Ginberry Grapefruit Wave

Ingredients

• 30ml of Strawberry Puree (made from 5 strawberries, 1 tsp sugar, and 1 tsp water, simmered over low heat until soft)

• Crushed Ice

• Juice from 1/2 freshly squeezed grapefruit

• 100ml of Sparkling Water

• 1 Shot (30ml) of Blue Gin

• 100ml of Tonic Water

• Fresh strawberries for garnish

Method

1. Prepare the strawberry puree by simmering 5 strawberries with 1 tsp of sugar and 1 tsp of water over low heat until soft. Let it cool before using.

2. In a glass, add the prepared strawberry puree to the bottom.

3. Fill the glass with crushed ice.

4. Squeeze the juice from half of a freshly squeezed grapefruit into the glass.

5. Pour sparkling water.

6. Add blue gin to the mix.

7. Top off the drink tonic water.

8. Give it a gentle stir to combine the ingredients.

9. Garnish the cocktail with fresh strawberries.

Enjoy your Ginberry Grapefruit Wave

Island Breeze

Ingredients

• 60ml (2 oz) Malibu (Coconut Rum)

• 120ml (4 oz) Pineapple Juice

• 30 ml (1 oz) Cranberry Juice

Method

1. In a cocktail shaker, pour in Malibu (Coconut Rum).

2. Add Pineapple Juice to the shaker.

3. Pour in Cranberry Juice.

4. Add ice to the shaker.

5. Shake the mixture well to chill and combine the ingredients.

6. Strain the cocktail into a chilled glass.

7. Garnish as desired.

Enjoy your Island Breeze Cocktail

Tropical Bob Marley

Ingredients

• 30ml (1 oz) Rum (original)

• 60ml (2 oz) Melon Liqueur

• 30ml (1 oz) Coconut Rum

• 240ml (8 oz) Pineapple Juice

• Grenadine

• Pineapple slice for garnish

Method

1. In a shaker filled with ice, combine Rum and Melon Liqueur. Shake well and set aside.

2. In a glass filled with ice, add Pineapple Juice and Coconut Rum. Stir to combine.

3. Top the glass with a splash of grenadine.

4. Carefully pour the previously prepared melon and rum mix from the shaker over the back of a spoon to layer it on top.

5. Garnish with a pineapple slice.

Enjoy your Tropical Bob Marley

Peach Chutney

Ingredients

• 2.5kg yellow peaches

• 1 tablespoon curry powder

• 1 teaspoon ginger

• 2 tablespoons salt

• 2kg onions

• 1 teaspoon whole cloves

• 1 teaspoon cumin

• 4 cups white vinegar

• 750g sugar

• 2 teaspoons coriander

Method

1. Place the spices in vinegar and bring to a boil.

2. Stir in sugar, salt, curry powder, and cumin.

3. Peel the peaches and cut them into pieces.

4. Slice the onions and add everything to the vinegar mixture.

5. Boil rapidly for 20 minutes.

6. Bottle while hot and seal.

7. Remember to remove the whole cloves before serving.

Enjoy your homemade Peach Chutney

Strawberry Jam

Ingredients

• Fresh strawberries

• Sugar (250g sugar for every 500g of fruit)

Method

1. Start by washing the strawberries and removing the stems.

2. Weigh the fruit, and for every 500g of fruit, use 250g of sugar.

3. Layer the fruit and sugar in a large saucepan. Press down on the bottom layer of fruit to help release the juice. Allow this mixture to sit overnight.

4. Gently heat the mixture while stirring occasionally until all the sugar has dissolved. Continue cooking until it's done, and then seal the jam.

Enjoy your homemade Strawberry Jam

Apricot Jam

Ingredients

• 2kg apricots

• 750g sugar

Method

1. Pit the apricots and sprinkle sugar over them.

2. Let them sit for 6 hours or overnight.

3. Stir thoroughly and cook slowly until all the sugar has melted.

4. Increase the heat to high and boil rapidly.

5. Stir continuously until the jam thickens, resembling lava.

6. Scoop into sterilised bottles and let it cool.

7. Seal the jars.

Enjoy your homemade Apricot Jam

Pineapple Jam

Ingredients

• Pineapples, peeled and cores removed

• Water

• Sugar (300g sugar for every 500g of fruit)

• Lemon juice (15ml for each pineapple used)

Method

1. Peel the pineapples and remove all the brown cores.

2. Grate the pineapples.

3. Measure the finely grated pineapple, and for every 500ml of fruit, add 500ml of water. 

4. In a pot, cook the water and pineapple. Include the pineapple cores, and cook them together for 15 minutes.

5. Remove the cores.

6. Now add 300g of sugar for every 500g of fruit used.

7. Add 15ml of lemon juice for each pineapple used.

8. Stir over low heat until the sugar has dissolved, then bring it to a rapid boil. Cook until the fruit becomes translucent, and the syrup thickens.

9. Spoon the jam into sterilised, dry, and warm bottles.

10. Seal the bottles when the jam is cold and store them in a cool, dry place.

Enjoy your Pineapple Jam

Grape Jam

Ingredients

• Seedless grapes

• Sugar (300g sugar for every 500g of fruit)

Method

1. Wash the seedless grapes.

2. Weigh the grapes.

3. For every 500g of grapes, use 300g of sugar. Layer the fruit and sugar in a heavy-bottomed jam pot.

4. Allow it to sit over low heat on the stove until the juice is partially extracted and the mixture becomes slightly warm.

5. Heat it slowly and stir occasionally until all the sugar has dissolved. Do not let it boil before all the sugar has dissolved.

6. It will take about an hour to complete the cooking process.

7. Seal in jam bottles.

Enjoy your Grape Jam

Green Fig Preserve

Ingredients

• Green figs

• 3tbs Baking soda

• Sugar (300g sugar for every 500g of figs)

• Water (2 cups for every 300g of sugar)

• Lemon juice (1 tablespoon for every 1kg of fruit)

• Optional: Cloves, cinnamon sticks, or crushed fresh ginger

Method

1. Peel the green figs very thinly and make a small cross-shaped incision at the blossom end of each fig.

2. Weigh the figs.

3. Let the figs soak overnight in a solution of 3 tablespoons of baking soda and 3.5 liters of water.

4. Rinse the figs and place them in boiling water, cooking for about 15 minutes until they are soft.

5. Add 300g of sugar for every 500g of figs, along with 2 cups of water for every 300g of sugar.

6. Add 1 tablespoon of lemon juice for every 1kg of fruit.

7. Optionally, add a few cloves, cinnamon sticks, or crushed fresh ginger.

8. Cook the figs in the syrup for about 2 hours until the figs become translucent, and the syrup thickens.

9. Pack the figs into clean, sterilised bottles, fill them with the syrup, and seal.

Enjoy your Green Fig Preserve

Waldorf Salad

Ingredients

• 3 Red apples, diced into small pieces

• 1/2 Cup walnuts / pecans

• 1/2 Cup raisins

• Small red cabbage finely chopped

• 1 Cup mayonnaise

Method

1. Mix everything together.

2. Drizzle a small amount of lemon juice over the apples.

Enjoy your Waldorf Salad!

Polenta and Biltong Balls

Ingredients

• 2 Cups Polenta

• 300g Cheese cubes

• 200g Fine biltong

• 250ml Fresh cream

Method

1. Cook polenta as instructed on packaging.

2. Roll polenta into balls.

3. Roll the balls in biltong.

4. Press a cheese cube into the centre of each ball.

5. Place the balls in a baking dish.

6. Pour cream over the top.

7. Bake for 20-30 minutes in an oven at 180°C (356°F).

Enjoy your Polenta and Biltong Balls

Pumpkin Fritters

Ingredients

• 3 Cups finely cooked pumpkin

• 2 Cups self-rising flour

• 2 Teaspoons baking powder

• 1/2 Teaspoon salt

• 2 Whisked eggs

Method

1. Sift the dry ingredients together.

2. Mix everything together with a spoon.

3. Fry in deep oil until golden brown.

4. Sprinkle with sugar and cinnamon on top.

Enjoy your Pumpkin Fritters

Biltong Cake

Ingredients

• Vanilla cake recipe without cocoa

• 1/2 Cup Marmite

• 1 Cup Fine Biltong (dried, spiced meat)

• 1/2 Cup Butter

Method

1. Bake the cake.

2. Mix a cup of Marmite with butter.

3. Spread the mixture over the cake.

4. Sprinkle the fine biltong on top of the cake.

Enjoy your Biltong Cake!

Tuna Terrine

Ingredients

• 2 Cans of tuna

• 1 Cup Mayonnaise

• Spring onions

• 1 Tablespoon of gelatin

• 1 Packet of green jelly

Method

1. Mix everything together and allow it to set in the refrigerator.

Enjoy with cracker biscuits.

Enjoy your Tuna Terrine!

Brandy Tart

Ingredients for the Tart

• 1/4 Cup butter

• 2 Cups self-rising flour

• 1 Cup brown sugar

• 1 Beaten egg

• 1 Cup seedless raisins

• 1 Cup dates

• 1 Cup water

• 1 Teaspoon baking soda

• 1 Cup chopped walnuts

• Pinch of salt

Brandy Sauce

• 3/4 Cup sugar

• 1 Cup water

• 1 Tablespoon butter

• 1/4 Cup brandy

Method for the Tart

1. In a large microwave-safe mixing bowl, cook dates, butter, brown sugar, and one cup of water for 5 minutes in the microwave.

2. Allow the mixture to cool.

3. Stir the beaten egg into the cooled mixture.

4. Stir in the sifted dry ingredients.

5. Add the raisins and walnuts.

6. Bake in the microwave in a rectangular or round dish for 10 minutes on 70% power (Medium High).

Method for the Brandy Sauce

1. Boil 3/4 cup sugar with 1 cup of water for 2 minutes over high heat.

2. Add 1 tablespoon butter and 1/4 cup brandy.

3. Prick the tart with a fork or metal skewer when done and pour the brandy sauce over it.

4. Serve with cream or custard.

Enjoy your Brandy Tart!

Prawn Bake with Couscous

Ingredients Prawns

• 500g prawns 

• 1/4 Cup Olive Oil

• Salt

• Pepper 

• 1 tbs Italian herbs

• 1 Lemon

• Chilli flakes

• 2 Round Feta Cheese 

• Cherry tomatoes

Ingredients Couscous

• 1 1/2 Cup couscous 

• 1 tbs Chicken stock

Method for Prawns

1. Mix prawns with all the herbs, spices and olive oil. 

2. Pour the juice of half a lemon on top of the prawns. 

3. Toss it in a baking bowl. 

4. Cut cherry tomatoes in halves and place between prawns. 

5. Cut feta cheese in cubes, place between prawns. 

6. Cut the other half of the lemon in quarters and place between the prawns. 

7. Bake for 15 minutes at 200*C / 400°F.

Method for Couscous

1. Mix couscous with chicken stock and pour hot water to the top of the couscous. 

2. Cover the couscous and let rest for 15 minutes. 

3. Serve couscous with prawns on the side.

Enjoy your Prawn Bake with Couscous

YouTube Follow Along: Prawn Bake Recipe at 12:46

Baked Cheesecake

YouTube Follow Along: Baked Granadilla Cheesecake Recipe

Ingredients for filling

• 230g Cream Cheese

• 2/3 Cup Caster Sugar

• 1tsp Vanilla Essence

• 125ml Sour Cream

• 1/4 Cup Granadilla Puree

• 2 Eggs

Ingredients for crust

• 1 Pack Tennis Biscuits (crust)

• 2/3 Cup Butter

Method for the crust

1. Crush the Tennis Biscuits and mix in soft butter.

2. Mix the biscuits and butter well.

3. Place biscuit mixture under in baking dish. Push mixture down with a fork.

Method for the filling

Mix all the ingredients of the filling (Leave out Granadilla Puree). Whisk for about 3 minute with an electric whisk.

1. Pour the filling over the biscuits.

2. Pour the Granadilla Puree over the filling and drag with a fork

3. Bake for 30 minutes at 180°C / 356°F

Enjoy your Baked Cheesecake!

Sourdough Bread

YouTube Follow Along: Sourdough Bread Masterclass

Ingredients

• Motherdough starter

• Eureka White bread flour

• Brown bread flower

• Rice flour

• Classic bakers malt

• Fine Pink Himalayan salt

• Olive oil

Refreshing of Motherdough

One Always keep motherdough in fridge

1. Weigh Motherdough in grams (all other measurements will depend on this 

• At least 100g when only refreshing

• At least 200g when baking following morning

• Water ½ weight (grams) of motherdough

• White bread flour same weight (grams) as motherdough

2. Blitz together Motherdough and water

3. Add blitzed mixture to flour

4. Knead together (by hand) , make ball and score (cross). 

1. Check for proof of life. Put in fridge.

   1. Refresh at least twice a week to keep Motherdough alive.

   2. Refresh night before baking (mixing)

Baking of Sourdough

1. Blitz together:

• 200g Motherdough

• 300g Water

• 30g Olive oil

2. Mix 400g flour (200g white bread flour + 200g brown bread flour) and 8g Bakers Malt

3. Add motherdough blitz to flour mixture. Bring together to form a  shaggy mass and leave to rest (autolyse) for 30 minutes.

4. Measure 10g salt and 25g water.

5. After 30min rest, add salt and knead on medium speed while adding water, teaspoon quantity at a time until water is completely absorbed each time.

6. Knead on high speed (level 5) for 2 minutes until dough comes together.

7. Transfer dough to an oiled tub.

8. Give dough a set of stretch and fold (4) and cover with plastic.

9. Leave dough to prove in oven (with light on and door cracked) for 4 hours.

10. During this time, do a stretch and fold every 30 minutes. 

11. After 3½ hours leave the dough to rest for the last 30 minutes. (Forming of gluten bonds)

12. Shape (stretch to form square and fold) and place in banneton. Cover with plastic and leave in oven (light on) with cracked door for remainder of day and overnight.

13. Place in fridge following morning for cold proof of at least 4 hours.

14. After cold poof, preheat oven at max temp of 250°C / 482°F for 45 minutes.

15. Turn the dough onto baking paper, rub with rice flour and score.

16. Reduce temp to 200°C / 400°F and bake bread at bottom of oven for 55 minutes. Steam at start and then every 5 minutes for 20 minutes.

17. After 55 minutes (oven off), leave bread in oven for 5 minutes with door cracked (steam must escape).

Always leave bread to cool before cutting.

Enjoy your Sourdough Bread

My Mom

After retiring, my mom decided to tackle one of her bucket list dreams – baking sourdough bread. The nostalgia of sourdough held a special place in her heart, a fond memory of the fragrant loaves baked by my great grandmother. With determination, she became a sourdough expert, perfecting the art of sourdough bread baking. I hope her journey sparks your own culinary inspiration to dive into the world of sourdough.

Yogurt and Cherry Parfait

Ingredients

• 300g Frozen cherries

• 600g Greek yogurt

• 10 Sachets Canderal / 1/4 Cup Maple syrup

• Granola (optional)

• Serves 6

Method

1. Cook frozen cherries and canderal or maple syrup in pot on medium heat until soft consistency. 

2. Place cherries in fridge for about 1 hour.

3. Serve cherries with yogurt, topped with granola.

Enjoy your yogurt and cherry parfait!

Mango and Avocado Salad

Ingredients

• 2 Mango’s

• 2 Avocados

Method

1. Slice mango and avocado in thin slices.

2. Pack mango and avocado sequentially in a plate.

Enjoy your mango and avocado salad!