EASTER FRUITCAKE

Easter is more festive with a fruitcake. Make yours ahead of time so that it mellows and matures.

Preparation time: 4hours

serves: 12

Ingredients

• 3^1/2 cups sultanas
• 3^1/4 cups currants
• 1^1/2 cups chopped raisins
• 2/3 cup glace cherries cut in half
• 1/2 cup mixed peel
• 1^1/2 cups blanched almonds, cut in half
• 1/3 cup orange marmalade
• 1 tablespoon grated orange rind
• 2 tablespoon grated lemon rind
• 1/4 cup lemon juice
• 2/3 cup brandy
• 1/2kg butter
• 2 cups firmly packed brown sugar
• 8 eggs
• 3 cups plain flour
• 1 cup self-raising flour

Method

1. Combine fruit, almonds, marmalade, rinds, juice and brandy in a large bowl. Mix well, cover bowl and allow mixture to stand for 4-7 days.
2. Cream butter with sugar in a large bowl with electric mixer or by hand until the ingredients are combined. Beat the eggs. Add creamed mixture to fruit mixture, mix thoroughly and then mix in sifted flour in two separate lots.
3. Spread the mixture evenly into deep square or round cake pans. Bake in a slow oven for about 3-5 minutes.

Cooking tips

• The size of a fruitcake is determined by the amount of butter used in the recipe. A 1/2 kg of butter will make a 500gms cake
• It is important to have the eggs and butter at room temperature. Beat the butter with an electric mixer, wooden spoon or by hand until it turns pale. Over-creaming of butter and sugar will result in an overly crumbly cake.
• Add the eggs one at time until each egg is absorbed by the mixture. There is less chance of the mixture curdling if the eggs are added quickly.

PLANTAIN BHAJIA

Bhajia are a popular snack, usually made with potatoes. This is a different way to prepare bhajia for a delicious lunchtime snack.

Ingredients

• 1kg plantain (green bananas)
• 1 cup gram flour
• 1 cup water
• Half a teaspoon turmeric powder
• 2 tablespoons fresh chopped dhania
• Juice a half a lemon
• Salt to taste
• Vegetable oil to deep fry
• Half a teaspoon of red chilli powder if desired

Method

1. Slice the plantain into thin round pieces
2. Mix the gram flour and all the spices (turmeric, dhania, chilli powder) with a little water at a time, to make a thick batter (slightly thicker than pancake batter)
3. Add salt to taste
4. Pre-heat oil and reduce to medium heat. This will allow the bhajias to cook well on the outside and inside.
5. Coat the vegetables well with batter and then deep fry till brown on both sides. Remove from the oil with a slotted spoon when ready to drain and put on a plate lined with a clean kitchen cloth or paper towels.
6. Sprinkle with lemon juice

Serve with tomato ketchup

FAIRY CAKES FOR TEA

Preparation time: 30minutes

Cooking time: 20 minutes

Ingredients

• 
  225gms self-raising flour
• 1tsp baking powder
• 200gms castor sugar
• 3 eggs
• 150gms natural yoghurt
• 4 tbsp lime cordial
• 175g melted and cooled butter

For the topping

• 350gms sultanas
• 50gms castor sugar
• 1 tbsp lime cordial
• 200gms whipped cream
• Icing sugar for dusting

Method

1. Heat oven to 200^oC or gas 6. Prepare a queen cake tray. Mix the dry ingredients together in a large bowl. Beat the eggs, yogurt, lime cordial and melted butter together with a pinch of salt, then stir into the dry ingredients. Spoon the mixture into the tray, filling each cup. Bake for 18-20 minutes until risen and golden brown, and then cool on a wire rack.
2. Put the sultanas, sugar into a frying pan and gently cook for 5 minutes, until the sultanas soften. Stir in the lime cordial and allow to cool. Once cool, fold into the whipping cream.
3. To serve, cut a section out of the top of each cake using a small-serrated knife. You may wish to create heart or butterfly shapes. Spoon a dessertspoonful or so of the topping onto each cake, top with the cut piece and dust with a little icing sugar.

Cooking tips

• Soak fruits used in baking (sultanas, raisins, dates etc.) for at least 30 minutes before cooking to soften them and improve their flavour.
• To avoid a fall-in, sponge cakes should be inverted immediately upon removal from the oven.
• When preparing chocolate cakes dust the pan with cocoa instead of flour before baking

A FILLING SALAD BUFFET

Main course salads are excellent to server whenever you wish to eat plenty of raw vegetables. When combined with meat or any other protein source, they make a filling meal

Chicken Salad

Ingredients

• 1 cooked chicken
• 30gms butter
• 1 carrot
• 1 cucumber
• 1/4 cup sugar
• 1/4 cup water
• 1 red pepper
• 3 celery sticks

Method

1. Cut the chicken into bite size pieces, warm in a pan with the butter
2. Cut the carrot into thin strips. Cut the cucumber in half lengthways, remove seeds and cut into strips
3. Combine sugar and water in small saucepan, stir constantly over heat, without boiling, until sugar is dissolved. Boil for one minute without stirring. Stand it for a few minutes. Add carrot and cucumber and let it stand for 30 more minutes. Drain
4. Cut the pepper and celery into strips. Combine chicken and vegetables in a salad bowl with dressing and toss lightly. Serve with mustard dressing.

SPICY CINNAMON CAKE THAT'S PERFECT FOR TEA

Cinnamon is a spicy flavour used in sweet dishes. It is used to bake cakes and tarts and makes a delightful tea flavouring. Cinnamon has diuretic properties and is therefore used in reducing puffiness. Try this cinnamon cake for tea today

makes one loaf which serves 4-6

preparation time: 45 minutes

cooking time: 1 hour

SPICY CINNAMON CAKE

Ingredients

• 100gms butter
• 200gms castor sugar
• 4 eggs, separated
• 200gms self-raising flour
• 2 tablespoon Grand Marnier
• 1 tablespoon cinnamon powder
• A greased cake tin

Method

1. Preheat the oven to 190 degress Centigrade or 375 degrees Fahrenheit
2. In a large bowl, beat the butter and castor sugar to a creamy, fluffy consistency
3. Add the egg yolks, flour, Grand Marnier and cinnamon powder and mix well.
4. In a separate bowl, beat the egg whites to stiff peaks. Fold into the cinnamon mixture.
5. Spoon the mixture into the cake tin and bake for 1 hour until risen and golden brown. Leave to cool in the pan. Serve with tea.

Cooking tips

• To avoid sponge cakes from falling in the middle, they should be inverted immediately upon removal from the oven.
• If cake sticks to the bottom of the tin when removing, place a cloth of hot water under the pan until the cake loosens.
• Cinnamon adds a special taste when used to prepare fruitcakes.

CHICKEN SANDWICH WITH WHITE SAUCE

Ingredients

• 2 cups mayonnaise
• 1/2 cup prepared horseradish (this is optional but available at major supermarkets, in the sauces section)
• 1/4 cup apple cider vinegar (available at supermarkets)
• 2 tablespoons sugar
• 4 tablespoons salt to taste
• 1 tablespoon ground black pepper to taste
• 1/2 teaspoon cayenne pepper
• 2^1/4 teaspoon sweet paprika powder
• 3/4 teaspoon celery seeds
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 whole chicken, quatered
• 8 white or brown hamburger buns (toasted if you prefer)
• Pickles and gherkins, for serving (available at big supermarkets)

Method

1. In a bowl, whisk the mayonnaise, horseradish, vinegar, sugar, 3 teaspoons salt, 1^1/2 teaspoon pepper and cayenne together.
2. Place half the sauce in another bowl; set one aside for basing and one for serving.
3. Mix remaining salt and pepper with paprika, garlic powder, celery seeds, cumin and coriander in a bowl; set this rub aside.
4. Prepare your grill if using the oven or charcoal jiko. Wash the chicken, pat dry with a kitchen towel then season with the rub mixture you had set aside.
5. Place it, skin side up, on the grill grate. Maintaining a temperature of 255^o-250^o (if using a jiko, ensure that the fire is not blazing so that the meat cooks through properly).
6. Cook turning often and basting chicken with sauce every 20 minutes, until a fork inserted in the thigh leaves no liquid coming out of the thigh (about 45 minutes).
7. Remove chicken from grill; set aside, covered loosely with foil, for 10 minutes.
8. When it has cooled sufficiently, shred the chicken meat only with a fork, discarding the bones and skin.
9. Divide chicken strips among the buns and top with the remaining sauce and pickle chips

LIVER IN GARLIC TOMATO SAUCE

Liver can be difficult for some people to eat because of its texture and smell. Here is an interesting way to server it up and convince non-enthusiasts to give it a try.

Ingredients

• 
  1/2 kilo liver, cut into thin strips
• 1 cup flour
• 1 medium onion
• 3 cloves garlic, diced
• 1/2 tablespoon ground ginger
• 1 tablespoon light soy sauce
• Black pepper, ground
• Salt to taste
• Oil for frying

Method

1. Place the liver pieces on a plate and sprinkle with salt and pepper according to tast
2. Spread the flour on a separate plate and lightly dredge the liver pieces in it until all of them are coated on all sides
3. Heat some oil in a pan and, on medium heat, fry the liver pieces until both sides are light brown, about 1 minute per side
4. Set the liver pieces aside
5. In a separate frying pan, saute the onions until almost brown
6. Add ginger and garlic and stir constantly until the onions are brown
7. Add the tomatoes, some water and the soy sauce, and turn the heat to medium
8. Simmer until the tomatoes are soft and mushy then stir to make a sauce
9. Add the cooked liver pieces to the pan, and stir on low heat until the liver pieces are coated in the sauce
10. Serve with mashed potatoes

CHICKEN AND SMOKED MOZZARELLA FRITATTA

This frittata is a delicious; protein-rich meal. It is ideal for a high-power breakfast when you are not going to have lunch and also makes an excellent energy-boosting snack whenever needed.

Preparation time: 20 minutes

Serves: 4

Ingredients

• 8 large eggs
• Half a cup grated smoked mozzarella cheese
• 1 tablespoon extra virgin olive oil
• 1 cup cooked chicken (boned)
• 2 tablespoons fresh chopped coriander
• Salt and freshly ground black pepper

Method

1. Place a rack in the center of the oven and heat it to 400^oF
2. In a medium bowl, whisk the eggs and mix in the cheese
3. Heat the olive oil in a 10-inch skillet over medium heat. Add the onions and cook, stirring frequently until golden around the edges for 2-3 minutes
4. Stir in the chicken, coriander, half a teaspoon of salt and a quarter teaspoon of pepper
5. Remove from the heat and add the egg mixture. Stir just until the coriander is dispersed evenly
6. Transfer to the oven and bake until the eggs are set and firm to the touch. This will take about 13 to 14 minutes. Allow the frittata to rest in the pan for two minutes.
7. Run a knife or spatula around the edge of the pan to loosen the frittata and slide it out onto a cutting board. Slice the frittata into wedges and serve hot or at room temperature. Serve with a vegetable salad

Cooking tips

• You may vary the frittata and include different ingredients such as parsley or vegetable to create a vegetarian dish.
• If you do not wish to use chicken, you may use beef or fish
• Add mushrooms if desired to create a different taste.

AN ASSORTMENT OF STIR-FRIED VEGETABLES

This vegetable dish is delicious and different, yet economical to prepare. Make it as part of your daily vegetable intake dish, as a change from cabbage, spinach or salads. The stir-fry method is quick, and leaves the nutrients intact, due to the brief cooking time it takes. Serve these delectable veggies with a many other dish of your choice.

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 4-6

Ingredients

·         1 medium onion

·         1 medium carrot sliced

·         1 small courgette

·         8 green beans, sliced

·         6 small broccoli florets

·         6 small cauliflower florets

·         12 snow peas

·         12 baby corncobs (optional)

·         3/4 - cup chicken stock

·         shredded ginger

·         1 tablespoon light soy sauce

·         3 teaspoons com flour

Method

1.       Peel the onion and cut in halves

2.       Heat oil in a work or deep frying pan and stir-fry the vegetables and ginger together for about five minutes until cooked, but still crisp

3.       Mix chicken stock, soy source, and com flour together and pour into the pan. Cook on high heat until the sauce thickens and clears. Serve while hot.

Cooking tips and terminologies

1.       Stir-fry cookery is an excellent method to prepare vegetables. If you don’t own a wok, use a large non-stick frying pan

2.       To gain the maximum amount of nutrients from vegetables, always cook until just tender, but crisp. Overcooked vegetables do not contain living enzymes and are thus lower in nutrients.

3.       Do not add much salt to cooked vegetables. Most have their own natural salt, which is healthy and tasty

4.       Broccoli is very rich in zinc, vitamin C, and folic acid. Its widely available in supermarkets and is economical to use.

5.       Snow peas are peas in pods, which are not fully mature. They provide an excellent source of minerals. They are widely available in supermarkets

ROASTED HERB POTATOES

Potatoes provide an ideal meal whether eaten on their own or as an accompaniment. Roasted potatoes are especially tasty and when prepared with herbs and pepper, they provide a delicious entree. Do not peel the potatoes to preserve the nutrients.

Preparation time: 10 minutes

Cooking time: 45minutes

Serves: 12

Ingredients

• ·         1kg small fingering potatoes scrubbed clean and left with their skin on
• ·         ¾ cup extra virgin olive oil
• ·         Fine sea salt
• ·         Freshly ground vegetable pepper
• ·         6 tablespoon thinly sliced chives

Method

1. Position racks in the top and bottom thirds of the oven and heat it to 425^oF. Put two large, rimmed baking sheets in the hot oven.
2. Place the potatoes in a large bowl and drizzle olive oil and sea salt over them. Also, grind a pepper mill several times to get a sufficient amount of pepper. Toss the mixture
3. When the pans are hot, divide the potatoes between the pans in a single layer. Roast for 20minutes, turning them occasionally. Allow to continue roasting for a further 35minutes until they are tender and evenly browned.
4. Place the roasted potatoes in a large bowl and add the chives
5. Season to taste with more salt and pepper and place on a serving plate warm until you are ready to serve

Cooking tips

•  If you cant find fingerlings, you may substitute them with baby redskin potatoes
•  Avoid cooking potatoes with green skins as they tend to be bitter
•  To cook old potatoes, put them in cold water and bring to a boil. To cool new potatoes, plunge   them into already boiling water and cook until just soft for best results.

INDULGENT HONEY SHORTBREAD

Why not indulge your sweet tooth with a tantalizing shortbread? The secret behind the traditional taste of any shortbread is to use butter and not margarine. The best butter to use to attain a professional taste is unsalted butter. This recipe makes 12 cookies.

Preparation time: 30 minutes

Cooking time: 45 minutes

Ingredients

• ·         2 cups all-purpose flour
• ·         1/3 cup sugar
• ·         ¾ cup cold, unsalted
• ·         3 tablespoons honey
• ·         1 teaspoon salt

Method

1. Lightly grease a 9-inch tart part pan with a thin layer of liquid oil. Using a food processor, briefly mix the flour and sugar. Add the butter and mix or pulse until incorporated and the mixture sandy and uniform
2. Press the dough evenly into the prepared pan with your fingers. There will be some loose crumbs around the edges, but most of the dough should be solid and compact. Refrigerate for 30 minutes.
3. Place a rack in the middle of the oven and heat the oven to 350^oF. Using a fork, dock the dough evenly all over. Bake the shortbread until golden in the center or for 45 minutes
4. Heat the honey until warm and liquid, but not boiling, for about 15 seconds. Pour the honey over the shortbread and spread with a pastry brush over the entire surface. Sprinkle salt evenly over the honey. Return the pan to the oven and bake for 3 more minutes.
5. Transfer the pan to a rack and let the shortbread cool slightly for 15 minutes. While still warm, remove the tart pan ring and cut the shortbread into 12 wedges with a sharp knife. Allow to cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for a week.

Cooking tips

•  To achieve crunchy shortbread ensure you measure the ingredients correctly:
•   Too much flour will make them tough
•    Too much shortening makes them oily and crumbly 
•    Too much liquid will make them heavy and soggy.