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Meet Abs, HomeChoice, web

designer, a chilled guy that
loves gaming, watching football,
Formula-1 and an occasional
crazy party with the boys.

Honey and
sesame glazed
baby sausage
with mustard
and mayo dip

quantity cook time ideal for
makes 12 20 min a snack

Ingredients
500 g cocktail sausages,
separated
1 tbsp sesame seeds
1 tbsp runny honey
1 tsp wholegrain mustard
200 ml mayonnaise

Method
Preheat oven to 180°C.

Arrange the sausages in a single
layer on an oiled oven tray.

Bake for 20 minutes, then turn
the sausages over on the tray.
Continue to bake until golden.

Sprinkle with sesame seeds and
drizzle with honey.

Toss to coat each sausage well.

Serve hot or warm with mustard
mayonnaise dip.

54 Nibbles HomeChoice.co.za • 0861 466 324

Mains

There is nothing more satisfying than making a statement with a magnificent main course.
Dazzle and delight with these sumptuous recipes, each is a signature dish on its own.

What’s coming 63 Roast chicken pieces with lentils Chinese 5-spice
65 Roast rack of lamb pork spare ribs.
56 Chinese 5-Spice pork spare ribs 65 Beef stew
56 Fish pie 65 Bacon, pea and mushroom risotto Turn to page 56
57 Pork chops with honey and 66 Potato and pea curry
mustard glaze 66 Cheesy stuffed chicken breasts 55breakfasts
59 Couscous stuffed peppers 67 Barbequed Moroccan lamb
59 Minty courgette fritters cutlets
60 Bacon wrapped kingklip 68 Honey and mustard salmon
with zesty dressing 70 Butter chicken
60 Barbequed beef skewers
Hom6e2ChFoisicheand chips

Chinese
5-spice pork
spare ribs

quantity cook time
serves 6-8 25 min

Ingredients
12 pre cut pork spare ribs
1 tbsp Chinese 5-spice
4 tbsp soya sauce
2 tsp sesame oil
2 tbsp ground nut oil
3 tbsp barbeque marinade
(see marinades pg 70)

Method
In a shallow bowl mix the
Chinese 5-spice, soya sauce,
sesame oil, ground nut oil and
barbeque marinade.

Add the ribs and coat well. Cover Fish pie
and refrigerate for 1-2 hours, if
time permits. quantity cook time ideal for
serves 4 60 min zzxxxx
Place the ribs in a microwavable
dish and microwave in high for Ingredients handle, flake the fish into bite-sized
15 minutes. 200 g boneless white fish fillets pieces.
Turn ribs and microwave on high 200 g skinless salmon fillet Cook the potatoes in boiling salted
for a further 5 minutes. 450 ml milk water until tender. Drain and keep
750 g potatoes, peeled and warm.
Put microwave on grill function chopped Melt half the butter in a saucepan,
and microwave for 5 minutes or 100 g unsalted butter stir in the flour and cook over a
until golden and caramelized. 50 g flour low heat for 2-3 minutes. Slowly
Serve hot or cold. 150 g frozen peas add the reserved milk. Cook until
2 tbsp chopped thickened.
Hints Add the fish, peas, parsley, egg,
★ If you plan on marinating parsley lemon juice, salt and pepper. Mash
ribs for more than four 3 hard-boiled eggs, chopped the potato with the remaining milk
hours, choose a marinade ½ lemon juice and butter, then season.
with very little salt. The 50 g grated cheddar cheese Pile the fish mixture into a 1-litre-
salt will begin to cure the Salt and ground black capacity baking dish, spoon the
ribs, resulting in a flavour pepper, to taste mash on top and smooth with a
more like ham or bacon. spatula. Trace a pattern into the
★ Chinese 5-spice powder Method mash with a fork. Sprinkle with
can be found in the spice Preheat the oven to 170°C. grated cheese.
section of most major Bake for 20-25 minutes, until
supermarkets. Place the fish in a baking dish and golden.
season. Pour over 400ml milk,
cover with foil and bake for 15
minutes, until the fish flakes away
slightly when pressed with a fork.

Remove the fish, reserving the
milk. When it is cool enough to

56 mains HomeChoice.co.za

Pork chops with honey
and mustard glaze

quantity cook time ideal for
serves 4 15 min main meal

Ingredients Cover and place in the fridge for Remove from heat. Taste and
4 pork loin cutlets 1 hour, if time permits. season with salt and pepper.
Honey and mustard Make the salsa by mixing the Preheat a barbecue or chargrill on
marinade (see marinades pineapple, cucumber, chilli and red high.
pg 71) onion together and set aside. Add the pork and cook for 3-4
Pineapple salsa Remove pork from the marinade. minutes each side for medium or
½ pineapple, diced Transfer to a plate lined with paper until cooked to your liking.
½ cucumber, diced towel. Transfer to a plate and cover with
½ red onion diced Place marinade in a small foil. Set aside for 5 minutes to rest.
1 chilli, chopped saucepan over high heat. Divide the pork among serving
Boiled baby potatoes Bring to the boil. plates.
Method Reduce heat to medium and Drizzle with sauce and serve
Combine oil, mustard, honey, simmer for 2-3 minutes or until immediately with boiled baby
orange rind and orange juice in a sauce thickens slightly. potatoes and pineapple salsa.
bowl.
Place the pork in a glass or ceramic
dish and pour marinade over it.

HomeChoice.co.za 57mains

58 mains HomeChoice.co.za

Couscous
stuffed
peppers

quantity cook time
serves 6 25 min

Ingredients
300 ml vegetable stock
150 ml couscous
6 bell peppers, mixed colors
2 tsp olive oil
1 chopped red onion
1 tsp fennel seeds
1 tsp dried oregano
1 red chilli, chopped
2 tbsp chopped garlic
4 tbsp chopped coriander
Salt and freshly ground
black pepper, to taste

Method
Preheat oven to 180°C.

Grease a small baking dish with oil.

Bring the stock to a boil in a
saucepan, add the couscous, cover
the pan and remove it from the
heat.

Cut the stems and top off the bell Minty courgette fritters
peppers and scoop out the seeds
and membranes. quantity cook time ideal for
Place peppers upright in a baking serves 4 15 min snacks
dish and roast them for 10 minutes
or so, until they soften slightly, Ingredients Add the flour, eggs, Parmesan,
then remove them from the oven 250 ml self-raising flour mint, salt and pepper.
until the filling is ready. 2 eggs Heat up oil in a non-stick pan over
Heat oil in a non-stick pan. Add 1 punnet courgettes, rinsed medium heat and fry tablespoon
onion, fennel seeds and oregano. and grated size amounts of courgette batter.
Cook, stirring frequently, for 50 g Parmesan, chopped into Wait till it bubbles on top and then
5 minutes or until onions are very small cubes turn the fritter over with a spatula.
softened. Few sprigs mint, chopped Let them cook until golden brown,
Remove from heat and stir in the Salt and freshly ground remove and drain on kitchen
coriander, chilli and garlic. Using a black pepper towel.
fork, scrape the couscous into the Oil for frying
pan and stir together. Fill peppers 4 tomatoes, sliced
with the couscous mixture. Bake 15 50 g Parmesan, grated to serve
minutes.
Serve immediately. Method Serve hot with freshly sliced
Squeeze all the liquid out of the cherry tomatoes, fresh mint and
baby marrow and place into a grated Parmesan.
large bowl.

HomeChoice.co.za 59mains

Barbequed
beef skewers

quantity cook time ideal for a
serves 2 15 min treat

Ingredients
7 50 g beef rump steak, trimmed,
cut into 2.5cm pieces
2 tbsp red wine vinegar
5 tbsp tomato sauce
1 tbsp Dijon mustard
1 tsp Worcester sauce
1 tsp chilli powder
3 tbsp dark brown sugar
Salt and freshly ground
black pepper, to taste
Olive oil spray
Potato chips and salad, to
serve

Method
Combine vinegar, tomato sauce,
mustard, Worcester sauce, chilli
powder and brown sugar in a small
pot and simmer for 2 minutes.

Pour into a shallow marinating
dish and allow to cool.

Thread beef onto skewers and add
to cooled marinade.

Bacon wrapped kingklip Turn to coat. Cover and refrigerate
for 2-3 hours, if time permits.
quantity cook time ideal from Preheat a barbecue plate or
serves 4 15 min Dad’s catch chargrill on high heat.
Reduce heat to medium. Spray
Ingredients Lay fish on a flat surface. skewers with oil.
800 g kingklip fillets Sprinkle each fillet with the Cook, turning, for 5 minutes for
(4 x 200 g portions) thyme, oregano and season. medium or until cooked to your
8 rashes of streaky bacon Wrap bacon tightly around fish liking.
2 tsp thyme, chopped fillets. Place fish on a baking tray Serve hot with deep fried potato
2 tsp oregano, chopped lined with baking paper. chips and salad.
olive oil spray Cook for 15 minutes or until
cooked through. Meanwhile mix Al te r na ti ve
Sauce the lemon juice and mayonnaise ★ Lamb can be substituted
125 ml mayonnaise together and season. instead of beef and for a
2 lemons, juice and zest Serve fish with a mash potato, colourful tasty option, place
Salt and freshly ground steamed green beans and a drizzle peppers and onions between
black pepper, to taste of sauce. the meat.
Mash potato and steamed
green beans, to serve

Method
Preheat oven to 220°C.

60 mains HomeChoice.co.za

cook’s tip

Enjoy a 5-star
cheffy dinner that’s

simple to cook.

HomeChoice.co.za 61mains

Fish and chips

quantity cook time ideal for
serves 4 xx min working moms

Ingredients and set aside at room temperature into the batter, one at a time,
4 large potatoes, peeled, cut for 30 minutes. allowing excess to drain off.
lengthways into 1cm-thick Half-fill a deep-fryer with oil and Carefully place into the hot oil.
chips heat to 160°C. Cook the fish, in batches if
185 g plain flour, plus extra to Fry the chips, in batches, for 5-7 necessary, for 3-4 minutes until
dust minutes until soft but still pale, golden and crisp, then drain on
330 ml beer then drain and lay flat on a paper paper towel.
2 tsps of salt towel. Remove chips from oven and
800 g skinless hake fillets, halved Drain on paper towel, place on sprinkle fish and chips with a little
into long strips if necessary a tray, in a single layer, and keep more sea salt.
Sunflower oil, to deep-fry warm in the oven while you cook Serve immediately with lemon
Lemon wedges and tomato fish. wedges and tomato sauce.
sauce, to serve Dust hake fillets in the flour. Dip
Method
Whisk the flour, beer and 2
teaspoons salt in a bowl until
smooth. Cover with plastic wrap

62 mains HomeChoice.co.za

Roast chicken pieces with lentils

quantity cook time ideal for
serves 6-8 45 min health

Ingredients Place chicken in roasting tray and saucepan until lightly glazed not
1 kg chicken pieces (8 pieces) season with chicken spice, salt and carmelised.
100 ml Olive oil pepper. Add the lentils and enough water
2 tbsp chicken spice Drizzle with half the olive oil and to come 3cm above the lentils and
500 g lentils roast in the oven for about cook for 20-30 minutes, or until
1 onion, peeled and chopped 40 minutes until cooked and the tender.
1 clove garlic, crushed skins are crispy. Drain well in a sieve. Transfer to a
1 chilli, chopped Meanwhile fry the bacon bits in serving dish.
1 pack streaky bacon, a hot pan and keep aside. In the Place the chicken pieces on top of
chopped same pan, flash fry the cherry the lentils and sprinkle the bacon
100 g cherry tomatoes, roasted tomatoes and set aside. bits, cherry tomatoes and chilli on
Salt and freshly ground Fry the onion and garlic with the top.
black pepper, to taste remaining olive oil in a medium
Method
Preheat the oven to 180°C.

HomeChoice.co.za 63mains

cook’s tip HomeChoice.co.za

Use the appropriate
lamb cooking times for
proper doneness, and

you will have a
spectacular feast for any

special dinner.

64 mains

Roast rack
of lamb

quantity cook time
serves 4 60 min

Ingredients
750 g potatoes, halved
Olive oil
2 lamb racks (6 cutlets on each
rack), French trimmed
2 tbsp wholegrain mustard
1 tbsp chopped fresh
rosemary
240 g pkt cherry truss tomatoes
Salt and freshly ground black
pepper, to taste

Method
Preheat oven to 200°C.

Line a large roasting pan with non-
stick baking paper.

Toss potatoes in oil and season Bacon, pea and
with pepper. Roast for 30 minutes. mushroom risotto
Meanwhile, heat a large non-stick
frying pan over high heat. Coat quantity cook time ideal for
with olive oil. serves 4 30 min mastering the basics
Cook lamb racks for 1-2 minutes
each side or until browned. Ingredients Cook, stirring, over medium heat
Combine the mustard and 2 tbsp olive oil for 1-2 minutes until softened, but
rosemary in a small bowl. Spread 1 large onion, finely chopped not coloured.
half of mustard mixture over the 8 rashes streaky bacon Add the garlic and fry for a few
top of each lamb rack. 1 punnet mushrooms, seconds, then add rice, tossing
Add cherry tomatoes to roasting chopped until well coated in oil.
pan and arrange lamb on top. 1 garlic clove, crushed Add the wine and allow to bubble
Roast for 15 minutes till medium or 350 g Arborio rice for a few minutes.
until lamb is cooked to your liking 125 ml dry white wine Pour in the stock 1 cup at a time,
and potatoes are tender. 1 L vegetable stock stirring constantly until liquid has
Transfer lamb to a plate. 400 g peas been absorbed and rice is al dente.
Cover with foil and set aside for 60 g unsalted butter Stir through the peas, butter,
5 minutes to rest. Serve with 2 tbsp chopped flat-leaf parsley and half the Parmesan
vegetables and salad. parsley cheese.
150 g grated Parmesan cheese Divide risotto between bowls and
Al te r na ti ve Fresh mint, to serve serve sprinkled with remaining
★ Potatoes can be replaced Salt and freshly ground Parmesan cheese and mint leaves.
with any root vegetables. black pepper, to taste
Method
Heat the oil in a medium
frying pan and add the onion,
mushrooms and bacon.

HomeChoice.co.za 65mains

Potato and pea curry

quantity cook time ideal for
serves 6-8 35 min cold nights

Ingredients Add curry paste. Cook for 1 minute
650 g potatoes, peeled and diced or until fragrant.
1 tbsp oil Add the potatoes, tomato and ½
1 medium onion, chopped cup cold water to pan. Bring to the
2 garlic cloves, crushed boil.
1 tbsp finely grated fresh Reduce heat to low. Simmer,
ginger partially covered, for 15-20 minutes
125 ml curry paste or until potato is tender.
400 g can diced tomatoes Add frozen peas and yoghurt. Stir
250 ml frozen peas to combine.
125 ml plain yoghurt
100 g baby spinach
100 ml finely chopped fresh
coriander leaves

Method Simmer for 5-7 minutes or until
Heat oil in a large saucepan over peas are tender.
medium heat. Stir in spinach until just wilted.
Add onion, garlic and ginger. Serve with basmati rice and freshly
Cook, stirring, for 3-5 minutes or chopped coriander. Sambals is also
until onion has softened. a great alternative to rice.

Cheesy stuffed chicken breasts

quantity cook time ideal for
serves 6-8 15 min dieters

Ingredients Meanwhile, using a small, sharp
Stuffing knife, cut a slit in the side of each
250 ml grated cheese fillet to form a pocket.
4 tbsp basil pesto Divide stuffing between pockets.
1 small red onion, finely Secure with toothpicks and season
chopped with salt and pepper.
1 red chilli, chopped Place in a microwavable dish and
4 garlic cloves, thinly sliced microwave on high for 5 minutes.
12 cherry tomatoes, to serve Turn the chicken and add the
1 punnet broccoli, to serve broccoli and cherry tomatoes for
the last 3 minutes on high or until
800g chicken thigh fillets, the greens have softened. Divide broccoli and roasted
trimmed (4 x 200g) Remove tomatoes, broccoli and tomatoes among plates.
60 ml olive oil chicken from microwave. Transfer Remove toothpicks from chicken
Salt and freshly ground black chicken to a plate and cover loosely and then slice. Divide between
pepper, to taste with foil. Rest for 5 minutes. plates and serve hot.

Method
To make the stuffing, combine in
a bowl, the grated cheese, pesto,
onion, chilli and garlic.

66 mains HomeChoice.co.za

Barbequed Moroccan
lamb cutlets

quantity cook time ideal for
serves 6-8 15 min holiday feeling

Ingredients in the marinade mix. Cover and
12 lamb cutlets refrigerate for 1-2 hours, if time
Moroccan marinade permits.
(see marinades pg 70)

❝Better a Yoghurt dip Meanwhile to make the dip,
good dinner 250 ml thick Greek yoghurt combine the yoghurt, coriander,
1 bunch coriander, leaves cucumber and garlic. Season with
than a picked and chopped salt and pepper and refrigerate.
fine coat.❞ 100 ml grated cucumber Heat a barbeque or chargrill pan
1 garlic clove, crushed on medium high.
– French proverb Salt and freshly ground Grill the cutlets for 2-3 minutes
black pepper, to taste on each side till medium done.
Method Cool slightly, then serve with the
In a shallow bowl mix the Harrissa, yoghurt dip.
olive oil, lemon juice and zest.
Add the lamb cutlets and rub

HomeChoice.co.za 67mains

Honey mustard microwave salmon

quantity cook time ideal for a
serves 2 15 min fancy meal

Ingredients and pepper. cook’s tip
400 g salmon fillets (2 x 200 g Microwave on high (100%) for
portions) 3-4 minutes. Salmon dries
3 tbsp olive oil Remove from oven and allow to out if overcooked.
Salt and freshly ground stand for 2 minutes before serving. So before the time is
black pepper, to taste In a separate bowl, mix the up, check your fish.
1 tbsp whole grain mustard mustard and honey together. If it flakes easily, it’ll
1 tbsp Dijon mustard Divide the nectarine slices and
2 tbsp honey salad between serving plates. be perfect.
pinch of thyme Place the salmon and asparagus
1 nectarine, sliced next to the salad and drizzle with
50 g baby leaf salad, to serve honey and mustard sauce to serve.
100 g asparagus
Method
Place salmon steaks and asparagus
in microwave-safe dish, drizzle
with olive oil and season with salt

68 mains HomeChoice.co.za

Beef stew

quantity cook time ideal for
serves 6-8 72 min cold nights

Ingredients Method Combine cornstarch and water.
1 kg stewing meat, cubed Place the meat in a casserole Stir well before adding it to the
1 onion, chopped dish and microwave on high for stew.
4 red peppers, cubed 5 minutes or until beef is no Microwave on high for 2 minutes
4 potatoes, peeled and cubed longer pink. or until sauce has thickened.
250 ml beef stock Stir in the remaining ingredients, Serve hot with rice.
1 can chopped tomatoes except onion, peppers, cornstarch
2 tbsp cornstarch and water.
2 tbsp water Microwave, covered, on medium
250 ml dry red wine for 60 minutes.
2 cloves garlic, crushed Stir in onion and peppers.
1 bay leaf Microwave on medium for 10
Salt and freshly ground minutes.
black pepper, to taste
Chives, to serve

HomeChoice.co.za 69mains

Meet Vino, a HomeChoice

Supervisor in the Collections
Call Centre, mother to a
wonderful 25 year old son,
and wife to a caring husband.
I enjoy quality family time on
weekends.

Butter chicken

quantity cook time ideal for
serves 2 48 min quick meals

Ingredients
800 g chicken breast fillets
(4 x 200 g breasts)
200 ml plain Bulgarian yoghurt
200 ml fresh cream
1 packet tomato paste
2 tsp crushed dry chillies
2 tbsp Rajah masala
2 tsp crushed garlic
1 medium onion, chopped
Salt and freshly ground
black pepper, to taste

Method
Cube the chicken breast fillets.

Add garlic, chillies, Rajah masala, Add chicken fillet mixture to onion Thoughtto share
salt and yoghurt to the chicken. and tomato paste. Allow to cook
Heat a medium sized pot and add on medium heat for 20-30 minutes, “What I love most
3 tablespoons of cooking oil. stirring occasionally. about this recipe is, its
Add onion and sauté until golden Add tub of fresh cream and allow simplicity in method,
brown. to cook for further 15 minutes. deepness in flavour
Add the tomato paste to the onion Serve with basmati rice and fresh and most importantly
mixture and allow to cook in for coriander. the smile on
30 seconds. my son’s face when he
knows I am cooking it”
72 mains
HomeChoice.co.za

Sweets

Tempting, delectable, delicious, a minute on your lips – years on your hips. Whichever way
you look at it you can’t escape from the wonders of something sweet.

What’s coming 81 Red velvet cupcakes CDheoccaodleantet
82 Malva pudding Ice cream
74 Decadent chocolate ice cream 82 Crunchies
74 Lemon meringue cupcakes 85 Rusks Turn to page 74
77 Crème brûlée 85 Turkish delight ice cream
77 Carrot cake 86 Baked vanilla cheesecake 73breakfasts
78 Lemon curd 87 Eskimo treat
79 Peppermint choc chip ice cream
Hom8e0ChNouicteella mug cake

Decadent Lemon meringue cupcakes
chocolate
ice cream quantity cook time ideal for
makes 12 35 min tea time

quantity cook time ideal for Ingredients Cook, stirring, for 5 minutes or until
serves 2 30 min the kids For the cupcakes mixture boils and thickens.
100 g butter, softened Remove from heat.
Ingredients 1 cup castor sugar Strain through a sieve into a bowl.
2 cups double thick cream 2 tsps finely grated lemon rind Cover with plastic wrap and place
5 tbsp good-quality cocoa 2 eggs in the fridge to cool and thicken.
200 g good-quality dark 1.5 cups self-raising flour Use a cupcake corer to cut a piece
chocolate (62% or more), ½ cup milk out of the top of each cake.
chopped For the lemon curd Spoon the lemon curd evenly
250 ml milk 2 eggs, lightly whisked among cupcakes (there should be
5 egg yolks 100 g butter extra lemon curd for your fridge).
125 ml sugar 2 tablespoons lemon rind Place egg whites in a bowl.
1 tsp salt ½ cup lemon juice Use an electric mixer to whisk until
1 tsp vanilla extract 1 cup castor sugar firm peaks form.
For the meringue Gradually add the sugar, beating
Method 3 egg whites well between each addition.
Heat the cream in a medium pot. ¾ cup castor sugar Continue beating for 2-3 minutes
Remove from heat when it starts Method or until sugar completely dissolves.
bubbling at the edges, whisk in Preheat the oven to 180°C. Pipe meringue on top of each cake
cocoa and chocolate until it’s Place paper liners in a 12-cup enclosing the filling.
well combined and melted. muffin tin. Use a small blowtorch to grill the
Add the egg yolks, milk, sugar, Use an electric mixer to beat the meringue until lightly golden.
vanilla and salt. butter, sugar and lemon rind until Alternatively, transfer cupcakes
Return to stove stirring pale and creamy. to an oven tray and place under a
constantly (so you don’t cook Add eggs, one at a time, beating preheated grill until lightly golden.
the eggs) with a wooden spoon, well between each addition.
over medium heat until the eggs Add the flour and milk, in alternate
thicken and form a custard. batches, and stir with a wooden
Refrigerate then prepare spoon until just combined.
according to your ice cream Spoon mixture evenly among the
maker’s instructions adding lined pans (three quarters full) and
optional extras just before smooth the surface.
churning.
Store in a freezer-proof container Bake in preheated oven for 15-20
in the freezer to harden. minutes, or until cooked through.

Hints Remove from oven and transfer to Al te r na ti ve
★ Get creative and a wire rack to cool completely. ★ For a delicious alternative,
try different flavours Make the lemon curd while the fill the cupcakes with
by introducing extras cupcakes are baking. Combine the strawberry jam and top with
like peppermint crisp, egg, butter, lemon rind and juice whipped cream.
honeycomb, crushed and sugar in a small saucepan over
Oreos, Smarties, fudge or low heat.
chocolate chip biscuits.

74 Sweets HomeChoice.co.za • 0861 466 324

❝Somtoetismaeys,yite’ssjutsot easier ❝

that extra snack or dessert.
– Michelle Obama

HomeChoice.co.za • 0861 466 324 75Sweets

76 Sweets HomeChoice.co.za • 0861 466 324

Crème brûlée

quantity cook time ideal for
serves 6 60 min parties

Ingredients
500 ml double or whipping
cream
6 egg yolks
40 g sugar
1 tsp vanilla essence
Extra castor sugar, to brûlee

Method
Place the cream in an enamel or
stainless steel saucepan and bring
very gently to the simmer, stirring
occasionally to prevent scorching.

Gradually beat the vanilla essence Carrot cake
and sugar into the egg yolks and
continue to beat for 4-5 minutes quantity cook time ideal for
until thick and pale. serves 4 60 min high tea
Beat the hot cream, very slowly,
drop by drop (to avoid scrambling Ingredients Add the carrots, pineapple, nuts
the eggs) into the yolks and then 625 ml flour and apricot jam, mix well.
pour into ramekins and place in a 10 ml baking powder Sift the dry ingredients over the
deep roasting tin with hot water. 7.5 ml bicarbonate of soda mixture and fold in with a spatula
Bake at 150°C for about 45 minutes 15 ml mixed spice until uniformly blended.
until set. 5 ml salt Grease a 28cm loose bottomed
Cool thoroughly and chill, then 375 ml sugar springform tin and sprinkle with a
clean carefully round the edges. 310 ml oil little flour or dry bread crumbs on
Sprinkle a thin layer of castor 4 eggs the bottom of the tin. This prevents
sugar evenly over the top of the 500 ml grated carrots the cake from sticking.
cooked custards, especially up to 250 ml crushed tinned pineapple
the edges. 125 ml chopped pecan nuts
62.5 ml smooth apricot jam

Use a blowtorch to caramelise the Cream cheese icing Pour mixture into prepared tin and
sugar; watch that it does not burn. 125 ml butter bake for 45 minutes. Allow the cake
It should have a hard brown top. 500 g icing sugar to firm and cool in the pan for 10
Serve cold. 5 ml vanilla essence minutes before turning out.
250 g smooth cream cheese To make the icing
Method Cream the butter and gradually
Preheat the oven to 180°C add icing sugar.

Al te r na ti ve Sift dry ingredients together twice. Add vanilla, and cream cheese.
★ Add a teaspoon of finely Beat the sugar, oil and eggs Don’t beat the mix too much,
grated ginger or a dash of together until light and fluffy. Use otherwise it can become watery.
Amarula to the cream. an electric beater and beat at high Ice the cake when it has cooled.
speed for 3 minutes.

HomeChoice.co.za • 0861 466 324 77Sweets

Lemon curd

quantity cook time ideal for
serves 4 10 min gifts

Ingredients Method
200 ml sugar In a microwave-safe bowl, whisk
3 eggs together the sugar and eggs until
1 egg yolk smooth.
125 ml fresh lemon juice Stir in lemon juice, lemon zest and
Grated rind from 2 lemons butter.
125 ml butter, melted and cooled Cook in the microwave on high for
slightly 3-4 minutes, , stirring well at one
minute intervals, until the mixture
is thick enough to coat the back of
a spoon.

Pour into small sterile jars.

78 Sweets cook’s tip

The lemon curd can
be stored in the

refrigerator for several
weeks. This recipe filled
three glasses (each glass
held about ¾ cup) with

a little left over.

HomeChoice.co.za • 0861 466 324

Peppermint choc
chip ice cream

quantity cook time ideal for
Sunday afternoon
makes 1 litre 30 min

Ingredients The sugar must be dissolved.
2 cups milk Colour to your liking with the
2 cups cream green food colouring. 
1 cup sugar Pour the mixture into an ice cream
¼ teaspoon salt maker, and freeze according to the
1 teaspoon vanilla extract manufacturer’s instructions.
1 teaspoon peppermint After about 10 minutes into the
extract freezing, add the chocolate chips.
3 drops green food colouring After the ice cream has thickened,
(optional) about 30 minutes later, spoon into
½ cup chocolate chips a container, and freeze for 2 hours.
Method
Stir together in a large bowl, the
milk, cream, sugar, salt, vanilla
extract and peppermint extract.

HomeChoice.co.za • 0861 466 324 79Sweets

Nutella mug cake

quantity cook time ideal for
serves 6 10 min alone time

Ingredients Method
125 ml self raising flour Combine all ingredients in a large
125 ml white granulated sugar coffee mug.
2 eggs Whisk with a fork until smooth.
90 ml cocoa powder Microwave on high for 2-5
90 ml Nutella minutes. (Time depends on
90 ml milk microwave wattage.)
90 ml olive or vegetable oil Top with whipped cream and
chocolate sauce if desired.

cook’s tip HomeChoice.co.za • 0861 466 324

Remember gold or
silver trimmed cups
are not ideal to use in
microwaves. Make
cakes in ceramic bowls
and serve in elegant

dinnerware.

80 Sweets

Red velvet cupcakes

quantity cook time ideal for
serves 6-8 40 min weddings

Ingredients Method half way through. Test the
2.5 cups all-purpose flour Preheat the oven to 180°C. cupcakes with a toothpick.
1.5 cups sugar Line 2 (12-cup) muffin pans with Remove from oven and cool
1 teaspoon baking soda cupcake papers. completely before frosting.
1 teaspoon salt Sift together in a medium mixing For the cream cheese frosting
1 teaspoon cocoa powder bowl, the flour, sugar, baking soda, Beat in a large mixing bowl, the
1.5 cups vegetable oil salt and cocoa powder. cream cheese, butter and vanilla
1 cup buttermilk, room Beat in a large bowl, the oil, together until smooth.
temperature buttermilk, eggs, food colouring, Add the sugar and on low speed,
2 large eggs, room vinegar, and vanilla with a beat until incorporated. Increase
temperature handheld electric mixer. the speed to high and mix until
2 tablespoons red food Add the sifted dry ingredients to very light and fluffy.
colouring the wet and mix until smooth and
1 teaspoon white distilled thoroughly combined. Al te r na ti ve
vinegar Divide the batter evenly among ★ Sprinkle with desiccated
1 teaspoon vanilla extract the cupcake tins about 2/3 filled. coconut to serve or top with
Cream cheese frosting Bake in oven for about 20-25 fresh berries.
450 g cream cheese, minutes, turning the pans once,
softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’
sugar

HomeChoice.co.za • 0861 466 324 81Sweets

Crunchies

quantity cook time ideal for
serves 2 40 min storing

Ingredients
½ cup sunflower seeds
½ cup pumpkin seeds
2 tablespoons sesame seeds
1 ½ cups rolled oats
1 cup dried fruit medley,
chopped (optional)
60 g reduced-fat margarine
spread
½ cup honey

Method
Preheat oven to 170°C.

Lightly grease a 3cm-deep,
17 x 27cm baking tray. Line with
baking paper, allowing 2cm
overhang at long ends. 

Combine sunflower seeds,
pumpkin seeds, sesame seeds,
oats and dried fruit in a large bowl.

Malva pudding Place spread and honey in a
saucepan over low heat. Cook,
quantity cook time ideal for stirring occasionally, for 3-4
serves 4 70 min memories minutes or until melted.

Ingredients Bring to a simmer.
Cake
1 cup sugar Beat the egg and sugar in a Cook, stirring, for 3 minutes or until
1 egg mixer and add the jam. Sift flour, slightly thickened.
1 tablespoon apricot jam bicarbonate of soda, baking
1 cup flour powder and salt. Add spread mixture to seed
1 teaspoon bicarbonate Melt the butter and add the mixture.
of soda vinegar and milk.
1 teaspoon baking powder Add liquids to egg mixture Stir to combine.
¼ teaspoon table salt alternately with the flour.
1 tablespoon butter Beat well and bake in a covered Spoon into the prepared pan.
1 teaspoon white vinegar dish for 45 minute to 1 hour. It is Using the back of a spoon, press
1 cup milk important to use a covered dish mixture evenly into pan.
otherwise the sauce won’t soak
Sauce into cake. Bake for 25-30 minutes or until
1 cup whipping cream (not Melt together the ingredients for golden.
whipped) the sauce and pour over pudding
6 ounces butter as it comes out of the oven. Cool in pan completely.
1 cup white sugar
½ cup hot water Refrigerate for 2 hours.

Method Cut into bars.
Preheat the oven to 180°C.
Store in an air-tight container.

82 Sweets HomeChoice.co.za • 0861 466 324

HomeChoice.co.za • 0861 466 324 83Sweets

cook’s tip

If you feel hungry
between meals, try to
choose snacks which

are high in fibre.

84 Sweets HomeChoice.co.za • 0861 466 324

Healthy raisin
and nut rusks



Quantity cook time
serves 6 120 min

Ingredients Turkish Delight ice cream
225 g butter

1 cup buttermilk
quantity cook time ideal for
1 egg serves 6 30 min little girls
500 ml cake flour

250 ml nutty wheat (bran flour)
Ingredients Put the Turkish Delight in a pan
15 ml baking powder
4 egg yolks with 2-3 tablespoons of water.
¾ cups sugar
½ cup sugar Heat gently, until almost
Pinch of salt
310 ml milk completely melted, with just a few
½ cup raisins
(optional) 310 ml thickened cream small lumps.
½ cup pecan nuts – roughly 1 tbsp rose water Remove from the heat and stir into
chopped
165 g Turkish Delight, chopped the cooled custard mixture.
½ cup muesli
Let the mixture cool completely;
½ cup rolled oats Method now place half the mixture into the
½ cup sunflower seeds
Beat the egg yolks and sugar until ice cream maker and freeze.
½ cup coconut

light and fluffy.
Method
Preheat oven to 180°C. Bring the milk to boil in a pan.
Butter a deep baking tray (20 x 30
cm) and put aside. Add to the egg and sugar, stirring, Churn for about 30 minutes, until
Melt butter and allow to cool. then return to the pan. it has the consistency of soft-scoop
Add buttermilk, egg and dry Continue stirring over low heat ice cream.
ingredients. until the mixture coats the back of Transfer it to one of the plastic
Mix thoroughly and put mixture a spoon. Do not boil. boxes and place in the freezer.
into pan and spread evenly.
Bake for 40-45 minutes until Let cool, then stir in the cream and Repeat with the other half of the
golden brown. rose water. mixture.
Cut into small pieces
Turn out on a wire rack to cool.

Dry out at 70 to 100°C until dry.

Store into airtight container when
it’s cooled down.

Al te r na ti ve
★ Vary your selection of
nuts and fruit, to suit your
preference.

HomeChoice.co.za • 0861 466 324 85Sweets

Classic baked
vanilla cheesecake

quantity cook time ideal for
serves 2 60 min birthdays

Ingredients To make the base Add the lemon rind, lemon juice,
Base Place the biscuits in the food eggs and cream.
250 g plain sweet biscuits processor and blitz until crushed. Beat until well combined and the
125 g butter, melted Add the butter and process until mixture is light and fluffy.
Melted butter, for greasing well combined. Pour mixture into prepared pan.
Use the back of a spoon to press Bake in preheated oven for
Filling the biscuit mixture on the bottom 45 minutes or until golden and
750 g tub cream cheese, at of the greased pan to evenly cover just set in the centre.
room temperature the base and up the sides. Remove from the oven and allow
250 g castor sugar Place in the fridge while making to cool completely.
1 vanilla pod the filling. Cover loosely with plastic wrap
½ lemon, rind finely and place in the fridge overnight
grated, juiced to firm.
6 eggs Remove from the fridge 10 minutes
200 ml cream before serving.

Method To make the filling
Preheat oven to 150°C. Beat the cream cheese, castor
Brush a 20cm springform pan with sugar and vanilla in a medium
the melted butter to lightly grease bowl until the mixture becomes
the pan. light and creamy.

86 Sweets HomeChoice.co.za • 0861 466 324

Meet Wayne Swanepoel,

HomeChoice DBA (Database
Administrator) and a father of
three (his son, daughter and
a Labrador called Marley). His
favourite pastime is going to
the movies or to the beach.

Eskimo treat

quantity cook time ideal for
serves 2 15 min mid-week

Ingredients

200 g packet ginger biscuits,
crushed
2 L vanilla ice cream, softened
1 can caramel treat
250 g roasted peanuts
100 g red glacé cherries

Method
Blend, in a food processor, the
peanuts and ginger biscuits into
fine crumbs and set aside.

Line a loaf tin with wax paper.

Spoon a layer of ice cream across
the bottom of the tin and smooth
out the top.

Place it in the freezer for an hour Top with the ground biscuit and Thought to share
to set. nut mixture, press down firmly
and freeze for at least 3 hours “Summer or winter,
Remove from the freezer and or overnight. there is nothing like a
spoon a layer of Caramel Treat on Turn on to a serving plate and sweet ice cream treat.
top of the frozen ice cream and decorate with cherries. Easy to make and
place in the freezer for an hour. enjoyed by all!”

HomeChoice.co.za • 0861 466 324 87Sweets