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HomeChoice Cookbook 2013 

2013 • let’s eat at home homechoice.co.za sa’s No.1 home-shopping retailer 

Let’s 

eat at homechoice.co.za 

81 

quick and 

delicious 

recipes 

Brought to you by sa’s No.1 home-shopping retailer

Ki tch e n tip s 

freezing 

Wrap your foods well 

and keep track of what 

you freeze. Generally you 

should not freeze food 

for longer than three 

months. Butter can be 

left in the freezer for up to 

nine months and baked 

unfrosted cookies up to 

a year. Incorrect packing 

leads to freezer burn - as 

the air reaches the food’s 

surface it dries out the 

product and changes the 

colour of the food, which 

can be unsafe to eat. 

Defrosting 

We often find ourselves 

sighing loudly as we 

remember the chicken is 

not defrosting in a basin 

at home, but it is still in 

the freezer. Consider the 

following ways to defrost 

your food safely. Take your 

desired meat out the night 

before and let it defrost in 

the fridge. Large items take 

about 24 hours whereas 

your trays or smaller pieces 

will be defrosted within 

12 hours. 

Cold water thawing is a 

great alternative, as you 

can put your meat in a 

bowl of cold water three 

to four hours before you 

want to cook. Depending 

on the type of meat, take 

extra time into account 

if you want to marinade 

before you cook. Lastly, 

if you’ve sighed one too 

many times, microwave 

thawing is your last resort. 

Set your microwave to 

‘defrost’ or ‘50%’ of the 

power. Cook the food 

immediately after you’ve 

used this method. 

Roasting 

If you want a crispy skin on 

your Sunday roast chicken, 

ensure the chicken is lifted 

out of the tray where the 

juices will flow. A roasting 

pan with a rack is ideal 

as it’s designed to roast 

with an open or closed 

lid. Your root vegetables 

such as potatoes, carrots 

and butternut should be 

placed in the tray with 

the chicken as they take 

the same amount of time 

to cook. The vegetables 

can be left to cook within 

the juices, as this speeds 

up the cooking time. 

Tools 

An essential tool in any 

kitchen is a sharp knife. 

Ensure you have a full set 

of sharp knives to do any 

job. Once your meal is 

done, presentation is often 

the last step we consider. 

Invest in a dinner set to 

show off your hard work, 

your guests will appreciate 

the eye candy, but also see 

the effort you’ve gone into 

thinking about the whole 

experience. 

Bacon, spinach 

and egg cups. 

Turn to page 8 

Breakfast 

Start your day on the right foot with a bountiful breakfast. Or prepare a dazzling spread for brunch. 

Whatever the time of the morning, these recipes will make your day. 

What’s coming 

8 Bacon, spinach and egg cups 

8 Cheese, egg and bacon pie 

10 Cheesy biltong and sweetcorn 

muffins 

11 Coriander and sweetcorn 

omelette 

12 Grilled mushroom, caramelised 

onions and goats cheese panini 

13 Poached egg and asparagus 

with grated Parmesan 

14 Scrambled egg wrap with 

tomato salsa 

14 Banana loaf 

6 Breakfasts HomeChoice.co.za • 0861 466 324 

HomeChoice.co.za • 0861 466 324 

Breakfasts 

7

Bacon, spinach 

and egg cups 

quantity 

Serves 4 

cook time 

3 min 

Ingredients 

4 eggs 

4 tbsp cheddar, grated 

4 tbsp spinach, wilted 

8 bacon rashes, fried 

Salt and freshly ground 

black pepper, to taste 

Method 

Microwave spinach on high for 

two minutes. Wring with hands 

to drain excess liquid. 

Fry your bacon strips in a pan or 

for a healthier option grill them 

at 200°C in the oven till crispy. 

Line the buttered ramekins with 

fried bacon strips. 

Place a tablespoon of grated 

cheese at the bottom of each 

ramekin, top with a tablespoon 

of wilted spinach and gently 

crack the egg on top. 

Microwave on high for 2-3 

minutes depending on how 

soft you prefer you eggs. 

Alternative 

★ For a vegetarian option, 

remove the bacon and add 

a teaspoon of harissa to 

add a bit of spice. 

★ Or thinly slice shitake 

mushrooms, cover with oil 

and salt and bake till crisp. 

Scatter pieces over egg. 

★ Although not everyone’s 

favourite, grilled eggplant 

with fresh basil is a unique 

and unexpectedly delicious 

alternative or addition to 

this dish. 

Cheese, egg 

and bacon pie 

topped with 

rocket 

quantity cook time ideal for 

Serves 4-6 20 min snacks 

Ingredients 

375 g block frozen butter puff 

pastry, thawed 

200 g crème fraîche or full-fat 

sour cream 

180 g coarsely grated cheddar 

1 egg, plus 2 egg yolks 

2 bacon rashers, chopped 

50 g wild rocket 

Salt and freshly ground black 

pepper, to taste 

Milk to brush 

Method 

Preheat the oven to 200°C. 

Line a large baking tray with 

baking paper. 

Roll out the pastry to a 20 x 30cm 

rectangle on a lightly floured 

surface. Lay the pastry on the 

prepared baking tray. 

Brush the pastry with milk and 

bake for 10 minutes. 

In a bowl, mix together the crème 

fraîche, grated cheese, egg and 

yolks and bacon, then season with 

salt and ground black pepper. 

Push the centre of the pastry down 

and pour the egg mixture into the 

centre, leaving a 2cm border. 

Bake for a further 10 minutes, or 

until puffed and golden. Slice the 

pie and serve with wild rocket. 

❝If you’re afraid of butter, use cream. ❞ 

– Julia Child 

8 Breakfasts 



Breakfasts 

9

❝ 

If you want to eat 

well in England, eat 

three breakfasts. 

❝ 

– W. Somerset Maugham 

Cheesy biltong 

and sweetcorn 

muffins 


makes 12 15 min school lunch 

Ingredients 

225 g self-raising flour 

1 tsp dried chilli flakes 

2 large eggs, whisked 

200 ml milk 

80 ml melted butter 

125 ml canned sweetcorn 

kernels, rinsed and drained 

125 ml shaved biltong, finely 

chopped 

125 ml grated cheddar cheese 

Method 

Preheat oven to 200°C. 

Coat the muffin tins with cooking 

spray or margarine. 

Sift the flour into a large bowl. Mix 

chilli flakes, eggs, milk and butter 

together and fold through the 

flour. Fold corn, biltong and cheese 

through batter. 

Coriander and sweetcorn 

omelette rolls 

Fill each muffin cup three quarters 

full and bake for 12-15 minutes or 

until cooked through. 

Serve slightly warm or at room 

temperature with butter. 

Alternative 

★ For a delicious vegetarian 

option, replace the biltong 

with a selection of cheese 

and chopped herbs. 

★ If you don’t have selfraising 

flour, combine the 

following as a substitute: 

¾ cup all-purpose flour, 

1 teaspoon baking powder, 

¼ teaspoon salt. Recipe may 

be doubled or tripled if more 

is needed. For this recipe, 

225g = 1²∕ ³ cups. 

quantity cook time ideal for an 

Serves 2 15 min Asian treat 

Ingredients 

4 eggs 

125 g canned sweetcorn kernels, 

rinsed and drained 

20 ml light soy sauce 

20 ml vegetable oil 

1 tbsp Thai green curry paste 

6 spring onions, thinly sliced 

1 red chilli, seeds removed, 

chopped 

120 g coriander leaves, plus extra 

to garnish 

Sweet chilli sauce, to serve 

Method 

Place the eggs, sweetcorn and 

soy sauce in a bowl and beat to 

combine, then set aside. 

Heat half of the oil in a small frying 

pan over a medium low heat. 

Add half the egg mixture to cover 

the base of the pan and cook until 

set. Carefully remove from the pan 

and keep warm. Repeat with the 

remaining mixture. 

Place the omelettes on a clean 

chopping board and spread half 

the green curry paste over each. 

Sprinkle the spring onion and 

chilli over the top, followed by the 

coriander. 

Roll up each omelette tightly, then 

cut in half diagonally. Serve with 

sweet chilli sauce. 

Garnish with the remaining spring 

onion, coriander and chilli. 

10 Breakfasts 



Breakfasts 

11

Grilled mushroom, caramelised 

onions and goat’s cheese panini 


Serves 6-8 45 min canapés 

Ingredients 

60 ml extra virgin olive oil, plus 

extra to drizzle 

2 red onions, finely sliced 

20 ml balsamic vinegar 

4 large field mushrooms, 

stalks removed 

75 g chopped sun-dried 

tomatoes in olive oil 

100 g soft goat’s cheese, cut into 

four slices (or crumbled) 

4 round rustic rolls 

50 g wild rocket leaves 

Fresh thyme, to serve 



Method 


Lightly grease a baking tray. 

Heat 40ml of the oil in a frying 

pan, add the onion and cook over 

a low heat for 10 minutes, stirring 

occasionally, until softened and 

beginning to caramelise. 

Add the balsamic vinegar and cook 

for a further 5 minutes, stirring 

occasionally. 

Place the mushrooms upside 

down on the baking tray, drizzle 

with the remaining olive oil and 

place in the oven for 10 minutes, 

until almost cooked through. 

Stir the sun-dried tomatoes into 

the onion mixture along with salt 

and freshly ground black pepper. 

Spoon the mixture into the 

mushroom cups and top with 

slices of goat’s cheese. Return to 

the oven and bake for a further 10 

minutes, until the cheese is golden. 

Split the rolls in half, toast and 

arrange some rocket leaves on 

the base of each one. Place a 

mushroom on top with a sprinkle 

of thyme. 

cook’s tip 

The microwave 

tends to cook the yolk 

faster than the white. 

If you like gooey 

yolks, take the egg 

out when the white is 

still a little wobbly. 

❝Sometimes 

I’ve believed 

as many 

as six 

impossible 

things before 

breakfast. ❞ 

– Lewis Carroll 

Poached egg and asparagus 

with grated Parmesan 

Ingredients 

6 spears of asparagus 

1 egg 

90 ml water 

½ tsp vinegar (optional) 

Parmesan to sprinkle on top 

Method 

Blanch the asparagus in a bowl of 

boiled water for 2 minutes. Place 

on a plate. 

Crack the egg into a microwavesafe 

bowl or mug. 

Pour in the water. 


makes 1 60 sec snacks 

Add a splash of vinegar. 

Cover the bowl or mug with a 

microwave-safe plate. Place in 

the microwave and cook on 80% 

power for 60 seconds. Check the 

egg. If it is not done yet, return 

to microwave and cook on 80% 

power in 20 second bursts. 

Remove from the water with a 

slotted spoon and place on top of 

the asparagus spears. 

Grate and sprinkle Parmesan. 

12 Breakfasts 



Breakfasts 

13

Meet Cathy, HomeChoice 

Merchandise Director. Cathy is 

a devoted wife and mother of 

three lively daughters. She has 

a passion for good food and 

flavours her special dishes with 

home-grown herbs. 

Banana loaf 


serves 6-8 45 min tea time 

Ingredients 

500 ml flour 

2 tsp baking powder 

¼ tsp salt 

4 bananas, mashed 

2 extra large eggs 

250 ml brown sugar 

125 ml oil 

3 tbsp milk 

1 tsp vanilla 

Method 


Sift the dry ingredients together. 

Blend the bananas, egg, sugar and 

oil, and add to the dry ingredients. 

Add the milk and vanilla. The 

mixture must not be too stiff. 

Bake in a greased loaf tin for about 

45 minutes. 

Test that the cake is done before 

removing it from the oven. 

Serve warm or cold. 

14 Breakfasts 

HomeChoice.co.za • 0861 466 324

Salads 

Versatile salads enhance a dish or can be enjoyed as a meal on their own. Get creative and 

add your own signature ingredients to these wonderful, wholesome recipes. 


16 Caesar salad 

16 Roasted butternut salad 

with lime and green chilli 

19 Sausage, potato and 

pea salad 

19 Baby beetroot salad 

HomeChoice 

20 Lentil salad 

21 Three bean salad 

22 Brocoli and pomegranate salad 

23 Coleslaw 

24 Seafood salad with chilli, 

pawpaw and pineapple 

Caesar salad. 


breakfasts 

15

Caesar salad 

Roasted butternut salad with 

lime and green chilli 

quantity cook time 

serves 2 15 min 


Easy Meal 

serves 4 25 min Vegetarians 

Ingredients 

1 tbsp olive oil 

3 bacon rashers, coarsely 

chopped 

20 g butter 

1 garlic clove, crushed 

3 slices white crusty bread, 

crusts removed, cut into 

1cm cubes 

1 cos lettuce, washed, torn 

40 g Parmesan shavings 

2 eggs, hard-boiled and 

peeled, quartered 

Dressing 

125 ml mayonnaise 

1 clove garlic, crushed 

2 drained anchovy fillets 

Method 

Heat 1 teaspoon of oil in a large 

non-stick frying pan over a 

medium to high heat. 

Add the bacon and cook, stirring, 

for 2-3 minutes or until golden. 

Use a slotted spoon to transfer to 

a plate lined with paper towel. 

Reduce the heat to medium. 

Heat the butter and remaining 

olive oil in the pan. Add the garlic 

and bread and cook, stirring 

occasionally, for 4 minutes or 

until golden. Transfer to a plate 

lined with paper towel. 

To make the dressing, place the 

mayonnaise, garlic and anchovy 

fillets in a food processor and 

process until combined. 

Season with salt and pepper. 

Combine the bacon, crispy 

bread, lettuce, eggs and 

Parmesan in a large serving 

bowl. Drizzle over the dressing 

to serve. 

Ingredients 

2 whole limes 


1 medium butternut 

1 tsp ground cinnamon 

1 tsp ground AllSpice 

100 g Greek yoghurt 

30 g tahini paste 

1 tbsp lime juice 

1 green chilli, thinly sliced 

10 g picked coriander leaves 



Method 


Peel the butternut and cut in half 

lengthways, scoop out the seeds 

and discard. 

Cut each half, top to bottom, into 

1 cm thick slices and lay them out 

on a large baking sheet lined with 

baking paper. 

Sprinkle with cinnamon, AllSpice, 

salt and olive oil and place in the 

oven for 15 minutes or until tender 

when tested with a knife. 

Remove from the oven and set 

aside to cool. 

Trim off the tops and tails of the 

limes, using a small sharp knife and 

remove the skin and white pith. 

Quarter the limes from top to 

bottom, and cut each quarter into 

thin slices. 

Place them in a small bowl, 

sprinkle with a little salt, drizzle 

with 1 tablespoon of olive oil, stir 

and set aside. 

Meanwhile, whisk together 

the yoghurt, tahini, lime juice, 2 

tablespoons of water and a pinch 

of salt. The sauce should be thick, 

but runny enough to pour. Add 

more water if necessary. 

To serve, arrange the cooled 

butternut slices on a serving 

platter and drizzle with the 

yoghurt sauce. 

Spoon over the lime slices and 

their juices and scatter the chilli 

slices over the top. 

Garnish with coriander and serve. 

Alternative 

★ Scatter bite-size pieces of 

freshly-made biltong over your 

salad for a non-vegetarian 

alternative. 

★ Cheese lovers can crumble 

some feta cheese over this 

salad – always a winner with 

butternut. 

★ Add slices of smoked 

chicken breast for a protein 

punch. 

16 HomeChoice.co.za • 0861 466 324 


Salads Salads 17

Sausage, 

potato and 

pea salad 

quantity cook time ideal as a 

serves 4 20 min meal-in-one 

Ingredients 

250 g new potatoes 

8 good-quality chicken or 

lamb sausages 

400 g frozen peas 

1 red onion, sliced 

60 g mint leaves 

2 tbsp chopped flat-leaf 

parsley 

80 ml olive oil 

40 ml lemon juice and zest 

200 g marinated feta, drained 



Method 

Cook the potatoes in boiling salted 

water until tender, then drain. 

Preheat a grill or barbeque to 

a medium heat and cook the 

sausages for 5-6 minutes, until 

golden and cooked. 

Slice the sausages in thick slices 

and halve the potatoes. 

Cook the peas in boiling salted 

water for 3 minutes, then drain and 

refresh in cold water. 

Place in a large bowl or platter 

with the sausages, potato and 

remaining ingredients. 

Season, toss and serve. 

Alternative 

★ For non-red meat eaters, 

the sausages can be replaced 

with hot smoked salmon or 

smoked mackerel. 

★ Keep sausage and 

potatoes warm, and stir 

through mayonnaise for a 

delicious warm salad. 

Baby beetroot salad 


serves 4 25 min outdoors 

Ingredients 

1 punnet baby beetroot 

1 packet baby spinach, 

washed 

1 packet wild rocket 

½ red onion, peeled and sliced 

1 bunch asparagus, washed 

and cut into thirds 

100 g goat’s cheese 

1 packet walnuts 

40 ml balsamic glaze 

40 ml lemon juice and zest 



Method 

Boil baby beetroot in water until 

tender. Allow to cool in cold water 

and using your fingers, rub off the 

skins keeping the stems intact. 

Boil the asparagus for 1 minute, 

drain and immediately put into ice 

cold water. 

Place the baby spinach and wild 

rocket in a salad bowl. 

Arrange in a bowl, the baby 

beetroot, asparagus and leaves. 

Sprinkle over the sliced red onion 

and walnuts. 

Crumble over goat’s cheese, 

drizzle with balsamic glaze and 

zesty lemon juice and serve. 



Salads Salads 19

Lentil and oven-dried tomato salad 

quantity cook time ideal for a 

serves 6-8 90 min healthy kick 

Ingredients 

Oven dried tomatoes 

400 g plum tomatoes (about 5) 

8 thyme sprigs 


2 tbsp thick balsamic vinegar 

For the salad 

1 small red onion, very 

thinly sliced 

1 tbsp good-quality red 

wine vinegar 

1 tsp Maldon salt 

250 g lentils 



3 tbsp parsley, chopped 

3 tbsp chives, chopped 

4 tbsp dill, chopped 

80 g gorgonzola, cut into 

rough chunks 

Salt and freshly grated black 


Method 

Start by making the oven-dried 

tomatoes. Preheat oven to 130°C. 

Halve the tomatoes vertically and 

place skin-side down on a baking 

tray. Arrange the thyme sprigs on 

top of them. 

Drizzle over the olive oil and 

balsamic vinegar and sprinkle with 

some freshly ground salt and black 

pepper. Roast for 1 ½ hours, or 

until semi-dried. Discard the thyme 

and allow to cool. 

Place the lentils in a pan of boiling 

water and cook for 20-30 minutes, 

or until tender. Drain well in a sieve 

and, while still warm, add to the 

sliced onion. 

Add the olive oil, garlic and some 

black pepper. Stir to mix and leave 

aside to cool. Then add the herbs 

and gorgonzola and mix together. 

Place in serving bowl and drizzle 

the tomato cooking juices on top 

and serve. 

20 

❝Cooking 

allows you to 

have travels, 

adventures 

and journeys 

without going 

anywhere. ❞ 



serves 4 15 min green day 

Three bean salad 

Ingredients 

200 g peas 

200 g fine green beans 

200 g mange tout 

Dressing 

½ lemon juice and zest 

½ orange juice and zest 

60 ml extra virgin olive oil 

1 red chilli, seeds removed, 

finely chopped 

1 red onion, thinly chopped 

1 tbsp honey 

3 tbsp chopped mint, basil 

– Ted Allen and parsley 

Method 

To make the dressing, blend all the 

ingredients together and set aside. 

Boil the beans in salted water for 

3 minutes until tender. 

Drain, refresh in cold water and 

drain again. 

Toss together with the dressing 

and serve. 

Salads 


Salads 21

Broccoli and pomegranate salad 


serves 4-6 10 min summer 

Meet Tania, HomeChoice Collections 

Agent. This mother of 3, likes to cook and 

spend time with her family. When she gets 

a chance, she enjoys a game of tennis. 

Ingredients 

5 cups fresh broccoli 

and cauliflower 

1 tsp salt 

½ red onion, sliced 

½ cup pomegranate seeds 

½ cup basil pesto 

¼ cup olive oil 



Method 

Bring a large pot of salted water 

to a boil. 

Add the broccoli and cauliflower. 

Cook for 1-2 minutes, depending 

on how crunchy you want the 

broccoli. One minute will turn the 

broccoli bright green and slightly 

crunchy. Two minutes will cook the 

broccoli through. 

Set your timer and do not cook 

for more than 2 minutes, or the 

broccoli will become too soft and 

look less fresh. 

Drain the broccoli and immediately 

put into a bowl of ice water to stop 

the cooking. 

Allow to cool and drain. 

Combine broccoli, cauliflower, 

pesto and olive oil in a large bowl. 

Toss together gently until well 

combined. 

Transfer to serving platter and top 

with pomegranate seeds, onions 

and season with salt and pepper. 

Coleslaw 

quantity 

serves 6 

cook time 

10 min 

Ingredients 

½ cabbage, core removed, 

outer leaves discarded and 

cut into quarters 

1 small red onion, peeled 

3 carrots, washed and peeled 

2 red apples, washed and 

cored 

A small bunch of fresh flatleaf 

parsley, leaves picked 

and roughly chopped 

1-2 lemons, juice 


1 tsp mustard 



Method 

Slice the cabbage as finely as 

possible, using a sharp knife or the 

thin setting on a mandolin. Put the 

cabbage in a bowl and slice the 

onion in the same way, adding it to 

the cabbage when done. 

Slice the carrots and apples by 

either skinning their sides to get 

a flat edge, then slice along and 

across into matchsticks, or julienne 

using the attachment on your 

mandolin or food processor. 

Add to the bowl of cabbage and 

onion, with the chopped parsley, 

lemon juice, mayonnaise and 

mustard. 

Toss together, season and serve. 

Thought to share 

“I love coleslaw! 

especially with 

braai meat”. For a 

healthy variation 

try replacing the 

mayonnaise with 

a vinaigrette. 

22 Salads 



Salads 23

Meet Rehana Parker Sayed, HomeChoice 

Recruitment Specialist. This young career woman 

finds time in the kitchen therapeutic, especially when 

spending time with family so she can be be creative. 

Seafood salad 

with chilli, 

pawpaw and 

pineapple 


serves 4-6 15 min lazy days 

Ingredients 

500 g mix seafood, steamed and 

drained 

1 onion, thinly sliced 

1 firm medium pawpaw, 

peeled, deseeded and cubed 

1 pineapple, peeled and cubed 

2 fresh red chillies, thinly slices 

30 g fresh coriander leaves 

30 g micro salad leaves 

2 lemons, grated rind 

Salad dressing 

2 lemons’ juice 

5 ml sugar 


3 cm piece fresh root ginger, 

peeled and grated 



Method 

Mix all dressing ingredients 

together in a bowl and whisk well. 

Toss seafood in dressing. 

Place all ingredients, except 

seafood in a large bowl and toss 

together well. 

Place leaves on a salad platter and 

top with pawpaw and pineapple. 

Place seafood decoratively over 

the salad and serve. 


“I love the variety 

of ingredients on 

land and in water 

and changing the 

norm and bringing 

something modern 

to the fore.” 

24 Salads 


Soups 

Hearty and wholesome, hot or cold, soups are the perfect starter or a 

filling meal on 

their own. Serve with crusty bread, dripping with butter – and don’t be afraid to dunk a piece! 


26 Seafood soup 

26 Creamy spinach soup 

28 Butternut and orange soup 


29 Roasted sweet potato, 

chorizo and onion soup 

29 Thai green curry soup 

30 Roasted tomato and bean soup 

Seafood soup. 


25 

Soups25

Seafood soup 

quantity 

serves 6 

cook time 

30 min 

Ingredients 

50 g butter 

125 ml chopped onion 

125 ml chopped green pepper 


2 tsp minced garlic 

1 can diced tomatoes 

1 jar spaghetti sauce 

190 ml chicken stock 

125 ml white wine 

3 tsp dried parsley flakes 

1 tsp dried oregano 

1 tsp dried basil 



500 g frozen uncooked 

prawns, thawed, peeled 

and deveined 

1 package seafood mix 

Method 

Melt the butter in a large 

saucepan, add the onion and 

green pepper and fry gently for 

5-6 minutes until softened. 

Add garlic, cook 1 minute 

longer. Stir in the tomatoes, 

spaghetti sauce, stock, wine and 

seasonings. 

Bring to a boil. Reduce heat, 

cover and simmer for 20 minutes. 

Add the prawns and seafood 

mix. Cover and simmer for 5-7 

minutes until prawns turn pink. 

Season and serve with crispy 

baguette loaves. 

Alternative 

★ A good vegetable stock 

can be used to substitute 

the chicken stock. Don’t 

add in garlic as it will be 

too pungent with the fish 

ingredients. 

Creamy spinach soup 


serves 4-6 30 min light meals 

Ingredients 

50 g butter 

1 medium onion, 


2 garlic cloves, finely chopped 

1 medium potato, peeled 

and chopped into chunks 

400 ml chicken or vegetable 

stock 

600 ml milk 

450 g fresh spinach, washed and 

roughly chopped 

½ lemon, finely grated zest 

Freshly grated nutmeg, 

to taste 

3 tbsp double cream, to serve 



Method 

Melt the butter in a large 

saucepan, add the onion and garlic 

and fry gently for 5-6 minutes until 

softened. 

Stir in the potato and continue to 

cook gently for 1 minute. 

Pour in the stock and simmer for 

8-10 minutes until the potato starts 

to cook. 

Pour in the milk and bring up 

to a simmer, then stir in half the 

spinach and the lemon zest. Cover 

and simmer for 15 minutes until 

the spinach has completely wilted. 

Allow to cool for about 5 minutes. 

Pour the soup into a food 

processor, add the remaining 

spinach (this will keep the soup 

bright green and fresh tasting) and 

process until silky smooth. 

Return to the pan and reheat. Taste 

and season with salt, ground black 

pepper and nutmeg. 

Ladle the soup into bowls and 

swirl in the cream. 

❝ 

I don’t believe 

in low fat cooking. 

– Nigella Lawson 

❝ 

26Soups HomeChoice.co.za • 0861 466 324 


Soups 

27

Roasted sweet potato, 

chorizo and onion soup 

quantity cook time ideal to use 

serves 8 30 min your hot pot 

Ingredients 

3 tbsp extra-virgin olive oil 

300 g chorizo sausage, cut into 

¼-inch-thick slices 

2 medium onions, chopped 

2 large garlic cloves, minced 

1 kg red-skinned sweet 

potatoes, quartered 

lengthwise 

500 g potatoes, halved 

lengthwise, cut 

into 1/4-inch-thick slices 

1.5 L chicken broth 

1 packet brown onion soup 

powder 



Method 

Heat 2 tablespoons oil in heavy 

large pot over medium high heat. 

Add sausage and cook for about 

8 minutes until brown. Transfer 

sausage to paper towels to drain. 

Add onions and garlic to pot and 

cook until translucent, stirring 

often, for about 5 minutes. 

Add potatoes and sweet potatoes 

and cook until they begin to 

soften, stirring often, for about 

12 minutes. Add stock and bring 

to boil. 

Reduce heat to medium-low, 

cover, and simmer for about 20 

minutes until potatoes are soft, 

stirring occasionally. 

Add brown onion soup powder 

and simmer for 5 minutes. Allow 

to cool before adding to food 

processor for blending. Stir in 

remaining tablespoon of oil. 


Divide among bowls, garnish 

with fried sausage and serve. 

Butternut and orange soup 


serves 4 30 min lunch with the girls 

Ingredients 

1 large butternut, peeled 

and cubed 

1 sweet potato, peeled 

and cubed 

2 oranges, freshly 

squeezed juice 

1 tsp curry powder 

1 tsp turmeric 

1 tsp finely grated ginger 

2 tsp clear honey 

600 ml chicken or vegetable 

stock 



Method 

Heat the stock and add the 

butternut and sweet potato and 

simmer for 10 minutes. 

Add the turmeric, ginger and curry 

powder and continue simmering 

until soft. 

Remove from heat, pour into a 

food processor and blitz until 

creamy. 

Return the soup to the pot and 

heat through. 

Add the orange juice and honey. 

Season to taste. Just before 

serving, sprinkle with finely grated 

orange zest. 

Alternative 

★ Add a touch of spice by 

replacing the orange with 

green curry paste. 

Thai green curry soup 

quantity cook time ideal for an 

serves 6 30 min Asian twist 

Ingredients 

2 tbsp sunflower oil 

1 red onion, finely sliced 

500 g pack skinless chicken thigh 

fillets, finely chopped 

4 garlic cloves, finely sliced 

2 tbsp green curry paste 

400 ml coconut milk 

1.5 L chicken stock 

5 lime leaves 

2 tbsp fish sauce 

1 bunch spring onions, the 

white sliced diagonally 

and the green finely 

chopped 

1 bunch asparagus 

150 g pack bamboo shoots 

1 red chilli, sliced 

2 limes, juice plus wedges 

to serve 

Small bunch coriander 

Method 

Heat the oil in a large pan and add 

the onion. Fry for 3 minutes till soft. 

Add the chicken and garlic, cook 

until the chicken changes colour. 

Add the curry paste, coconut milk, 

stock, lime leaves and fish sauce, 

then simmer for 12 minutes. 

Add the chopped spring onion 

tops, asparagus and bamboo 

shoots and cook for 3 minutess, 

until the asparagus is just tender. 

Put the lime juice and coriander 

in a narrow jug and blitz to make 

a smooth green paste. Pour into 

the soup with the sliced spring 

onion, chilli and heat through. 

Serve while hot. 



Soups Soups29

Meet Bukie Njokwana, HomeChoice Buyer. A vibrant 

individual, who loves the outdoor, travelling and meeting 

new people. She also enjoys singing – gospel is her 

‘total favourite’. 

Roasted tomato 

and bean soup 

quantity 

serves 4 

cook time 

25 min 

Ingredients 

20 ml extra virgin olive oil 

4 slices streaky bacon, 

chopped (optional) 

1 leek, rinsed, finely chopped 

1 carrot, finely chopped 

1 tbsp finely chopped fresh 

rosemary 

1 tsp tomato paste 

410 g canned chopped tomatoes 

1 L chicken stock 

800 g canned borlotti beans, 

drained, rinsed 

16 cherry tomatoes on the vine, 

roasted 


pepper 

Fresh basil, to serve 

Method 

Mix the oil through the bacon, 

leek, carrot and rosemary in a 

microwaveable bowl. 

Microwave on a medium heat, 

stirring occasionally, for 5 minutes, 

until the vegetables soften. 

Add the tomato paste, crushed 

tomatoes and stock and 

microwave on high for 10 minutes. 

Add the borlotti beans and cook 

for a further 5 minutes on 

medium heat. 

Cool slightly, remove 500 ml of 

the soup and puree in a food 

processor. 

Return to bowl and stir into 

the remaining soup. Ladle into 

serving bowls and place 4 roasted 

tomatoes in each. Serve with warm 

freshly baked bread. 


“The perfect dish for 

your cold winter days, 

and it’s very tasty 

and quick to make. 

This recipe eliminates 

the long hours in the 

kitchen and gives you 

more time to snuggle 

and enjoy the recipe.” 

30Soups 


Pasta 

The Italians are known for their hospitality, which is why these pasta 

dishes are the perfect recipe for light meals and easy entertaining. 

Vegetable 

lasagne. 




32 Vegetable lasagna 

32 Meatball and tomato 

sauce 

35 Bacon, ricotta and pea penne 

35 Macaroni cheese 

36 Ravioli with bacon, 

rocket and Parmesan 

37 Mediterranean pasta 

38 Roasted butternut, 

tomato and feta 

Pasta 31

Vegetable 

lasagna 

quantity 

serves 4 

cook time 

30 min 

Ingredients 

300 ml ready-made cheese 

sauce 

125 ml cheddar, grated 

6 lasagna sheets 


1 clove garlic, minced 

1 tsp crushed dried basil 

1 tsp crushed dried oregano 

1 punnet courgettes 

1 butternut, peeled and 

diced 

2 red peppers, diced 

4 tomatoes, chopped 




Method 

Combine in a microwavable 

bowl, olive oil, vegetables and 

herbs. Toss gently. 

Cover with cling wrap and 

microwave on high for 15 

minutes or until soft. Allow to 

cool slightly. 

Spread half of the vegetables 

at the bottom of a lasagna dish. 

Layer 3 of the lasagna sheets 

over the top. Cover with half 

of the cheese sauce. Continue 

to layer remaining vegetables, 

lasagna sheets and finish with 

cheese sauce. 

Sprinkle with grated cheddar 

cheese. Cover with waxed paper 

and place in microwave. 

Cook on high for 10 minutes, 

turning once. Grill the top for 

the final 2 minutes, or until top is 

golden brown. 

Remove from microwave and 

allow lasagna to rest for 3-4 

minutes, covered, before serving. 

Meatball and tomato sauce 

quantity cook time ideal as 

serves 6-8 30 min stalwart meal 

Ingredients 

600 g good-quality dried 

fettucini 

15 g of butter 

A handful of freshly grated 

Parmesan cheese 

For the meatballs 

450 g good-quality coarse 

minced beef 

A pinch of ground cinnamon 

5 ml nutmeg 

3 cloves of garlic, peeled and 




1 large free-range egg 

A handful of freshly grated 

Parmesan cheese 

1 lemon zest 

Olive oil for frying 

For the tomato sauce 


2-3 cloves of garlic, peeled and 

chopped 

A bunch of fresh basil, leaves 

picked, stalks chopped 

1 red chilli, chopped 

2 tins good-quality plum 

tomatoes 

60 ml red wine vinegar 



Method 

Mix and press together all the 

meatball ingredients in your hands 

and shape into small balls. When 

rolling the meatballs, run your 

hands under cold water every now 

and then – it will help make them 

dense and hold their shape better. 

Place meatballs on a tray and put 

in the fridge while you make your 

tomato sauce. 

Heat the olive oil in a pan. 

Gently fry the garlic, basil stalks 

and the chilli, then add the 

tomatoes and red wine vinegar. 

Season with salt and pepper then 

gently simmer for half an hour. 

Heat up a little olive oil in a frying 

pan and put in your meatballs. 

Cook until they’ve got a really 

good colour on them, then add 

them to your tomato sauce. 

Season and continue to simmer for 

10-15 minutes. 

Bring a large pan of salted 

water to the boil and cook the 

pasta according to the packet 

instructions. 

Drain the fettucini in a colander, 

reserving a little of the cooking 

water, then toss pasta in the 

meatball sauce. 

Add the butter, the Parmesan and 

tear over half the basil leaves. Now, 

toss around to coat the pasta. 

Add a little bit of cooking water to 

loosen the sauce if needed. 

Serve on a platter or divide up 

between individual plates and 

scatter with remaining basil leaves. 

Grate over some Parmesan cheese 

and serve as soon as possible. 

Alternative 

★ For good old-fashioned 

spaghetti and meatballs, 

replace the fettucini with 

spaghetti or any other 

favourite long pasta. 

★ Be kind to your heart – use 

ostrich mince instead. 

❝ 

I love, I mean love 

pasta and meatballs. 

Don’t get me wrong, I love 

eating it too! 

❝ 

– Ree Drummond 

The Pioneer Woman 



Pasta Pasta 33

❝ 

One cannot think well, 

love well, sleep well, 

if one has not dined well. 

❝ 

– Virginia Woolf 

Bacon, ricotta 

and pea penne 


serves 4 25 min Gran 

Ingredients 

500 g penne 



4 rashers of bacon, chopped 

2 garlic cloves, finely chopped 

250 g smooth ricotta 

300 ml single cream 

80 g grated Parmesan cheese, 

plus extra shaved Parmesan 

to serve 


parsley 


pepper 

Method 

Cook the penne in a large 

saucepan of boiling salted 

water according to the packet 

instructions. 

Add the peas to the pasta for the 

last 2 minutes of cooking time, 

then drain both well and return to 

the saucepan. 

Meanwhile, heat the oil in a deep 

frying pan over a medium heat, 

add the bacon and cook, stirring, 

until it starts to crisp. For the 

health conscious the bacon can be 

grilled till crispy to your liking. 

Drain on paper towels. 

Add the garlic and stir for 30 

seconds. Drain off some of the fat. 

Macaroni cheese 

Quantity cook time ideal for 

Serves 4-6 45 min leftovers 

Ingredients 

500 g macaroni 

15 ml butter 

A small bunch of fresh 

marjoram or oregano leaves 

100 g Parmesan cheese, freshly 

grated, plus extra for grating 

200 g mature cheddar cheese, 

grated 

100 g mascarpone cheese 

¼ tsp nutmeg 



Method 

Preheat your oven to 200°C. 

it starts to crisp. Remove from heat. 

Add your cooked pasta to the 

marjoram or oregano butter, 

along with a couple of spoonful’s 

of the reserved cooking water 

and the Parmesan, cheddar and 

mascarpone. 

Return to a medium heat and toss 

and stir around until most of the 

cheese has melted and you have 

a lovely gooey sauce – you may 

need to add a little more of the 

reserved cooking water. 

Add the ricotta cheese and cream 

to the bacon and stir over low heat 

to combine and warm through. 

Remove from the heat and add 

to the pasta with the grated 

Parmesan and parsley. 

Toss to combine and season to 

taste. Serve with extra shaved 

Parmesan cheese. 

Cook the macaroni in a pan of 

salted boiling water 2 minutes 

short of the timing on the packet 

instructions, then drain in a 

colander and reserve a little of the 

cooking water. 

Heat the butter in a large heavybased 

frying pan. When it starts 

to foam, add the marjoram or 

oregano and fry for a minute until 

Season to taste, then tip it all into 

an earthenware dish. Sprinkle 

over the nutmeg and the extra 

Parmesan cheese. 

Bake the macaroni cheese in 

the preheated oven for about 10 

minutes, finishing up with a quick 

10 minutes under the grill, until 

golden brown and crispy on top. 



Pasta Pasta 35

Roasted butternut, tomato and feta spaghetti 


serves 2 57 min summer 

Ingredients 

500 g spaghetti 

1 large butternut 

400 g small rosa tomatoes 

65 ml balsamic vinegar 

Olive oil 

2 tbsp brown sugar 



4 large garlic cloves, unpeeled 

2 large red onions 

Fresh basil 

1 red chilli, thinly sliced 

100 g feta cheese (optional) 

Method 

Preheat oven to 180° C. 

Chop the butternut into small 

pieces and roughly cut red onions 

into quarters. 

Combine chopped butternut, 

onions, tomatoes and garlic cloves. 

Lather with olive oil in the baking 

tray using your hands. Sprinkle the 

brown sugar, pepper and salt over 

the vegetables. Take the balsamic 

vinegar and drizzle it over the top 

of the sugar. 

Bake for 30-45 minutes until soft. 

Remove skin from garlic cloves and 

put garlic back into vegetables. 

Cook the spaghetti according to 

the packet’s instructions while 

waiting for the vegetables to bake. 

Drain cooked spaghetti. 

Toss with roasted vegetables, 

chopped fresh basil, crumbed feta 

and chillies sprinkled on the top. 

Ravioli with bacon, rocket and Parmesan 

Easy Meal 


serves 2 25 min Italian night 

Ingredients 

500 g ready-made ricotta ravioli 

½ packet streaky bacon 

1 packet wild rocket leaves 

50 g Parmesan shavings 

50 g butter for frying 



Method 

Fill a pot with water and bring to 

the boil with a pinch of salt. 

Add the ravioli to the boiling water 

and cook according to the packet 

instructions. 

Meanwhile, chop the bacon and 

fry in a non-stick pan until crispy. 

Remove bacon and set aside. You 

can grill the bacon for a healthier 

option, drain on paper towels. 

Add butter to the pan and melt 

over medium heat. 

Add cooked ravioli and toss for 2 

minutes in the pan. Add the crispy 

bacon bits. 

Serve in bowls with shaved 

Parmesan and wild rocket. 

cook’s tip 

Al Dente: 

Cooked enough 

to be firm but 

not soft. 



Pasta Pasta 37

Meet Sonia Smith, HomeChoice 

Warehouse Receptionist/Administrator. 

Proudly employed by HomeChoice 

for 15 years, she’s named Sonskyn or 

Sunshine for her outgoing nature. 

Mediterranean 

pasta 

Easy Meal 

quantity 

serves 4 

cook time 

25 min 

Ingredients 

400 g dried penne pasta 

1 tbs olive oil 

1 red onion, thinly sliced 

100 g marinated artichokes, 

halved 

3 peppers, roasted and 

thinly sliced 

¼ cup pitted calamata olives 

2 tbsp basil pesto 

1 tbsp chilli, chopped 

(optional) 

½ cup Parmesan cheese, finely 

grated 

½ cup fresh basil, to serve 

Method 

Cook pasta in a large saucepan 

of boiling, salted water, following 

packet directions, until tender. 

Drain. Return to pan. Meanwhile, 

heat oil in a saucepan over 

medium-high heat. 

Add onion. 

Cook for 2-3 minutes or until 

softened. 

Add artichokes, pepper and olives. 

Add to pasta and stir through the 

pesto and chilli to combine. 

Top with basil and cheese. 

Serve hot or cold. 

38 Pasta 


Savoury 

Informal entertaining works best when you have something savoury to whet everyone’s 

appetites. Quick and easy to prepare, these savoury dishes will make a statement. 

Salami, asparagus 

and mushroom pizza 




40 Salami, asparagus and 

mushroom pizza 

41 Four cheese phyllo tart 

43 Cherry tomatoand Camembert 

with chilli and rocket tart 

43 Ricotta and mushroom tart 

44 Roasted cherry tomato 

and Brie pizza 

44 Asparagus and onion tart 

46 Basic pizza dough 

breakfasts 

39

Salami, 

asparagus and 

mushroom 

pizza 


serves 6-8 25 min a treat 

Ingredients 

1 batch pizza dough 

Tomato puree, for base 

150 g coarsely grated 

mozzarella 

100 g sliced salami 

100 g sliced button 

mushrooms 

1 bunch asparagus, woody 

ends trimmed, thinly sliced 

diagonally 

125 ml fresh basil leaves 

Method 


Knead down the dough and roll 

out the bases. See page 46 for 

the recipe. 

Place on an oiled tray and spread 

the tomato puree on top. 

Sprinkle evenly with the 

mozzarella. 

Arrange the salami, mushroom 

and asparagus on top of the 

mozzarella. 

Place the pizzas in oven. Bake, 

swapping trays halfway through 

cooking, for 20-25 minutes or 

until the base is crispy and the 

mozzarella melts. 

Top with basil leaves to serve. 

Alternative 

★ Add chopped olives 

instead of salt for seasoning, 

or get creative with left over 

toppings in your fridge. 

Four cheese 

phyllo tart 


serves 6 30 min dreamers 

Ingredients 



Milk to brush 

100 g butter, melted 

1 Brie wedge 

1 gorgonzola wedge 

1 goats’ cheese 

1 ricotta 

3 eggs 

1 red onion, peeled and sliced 



Method 


Sauté the red onion in a pan until 

golden in colour. 

Set aside to cool. 

Cut up and mix all the cheeses 

together in a bowl. 

Add milk, eggs and season with 

salt and black pepper. 

Add sautéed onion. 

Take a round tart tin and spray 

with Spray and Cook or brush with 

melted butter. 

Take one phyllo sheet at a time 

and lay inside the tin, brush with 

melted butter. 

Layer another sheet of phyllo 

pastry and brush with butter. 

Continue this until you have 5 

layers. Cut the edges of the pastry 

with scissors and pour the filling 

into the prepared pastry. 

Bake for 20-30 minutes until 

mixture is golden brown and set. 

Serve hot or cold, with salad. 



Savoury Savoury 41

Cherry 

tomato and 

Camembert 

with chilli and 

rocket tart 

quantity 

serves 2 

cook time 

20 min 

Ingredients 



Milk to brush 

1 punnet cherry tomatoes, 

halved 


50 g brown sugar 



1 Camembert cheese round 

50 g pine nuts, toasted 

Handful of fresh basil leaves 

Method 

Roast the halved cherry tomatoes 

with a little olive oil, salt, pepper 

and brown sugar. 

Cut the puff pastry into rectangular 

shape to fit roasting tray. 

Make 2cm incisions around edges 

without cutting through pastry. 

Brush with egg and bake for 15-20 

minutes at 180°C or until golden. 

Ricotta and mushroom tart 


serves 6 30 min easy lunch 

❝ I think cooking is 

like football. It’s not 

a job, it’s a passion. 



❝ 

– Gordon Ramsay 

Slice the Camembert and arrange 

on the ready baked pastry. Arrange 

the roasted tomatoes over the 

cheese and return to the oven for 

5 minutes. 

Serve hot with fresh basil and 

pinenuts. 

Did you know 

★ Cherry tomatoes are 

thought to have originated 

in Peru and Northern Chile 

have been cultivated since 

the early 1800s. 

Ingredients 



1 tub ricotta 

1 punnet mushrooms, sliced 

1 cup cream or milk 


50 g butter 

3 eggs 


Thyme 



Method 


Spray tart dish with Spray and 

Cook or melted butter. 

Roll out pastry and line the 

prepared dish with the pastry. 

Fry the onion, garlic and 

mushroom in butter till golden. Put 

into a bowl and mix in the ricotta, 

cream or milk, eggs and thyme. 

Season with salt and pepper. Pour 

mixture into pastry and bake for 

20-30 minutes till set. 

Savoury Savoury 43

Roasted cherry tomato 

and Brie pizza 


serves 6 25 min time saving 

Ingredients 

1 batch pizza dough 

Tomato puree, for base 

1 Brie wedge, sliced 

1 punnet cherry tomatoes, 

halved 

1 green chilli, sliced 

Wild rocket 

Method 


Knead down the dough and roll 

out the bases. 

Place on an oiled tray and spread 

the tomato puree on top. 

Arrange with Brie slices and top 

with cherry tomatoes. 

Place in the oven and bake for 

20-25 minutes. 

Garnish with rocket and sprinkle 

freshly sliced chilli. If you prefer, 

additional Parmesan cheese can 

also be added. 

Asparagus and 

onion tart 


serves 6 60 min Mom’s lunch 

Ingredients 

350 g Brie, roughly chopped 

150 g fresh ricotta 

300 ml thickened cream 

2 eggs, plus 5 extra yolks 

3 bunches thin asparagus 

spears, woody ends trimmed 

Green salad, to serve 

Parmesan pastry 

250 g plain flour 

50 g grated Parmesan cheese 

125 g chilled unsalted butter, 

chopped 

2 eggs 

Method 

To make the Parmesan pastry, 

place flour, Parmesan and butter 

in a food processor and pulse 

until the mixture resembles 

breadcrumbs. 

Add eggs and pulse until the 

pastry comes together in a ball, 

chill for 30 minutes. 

Preheat the oven to 180°C 

and grease a 28 x 20cm loosebottomed 

tart pan. 

Roll out the dough on a lightly 

floured surface. Press into the tart 

pan and chill for 15 minutes. 

Whiz the Brie, ricotta, cream, eggs 

and extra yolks in a food processor 

until smooth. 

Season to taste, then pour into the 

pastry case and lay the asparagus 

on top. 

Alternative 

★ If fresh asparagus is not 

available, tinned or bottled 

can be used, Season with 

herbs to add texture to tart. 

cook’s tip 

Nothing ushers in 

summer better than 

fresh asparagus 

from the market. 



Savoury Savoury 45

Meet Noorjehaan Brey, HomeChoice 

Telemarketing Agent. A mother to her 9-year 

old daughter, whom she loves spending 

time with. She also loves shopping and 

spending her free time relaxing at home. 

Basic pizza 

dough 

quantity 

serves 6 

prep time 

15 min 

Ingredients 

375 ml warm water 

2 tsp dried yeast 

Pinch of caster sugar 

600 g plain flour 

1 tsp salt 

60 ml olive oil, plus extra 

for brushing 

Method 

Combine the water, yeast and 

sugar in a small bowl. 

Set aside for 5 minutes or 

until foamy. 

Combine the flour and salt in a 

large bowl and make a well in 

the centre. 

Add the yeast mixture and oil. 

Use a round-bladed knife in 

a cutting motion to mix until 

the mixture is combined. Use 

your hands to bring the dough 

together in the bowl. 

Brush a bowl lightly with oil. 

Turn the dough onto a lightly 

floured surface and knead for 

10 minutes or until smooth 

and elastic. 

Place in the prepared bowl and 

turn to coat in oil. 

Cover with plastic wrap and set 

aside in a warm, draught-free 

place to rise for 30 minutes or 

until dough doubles in size. 


“My aunt specialises in 

baking breads. I always 

look forward to her 

seeded loaves at our 

family celebrations and 

gatherings.” 

46 Savoury 


Nibbles 

Whatever the time of day or the occasion, tasty nibbles brighten up any party, meeting or 

gathering. If variety is the spice of life, you won’t go wrong with this savoury selection. 

Chicken 

liver pâté 




48 Chicken liver pâté 

48 Nachos with tomato salsa 

and guacamole 

51 Spicy chicken skewers 

with peanut sauce 

52 Pear and Gorgonzola crostini 

52 Bacon and asparagus spears 

52 Roasted aubergine dip 

53 Crispy potato skins 

54 Honey and sesame glazed 

baby sausage with mustard 

and mayo dip 

Nibbles 47

Chicken 

liver pâté 


serves 4 15 min picnics 

Ingredients 

220 g butter 

1 onion, chopped 


450 g chicken livers, trimmed 

and cut in half 

1 tbsp brandy 

1 tsp mustard powder 



Method 

Melt 110g of the butter in a pan 

over a medium heat, then add 

the onion and fry until softened, 

but not coloured. 

Add the garlic and chicken livers 

and fry the livers until goldenbrown 

all over and cooked 

through. Add the brandy and 

season well with salt and freshly 

ground black pepper. 

Place the liver mixture and 55g 

of the remaining butter into a 

food processor and blend until 

smooth and creamy. 

Season to taste with salt and 

freshly ground black pepper. 

Nachos with 

tomato salsa 

and guacamole 


serves 6 20 min avo season 

Ingredients 

175 g packet original corn chips 

250 ml cheddar cheese, grated 

Tomato salsa 

2 medium tomato, seeded, 


1 garlic clove, finely chopped 



Guacamole 

2 medium avocados, 

1 tbsp coriander, chopped 

2 tsp lemon juice 



Light sour cream and fresh 

coriander leaves, to serve 

Method 

Preheat oven to 200°C fan-forced. 

Spread the corn chips over the 

serving platter. 

Sprinkle with cheese and bake 

under grill for 15 minutes, or until 

cheese has melted. 

Transfer the pâté into a serving 

ramekin or small dish. 

Melt remaining 55g of butter in a 

clean pan. Skim off the froth and 

pour the butter over the pâté. 

Transfer to the fridge to chill, 

then serve from the ramekin 

when ready with melba toast. 

Alternative 

★ To give the pâté some 

bite, add a tablespoon of 

hot peri-peri sauce just 

before blending. 

Meanwhile, make guacamole. 

Place avocado in a bowl. Mash 

with a fork until smooth. 

Stir in lemon juice and coriander. 


To make the salsa, mix the 

tomatoes, olive oil, garlic and chilli 

together. 


Serve nachos topped with salsa, 

guacamole, sour cream and 

coriander leaves. Add finely 

chopped chillies if desired. 


The secret of staying young 

is to live honestly, 

eat slowly, and 

lie about your age. 

– Lucille Ball 

Nibbles HomeChoice.co.za • 0861 466 324 

Nibbles 49 

❝ 

❝

Spicy chicken 

skewers with 

peanut sauce 


makes 8 20 min cocktails 

Ingredients 

For sauce 

1 tbsp peanut oil 

1 medium onion, finely 

chopped 

3 cloves garlic, finely crushed 

1 tsp ground cumin 

½ tsp ground coriander 

½ tsp ground turmeric 

½ cup smooth peanut butter 

1 tbsp sweet chilli sauce 

1 tin coconut milk 

For the skewers 

4 boneless and skinless 

chicken breasts 

2 tsp mixed chilli spice 

1 tsp chicken spice 



Olive oil 

20 wooden skewers, pre-soaked 

in cold water 

Method 

To make the sauce, heat the 

peanut oil in a shallow pan and fry 

the onion and the garlic for about 

2 minutes. Add the spices and 

fry for another minute. Add the 

peanut butter, sweet chilli sauce 

and coconut milk and stir until well 

mixed and take off the heat. 

To make the skewers, slice chicken 

into 20 strips about 0.5 cm thick. 

Mix the chilli spice, chicken spice, 

salt and pepper and toss chicken 

strips through it. 

Thread 1 chicken strip on to each 

pre-soaked skewer. Preheat the 

grill. Place skewers in an oven tray 

and sprinkle with a little olive oil. 

Grill chicken sticks until cooked 

through, 5 minutes on each side. 

Serve hot with warm peanut sauce. 

Pear and gorgonzola crostini 


serves 6-8 20 min fruity burst 

Ingredients 

16 slices baguette bread, 

cut ½ cm thick 

3 semi-ripe pears, cored 

2 tsp castor sugar 

2 tsp lemon juice 

120 g gorgonzola 

20 g wild rocket 

Sweet chilli jam, to serve 

Salt and black pepper 

Method 


Lay the bread slices on a baking 

sheet with a drizzle of olive oil and 

bake for 10 minutes, or until lightly 

coloured. 

Remove and allow to cool slightly. 

While the bread is in the oven, slice 

the pears. Place the slices in a bowl 

with the remaining 1 tablespoon of 

oil, sugar, lemon juice and a pinch 

of salt. Toss gently. 

Place a griddle pan on a high heat 

until piping hot. 

Lay the pear slices gently in the 

pan and leave for about 3 minutes 

on each side, to char. Turn carefully 

and then remove with tongs, 

trying not to break the pears. 

To assemble the crostini, slice the 

cheese thinly and arrange over the 

slices of toasts, alongside the pears 

and rocket. 

Place the crostini in the oven for 

3-4 minutes, enough to warm and 

melt the cheese slightly. 

Remove from oven. 

Top with a dollop of sweet chilli 

jam and serve. 



Nibbles Nibbles 51

Bacon and asparagus spears 


makes 4 15 min finger food 

Ingredients 

1 bunch asparagus 

1 packet streaky bacon 

125 ml ricotta cheese 

Chopped herbs and olive oil 

Method 

Preheat the oven grill. 

Mix herbs with the ricotta cheese. 

Take small amounts of cheese and 

shape into small balls. 

on the roasting tray. 

Drizzle with a little olive oil, salt 

and pepper and grill in the oven till 

golden brown and the bacon 

is cooked. 

Lay the asparagus flat in front of 

you, put the cheese on the bottom 

end of the asparagus and wrap a 

strip of bacon around each stem. 

Put into a roasting tray. 

Repeat this process until all the 

asparagus has been wrapped with 

cheese and bacon, and arranged 

Alternative 

★ Asparagus only needs 

to be seasoned with a little 

olive oil, lemon juice and salt 

and pepper. 

Roasted aubergine dip 

quantity cook time ideal as 

serves 6 45 min a side veg 

Ingredients 

400 g aubergine, cut into 1 cm 

thick slices 

Olive oil, for frying 

2 garlic cloves, crushed 

1 tsp paprika 

2 tsp ground cumin 

2 tbsp chopped coriander 

leaves 

1 tsp sugar 

1 tbsp lemon juice 

Method 

Sprinkle the aubergine slices with 

salt and drain in a colander for 30 

minutes. Rinse well, squeeze gently 

and pat dry. 

Heat 5mm of the oil in a large 

frying pan over medium heat and 

fry the aubergine in batches until 

golden brown on both sides. Drain 

on paper towels and chop finely. 

Put the aubergine in a colander 

and leave it until most of the oil has 

drained off, then transfer to a bowl 

and add the garlic, paprika, cumin, 

coriander and sugar. 

Wipe out a pan, add the aubergine 

mixture and stir constantly over 

medium heat for 2 minutes. 

Transfer to a bowl, stir in the 

lemon juice and season with salt 

and pepper. 

Serve at room temperature with 

bread to dip. 

cook’s tip 

Leaving the 

skins on makes the 

potatoes 

super crispy. 

Crispy potato skins 


makes 4 80 min soccer night 

Ingredients 

4 large baking potatoes, 

scrubbed 

Oil, for deep frying 

Sour cream mixed with 

chives 



Method 

Prick potatoes in several places 

with a fork, bake in a 180°C oven 

for about 1 hour until tender. 

Remove from oven and allow to 

cool slightly, before cutting the 

warm potatoes lengthwise. 

Scoop out potatoes and refrigerate 

for another meal. 

Cut skins in half again. 

Heat oil in a deep fryer. Place 

potato skins in deep fryer basket; 

lower into oil and deep fry for 

about 2-3 minutes, or until skins 

are browned and crisp. 

Transfer potato skins to paper 

towels to drain. 

Sprinkle with salt, pepper and 

chives. Serve hot with sour cream. 

52 Nibbles HomeChoice.co.za • 0861 466 324 


Nibbles 53

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 


makes 12 20 min a snack 

Ingredients 

500 g cocktail sausages, 

separated 

1 tbsp sesame seeds 

1 tbsp runny honey 

1 tsp wholegrain mustard 


Method 


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 


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. 


56 Chinese 5-Spice pork spare ribs 

56 Fish pie 

57 Pork chops with honey and 

mustard glaze 

59 Couscous stuffed peppers 

59 Minty courgette fritters 

60 Bacon wrapped kingklip 

with zesty dressing 

60 Barbequed beef skewers 

62 Fish and chips 


63 Roast chicken pieces with lentils 

65 Roast rack of lamb 

65 Beef stew 

65 Bacon, pea and mushroom risotto 

66 Potato and pea curry 

66 Cheesy stuffed chicken breasts 

67 Barbequed Moroccan lamb 

cutlets 

68 Honey and mustard salmon 

70 Butter chicken 

Chinese 5-spice 

pork spare ribs. 


breakfasts 

55

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 

and refrigerate for 1-2 hours, if 

time permits. 

Place the ribs in a microwavable 

dish and microwave in high for 

15 minutes. 

Turn ribs and microwave on high 

for a further 5 minutes. 

Put microwave on grill function 

and microwave for 5 minutes or 

until golden and caramelized. 

Serve hot or cold. 

Hints 

★ If you plan on marinating 

ribs for more than four 

hours, choose a marinade 

with very little salt. The 

salt will begin to cure the 

ribs, resulting in a flavour 

more like ham or bacon. 

★ Chinese 5-spice powder 

can be found in the spice 

section of most major 

supermarkets. 

Fish pie 


serves 4 60 min zzxxxx 

Ingredients 

200 g boneless white fish fillets 

200 g skinless salmon fillet 

450 ml milk 

750 g potatoes, peeled and 

chopped 

100 g unsalted butter 

50 g flour 


2 tbsp chopped 

parsley 

3 hard-boiled eggs, chopped 

½ lemon juice 

50 g grated cheddar cheese 

Salt and ground black 


Method 


Place the fish in a baking dish and 

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 

handle, flake the fish into bite-sized 

pieces. 

Cook the potatoes in boiling salted 

water until tender. Drain and keep 

warm. 

Melt half the butter in a saucepan, 

stir in the flour and cook over a 

low heat for 2-3 minutes. Slowly 

add the reserved milk. Cook until 

thickened. 

Add the fish, peas, parsley, egg, 

lemon juice, salt and pepper. Mash 

the potato with the remaining milk 

and butter, then season. 

Pile the fish mixture into a 1-litrecapacity 

baking dish, spoon the 

mash on top and smooth with a 

spatula. Trace a pattern into the 

mash with a fork. Sprinkle with 

grated cheese. 

Bake for 20-25 minutes, until 

golden. 

Pork chops with honey 

and mustard glaze 


serves 4 15 min main meal 

Ingredients 

4 pork loin cutlets 

Honey and mustard 

marinade (see marinades 

pg 71) 

Pineapple salsa 

½ pineapple, diced 

½ cucumber, diced 

½ red onion diced 

1 chilli, chopped 

Boiled baby potatoes 

Method 

Combine oil, mustard, honey, 

orange rind and orange juice in a 

bowl. 

Place the pork in a glass or ceramic 

dish and pour marinade over it. 

Cover and place in the fridge for 

1 hour, if time permits. 

Make the salsa by mixing the 

pineapple, cucumber, chilli and red 

onion together and set aside. 

Remove pork from the marinade. 

Transfer to a plate lined with paper 

towel. 

Place marinade in a small 

saucepan over high heat. 

Bring to the boil. 

Reduce heat to medium and 

simmer for 2-3 minutes or until 

sauce thickens slightly. 

Remove from heat. Taste and 

season with salt and pepper. 

Preheat a barbecue or chargrill on 

high. 

Add the pork and cook for 3-4 

minutes each side for medium or 

until cooked to your liking. 

Transfer to a plate and cover with 

foil. Set aside for 5 minutes to rest. 

Divide the pork among serving 

plates. 

Drizzle with sauce and serve 

immediately with boiled baby 

potatoes and pineapple salsa. 

56 mains HomeChoice.co.za 

HomeChoice.co.za 

mains 57

Couscous 

stuffed 

peppers 

quantity 

serves 6 

cook time 

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 


2 tbsp chopped garlic 

4 tbsp chopped coriander 



Method 


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 

peppers and scoop out the seeds 

and membranes. 

Place peppers upright in a baking 

dish and roast them for 10 minutes 

or so, until they soften slightly, 

then remove them from the oven 

until the filling is ready. 

Heat oil in a non-stick pan. Add 

onion, fennel seeds and oregano. 

Cook, stirring frequently, for 

5 minutes or until onions are 

softened. 

Remove from heat and stir in the 

coriander, chilli and garlic. Using a 

fork, scrape the couscous into the 

pan and stir together. Fill peppers 

with the couscous mixture. Bake 15 

minutes. 

Serve immediately. 

Minty courgette fritters 


serves 4 15 min snacks 

Ingredients 

250 ml self-raising flour 

2 eggs 

1 punnet courgettes, rinsed 

and grated 

50 g Parmesan, chopped into 

very small cubes 

Few sprigs mint, chopped 


black pepper 

Oil for frying 

4 tomatoes, sliced 

50 g Parmesan, grated to serve 

Method 

Squeeze all the liquid out of the 

baby marrow and place into a 

large bowl. 

Add the flour, eggs, Parmesan, 

mint, salt and pepper. 

Heat up oil in a non-stick pan over 

medium heat and fry tablespoon 

size amounts of courgette batter. 

Wait till it bubbles on top and then 

turn the fritter over with a spatula. 

Let them cook until golden brown, 

remove and drain on kitchen 

towel. 

Serve hot with freshly sliced 

cherry tomatoes, fresh mint and 

grated Parmesan. 



mains 59

Barbequed 

beef skewers 


serves 2 15 min treat 

Ingredients 

750 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 



Olive oil spray 

Potato chips and salad, to 

serve 

cook’s tip 

Enjoy a 5-star 

cheffy dinner that’s 

simple to cook. 

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. 

Bacon wrapped kingklip 

quantity cook time ideal from 

serves 4 15 min Dad’s catch 

Ingredients 

800 g kingklip fillets 

(4 x 200 g portions) 

8 rashes of streaky bacon 

2 tsp thyme, chopped 

2 tsp oregano, chopped 

olive oil spray 

Sauce 


2 lemons, juice and zest 



Mash potato and steamed 

green beans, to serve 

Method 


Lay fish on a flat surface. 

Sprinkle each fillet with the 

thyme, oregano and season. 

Wrap bacon tightly around fish 

fillets. Place fish on a baking tray 

lined with baking paper. 

Cook for 15 minutes or until 

cooked through. Meanwhile mix 

the lemon juice and mayonnaise 

together and season. 

Serve fish with a mash potato, 

steamed green beans and a drizzle 

of sauce. 

Thread beef onto skewers and add 

to cooled marinade. 

Turn to coat. Cover and refrigerate 

for 2-3 hours, if time permits. 

Preheat a barbecue plate or 

chargrill on high heat. 

Reduce heat to medium. Spray 

skewers with oil. 

Cook, turning, for 5 minutes for 

medium or until cooked to your 

liking. 

Serve hot with deep fried potato 

chips and salad. 

Alternative 

★ Lamb can be substituted 

instead of beef and for a 

colourful tasty option, place 

peppers and onions between 

the meat. 



mains 61

Roast chicken pieces with lentils 


serves 6-8 45 min health 

Ingredients 

1 kg chicken pieces (8 pieces) 

100 ml Olive oil 

2 tbsp chicken spice 

500 g lentils 

1 onion, peeled and chopped 


1 chilli, chopped 

1 pack streaky bacon, 

chopped 

100 g cherry tomatoes, roasted 



Method 


Place chicken in roasting tray and 

season with chicken spice, salt and 

pepper. 

Drizzle with half the olive oil and 

roast in the oven for about 

40 minutes until cooked and the 

skins are crispy. 

Meanwhile fry the bacon bits in 

a hot pan and keep aside. In the 

same pan, flash fry the cherry 

tomatoes and set aside. 

Fry the onion and garlic with the 

remaining olive oil in a medium 

saucepan until lightly glazed not 

carmelised. 

Add the lentils and enough water 

to come 3cm above the lentils and 

cook for 20-30 minutes, or until 

tender. 

Drain well in a sieve. Transfer to a 

serving dish. 

Place the chicken pieces on top of 

the lentils and sprinkle the bacon 

bits, cherry tomatoes and chilli on 

top. 

Fish and chips 


serves 4 xx min working moms 

Ingredients 

4 large potatoes, peeled, cut 

lengthways into 1cm-thick 

chips 

185 g plain flour, plus extra to 

dust 

330 ml beer 

2 tsps of salt 

800 g skinless hake fillets, halved 

into long strips if necessary 

Sunflower oil, to deep-fry 

Lemon wedges and tomato 

sauce, to serve 

Method 

Whisk the flour, beer and 2 

teaspoons salt in a bowl until 

smooth. Cover with plastic wrap 

and set aside at room temperature 

for 30 minutes. 

Half-fill a deep-fryer with oil and 

heat to 160°C. 

Fry the chips, in batches, for 5-7 

minutes until soft but still pale, 

then drain and lay flat on a paper 

towel. 

Drain on paper towel, place on 

a tray, in a single layer, and keep 

warm in the oven while you cook 

fish. 

Dust hake fillets in the flour. Dip 

into the batter, one at a time, 

allowing excess to drain off. 

Carefully place into the hot oil. 

Cook the fish, in batches if 

necessary, for 3-4 minutes until 

golden and crisp, then drain on 

paper towel. 

Remove chips from oven and 

sprinkle fish and chips with a little 

more sea salt. 

Serve immediately with lemon 

wedges and tomato sauce. 



mains 63

cook’s tip 

Use the appropriate 

lamb cooking times for 

proper doneness, and 

you will have a 

spectacular feast for any 

special dinner. 

Roast rack 

of lamb 

quantity 

serves 4 

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 



Method 


Line a large roasting pan with nonstick 

baking paper. 

Toss potatoes in oil and season 

with pepper. Roast for 30 minutes. 

Meanwhile, heat a large non-stick 

frying pan over high heat. Coat 

with olive oil. 

Cook lamb racks for 1-2 minutes 

each side or until browned. 

Combine the mustard and 

rosemary in a small bowl. Spread 

half of mustard mixture over the 

top of each lamb rack. 

Add cherry tomatoes to roasting 

pan and arrange lamb on top. 

Roast for 15 minutes till medium or 

until lamb is cooked to your liking 

and potatoes are tender. 

Transfer lamb to a plate. 

cook time 

60 min 

Cover with foil and set aside for 

5 minutes to rest. Serve with 

vegetables and salad. 

Alternative 

★ Potatoes can be replaced 

with any root vegetables. 

Bacon, pea and 

mushroom risotto 


serves 4 30 min mastering the basics 

Ingredients 


1 large onion, finely chopped 

8 rashes streaky bacon 

1 punnet mushrooms, 

chopped 


350 g Arborio rice 

125 ml dry white wine 

1 L vegetable stock 

400 g peas 

60 g unsalted butter 


parsley 

150 g grated Parmesan cheese 

Fresh mint, to serve 



Method 

Heat the oil in a medium 

frying pan and add the onion, 

mushrooms and bacon. 

Cook, stirring, over medium heat 

for 1-2 minutes until softened, but 

not coloured. 

Add the garlic and fry for a few 

seconds, then add rice, tossing 

until well coated in oil. 

Add the wine and allow to bubble 

for a few minutes. 

Pour in the stock 1 cup at a time, 

stirring constantly until liquid has 

been absorbed and rice is al dente. 

Stir through the peas, butter, 

parsley and half the Parmesan 

cheese. 

Divide risotto between bowls and 

serve sprinkled with remaining 

Parmesan cheese and mint leaves. 



mains 65

Potato and pea curry 


serves 6-8 35 min cold nights 

Ingredients 

650 g potatoes, peeled and diced 

1 tbsp oil 

1 medium onion, chopped 

2 garlic cloves, crushed 

1 tbsp finely grated fresh 

ginger 

125 ml curry paste 

400 g can diced tomatoes 

250 ml frozen peas 

125 ml plain yoghurt 

100 g baby spinach 

100 ml finely chopped fresh 

coriander leaves 

Method 

Heat oil in a large saucepan over 

medium heat. 

Add onion, garlic and ginger. 

Cook, stirring, for 3-5 minutes or 

until onion has softened. 

Cheesy stuffed chicken breasts 


serves 6-8 15 min dieters 

Ingredients 

Stuffing 

250 ml grated cheese 

4 tbsp basil pesto 

1 small red onion, finely 

chopped 


4 garlic cloves, thinly sliced 

12 cherry tomatoes, to serve 

1 punnet broccoli, to serve 

800 g chicken thigh fillets, 

trimmed (4 x 200g) 




Method 

To make the stuffing, combine in 

a bowl, the grated cheese, pesto, 

onion, chilli and garlic. 

Meanwhile, using a small, sharp 

knife, cut a slit in the side of each 

fillet to form a pocket. 

Divide stuffing between pockets. 

Secure with toothpicks and season 

with salt and pepper. 

Place in a microwavable dish and 

microwave on high for 5 minutes. 

Turn the chicken and add the 

broccoli and cherry tomatoes for 

the last 3 minutes on high or until 

the greens have softened. 

Remove tomatoes, broccoli and 

chicken from microwave. Transfer 

chicken to a plate and cover loosely 

with foil. Rest for 5 minutes. 

Add curry paste. Cook for 1 minute 

or until fragrant. 

Add the potatoes, tomato and ½ 

cup cold water to pan. Bring to the 

boil. 

Reduce heat to low. Simmer, 

partially covered, for 15-20 minutes 

or until potato is tender. 

Add frozen peas and yoghurt. Stir 

to combine. 

Simmer for 5-7 minutes or until 

peas are tender. 

Stir in spinach until just wilted. 

Serve with basmati rice and freshly 

chopped coriander. Sambals is also 

a great alternative to rice. 

Divide broccoli and roasted 

tomatoes among plates. 

Remove toothpicks from chicken 

and then slice. Divide between 

plates and serve hot. 

Ingredients 

❝Better a 

good dinner 

than a 

fine coat. ❞ 

– French proverb 

Barbequed Moroccan 

lamb cutlets 


serves 6-8 15 min holiday feeling 

12 lamb cutlets 

Moroccan marinade 

(see marinades pg 70) 

Yoghurt dip 

250 ml thick Greek yoghurt 

1 bunch coriander, leaves 

picked and chopped 

100 ml grated cucumber 




Method 

In a shallow bowl mix the Harrissa, 

olive oil, lemon juice and zest. 

Add the lamb cutlets and rub 

in the marinade mix. Cover and 

refrigerate for 1-2 hours, if time 

permits. 

Meanwhile to make the dip, 

combine the yoghurt, coriander, 

cucumber and garlic. Season with 

salt and pepper and refrigerate. 

Heat a barbeque or chargrill pan 

on medium high. 

Grill the cutlets for 2-3 minutes 

on each side till medium done. 

Cool slightly, then serve with the 

yoghurt dip. 



mains 67

Beef stew 


serves 6-8 72 min cold nights 

Ingredients 

1 kg stewing meat, cubed 

1 onion, chopped 

4 red peppers, cubed 

4 potatoes, peeled and cubed 

250 ml beef stock 

1 can chopped tomatoes 

2 tbsp cornstarch 

2 tbsp water 

250 ml dry red wine 

2 cloves garlic, crushed 

1 bay leaf 



Chives, to serve 

Method 

Place the meat in a casserole 

dish and microwave on high for 

5 minutes or until beef is no 

longer pink. 

Stir in the remaining ingredients, 

except onion, peppers, cornstarch 

and water. 

Microwave, covered, on medium 

for 60 minutes. 

Stir in onion and peppers. 

Microwave on medium for 10 

minutes. 

Combine cornstarch and water. 

Stir well before adding it to the 

stew. 

Microwave on high for 2 minutes 

or until sauce has thickened. 

Serve hot with rice. 

Honey mustard microwave salmon 


serves 2 15 min fancy meal 

Ingredients 

400 g salmon fillets (2 x 200 g 

portions) 




1 tbsp whole grain mustard 

1 tbsp Dijon mustard 

2 tbsp honey 

pinch of thyme 

1 nectarine, sliced 

50 g baby leaf salad, to serve 

100 g asparagus 

Method 

Place salmon steaks and asparagus 

in microwave-safe dish, drizzle 

with olive oil and season with salt 

and pepper. 

Microwave on high (100%) for 

3-4 minutes. 

Remove from oven and allow to 

stand for 2 minutes before serving. 

In a separate bowl, mix the 

mustard and honey together. 

Divide the nectarine slices and 

salad between serving plates. 

Place the salmon and asparagus 

next to the salad and drizzle with 

honey and mustard sauce to serve. 

cook’s tip 

Salmon dries 

out if overcooked. 

So before the time is 

up, check your fish. 

If it flakes easily, it’ll 

be perfect. 



mains 69

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 


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 



Method 

Cube the chicken breast fillets. 

Add garlic, chillies, Rajah masala, 

salt and yoghurt to the chicken. 

Heat a medium sized pot and add 

3 tablespoons of cooking oil. 

Add onion and sauté until golden 

brown. 

Add the tomato paste to the onion 

mixture and allow to cook in for 

30 seconds. 

Add chicken fillet mixture to onion 

and tomato paste. Allow to cook 

on medium heat for 20-30 minutes, 

stirring occasionally. 

Add tub of fresh cream and allow 

to cook for further 15 minutes. 

Serve with basmati rice and fresh 

coriander. 


“What I love most 

about this recipe is, its 

simplicity in method, 

deepness in flavour 

and most importantly 

the smile on 

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. 


74 Decadent chocolate ice cream 

74 Lemon meringue cupcakes 

77 Crème brûlée 

77 Carrot cake 

78 Lemon curd 

79 Peppermint choc chip ice cream 

80 Nutella mug cake 


81 Red velvet cupcakes 

82 Malva pudding 

82 Crunchies 

85 Rusks 

85 Turkish delight ice cream 

86 Baked vanilla cheesecake 

87 Eskimo treat 

Decadent 

Chocolate 

Ice cream 


breakfasts 

73

Decadent 

chocolate 

ice cream 


serves 2 30 min the kids 

Ingredients 

2 cups double thick cream 

5 tbsp good-quality cocoa 

200 g good-quality dark 

chocolate (62% or more), 

chopped 

250 ml milk 

5 egg yolks 

125 ml sugar 

1 tsp salt 

1 tsp vanilla extract 

Method 

Heat the cream in a medium pot. 

Remove from heat when it starts 

bubbling at the edges, whisk in 

cocoa and chocolate until it’s 

well combined and melted. 

Add the egg yolks, milk, sugar, 

vanilla and salt. 

Return to stove stirring 

constantly (so you don’t cook 

the eggs) with a wooden spoon, 

over medium heat until the eggs 

thicken and form a custard. 

Refrigerate then prepare 

according to your ice cream 

maker’s instructions adding 

optional extras just before 

churning. 

Store in a freezer-proof container 

in the freezer to harden. 

Hints 

★ Get creative and 

try different flavours 

by introducing extras 

like peppermint crisp, 

honeycomb, crushed 

Oreos, Smarties, fudge or 

chocolate chip biscuits. 

Lemon meringue cupcakes 


makes 12 35 min tea time 

Ingredients 

For the cupcakes 

100 g butter, softened 

1 cup castor sugar 

2 tsps finely grated lemon rind 

2 eggs 

1.5 cups self-raising flour 

½ cup milk 

For the lemon curd 

2 eggs, lightly whisked 

100 g butter 

2 tablespoons lemon rind 

½ cup lemon juice 

1 cup castor sugar 

For the meringue 

3 egg whites 

¾ cup castor sugar 

Method 


Place paper liners in a 12-cup 

muffin tin. 

Use an electric mixer to beat the 

butter, sugar and lemon rind until 

pale and creamy. 

Add eggs, one at a time, beating 

well between each addition. 

Add the flour and milk, in alternate 

batches, and stir with a wooden 

spoon until just combined. 

Spoon mixture evenly among the 

lined pans (three quarters full) and 

smooth the surface. 

Bake in preheated oven for 15-20 

minutes, or until cooked through. 

Remove from oven and transfer to 

a wire rack to cool completely. 

Make the lemon curd while the 

cupcakes are baking. Combine the 

egg, butter, lemon rind and juice 

and sugar in a small saucepan over 

low heat. 

Cook, stirring, for 5 minutes or until 

mixture boils and thickens. 

Remove from heat. 

Strain through a sieve into a bowl. 

Cover with plastic wrap and place 

in the fridge to cool and thicken. 

Use a cupcake corer to cut a piece 

out of the top of each cake. 

Spoon the lemon curd evenly 

among cupcakes (there should be 

extra lemon curd for your fridge). 

Place egg whites in a bowl. 

Use an electric mixer to whisk until 

firm peaks form. 

Gradually add the sugar, beating 

well between each addition. 

Continue beating for 2-3 minutes 

or until sugar completely dissolves. 

Pipe meringue on top of each cake 

enclosing the filling. 

Use a small blowtorch to grill the 

meringue until lightly golden. 

Alternatively, transfer cupcakes 

to an oven tray and place under a 

preheated grill until lightly golden. 

Alternative 

★ For a delicious alternative, 

fill the cupcakes with 

strawberry jam and top with 

whipped cream. 



Sometimes, it’s just 

to say yes to 

easier 

that extra snack or dessert. 

– Michelle Obama 

Sweets Sweets 75 

❝ 

❝

Crème brûlée 


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 

and sugar into the egg yolks and 

continue to beat for 4-5 minutes 

until thick and pale. 

Beat the hot cream, very slowly, 

drop by drop (to avoid scrambling 

the eggs) into the yolks and then 

pour into ramekins and place in a 

deep roasting tin with hot water. 

Bake at 150°C for about 45 minutes 

until set. 

Cool thoroughly and chill, then 

clean carefully round the edges. 

Sprinkle a thin layer of castor 

sugar evenly over the top of the 

cooked custards, especially up to 

the edges. 

Use a blowtorch to caramelise the 

sugar; watch that it does not burn. 

It should have a hard brown top. 

Serve cold. 

Alternative 

★ Add a teaspoon of finely 

grated ginger or a dash of 

Amarula to the cream. 

Carrot cake 


serves 4 60 min high tea 

Ingredients 

625 ml flour 

10 ml baking powder 

7.5 ml bicarbonate of soda 

15 ml mixed spice 

5 ml salt 

375 ml sugar 

310 ml oil 

4 eggs 

500 ml grated carrots 

250 ml crushed tinned pineapple 

125 ml chopped pecan nuts 

62.5 ml smooth apricot jam 

Cream cheese icing 

125 ml butter 

500 g icing sugar 

5 ml vanilla essence 

250 g smooth cream cheese 

Method 

Preheat the oven to 180°C 

Sift dry ingredients together twice. 

Beat the sugar, oil and eggs 

together until light and fluffy. Use 

an electric beater and beat at high 

speed for 3 minutes. 

Add the carrots, pineapple, nuts 

and apricot jam, mix well. 

Sift the dry ingredients over the 

mixture and fold in with a spatula 

until uniformly blended. 

Grease a 28cm loose bottomed 

springform tin and sprinkle with a 

little flour or dry bread crumbs on 

the bottom of the tin. This prevents 

the cake from sticking. 

Pour mixture into prepared tin and 

bake for 45 minutes. Allow the cake 

to firm and cool in the pan for 10 

minutes before turning out. 

To make the icing 

Cream the butter and gradually 

add icing sugar. 

Add vanilla, and cream cheese. 

Don’t beat the mix too much, 

otherwise it can become watery. 

Ice the cake when it has cooled. 



Sweets Sweets 77

Lemon curd 


serves 4 10 min gifts 

Ingredients 

200 ml sugar 

3 eggs 

1 egg yolk 

125 ml fresh lemon juice 

Grated rind from 2 lemons 

125 ml butter, melted and cooled 

slightly 

Method 

In a microwave-safe bowl, whisk 

together the sugar and eggs until 

smooth. 

Stir in lemon juice, lemon zest and 

butter. 

Cook in the microwave on high for 

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. 

Peppermint choc 

chip ice cream 


makes 1 litre 30 min Sunday afternoon 

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. 

Ingredients 

2 cups milk 

2 cups cream 

1 cup sugar 

¼ teaspoon salt 

1 teaspoon vanilla extract 

1 teaspoon peppermint 

extract 

3 drops green food colouring 

(optional) 

½ cup chocolate chips 

Method 

Stir together in a large bowl, the 

milk, cream, sugar, salt, vanilla 

extract and peppermint extract. 

The sugar must be dissolved. 

Colour to your liking with the 

green food colouring. 

Pour the mixture into an ice cream 

maker, and freeze according to the 

manufacturer’s instructions. 

After about 10 minutes into the 

freezing, add the chocolate chips. 

After the ice cream has thickened, 

about 30 minutes later, spoon into 

a container, and freeze for 2 hours. 



Sweets Sweets 79

Nutella mug cake 


serves 6 10 min alone time 

Ingredients 

125 ml self raising flour 

125 ml white granulated sugar 

2 eggs 

90 ml cocoa powder 

90 ml Nutella 

90 ml milk 

90 ml olive or vegetable oil 

Method 

Combine all ingredients in a large 

coffee mug. 

Whisk with a fork until smooth. 

Microwave on high for 2-5 

minutes. (Time depends on 

microwave wattage.) 

Top with whipped cream and 

chocolate sauce if desired. 

Red velvet cupcakes 


serves 6-8 40 min weddings 

cook’s tip 

Remember gold or 

silver trimmed cups 

are not ideal to use in 

microwaves. Make 

cakes in ceramic bowls 

and serve in elegant 

dinnerware. 

Ingredients 

2.5 cups all-purpose flour 

1.5 cups sugar 

1 teaspoon baking soda 

1 teaspoon salt 

1 teaspoon cocoa powder 

1.5 cups vegetable oil 

1 cup buttermilk, room 

temperature 

2 large eggs, room 

temperature 

2 tablespoons red food 

colouring 

1 teaspoon white distilled 

vinegar 


Cream cheese frosting 

450 g cream cheese, 

softened 

2 sticks butter, softened 


4 cups sifted confectioners’ 

sugar 

Method 


Line 2 (12-cup) muffin pans with 

cupcake papers. 

Sift together in a medium mixing 

bowl, the flour, sugar, baking soda, 

salt and cocoa powder. 

Beat in a large bowl, the oil, 

buttermilk, eggs, food colouring, 

vinegar, and vanilla with a 

handheld electric mixer. 

Add the sifted dry ingredients to 

the wet and mix until smooth and 

thoroughly combined. 

Divide the batter evenly among 

the cupcake tins about 2/ 3 filled. 

Bake in oven for about 20-25 

minutes, turning the pans once, 

half way through. Test the 

cupcakes with a toothpick. 

Remove from oven and cool 

completely before frosting. 

For the cream cheese frosting 

Beat in a large mixing bowl, the 

cream cheese, butter and vanilla 

together until smooth. 

Add the sugar and on low speed, 

beat until incorporated. Increase 

the speed to high and mix until 

very light and fluffy. 

Alternative 

★ Sprinkle with desiccated 

coconut to serve or top with 

fresh berries. 

80 Sweets 



Sweets 81

Malva pudding 


serves 4 70 min memories 

Ingredients 

Cake 

1 cup sugar 

1 egg 

1 tablespoon apricot jam 

1 cup flour 

1 teaspoon bicarbonate 

of soda 

1 teaspoon baking powder 

¼ teaspoon table salt 

1 tablespoon butter 

1 teaspoon white vinegar 

1 cup milk 

Sauce 

1 cup whipping cream (not 

whipped) 

6 ounces butter 

1 cup white sugar 

½ cup hot water 

Method 


Beat the egg and sugar in a 

mixer and add the jam. Sift flour, 

bicarbonate of soda, baking 

powder and salt. 

Melt the butter and add the 

vinegar and milk. 

Add liquids to egg mixture 

alternately with the flour. 

Beat well and bake in a covered 

dish for 45 minute to 1 hour. It is 

important to use a covered dish 

otherwise the sauce won’t soak 

into cake. 

Melt together the ingredients for 

the sauce and pour over pudding 

as it comes out of the oven. 

Crunchies 


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 


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. 

Place spread and honey in a 

saucepan over low heat. Cook, 

stirring occasionally, for 3-4 

minutes or until melted. 

Bring to a simmer. 

Cook, stirring, for 3 minutes or until 

slightly thickened. 

Add spread mixture to seed 

mixture. 

Stir to combine. 

Spoon into the prepared pan. 

Using the back of a spoon, press 

mixture evenly into pan. 

Bake for 25-30 minutes or until 

golden. 

Cool in pan completely. 

Refrigerate for 2 hours. 

Cut into bars. 

Store in an air-tight container. 



Sweets Sweets 83

cook’s tip 

If you feel hungry 

between meals, try to 

choose snacks which 

are high in fibre. 

Healthy raisin 

and nut rusks    

Quantity 

serves 6 

cook time 

120 min 

Ingredients 

225 g butter  

1 cup buttermilk  

1 egg 

500 ml cake flour  

250 ml nutty wheat (bran flour)  

15 ml baking powder  

¾ cups sugar  

Pinch of salt  

½ cup raisins (optional) 

½ cup pecan nuts – roughly 

chopped  

½ cup muesli  

½ cup rolled oats 

½ cup sunflower seeds  

½ cup coconut   

Method 


Butter a deep baking tray (20 x 30 

cm) and put aside. 

Melt butter and allow to cool. 

Add buttermilk, egg and dry 

ingredients. 

Mix thoroughly and put mixture 

into pan and spread evenly. 

Bake for 40-45 minutes until 

golden brown. 

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. 

Alternative 

★ Vary your selection of 

nuts and fruit, to suit your 

preference. 

Turkish Delight ice cream 


serves 6 30 min little girls 

Ingredients 

4 egg yolks 

½ cup sugar 

310 ml milk 

310 ml thickened cream 

1 tbsp rose water 

165 g Turkish Delight, chopped 

Method 

Beat the egg yolks and sugar until 

light and fluffy. 

Bring the milk to boil in a pan. 

Add to the egg and sugar, stirring, 

then return to the pan. 

Continue stirring over low heat 

until the mixture coats the back of 

a spoon. Do not boil. 

Let cool, then stir in the cream and 

rose water. 

Put the Turkish Delight in a pan 

with 2-3 tablespoons of water. 

Heat gently, until almost 

completely melted, with just a few 

small lumps. 

Remove from the heat and stir into 

the cooled custard mixture. 

Let the mixture cool completely; 

now place half the mixture into the 

ice cream maker and freeze. 

Churn for about 30 minutes, until 

it has the consistency of soft-scoop 

ice cream. 

Transfer it to one of the plastic 

boxes and place in the freezer. 

Repeat with the other half of the 

mixture. 



Sweets Sweets 85

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 

Classic baked 

vanilla cheesecake 


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 


serves 2 60 min birthdays 

Ingredients 

Base 

250 g plain sweet biscuits 

125 g butter, melted 

Melted butter, for greasing 

Filling 

750 g tub cream cheese, at 

room temperature 

250 g castor sugar 

1 vanilla pod 

½ lemon, rind finely 

grated, juiced 

6 eggs 

200 ml cream 

Method 


Brush a 20cm springform pan with 

the melted butter to lightly grease 

the pan. 

To make the base 

Place the biscuits in the food 

processor and blitz until crushed. 

Add the butter and process until 

well combined. 

Use the back of a spoon to press 

the biscuit mixture on the bottom 

of the greased pan to evenly cover 

the base and up the sides. 

Place in the fridge while making 

the filling. 

To make the filling 

Beat the cream cheese, castor 

sugar and vanilla in a medium 

bowl until the mixture becomes 

light and creamy. 

Add the lemon rind, lemon juice, 

eggs and cream. 

Beat until well combined and the 

mixture is light and fluffy. 

Pour mixture into prepared pan. 

Bake in preheated oven for 

45 minutes or until golden and 

just set in the centre. 

Remove from the oven and allow 

to cool completely. 

Cover loosely with plastic wrap 

and place in the fridge overnight 

to firm. 

Remove from the fridge 10 minutes 

before serving. 

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 

to set. 

Remove from the freezer and 

spoon a layer of Caramel Treat on 

top of the frozen ice cream and 

place in the freezer for an hour. 

Top with the ground biscuit and 

nut mixture, press down firmly 

and freeze for at least 3 hours 

or overnight. 

Turn on to a serving plate and 

decorate with cherries. 


“Summer or winter, 

there is nothing like a 

sweet ice cream treat. 

Easy to make and 

enjoyed by all!” 

86 Sweets 



Sweets 87

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