Noode Salad

50ml Chutney

200Ml mayonnaise

250ml peas, cooked

3ml Black ground pepper

5ml Salt

15ml curry powder

1 green pepper, sliced

1 Bunch carrots, grated

2 Garlic Cloves, crushed

2 Onions, sliced

10Ml oil

500g Shell noodles

Make noodles as per packet instructions. Heat oil and sauté onions, garlic, peppers, curry powder, salt & pepper.  Mix peas, mayonnaise, and chutney together then add to the onions, in a salad bowl mixture with noodles and toss until noodles are evenly coated

Fudge Sauce

45g (3 Tablespoons) butter
Pinch of salt
250ml (1 cup) Huletts White Sugar
500ml (2 cups) hot milk
5ml (1 teaspoon) vanilla essence

Heat the butter, salt and sugar to a light brown syrup.    Add the milk gradually, and heat, stirring to dissolve any lumps. Allow to cool..     Flavour with vanilla essence and serve hot.

Makes 625ml.

SERVING SUGGESTIONS Serve with caramelized fruit, baked or steamed puddings.. 

Bread and Butter Pudding

 Butter the bread slices and cut into quarters.  Layer bread (butter sides upwards) sprinkled with raisins and sultanas in an ovenproof dish. Beat the eggs, milk, sugar and vanilla essence together. Pour gently over the bread and fruit.   Sprinkle a little ground nutmeg over the top.   Leave for half an hour for the custard to properly soak into the bread.   Bake in a preheated oven 180ºc for approximately 1 hour until golden brown and set.Sprinkle more sugar over the top before serving.

12 slices white bread, with crust removed
Butter (enough to butter the bread with)
50g raisins
50g sultanas
3 eggs
500ml (2 cups) milk
60g Huletts SunSweet Brown Sugar
A few drops vanilla essence
Ground nutmeg
Huletts SunSweet Brown Sugar for sprinkling

NOTE: If you have time, gently boil the raisins and sultanas in a little orange juice before adding to the bread. 

Marinade for Meat

250ml Chutney

250ml Tomato sauce

50ml oil

5ml Pepper

5ml Paprika

5ml Aromat

5ml Salt

5ml lemon Juice

5ml Worstershire sauce

5ml Tabsco sauce

30ml Golden Syrup

Combine all ingredients (750ml) and marinade meats for braai’s or ovens

Honey Sponge Cake

6 Eggs separated
1 c Sugar
1 c Honey
1/8 c Oil
1/4 c Orange juice
1 1/2 c Flour
1/2 ts Baking soda
1/2 ts Baking powder
1 t Cinnamon
1/8 ts Cloves
1/8 ts Nutmeg

Mix well egg yolks, sugar, honey, and oil.
Mix flour, baking soda, baking powder, cinnamon, cloves, and nutmeg. The spices are adjustable in line with any personal preferences that you might have. Combine both mixtures.
Beat egg whites till stiff. Gently fold egg whites into batter. Turn into a greased 9 x 13 pan.
Bake in a pre-heated 180 degree oven for 1 hour

Basic Hot Milk Sponge Cake

1/2 cup milk
1 tablespoon + 2 tsp butter
8 large eggs
2 cups + 2 tbl. sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Preheat the oven to 180. In a small saucepan, heat the milk and 1 tablespoon of butter, over medium heat. Put the eggs and 2 cups of sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer.
With the machine on low, beat in the warm milk mixture. Sift the flour, baking powder, and salt together in another large mixing bowl. Add the egg mixture and vanilla, fold to mix thoroughly so the mixture is smooth.

Grease 12 by 17-inch baking sheet pan with the remaining butter. Sprinkle with the remaining 2 tablespoons of sugar.
Pour the cake batter evenly into the pan and bake until the cakes spring back when touched, about 15 minutes. Let cool for about 2 minutes.
Sprinkle a piece of parchment paper with powdered sugar. Using a thin spatula or knife, loosen the edges of the cakes, then flip onto the paper. Cool completely.
Yield: one 12 by 17-inch sheet cake

Cappuccino Angel Food Cake

1 cup cake flour
1/2 cup powdered sugar
1 2/3 cups egg whites
4 teaspoons instant coffee powder, -- espresso type
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar
1 tablespoon powdered sugar
1/8 teaspoon cinnamon

Preheat oven to 375 degrees.

On waxed paper, mix flour and 1/2 c. powdered sugar; set aside.

In large bowl, with mixer at high speed, beat egg whites, instant espresso coffee powder, cream of tartar, salt and 1/2 teaspoon cinnamon until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in sugar 2 tablespoons at a time, beating mixture until sugar completely dissolves and egg whites stand in stiff, glossy peaks.

Sift flour mixture over egg whites, one third at a time, folding in with rubber spatula after each addition, just until flour disappears.

Spoon batter into ungreased 10-inch tube pan. Bake cake 35 to 40 minutes,until top springs back when lightly touched with finger. Invert cake in pan on bottle or funnel; cool completely in pan. With metal spatula, carefully loosen cake from pan; place on cake plate. Mix remaining 1 tablespoon powdered sugar and 1/8 teaspoon cinnamon and sprinkle over top of cake.

You may use an angel food cake mix and add the espresso powder and cinnamon to the dry mix before adding the water with equally good results if you are pressed for time.

Lammingtons

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Ingredients

VANILLA SPONGE:
500ml (2 cups) Huletts Castor Sugar
4 large eggs
250ml (1 cup) oil
5ml (1 teaspoon) vanilla essence
750ml (3 cups) flour, sifted
15ml (1 Tablespoon) baking powder
250ml (1 cup) milk
Desiccated coconut for coating

CHOCOLATE COATING:
500ml (2 cups) Huletts White Sugar
250ml (1 cup) hot water
45ml (3 Tablespoons) cocoa powder
15ml (1 Tablespoon) butter or brick margarine

Method

VANILLA SPONGE:

1.     Whisk castor sugar and eggs in a mixer until light and fluffy.

2.     Add oil and vanilla essence, mix well.

3.     Add sifted flour and baking powder to mixture alternatively with milk.

4.     Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown.

5.     Allow to cool and cut into squares.

CHOCOLATE COATING:

1.     Heat sugar, cocoa, butter and water until bubbly.

2.     Allow to cool, dip sponge squares into sauce and roll in coconut. 

Caramel Popcorn

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Ingredients

20ml butter or brick margarine
375ml Huletts SunSweet Brown Sugar
90ml cold water
6 cups popped popcorn

Method

1.     Melt the butter and add the sugar and water.

2.     Stir over moderate heat until dissolved, then bring to the boil. Cover with a lid, cook for about 3 minutes, or until the steam has washed the sugar crystals down from the sides of the pot.

3.     Boil until soft ball stage has been reached (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes).

4.     Remove from heat and pour over popcorn, stirring gently to coat completely.

5.     When cool enough to handle, mould into balls or lollipops, and insert a small stick, if desired. 

Vienna Sausage & Mushroom Frittata

4-6 Eskort Smoked Viennas Cut up into thick slices
8 Eggs
Salt and Freshly
Ground Pepper
50 g Parmesan Cheese (Grated)
50 g Butter
125 g Mushrooms (Sliced)
1 Onion (Chopped)
2 Medium Potatoes or 6 New Potatoes (Cubed and Boiled)
10 ml Chopped Fresh
Parsley
Method
• Beat eggs in a bowl, add seasoning and cheese.
• Melt a little butter in a small heavy based, non stick frying pan, add mushrooms
and onion. Sauté until soft.
• Add to egg mix together with remaining ingredients.
• Melt remaining butter in a frying pan and once it begins to froth add egg mixture.
• Turn down the heat to as low as it can go.
• Leave the eggs to cook gently for 15 minutes or until underneath is set.
• Place eggs under a hot grill for 1 minute to set the top but do not brown.
• Slide palette knife under the frittata to free it, cut into wedges.
• Serve with rocket pine nut salad, drizzled with balsamic dressing if desired.

Ginger loaf

Pinch of salt

5ml Bicarb of soda

5ml Baking Powder

10ml Mixed spice

3 Eggs

15ml Ginger

250ml Syrup

250ml Sugar

250ml Luke warm water

250ml Oil

750ml Flour

Pre-heat oven to 180’c and prepare 2 loaf tins

Mix all ingredients together and pour into tins bake for about 45-50minutes

Guava Tart

250ml fresh cream, beaten

15ml gelatine

1tin Caramel Treat

1lrg tin Guavas

1pkt Tennis biscuits

Dissolve the gelatine in a little of the guava’s juice.  Layer biscuits at the bottom of a dish, mash the guavas into smaller pieces then mix the caramel in and add the gelatine.

Spread mixture over the biscuits then spread cream over.  Crush a few biscuits and crumble over the top. 

Refrigerate for about 30 minutes before serving.

Tuna Wheels

Pastry:                                                                             Filling:

500ml Flour                                                                       1 tin Tuna, drained and flaked

125ml Milk                                                                        30ml Chopped parsley

125ml oil                                                                            Mayonnaise to mix

10ml Baking Powder                                                          Salt & pepper to taste

5ml White sugar                                                                 2  Hard boiled eggs

2ml Salt                                                                             1/2 Onion, chopped

125ml Grated cheese                                                    

Pastry:

Sift flour, sugar, and baking powder and salt together, add cheese and mix well, add milk and oil and mix together to form a pastry then refrigerate.

Filling:

Pre-heat oven to 180’c

In a bowl mix tuna, eggs, onion, salt & pepper and mayonnaise.  Roll dough out into a rectangle 40x 30cm. Spread tuna mixture on pastry.  Roll dough up like a Swiss roll and place the roll in a circle form on a greased baking sheet, cut into slices with a knife but not right through.  Brush with milk and sprinkle with parsley.  Bake for 20-30 minutes.

Serve warm with salad

Haddock Balls

Oil for deep frying
500g Smoked haddock fillets
500ml Boiling milk
500ml Boiling water
2 potatoes, cooked and mashed
10ml finely chopped parsley
Dried bread crumbs
1egg, beaten
5ml White pepper

Poach fish in milk and water for about 10minutes
In a bowl mix the fish, potatoes, parsley and pepper, Roll mixtures into bite size balls then dip in egg, then roll in bread crumbs
Deep fry balls until golden brown about 10 minutes.

Marinade for Meat

250ml Chutney

250ml Tomato sauce

50ml oil

5ml Pepper

5ml Paprika

5ml Aromat

5ml Salt

5ml lemon Juice

5ml Worstershire sauce

5ml Tabsco sauce

30ml Golden Syrup

Combine all ingredients (750ml) and marinade meats for braai’s or ovens

Chocolate Mousse

5ml Vanilla Essence

200g Dark chocolate

15ml Castor sugar

15ml Sugar

4 Eggs, Separated

125ml Orley whip

Melt chocolate with sugar, (only stir once melted).   Beat egg yolks until pale.  In another bowl mix the Orley whip till stiff then add castor sugar and vanilla essence.  Add chocolate to the egg yolks then fold into the Orley Whip mixture.  Beat egg whites and then fold into the mixture. 

Allow to set overnight and enjoy.

Delicious Chicken

8 Pieces chicken

125ml Grated cheese

200ml milk

30ml flour

30ml Margarine

125ml Peas, cooked

500ml Rice, cooked

Oil

Salt & pepper to taste

500ml Chicken stock

1 Onion, chopped

1 Green pepper, chopped

Season chicken with pepper, salt then brown in a heated oil, add chicken stock and allow simmering until the chicken is cooked through.  Remove chicken from the pan and set aside. 

Pre-heat oven to 180’c

Sauté, green pepper, onions, once soft add rice, peas, into an oven proof dish. Arrange the chicken on top of the rice.

Make a white sauce by melting the margarine, stir in flour slowly add milk and chicken stock and bring to boil. Pour over chicken.

Sprinkle cheese over and heat in the oven until the cheese has melted.

Chicken patties

Dry breadcrumbs

2 Eggs, beaten

1kg Chicken mince

1bunch spring onions

Seasoned flour

3 Slices stale bread, soaked in water

2 eggs

Salt & pepper

1 Green chillies, finely chopped

Med Ginger, peeled and grated

1 Garlic clove crushed

30ml Coriander leaves

2ml Peri-Peri

In a large bowl mix the dry ingredients and 2 eggs together, take all the water out of the bread and add, make small balls of mixture and refrigerate for about 35minutes.  Once removed from the fridge dip the balls into the seasoned flour then egg mixture then the breadcrumbs

Serve on a fresh bun, with lettuce, tomato and mayonnaise.

Spicy Meatballs

Oil for frying

½ Bunch fresh spring onions

½ Bunch fresh coriander, finely chopped

2ml Ginger paste

1kg Mince

1 Onion

60ml Cake flour

10ml Salt

5ml Green chilli paste

5ml Chilli powder

5ml Whole cumin

5ml Black pepper, grounded

Mix all ingredients together in a bowl then roll into little balls, fry the meatballs in a pan with medium hot oil till brown on each side.

Marshmallow surprise

250g Marshmallows

1tin Pie apples

125g butter melted

1pkt Ginger biscuits

Arrange biscuits in a dish and pour melted butter over, and let chill in refrigerator. 

Preheat oven to 180’c

Spread apples over the base, place marshmallows on top off apples covering all the apples, and allow to brown and crisp in the oven

Serve hot with ice-cream

Peach Delight

500ml Box custard

250ml Fresh cream

1lrg tin sliced peaches

1pkt finger biscuits, broken

Pack and Layer broken biscuits in a 2.1lt dish, top with peaches and juice.  Whip the cream and layer on top, and then finish off with the custard.

Bar one chocolate sauce

2m Vanilla Essence

250ml Cream

3 Bar ones chocolates

1 Tin condense milk

Put condense milk and Bar ones into a sauce pot and heat until chocolate melts.  Stir often.

Remove pot from the heat then add cream and vanilla

Serve hot over ice-cream

Quick Cheese Scones

250ml Flour

190ml Milk

250ml Grated cheese

Salt & paprika

15ml Baking powder

Preheat oven to 215’c and prepare patty pan tray.

Sift all dry ingredients together add cheese then milk and mix well.

Bake for 10 minutes.

Season Salad

500ml Rice, cooked

100ml mayonnaise

Salt & pepper

200ml Peas, cooked and cooled down

1 Onion finely chopped

1 Green pepper, finely chopped

1Tin Baked beans

2 Hard boiled eggs

6 Carrots, grated

Mix all the ingredients together and place in a salad bowl.

Serve with fish, chicken or a braai

Chicken Casserole

6 Chicken breasts, Cooked

Oil for frying

2x Small packets salt & vinegar chips, crushed

180ml Mayonnaise

1 Onion, chopped

125ml Celery, chopped

125ml Peanuts, chopped

500ml Cold water

500ml Rice, Cooked

300ml fresh cream

Preheat oven to 180’c

Brown chicken in heated oil and place in an oven proof dish, Sauté the onions, and pour over chicken.  Mix the remaining ingredients together except the chips then scoop over chicken.  Sprinkle crushed crisps over and bakes for about an hour. 

Serve with fresh veggies.

Chicken in Apricot sauce

1 Chicken, cut up into pieces

1 Onion, chopped

1 garlic clove, Crushed

25ml Soya sauce

1pkt onion soup

1 Large Tim apricots

Salt & pepper

Marinate the chicken pieces with onion, garlic, soya sauce, salt & pepper overnight, allow to marinate overnight.  Mix the apricot syrup and the onion soup and pour over the chicken and refrigerate for about another hour.  Remove from fridge and pour chicken and marinade into a oven proof dish allow to cook for about an hour and decorate with apricots.

Sweet corn quiche

1 Tin Sweetcorn

3 Eggs, beaten

1 Tin sliced mushroom, drained

30ml Onion Soup powder

250g Cream Cheese

45ml Flour

250ml Grated cheese

Pre-heat oven to 180’C, and prepare a quiche dish.

Combine all the ingredients a bowl and mix pour into dish and bake for 45minutes.

Cremora Tart

500ml Cremora

60g Butter, melted

125ml Boiling water

1tin Condense milk

125ml Lemon juice

Mix Cremora in boiling water till and boiling water and beat for about 2 minutes, add milk and beat for a further 2 minutes, add lemon juice and beat till thick.  Pour into a jelly ring

Mix biscuits and butter together and place on top of mixture.  Refrigerate.  Unmould and serve.

Screw Noodle Salad

500g (pkt) Screw noodles

1 Green pepper, finely chopped

1 Onion, chopped finely

250ml Tomato Sauce

125ml Vinegar\125ml Oil

200ml White sugar

25ml Mild Curry

Few drops of Tabasco sauce

Salt and pepper to taste

Prepare pasta as per instructions allow to cool and add green pepper and onion.  Mix Tomato sauce, vinegar, sugar, oil, curry powder, salt and pepper and Tabasco together.  Pour mixture over pasta and allow standing overnight.

Serve with a braai.

Pumpkin Fritters

500ml pumpkin, cooked

250ml Flour

20ml Baking powder

2 eggs, beaten

Little milk

Oil for deep frying

Sift the flour and baking powder, add eggs and pumpkin, thin the mixture with a little milk if to stiff.  Drop spoonfuls of batter into hot oil and deep fry until golden brown.

Serve with cinnamon and sugar mixture.

Corn Bread

500g Self raising flour

410g Evaporated milk

15ml oil

125ml Water

1 Egg

340g Tim Kernel corn

Pre-heat oven to 180’c and prepare loaf tin.

Sift flour and add milk, egg, corn, water and mix well.  Pour into a greased long loaf tin. 

Bake for 1hour.

You can add the following for variation:

Add 2 crushed garlic cloves

Add 1 onion chopped

Granadilla Yoghurt Tart

1pkt granadilla jelly

250ml Boiling water

250ml fresh cream

1pkt Tennis biscuits

500ml Granadilla yoghurt

1tin Condense milk

Arrange biscuits in a dish. Leave some biscuits for the topping.   Dissolve jelly in water, then add condense milk, yoghurt and mix well,

And pour over biscuits.  Beat cream till thick and scoop over mixture top with crumbed biscuits.

Cream Potatoes

1Pkt brown onion soup

250ml Fresh cream

8 Medium potatoes thinly sliced

Preheat oven to 180’c

Layer potatoes in a greased casserole dish mix cream and soup powder together and pour over the potatoes and bake for about 45-50minutes

Variations:

Add garlic, green / red / yellow pepper

Add mushrooms, cheese, and bacon

Chicken & Rice casserole

45ml Apricot jam

45ml lemon juice

45ml Mayonnaise

45ml Tomato sauce

375ml Rice

750ml Water

1pkt Brown onion sup

Preheat oven and prepare a large oven proof dish.

Place rice and water in the dish; pour i/2 packet soup powder over the rice the chicken pieces

Bring the apricot jam, mayonnaise, and tomato sauce and lemon juice to boil and pour over chicken Take remaining soup powder and sprinkle on top , cover the dish and cook for about 45minutes.  Take the lid off then cook further for another 25 minutes.

T-Sauce Chicken

Sauce:

375ml Tomato sauce

5ml Sugar

15ml Vinegar

5ml Paprika

Marinade:

6 Chicken thighs

6 Chicken drumstx

45ml Vinegar

Salt & pepper to taste

2ml Paprika

Marinade chicken in a bowl and place in fridge for an hour, then brown chicken in moderate oil and pack in the dish. 

Preheat oven to 180’c and prepare an oven proof dish

Mix all ingredients for the sauce and pour over the chicken bake for 45-60minutes tillchicken is cooked

Cream cheese Pastry

Cream cheese Pastry

250g Cream cheese

150g Butter

1ml salt

5ml Mustard powder

500ml Flour

Sift dry ingredients add butter and rub in with fingers lightly, add cream cheese little at a time to form a firm dough. 

Refrigerate for an hour

Use for pies, tarts and can be frozen for about a month.