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Leila Ally Eshana Suleman

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Ingredients125 g margarine50 ml sugar25 ml oil1 egg5 vanilla essence500 ml cake flour10 ml baking powderPinch of salt454g jar fruit mincemeat1 apple, peeled and grated25 ml orange juiceIcing sugar for dusting

Method1. Cream margarine and sugar well.2. Add oil, egg and essence, and beat together.3. Sift dry ingredients together and knead into creamed mixture to form a soft dough.4. Press half the dough into a greased 23 cm square ovenproof dish.5. Mix fruit mincemeat, apples and orange juice together and spread thickly over dough.6. Coarsely grate dough over mincemeat.7. Bake in a preheated oven at 180 C (350F) for 20 minutes, or until golden brown.8. Dust with icing sugar before slicing.

Christmas Mince Pies

Ingredients

4 kg silverside beef1 -2 tablespoons saltpetre500 g saltA dozen of each cloves and peppercorns

MethodMix salt in sufficient water to cover meat. Mix well till salt dissolves. Mix saltpetre and spices and keep meat in brine for 4 - 5 days. Use an earthernware container. Remove meat from brine and rinse off slightly. In additional water, add a tablespoon each of crushed dhania (corriander) and jeera (cummin) seeds, and 2 tablespoons of red crushed chillies. Boil meat till it is done.Remove from water and drain dry. Keep covered and use as required.

Tip

This method can be used for tongue as well, adding some bay leaves.

Corned Beef

Ingredients

7 potatoes boiled in jacket125 g butter (1/4 lb)1 packet white onion soup250 ml fresh cream250 ml sour cream2 teaspoons ground green chillies1 green pepper finely choppedSalt to taste

Method1. Melt butter and allow to cool.2. Add onion soup powder, the two creams and other ingredients besides the potatoes.3. Thickly slice the potatoes.4. Layer potatoes and cream mixture alternatively in a casserole dish.5. Cover generously with cheese.6. Bake in 180C for a few minutes or until cheese melts.7. Ideal to serve with grills and braais.

Tip

Mushrooms can be added to this dish.

Creamy Potato Bake (Casserole)

Ingredients1/2 kg chicken mince1 teaspoon crushed garlic1 cup chopped onions1 teaspoon salt1 tablespoon chana flour1 teaspoon dhania/jeera powder2 teaspoons freshly ground green chillies1 egg1 tablespoon ghee

Mash

Boil 2 potatoesMash and season with green chutney paste (according to your preferred taste)Add 1/4 cup frozen mixed vegetables

Sauce

2 tablespoons lemon juice2 tablespoons butter1/4 teaspoon crushed garlic1/2 tablespoon Worcester sauce1 tablespoon tomato sauce1 tablespoon chillie sauce1/2 teaspoon AromatPlace all ingredients in a bowl and microwave for 2 minutes or until all sauce is heated.

Method

Braise together the flour and ghee and add it to the raw mince. Mix in the rest of the ingredients. Smear a sheet of foil with ghee and pat the mince onto it (in a rectangu-lar shape). Place the mashed potatoes down the middle of the mince. Roll the mince over the potatoes like you would a swiss roll. Place the roll into a pot with 1 cup of water and steam slowly on meduim heat for 30 - 40 minutes. Once the roll is done, unwrap from foil and transfer to an ovenproof dish. Drizzle the sauce over the top of the roll, and grill for 5 - 10 minutes. Serve hot from the oven and garnish the top of the roll with grated fried potatoes.

Tip

Wash grated potatoes well and dry on paper towels before frying.

Chicken Roulade

Ingredients

1 chicken cut into frying pieces1 1/2 cups flour1 packet (dry) Knorr Italian Dressing1/ 2 packet Knorr Tomato Cup of Soup2 eggs beaten well2/3 cup of milkOil for frying or you can air fry

Method1. Combine eggs and milk. Set aside2. Combine flour with Italian dressing and soup mix.3. Dip chicken pieces in milk-egg mixture, and roll them in the flour seasoning mix-ture. Repeat procedure4. Fry over meduim heat for 25 - 30 minutes, turning often.

Southern Fried Chicken

Ingredients1 kg boneless rib of lamb or fillet2 tablespoons butter1 tablespoon flour1 tablespoon chopped dhania1 1/2 teaspoons ginger/garlic1 teaspoon mustard powder1/2 teaspoon ground black pepper1/4 cup chopped liver (chicken or mutton)2 slices of bread1/4 cup milk2 eggs1 tablespoon chopped mint1/4 cup pecan nuts1 teaspoon salt1 teaspoon ground green chillies1 tablespoon lemon juice

MethodSoak bread in milk and when its soft, squeeze out milk. Place bread in a pan with butter and allow to simmer slowly on low heat, till the mixture resembles a thick cooked pud-ding. Allow to cool. Add eggs and beat well. Add nuts, greens and chopped meat, flour and half of the spices. To the rest of the spices, add the lemon juice and smear the inside and outside of the meat. Place the stuffing in the centre of the meat. Roll and tie with thin string, two centimetres apart. Place roll onto a greased baking pan, cover with foil and bake at 180 C for two hours. Remove foil and pour two tablespoons of oil over the surface and allow to brown well.

Stuffed Rolled Lamb or Fillet

Ingredients5kg to 7kg turkey or 2kg to 3 kg chicken (halve the ingredients for chicken)4 tablespoons chilli powder2 tablespoons fresh crushed green chillies4 tablespoons fine salt cup Olive oil cup yoghurt (full cream) cup fresh creamJuice of 1 lemon2 to 3 tablespoons lemon rind1 teaspoon freshly crushed black pepper2 tablespoons ground ginger/garlic100 g melted butter2 to 3 tablespoons fresh sage (chopped)2 tablespoons fresh rosemary (can use dry)

METHOD:For best results, prepare a day or 2 in advance.Turkey/chicken must be completely thawed. Use a thin bladed knife to stab the bird right around.Mix all the ingredients together to form a paste, except the olive oil and keep a little sage and rosemary aside for final garnishing. Rub onto the bird generously. If stuffing the bird, do not rub the mix in the cavity, but if you do not intend stuffing the bird, rub the cavity with the mix. Wrap the bird in some foil, place in a dish and leave to marinate in refrigerator 1 to 2 days.Remove foil wrapping, stuff the bird with prepared stuffing, skewer or stitch cavity closed. Pat the bird with olive oil using your palms (brushing will remove the mari-nade). Place in a large roasting pan and cover with foil. Make sure you leave a large enough gap between the bird and the foil to allow steam to circulate, but also ensure that the foil is properly sealed so as not to allow any steam to escape.Set oven at 170C and roast turkey for 4 hours, chicken 1 hours.Raise temperature to 200C. Drizzle olive oil over the top of the bird and place bird uncovered in the oven. For 30 to 45 minutes, until golden brown. Sprinkle rosemary and sage over. Allow bird to rest at least 15 to 30 minutes before carving.

Roast Turkey/Chicken

Ingredients:

6 chicken livers4 chicken giblets1 teaspoon crushed garlic2 tablespoons thyme (fresh or dried)4 to 6 medium potatoes (boiled and mashed)Salt to taste100g butter1 tablespoon cooking oil cup fresh milk4 to 6 slices white bread1 onion (finely chopped)1 teaspoon freshly ground black pepper cup fresh dhunia (chopped fine) cup shallot (chopped fine)

Method:Soak bread in milk and mash until smooth. Boil peeled potatoes in salted water and mash smooth.

Wash and chop chicken livers and giblets into tiny pieces. Braise onion in butter and cooking oil. When softened and slightly brown, add crushed garlic. Braise for a further 2 minutes then add chopped livers and giblets, salt, pepper and thyme and simmer until almost dry allow to fry a further 2 to 3 minutes.

Remove from stove and add mashed potato and bread. Add chopped dhunia/shallot and mix well. Taste to ensure salt is enough. Stuff bird as required. Delicious!!!!!NOTE: Can substitute bread with cooked rice for a lovely variation

If you prefer serving it separately (rather than stuffing a bird), place in a casserole, top with cheese and bake, or top with breadcrumbs and bake.

Stuffing for Turkey/ChickenUse the ingredients for stuffing chicken:

Ingredients:

1 kg whole Fresh Fish 1 teaspoons crushed garlic2 teaspoons fine salt2 teaspoons freshly ground red or green chillies teaspoon turmeric powder2 teaspoons dhunia/jeera powder1 tablespoon desiccated coconut or fresh grated coconut cup yoghurt1 teaspoon crushed white pepper4 tablespoons cooking oil1 onion (grated)2 -3 green chillies (slit)A few circles of onion, tomatoes and green and red peppers cup chopped dhunia cup chopped shallot1 sprig curry leavesFresh lemon slices

METHOD:

Clean and de-scale fish. Score on both sides with a sharp knife (not too deep).Mix garlic, salt, ground chillies, turmeric powder, dhunia/jeera powder, pepper and coconut together. Rub into fish as well as cavity. Braise grated onion in cooking oil, add curry leaves and slit green chillies. Then add yoghurt and a little salt to taste. Braise for 2 to 3 minutes. Pour over fish, spooning a little into cavity.

Stuff the cavity with the onion, tomato and green/red pepper circles. Place in an ovenproof casserole dish and cover with foil. Bake at 180C for 30 to 40 minutes. Remove foil and change oven to grill in order to brown (crisp) the top of the fish. Garnish with greens, fresh lemon slices and serve with a tossed salad, baked potatoes and crispy bread rolls.

NOTE: If you prefer braaiing the fish, braai with the foil on as fish is delicate and will stick to the grill.

Whole baked Fish in Yoghurt Sauce

Ingredients

2 -3 tablespoons of butter2 large leeks, halved and finely sliced1 bay leaf1kg soft cooking potatoes, diced1 litre chicken or vegetable stock (if using cubes add 2 cubes to 1 litre hot water and dissolve)100ml fresh cream200g smoked salmon, cut into stripssmall bunch chives (chopped)Fresh crushed black pepper

Method Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 minutes or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 minutes until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a sim-mer to finish cooking them and continue the recipe.

Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon, sprinkle of fresh black pepper and snipped chives on the top.

NOTE: Can be frozen. Simmer the frozen soup before serving.

Salmon and Leek Soup

Ingredients

5 grannysmith apples - cubed with peel1 cup raisins1 cup pecan nuts chopped1/2 cup vinegar1 cup mayonnaise1/2 bunch celery cubed smallSalt to taste

MethodMix all ingredients and place in a loaf pan. Chill in fridge. Turn pan over onto a tray so that the salad takes the shape of the pan. Garnish with Italian parsley . Serve on a bed of lettuce leaves.

Waldorf Salad

Ingredients

250 ml raisins (150g)250 ml sherry or orange juice250 g butter250 ml sugar (200g)4 eggs250 ml cake flour (140g)10 ml bicabonate of soda2 ml salt10 ml ground cinnamon3 ml ground ginger3 ml ground nutmeg2 ml allspice150 g pitted dates, chopped250 ml currants (150g)250 ml chopped pecan nuts (100g)250 ml finely grated raw carrot (125g)250 ml fresh breadcrumbs (60g)50 ml golden syrup15 ml grated lemon rind15 ml grated orange rind

Method1. Soak raisins in sherry or orange juice overnight.2. Beat butter and sugar together. Add eggs one at a time, beating well after each addition.3. Sift dry ingredients together, add to creamed mixture, and mix well. Add remain-ing ingredients and raisins.4. Spoon mixture into a greased 2- litre (8-cup) metal mixing bowl. Cover with a double layer aluminium foil or greaseproof paper and secure with string. 5. Place on a wire rack in a large saucepan and pour in boiling water, to reach half-way up the sides of the bowl.6. Steam for 2 1/2 - 3 hours, or until well cooked, remembering to check water levels and refill if necessary.7. Allow to stand in the bowl for at least 20 minutes before removing.8. Serve hot with cream or custard.

Tip

To reheat, steam pudding for 30 minutes as directed in recipe.This pudding can be kept sealed for 2 - 3 months.

Traditional Christmas Pudding

Ingredients

500g (2 tubs mascarpone cheese)150ml icing sugar, sifted125ml coffee liqueur100g chocolate grated3 extra large eggs, separated500ml cream,stiffly whipped10ml coffee essence or fine instant coffee powder18 sponge fingers or Budoir biscuits

Method:

1. Beat the mascarpone with two thirds of the icing sugar, 30ml (2 large Tablespoons) of the coffee liqueur, and two thirds of the grated chocolate. Beat in the egg yolks, one at a time. Whip the cream stiffly with the remaining icing sugar and fold three fifths into the cheese mixture.2. Dissolve the coffee essence or powder in 125ml boiling water and add the remaining liqueur.3. Dip 4 sponge fingers in the coffee mixture and place them in a base of a large glass dessert bowl. Spoon a third of the cheese mixture into the bowl. Continue to layer the sponge biscuits and cheese mixture, till all is used up. Crumble the last 2 remaining sponge fingers and mix with the remaining grated chocolate and sprinkle on the top. Decorate with the remaining cream.

Tip

This dessert can be made a day in advance, so that the flavours can blend and the sponge fingers become moist.

Tiramisu

INGREDIENTSCookies: 3 cups flour 1 cup granulated sugar 1 tsp baking powder tsp salt 1 cup (250g) soft butter 1 egg, slightly beaten 3 tablespoons fresh cream 1 tsp vanilla essenceIcing 1/3 (80g) cup softened butter 3 cups icing sugar cup of milk 1 teaspoon of vanilla essence

METHODSift dry ingredients. Beat sugar and butter, then egg and fresh cream alternately with sifted ingredients. Blend thoroughly; chill for several hours.Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll dough on floured board or between wax paper. Roll out to about a 1/4 inch thickness. Cut out in required shapes using cookie cutters and put on lined ungreased cookie sheet. Bake 5-8 minutes at 200C. Remove the cookies from the oven as soon as you see them turning colour at the base of the cookie. Let cool com-pletely.

Undecorated cookies

Mix icing ingredients together until smooth using electric beater. Divide into differ-ent bowls, add food colouring to each bowl to achieve numerous colours. Spread the icing on cookies with a butter knife, use piping equipment to add decorations. If you want the sprinkle type decorating candies to stick, brush the cookie with clear sugar syrup and then sprinkle with granulated sugar of different colours.

Using sprinkles

Christmas Sugar Cookies Recipe

Cookie:

1 cups sifted icing sugar1 cup unsalted butter, room temperature1 large egg1 teaspoon vanilla essence teaspoon almond essence2 cups sifted cake flour1 teaspoon baking powder1 teaspoon cream of tartarIcing:2 cups icing sugar, sifted1/2 teaspoon almond essence1/4 cup milk

Food colouring

Beat the butter and sugar together for 1 minute. Add egg, vanilla and almond ex-tract, beat until incorporated. Combine sifted dry ingredients and add to batter mixing well.

Divide dough in half, form 2 balls. Wrap and refrigerate for at least 3 hours.Using a rolling pin, roll out dough (about 1/2 of one dough ball at a time) on a lightly floured surface to about 1/8" thickness. Dip cookie cutters into flour; cut out shapes. Place cookies on a lined or lightly greased cookie sheets. Bake at 180C for 7-8 minutes.

To make icing, combine sugar, almond extract and just enough milk (about 1/4 cup) to make the frosting the consistency of thin glue. Pour icing into shallow bowls wide enough for dipping cookies. Add food colouring.

To decorate, dip the topside of each cookie into the icing. Remove quickly and let icing drip of excess back into the icing bowl. Let dry. Pour additional coloured frosting into pastry piping, or use a plastic sandwich bag with the tip of one corner nicked off. Gently squeeze frosting on to cookies in whatever patterns you choose.

Makes 2-3 dozen.

Christmas Butter Biscuits

Ingredients1 cup unsweetened cocoa powder1 cups white sugar cup cooking oil4 eggs2 teaspoons vanilla essence2 cups cake flourpinch bicarbonate of soda2 teaspoons baking powder1 teaspoon instant coffee powder (optional)1/2 teaspoon fine salt1 cup icing sugar

MethodUsing an electric beater, beat the cocoa powder, white sugar and cooking oil together.Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

In a separate bowl sift together the flour, baking powder, salt, and coffee powder if us-ing. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight.

Preheat the oven to 180C and line two baking sheets with parchment paper. Place the icing sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the icing sugar and place on the cookie sheets. Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely before storing.

Chocolate Crinkles

Ingredients:125g butter225g digestive biscuits (crushed)350g cream cheese75 g ( cup) castor sugar100g melting chocolate (I prefer Cadbury)125 ml milk20ml (2 tablespoons) gelatine2 large oranges284 ml fresh cream6 x flake chocolates20cm (8 inch) round loose bottomed cake tin

Method:Melt the butter and add half the crushed digestive biscuits and press into the ungreased tin. Refrigerate.

Cream the cheese and castor sugar together. Melt the chocolate in the milk and leave to cool slightly before mixing into the cheese mixture. Dissolve the gelatine in 2 tablespoons of boiling water and add to cheese mixture. Stir in well. Finely grate the rind of one orange and add to the cheese mix. Segment the 1 orange neatly and chop the other into 2cm pieces. Set the segments aside but add the pieces to the cheese mixture. Whip the cream lightly (until soft peaks form). Fold half the whipped cream into cheese mixture and pour into tin (over biscuit base). Leave to set in refrigerator (preferably overnight). When set carefully press the rest of the digestive biscuit mix over the cheese cake and chill in refrigerator. When properly set, turn it out gently onto a serving platter and top with the remainder of the whipped cream. Decorate with flake on sides and top, and orange wedges in a swirl over the top centre.

Orange Flake Cheesecake

Ingredients1 cup cake flour1 cups walnuts, finely chopped3 tablespoons sugar1 teaspoon vanilla essence cup (115g) butter (at room temperature)Pinch of saltIcing sugar, to coat (about 1 cup)

MethodPreheat the oven to 180C and prepare a large cookie sheet with greaseproof paper.Sift all the dry ingredients and add walnuts, salt, sugar in a large bowl. Add the va-nilla extract. Add the butter in little pieces, and combine everything together with your hands until the mixture looks like a coarse meal with nut bits in it. Form the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least an inch apart from each other.Bake for 35 minutes. When they are still warm, but cool enough to touch, roll the cookies in some powdered sugar. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.

Walnut Snowball Cookies

You can make these cookies with walnuts, pecans or hazelnuts -- all will work fine.