on
Salt to season
60ml sunflower oil
6 cloves garlic, crushed
15ml red chilli powder
125g butter
Juice of 2 lemons
200ml chopped coriander

Method

  • Defrost the prawns.
  • Use sharp kitchen scissors to cut from the head through to the tail.
  • Use the tip of a knife to remove the dark vein.
  • Gently rinse under cold running water and drain.
  • Season the prawns with salt.
  • Heat a thick bottomed pan and when it is smoking hot pour in the sunflower oil.
  • Place the prawns in a single layer and turn them when they are golden brown.
  • Add the garlic and red chilli powder.
  • Stir for a few seconds and then add the butter.
  • Pour in the lemon juice and remove the pan from the heat.
  • Sprinkle the chopped coriander in and toss lightly.
  • Serve immediately.

Eggless Brownies

Ingredients


175g soft butter
60g sugar
397g condensed milk
280g cake flour
10ml baking powder
5ml bicarbonate of soda
190ml cold water
5ml vanilla essence
240g Lindt dark chocolate, melted
65ml pecan halves
Whipped cream, to serve

Method

  • Grease and line a 25cm or 10 inch square tin.
  • Sift the flour, baking powder and bicarbonate of soda.
  • Cream the butter and gradually add the sugar.
  • When the mixture is light and fluffy, add the condensed milk and beat well.
  • Add the sifted dry ingredients and continue beating.
  • Pour the water and vanilla essence into the batter and mix until well combined.
  • Fold the melted chocolate into the batter, lifting the mixture from the bottom of the mixing bowl.
  • Turn the batter into the tin and top with pecan halves.
  • Gently press the nuts into the batter bake at 180 degrees celsius for 40 minutes.
  • Turn out onto a wire rack and place on a chopping board.
  • Slice the brownies into squares and serve with whipped cream.

Seyal Paneer

Ingredients


500g paneer,
2cm piece of ginger
3 cloves garlic
6 sprigs of fresh coriander, chopped
2 green chillies, chopped
40ml light olive oil or sunflower oil
5 – 10ml red chilli powder
1 tin diced tomatoes
5ml cumin
5ml coriander
2,5ml garam masala
Pinch of turmeric
Salt to season
125ml boiling water
30g fresh coriander

Method

  • Peel the ginger and slice it into thin ‘coins’.
  • Place the ginger, garlic cloves, coriander and green chillies in a mortar.
  • Pound the mixture until you have a coarse paste. Heat the oil in a 30cm pot on a medium heat.
  • Add the crushed paste into the side of the pan and fry on a gentle heat. When the garlic is aromatic and fragrant, add the red chilli. Saute for a few seconds and add the tomatoes. Use a wooden spoon to break down the lumps.
  • Add the ground cumin, coriander, garam masala, turmeric and salt.
  • Pour in the boiling water and bring to the boil.
  • Slice the paneer and place in the hot sauce.
  • When the oil separates from the tomatoes, add chop the fresh coriander and sprinkle over the paneer.