Serves: 2
Prep time: 15 minutes
Cooking time: 15 minutes
Ingredients:
400 g pork mince
2 cloves chopped garlic
1 T grated ginger
4 red onions, sliced
½ chopped tomato
1 red chilli
3 T chopped mint
2 T chopped coriander
1 t fish sauce
Cooking instructions:
Fry pork mince, garlic and grated ginger until golden and fragrant.
Mix with sliced red onions, chopped tomato, red chilli, chopped mint, chopped coriander, fish sauce and a splash of lemon juice and serve.
Serves: 1 cheesecake
Prep time: 20 minutes
Cooking time: 3 hours
Ingredients:
1 packet of Tennis biscuits, crumbled
50 g butter
2 T lavender flowers, chopped (optional)
For the filling
800 g cream cheese
300 g créme fraîche
180 g caser sugar
40 g cake flour
4 free-range eggs
1 t ground cardamom
200 g white chocolate, melted
To garnish
toasted pistachio nuts
lavender flowers
Cooking instructions:
Preheat oven to 180ºC and line and spray a 30-cm springform cake tin.
To make the crust, combine all the ingredients together and press onto the base of your tin.
Make sure to press down to cover the entire surface evenly, using the bottom of a straight-sided glass to assist you in getting into the corners.
Bake in preheated oven for 10 minutes until golden. Leave to cool.
Reduce the oven temperature to 140ºC.
For the filling, whizz all the ingredients, except for the chocolate, in a food processor until smooth.
Slowly pour in the white chocolate and whizz until combined.
Pour the mixture onto the cooled crust, and bake in a bain-marie for 3 hours until set but still wobbly at the center (the filling will set completely as it cools down).
Remove the cake from the water bath and leave to cool on a cooling rack.
Use a warm knife to loosen the edges before un-moulding the cake.
Garnish with fresh lavender blossoms and pistachios.
Ingredients
2 packets of passionfruit jelly (as substitute for pineapple jelly)
4 tablespoons of passionfruit pulp, optional
1 3/4 cup (450 ml) boiling water
1 x 250 gram packet of Tennis biscuits
1 x 450 gram tin of crushed pineapple, in juice
1 x 375 gram tin of evaporated milk, chilled
1 x 397 gram tin of condensed milk, chilled
Directions
Dissolve jelly in water and let it chill in fridge until it has the consistency of egg white, but not set yet.
Line biscuits in a 260 mm x 260 mm tart dish.
Spoon crushed pineapple over biscuits and then pour remaining juice from tin over it.
Whisk the evaporated milk and condensed milk together.
Add jelly and whisk lightly.
Pour over biscuits.
Set in fridge for two hours
If you used passionfruit jelly, spread 4 tablespoons of passionfruit pulp over the tart before serving.
Ingredients:
2-3 cooked chicken breasts, diced.
1-2 cups fresh chopped broccoli, cooked and hot (I steam mine in the microwave)
1 box of Penne pasta (or your favorite pasta)
Alfredo Sauce:
1/2 cup butter
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/2 teaspoon (1 clove) minced garlic
1/4 cup freshly grated Parmesan cheese
Instructions:
Steam broccoli and chop chicken.
Set aside.
Boil and drain pasta as directed on package.
Melt butter in medium saucepan over medium heat.
Add minced garlic with the butter and saute until tender.
Add cream, garlic powder, and pepper.
Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently.
When sauce has reached desired consistency, stir in Parmesan cheese.
Pour chicken and broccoli in the sauce and stir.
Add in Pasta and toss.
Sprinkle top with parmesan cheese.
Ingredienoil
• 1 Onion, finel
• 5 millilitre Crushed garlic
• 75 gram Sundried tomatoes in oil, roughly chopped
• 250 gram Button mushrooms, sliced
• 1 sachet (50g) tomato paste
• 1/2 Tin tomato purée
• 5 millilitre Robertsons Italian Herbs
• 1 KNORR Vegetable Stock Pot
• 500 gram Butternut, peeled, cubed and steamed
• 15 millilitre Sugar
• 150 millilitre Cream
• 30 millilitre Fresh parsley, chopped
• 2 Rounds feta cheese, crumbled
• 500 gram Penne pasta, boiled and drained
• 100 gram Baby spinach leaves
Instructions
1. Sautee the onions and garlic in oil until lightly brown.
2. Add the chopped sundried tomatoes and fry for 3 minutes.
3. Add the mushrooms fry for a further 5 minutes or until soft.
4. Stir in the tomato paste, tomato puree, Robertsons Italian Herbs and KNORR Vegetable Stock Pot and allow to simmer for 5 - 10 minutes.
5. Then add the steamed butternut, sugar, cream and chopped parsley and simmer for a further 5 minutes.
6. Mix the cooked penne pasta into the sauce together with the baby spinach leaves – the heat from the sauce will wilt and cook the spinach.
7. Top with crumbled feta cheese and serve.
Ingredients
• 375g fettuccine
• 1 tablespoon olive oil
• 30g butter
• 1 clove garlic, crushed
• 100g pancetta (or bacon or prosciutto), chopped
• 300ml cream
• pepper
• 2 large ripe avocadoes, peeled, stone removed and sliced
• grated parmesan, to serve
Preparation method
Bring a large pan of salted water to the boil and cook fettuccine according to packet instructions; drain and set aside.
Heat oil and butter together in a frying pan until just melted. Add garlic and pancetta and cook, stirring for 1-2 minutes or until pancetta is golden.
Stir in cream and season with freshly ground black pepper; simmer gently for 5 minutes.
Stir through cooked fettuccine and toss to coat evenly. Lastly add avocado slices and mix gently.
Divide pasta amongst four bowls and serve topped with grated parmesan.
Delicious when served with parmesan cheese.
[Serves 4]
Ingredients
500g fettucini
120g Gypsy ham,
cut into strips
3 tbsp butter
3 tbsp olive oil
250g frozen peas
2 tsp finely grated
lemon zest
2 tbsp fresh lemon juice
sea salt flakes and freshly ground black pepper
To serve:
Parmesan cheese, finely grated
Instructions:
1 Melt the butter in a large frying pan. Add the ham and cook until crisp on the edges. Remove with a slotted spoon and set aside on paper towel.
2 Add the olive oil to the pan and then the peas, and cook until the peas are bright green.
3 Cook the pasta according to packet instructions.
4 Drain the pasta (reserving 1 cup of the cooking water) and tip the pasta back into the pot.
5 Add the ham, peas, lemon zest and juice. (Loosen with some extra-virgin olive oil or some of the cooking water if necessary.) Season well.
6 Serve immediately, with plenty of grated Parmesan sprinkled over the top.
