2008 December | Cookbook.co.za

Cheese blintz...

Cheese blintzes are a jewish delicacy which I just love. They are simple to make and can be eaten as a tea time snack, breakfast or anytime really. Like most home cooked food, it’s best to eat them straight away. What you need 6 eggs 3 cups cold water from the fridge 1/2 teaspoonsalt 3 tablespoons oil 1/2 cup self raising flour Filling 500 g chream cheese 1 egg 1 tablespoon castor sugar 1 teaspoon vanilla essence 1...

Avocado dip...

There are plenty of avocados around at this time of year and offer the simplest, healthy and very tasty dips. Its sometimes a good idea to chop part of the avo into small pieces for a chunky style dip. What you need 1 ripe avocado mashed 3 tablespoons tomato salsa 1/4 onion grated 2 teaspoons lemon juice pinch garlic powder pinch onion powder Salt and ground black pepper to taste The process Mix all of the ingredients...

Mozzarella balls...

These little balls of deep fried mazzarella are fantastic little finger foods that can be served with both sweet and savoury dipping sauces. (for 8 people) What you need 500g mozzarella (small pieces about 3cm diameter) 3 eggs beaten Bread crumbs Oil for frying The process Remove the mozzarella balls from the packaging and drain off all of the liquid. Place them on paper towel and pat dry. This is very important. Heat...

Festive ice...

Add a little something to your entertaining this year with these fruit ice cubes. They look amazing floating in a drink and you can freeze just about anything. The process You need nice deep ice cube trays. Cut pieces of fruit like lemon, lime, strawberry or orange and place a piece into each division, then top up with water and freeze. These look really amazing in cocktails.

Champagne cocktail...

It’s celebration time! New years celebrations mean one thing, and that is lots and lots of champagne. Try these champagne cocktails for some variety. There is a sweet one, a dark one, a traditional champagne cocktail and then the good old Mimosa. Traditional Champagne cocktail 1 sugar cube 1 teaspoon brandy Chilled champagne cherry to garnish Place the sugar cube in the glass and pour over the teaspoon of brandy,...

Christmas gammon...

Glazed gammon I just love gammon at Christmas, in fact I’m not sure why we seem to make it only at Christmas. It’s fantastic and it sits in the fridge after Christmas for those perfect snack and sandwiches and is completely foolproof to make. What you need 1 deboned uncooked gammon of about 2.5kg 1 onion halved cloves 2 sticks celery water Glaze 50g butter 75g dark brown sugar 1 tablespoon mustard Place the...

Christmas turkey...

It’s that time of year again that we get all excited and prepared for the Christmas lunch or dinner food fest and of course the turkey is the most important part. Cooking a turkey can be a little intimidating faced with a 5kg bird that needs to be done to perfection. It’s really is not that difficult, just be patient and give yourself plenty of time. What you need Preperation This is a tip that I picked up...

Crisp pork rasher slab...

I am a big fan of pork rashers on the braai that have been marinaded and have recently experimented with a nice big slab of pork belly to get a big piece of crispy skin. This recipe is really very simple and the results are incredible. Crispy crackling and juicy meat fit for a king. You may need to ask the butchery at your supermarket to cut you a piece of belly, which they will do happily.

Creamy sage chicken...

Chicken with creamy sage sauce There are few things that goe as well together as sage and chicken, toss in a little cream and you have something really fantastic. You could also use tarragon with this recipe as a change. What you need 4-5 skinless chicken breasts cubed 500ml fresh cream Palm of finely chopped fresh sage (about 3-4 tablespoons) Palm of finely chopped flatleaf parsley 4 teaspoons granular mustard Juice...