Friday, July 1, 2011

Sticky Chicken Recipe

Good evening friends, here is an amazing Sticky Chicken recipe I picked up that has been around for ages.  It is real easy to make and will compliment any dish wether it is hot or cold.  The sticky sauce is what makes this chicken taste so spectacular!

Main Ingredients

6 pieces chicken drumsticks or flatties
250 ml JAM (apricot works best)
1 cup whipped mayonaisse
1 packet of brown onion soup
1 touch of salt and milled pepper
Cooking Method

  • Pre-heat oven to 180°C
  • Cut off the chicken pieces of all excess fat and place in an oven-proof dish
  • Mix together the apricot jam, mayonnaise & brown onion soup and pour over chicken pieces
  • Season with salt & pepper and cook until sauce is bubbly and chicken pieces are cooked
  • Serve with a large green salad and crusty bread 
  • One can also put Chutney into the mix as it gives a tangy flavour to your chicken.

Wednesday, June 8, 2011

Tuna and Rice salad

Here is a nice recipe to dish up as a snack or just a light meal. This is a very informal recipe because it is simply so easy to prepare. You will need the following ingredients for this recipe:

1 Cup of rice
1 Tin Of Tuna
1 Green pepper
2 Baby cucumber
Mayonnaise or any dressing to your taste.

Add one cup of rice to 3 quarters of boiling water and cook for 15 minutes. You should make sure to chop the tuna and green pepper finely in order to mix with the rice after preparation. Some people like to add peas to the mix, but if you are like me you can add some cucumber to the equation.  Of course once the rice is done just mix all ingredients together and add about two tablespoons of Mayonnaise to your dish. Serve cold.

As this recipe has a lot of starch it would make for an excellent substitute to a potato salad.

Tuesday, June 7, 2011

World cup of flavours

Hey guys, the rugby world cup is almost upon us and I for one am as excited as ever to be proudly South-African! I was thinking of posting World cup themed recipes the next few months to celebrate the awesome occasion! Tonight is officially the coldest night of the year in Johannesburg so far so I thought I'd share a homemade bread pudding recipe that is awesome for baking during the winter time.  This dish is served best with a nice serving of cream. For all of the South-Africans reading this blog, we are making this recipe with some AMARULA LIQUER! Does not get any better. Here we go:
100g butter 
250g French bread - slightly stale and cut into 1cm slices 
50g sultanas 
600ml milk 
85ml double cream 
1 teaspoon vanilla essence 
6 large eggs 
200g caster sugar 
125ml Amarula liqueur 
For the Amarula cream: 
150ml Amarula liqueur
310ml double cream

How to prepare

 Pre-heat the oven to 180 degrees C.
 Use some of the butter to grease a large shallow ovenproof dish. Spread the remaining butter on both sides of each piece of bread.
 Place the buttered bread into the dish. (You don't need to be neat and precise about this). Sprinkle the sultanas over the bread.
 In a medium saucepan bring the milk, cream and vanilla essence to a boil; watch the saucepan closely to avoid it boiling over.
Meanwhile in a mixing bowl whisk together the eggs and caster sugar.
 As soon as the milk/cream mixture comes to a boil remove it from the heat and add it to the eggs/sugar mixture; whisking well as you go. Stir in the Amarula.
 Pour the Amarula custard mixture over the bread and allow it to soak for 10 minutes then transfer to the oven.
 Bake for about 30 minutes or until it is golden and set with just a slight wobble in the middle. Remove from the oven and let it cool for 10 minutes.
 Amarula Cream: Whisk the thickened cream into soft peaks. Add the Amarula liqueur and whisk again back to soft peaks.
Serve the pudding with a big dollop of the Amarula cream

Sunday, June 5, 2011


Hey guys, just a bit bored so I thought I'd run a few How to tips by you!

Here goes:

Use coffee beans and rub it thoroughly through your hands. This works really well if you have been working with onions or garlic. Rinse after rubbing coffee beans in of course

Put your eggs in a few inches of water.  The eggs which fall to the bottom are fresh.  If the eggs point tilts upward it should be used soon. Should your eggs float -they are rotten.

If your loaf of bread is starting to go stale here is a neat trick: Simply place a stalk of celery with the bread -it magically restores fresh taste to your loaf!

Malva Pudding from Cape Town

Almost every South-African restaurant has malva pudding on their dessert menu, especially over christmas time. It is one of those delicious dishes that has stood the test of time and are amongst South-Africa's most cherised recipes. You could be forgiven for skipping your main course and jumping directly to dessert! That's not to say that it is not a good dessert choice. It is rich, delicious and indulgent and has to be tasted at least once on a gourmet tour of Cape Town. Malva pudding is a proudly South-African dish with roots firmly embedded in the Netherlands.

HINT: Malva pudding goes along fantastic with a dish of roast chicken and potatoes as it simply compliments a great sunday roast. Here is the recipe:

Malva Pudding Recipe
Serves 6-8
1 heaped tablespoon butter
3 heaped tablespoons apricot jam
1 egg
1 cup flour
1 teaspoon bicarbonate of soda
½ cup sugar
½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.
If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.

1 cup cream
4oz / 100g butter
½ cup sugar
60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.
With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative scoop of vanilla ice cream, or a few poached apricots and a drizzle of cream.

Saturday, June 4, 2011

Banana Muffins

I Just love baking and spending time in the kitchen. Today I made some banana buffins and thought it would be nice to share the recipe with you guys! This is a very tasty and healthy recipe which also aids the digestion process.

Recipe ingredients
1 3/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
1/3 cup cooking oil
1 cup bananas, mashed
1/2 cup chopped nuts

How to make banana and nut muffins
Preheat oven to 400 degrees F.
In a large mixing bowl stir together the flour, sugar, baking powder, and salt.
Make a well in the center.
Combine egg, milk, and oil.
Add egg mixture all at once to flour mixture.
Add blueberries and stir just till moistened. Batter should be lumpy.
Grease muffin cups or line with paper bake cups. Fill 2/3 full.
Bake for 20 to 25 minutes or till golden.
Remove from pans. Serve warm.
Makes 10 to 12 muffins.

Friday, June 3, 2011

Proudly South-African Cabbage Bredie

Good evening friends,  as you may know from reading previous posts the word "bredie" is often referred to as a stew by its European counterparts.  Today we look at a classic South-African recipe called a "Cabbage Bredie".  The special thing about this meal is that it is very nutritious and makes otherwise bland cabbage seem like a five star dish! Read on for the full recipe:

The Cabbage bredie can be made with either beef or mutton cubes (preferably with fat attached). You are sadly mistaken if you think that by just adding a few things together in the pot you are going to have a masterpiece on your hands, the art of the stew is rather a thing of beauty! This dish serves especially well in the winter, but then again any stew is excellent for that.
Cook Time: 2½ hrs | Serves: 6

  • 1 kg stewing mutton OR lamb
  • 25 ml butter OR lard OR oil
  • 1 large onion, sliced
  • 1 clove garlic, crushed
  • 10 ml salt
  • freshly ground black pepper
  • stock OR water
  • 500 g potatoes, sliced
  • 1 head cabbage, shredded
  • 250 ml chopped celery
  • 5 ml dill
  • freshly grated nutmeg
Heat the butter in a large saucepan and sauté onions and garlic until transparent. Add meat cubes and brown quickly. Add salt, pepper and a little stock and simmer, covered, until meat starts to get tender. Add your potatoes, some cabbage, celery, dill and simmer for 1 hour longer. Add freshly grated nutmeg to taste and serve with rice.