This recipe collection represents all the great times we've had together sharing meals and celebrations with family and friends. Included are all our favourite recipes, some handed down from Granny and Oma, or friends and family, other gems discovered in magazines and recipe books, and even some of our own creations!! Browse through the latest recipes, or search (top left) by title, ingredient or category to find that special recipe.
INGREDIENTS Macaroon Batter 1 cup (100 g) icing sugar ½ cup ground almonds (about 50 g) 3 tablespoons (25 g) unsweetened Dutch-process cocoa powder 2 large egg whites, at room temperature 5 tablespoons (65 g) caster sugar
Chocolate Filling ½ cup (125 ml) heavy cream 4 ounces (120 g) bittersweet or semisweet chocolate, finely chopped 1 tablespoon (15 g) butter, cut into small pieces
METHOD Preheat oven to 350º F (180º C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the icing sugar with the ground almonds and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the caster sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macaroons, stand for 1 hour, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
Chocolate filling Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
Assembly Spread a bit of batter on the inside of the macaroons then sandwich them together, you may or may not use all the filling.
Let them stand at least one day before serving, to meld the flavors.
Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macaroons soggy.
INGREDIENTS 1/2 fresh red chilli 1 clove garlic, pelled 15g fresh ginger 1 tbsp vegetable oil a pinch of paprika 1/2 tbsp garam masala 1 tsp tomato puree 3 sprigs fresh coriander, leaves picked and chopped, stalks reserved 400g chicken breast, diced into 2.5cm pieces 1 small onion, peeled and sliced 1/2 red pepper, deseeded and sliced 1/2 green pepper, deseeded and sliced 1/2 tsp ground cinnamon 1 tsp ground coriander 1/2 tsp turmeric 400g tin tomatoes 100mL plain yoghurt 100mL double cream
METHOD For the marinade Blitz the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste. Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.
The next day… In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes. Meanwhile grill chicken on skewers. Add the tin of tomatoes and the yoghurt to the peppers. Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through the double cream and chopped coriander leaves.
Serve with fluffy boiled rice and a mixed leaf salad.
INGREDIENTS 2kg cured pork leg, soaked overnight 625ml (2½ cups) water 625ml (2½ cups) apple cider vinegar bouquet garni 1 onion 1 teaspoon black peppercorns Cloves
Honey glaze 100g honey 2 tablespoons brown sugar Juice and rind of 1 orange 1 teaspoon mixed spice 1 teaspoon ground cinnamon 1 teaspoon Dijon mustard
Cherry Chutney 500g cherries, pitted ½ cup currants 1/3 cup brown sugar 1 tablespoon honey ¼ cup white vinegar or white wine vinegar ½ teaspoon ground cinnamon 1 Granny Smith apple, chopped
METHOD Drain the cured pork leg, place it in a large saucepan, and cover with water, apple cider, bouquet garni, onion and peppercorns. Bring to the boil and simmer for 1 1/4 hours. Remove the pan from the heat and allow the meat to cool in the stock for 1 hour. Remove the pork leg and reserve some of the stock. Score criss-cross lines in the rind of the pork leg, and press cloves into the grooves. Preheat the oven to 180°C.
Honey glaze: Place all ingredients into a saucepan, and cook until amalgamated. Place the pork leg into a roasting pan, and coat evenly with the glaze using a pastry brush. Cook in the preheated oven for 20 minutes, basting with a little stock in regular intervals. Serve hot or cold with cherry chutney.
Cherry Chutney (makes 3 cups): Combine all ingredients in a large non-aluminum saucepan. Stir over low heat without boiling until the sugar dissolves. Bring to the boil and simmer, uncovered, stirring occasionally until thickened. Pour into warm sterilized jars; seal when cold. Keeps for 2 weeks in the fridge.
METHOD Slice the bananas (skin on) down the inside centre. Stuff cavity with chocolate. Carefully wrap in aluminum foil so that they are protected from the hot embers (dull side out), cut off banana stems to make this easier. Once the camp fire has died down place bananas on hot embers and allow them to cook until banana flesh turns mushy. Unwrap bananas and eat cooked banana while still in skin with a spoon.
METHOD Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked. Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.
SERVINGS 20
COMMENTS Use mini muffin trays to make bite-size versions
INGREDIENTS 250g currants 750g raisins 500g sultanas 250g dried apricots 250g glace pineapple 250g dates 250g pitted prunes 125g glace cherries 125g mixed peel ½ cup overproof rum or whiskey ½ cup brandy 500g butter 1 cup castor sugar 1 cup brown sugar 10 med eggs 4 cups plain flour 1 level tsp bicarb soda 1 level tsp ground cinnamon ½ level tsp ground nutmeg ½ cup ground almonds 1 tsp parisienne essence 125g blanched almonds chopped 2 to 3 Tbsp Cointreau
METHOD Put currants, raisins, sultanas, cherries and peel in punch bowl. Chop other fruit and add. Pour over rum and brandy, mix through and leave for a few hours or overnight. Prepare cake tins by lining with two layers of brown paper, then a layer of baking paper. Cream butter and sugars in large mixing bowl. Add 8 eggs one at a time. Sift flour, soda and spices together, add almond meal. Stir in parisienne essence and fruit. Add 2 remaining eggs. Mix thoroughly, may need to use two bowls for final mixing. Bake in a slow oven at 150 C for 4 to 4 ½ hours for large cake, 3 to 3 ½ hours for smaller tins, but only 3 hours for smallest cake. Test with skewer ½ hour before time is up. Pour liqueur over cake when done and still in tin. Remove when cold, taking off paper and wrapping in 2 layers of gladwrap and 1 of foil. Leave for two weeks before cutting. Best after 4-5 weeks.
SERVINGS Serves 50 to 60 for anniversaries, birthdays, Christmas or weddings Makes 1 X 25 -28cm cake or 2 X 20 -22cm cake or a 1 X 23cm cake plus a small 15cm cake for a two-tiered wedding cake
INGREDIENTS 1 kg diced lamb 1 cup yoghurt 1 tbs malt vinegar 4 cloves garlic, crushed 1 tbs grated fresh ginger 2 tbs ghee 4 cardamom pods, bruised 3 cloves 1 cinnamon stick 2 medium onions, finely chopped 3 tsp ground cumin 1 tbs ground coriander 1 tsp ground fennel 1 ½ tsp sweet paprika ¾ tsp chilli powder ½ cup chicken stock 1 tsp garam masala 2 tbs chopped fresh coriander leaves 1 tbs chopped fresh mint leaves
METHOD Combine lamb, yoghurt, vinegar, half the garlic and half the ginger in a large bowl. Cover, refrigerate 3 hours or overnight. Heat ghee in large pan, add whole spices, cook, stirring, until fragrant. Add onions and remaining garlic and ginger, cook, stirring, until onions are browned lightly. Add ground spices, cook, stirring, until fragrant. Add lamb mixture, stir to coat in spice mixture. Add stock, simmer, covered, for 1 ½ hours. Remove cover, simmer about 30 minutes or until lamb is tender. Just before serving, stir in garam masala and fresh herbs, heat through.
INGREDIENTS 1 cup grated fresh coconut (or dessicated coconut) 400g can tomatoes 2 tbs grated fresh ginger 2 tsp black mustard seeds 1 tbs tamarind concentrate 2 tbs vegetable oil 2 large onions, sliced 6 cloves garlic, crushed 1 tbs ground cumin 1 tsp ground turmeric 2 tsp ground coriander 2 tsp hot chilli powder 2 tsp sweet paprika 10 curry leaves 1 kg diced beef chuck steak ½ cup water
METHOD Blend or process coconut, undrained tomatoes, ginger, seeds and tamarind until pureed. Heat oil in large pan, cook onions and garlic, stirring, until browned lightly. Add spices, cook, stirring, until fragrant. Add leaves, beef, water and coconut mixture. Simmer, covered, for about 1 ½ hours, stirring occasionally, or until beef is tender.
INGREDIENTS 6 (1kg) single breast fillets 2 tsp garam masala 2 tsp ground coriander ¾ tsp chilli powder 2 tsp grated fresh ginger 3 cloves garlic, crushed 2tbs white vinegar ¼ cup tomato paste ½ cup yoghurt 80g butter 1 large (200g) onion, finely chopped 1 cinnamon stick 4 cardamom pods, bruised 1 tsp salt 3 tsp sweet paprika 425g can tomato puree ¾ cup chicken stock 1 cup cream
METHOD Cut chicken fillets into 3 pieces each. Combine ground spices, ginger, garlic, vinegar, paste and yoghurt in a large bowl. Add chicken, coat with marinade. Cover, refrigerate overnight. Heat butter in a large pan. Add onion, cinnamon and cardamom, and cook, stirring, until onion is browned lightly. Add chicken mixture and cook, stirring, about 5 minutes. Add salt, paprika, puree and stock. Simmer, uncovered, 10 minutes, stirring occasionally. Add cream, simmer 10 minutes or until chicken is tender.
INGREDIENTS 1 kg pumpkin 2 tbs ghee 2 medium (300g) onions, sliced 2 cloves garlic, crushed 1 tsp grated fresh ginger 2 small fresh green chillies, thinly sliced 1 tsp ground coriander 1 tsp ground cumin 1 tsp black mustard seeds ½ tsp ground turmeric 300 mL cream ½ bunch English spinach, roughly chopped 3 curry leaves, torn 2 tbs chopped fresh coriander leaves 1 tbs flaked almonds, toasted
METHOD Peel pumpkin, cut into 3cm pieces. Heat ghee in a large pan, cook onions, tirring, until browned lightly. Add garlic, ginger, chillies and spices, cook, stirring, until fragrant. Add pumpkin and cream, simmer, covered, about 20 minutes or until pumpkin is just tender. Add the spinach and both leaves, simmer until spinach is just wilted. Just before serving, sprinkle with nuts.
METHOD Place chickpeas in medium bowl, cover with water, soak overnight, then drain. Boil or microwave chickpeas, in water, until tender, then drain. Heat oil in large pan, cook onion, stirring, until browned lightly. Add ginger, garlic, spices and seeds, cook, stirring, until fragrant. Add undrained crushed tomoatoes, coconut cream, salt and chickpeas, cook, stirring, about 5 minutes or until mixture is thickened.
INGREDIENTS 1.5 kg potatoes, chopped 1 tbs ghee 1 tbs panch phora 3 cloves garlic, crushed 1 tbs grated fresh ginger 1 small fresh red chilli, chopped 1 tbs ground cumin 3 tbs ghee, extra 1 tsp salt 1 tsp cracked black pepper ¼ cup lemon juice ¼ cup chopped fresh coriander leaves
METHOD Boil, steam or microwave potatoes until almost tender, drain. Heat ghee in small pan, cook panch phora stirring, until fragrant. Add garlic, ginger, chilli and cumin, cook, stirring, for 1 minute, then remove from heat. Heat half the extra ghee in large pan. Add half the potatoes, stir gently about 5 minutes or until browned and crisp. Remove from pan, repeat with remaining ghee and potatoes. Return potatoes, with spice mixture, salt, pepper and juice to pan, stir until heated through. Just before serving, sprinkle with fresh coriander leaves. SERVINGS 6
INGREDIENTS 1 tbs ghee 2 small (160g) onions, finely sliced 3 cloves garlic, crushed 3 tsp cumin seeds 2 tsp black mustard seeds 4 cardamom pods, bruised 2 bay leaves ½ cup shelled pistachio nuts 1 ½ cups basmati rice, washed, drained 2 ¾ cups chicken stock
METHOD Heat ghee in medium heavy-based saucepan. Cook onions, garlic, spices and nuts, stirring, about 5 minutes or until onions are browned lightly and mixture is fragrant. Stir in rice and warm stock. Simmer, covered, 15 minutes. Remove from heat, fluff with fork then stand, covered, for 10 minutes.
INGREDIENTS 1 medium lebanese cucumber 1 tsp ghee ¼ tsp cumin seeds ¼ tsp black mustard seeds ¼ tsp ground cumin 1 cup yoghurt 1 tbs lemon juice 1 clove garlic, crushed ¼ tsp cayenne pepper 1 tbs chopped fresh mint leaves
METHOD Peel cucumber, halve lengthways, discard seeds and chop cucumber coarsely. Heat ghee in small pan, cook seeds and cumin, sitrring, until seeds pop, then cool. Combine spice mixture with cucumber, yoghurt, juice, garlic and pepper in small bowl. Cover, refrigerate at least 2 hours. Just before serving, gently stir in mint.
INGREDIENTS 700g fresh ricotta cheese 5 eggs 1 1/2 cups finely grated parmesan cheese 250g frozen spinach, thawed and drained 1/2 cup chopped basil leaves sea salt and cracked black pepper 450g butternut pumpkin, peeled and thinly sliced 12 slices pancetta
METHOD Preheat oven to 160°C. Place ricotta, eggs and parmesan in a bowl and mix well to combine. Add the spinach, basil, salt and pepper and stir to combine. Layer the base of a lightly greased 8-cup capacity baking dish with half of the pumpkin. Top with half the pancetta and half the ricotta mixture and repeat with the remaining ingredients. Bake for 50 minutes or until golden and the egg is set.
SERVINGS 4
COMMENTS You could use more pumpkin, and also a touch of garlic. SOURCE Donna Hay Mag
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