Best Recipe Ever Version 1 Lockdown May 2o20

BEST RECIPES EVER
LOCKDOWN 2020
-0-|Page
Best Recipes Ever – Lockdown Edition May 9, 2020
BEST RECIPES EVER
MAY 2020
With the worldwide COVID-19 lockdown, and specifically the lockdown in SA from 26 March
2020, boredom set in quickly, and so the Best Recipe Ever Facebook group was created.
A special thanks to all the people who joined this group – as at end April, we have over 1100
members! An even bigger thanks to everyone who contributed recipes, these have been
included in this book. We have also included the name of the person who supplied each
recipe.
Thank you again all for your contributions. We hope you enjoy and have loads of fun in the
kitchen!
Disclaimer – these recipes have been added to this recipe book exactly as we received them
as “Best Recipes Ever”. We haven’t personally tried and tested all of them.
Page 1 of 256
Table of Contents
CONVERSION CHART ......................................................................................................................... - 10 -
SOUPS................................................................................................................................................ - 11 -
MINESTRONE SOUP ...................................................................................................................... - 12 -
BUTTERNUT SOUP......................................................................................................................... - 13 -
QUICK AND YUMMY BUTTERNUT SOUP ....................................................................................... - 14 -
RED SOUP ...................................................................................................................................... - 15 -
IMMUNE BOOSTING EAT YOUR GREENS VEGGIE SOUP ............................................................... - 16 -
PEA SOUP ...................................................................................................................................... - 17 -
PEA SOUP ...................................................................................................................................... - 18 -
BEETROOT SOUP ........................................................................................................................... - 19 -
EASY GAZPACHO ........................................................................................................................... - 20 -
SALADS .............................................................................................................................................. - 21 -
BROCCOLI SALAD .......................................................................................................................... - 22 -
BROCCOLI SALAD .......................................................................................................................... - 23 -
MARGIE’S BEST EVER BROCCOLI SALAD ....................................................................................... - 24 -
SPECIAL CABBAGE SALAD.............................................................................................................. - 25 -
CABBAGE AND CELERY SALAD....................................................................................................... - 26 -
CHINESE CABBAGE SALAD............................................................................................................. - 27 -
PICKLED CUCUMBERS ................................................................................................................... - 28 -
ADDICTIVE CUCUMBER SALAD...................................................................................................... - 29 -
LEKKER PAPAYA SALAD ................................................................................................................. - 30 -
DAV'S TUNA SALAD ....................................................................................................................... - 31 -
OODLES OF NOODLES CHICKEN SALAD......................................................................................... - 32 -
ASIAN QUINOA SALAD .................................................................................................................. - 33 -
THREE BEAN SALAD....................................................................................................................... - 34 -
BEETROOT SALAD.......................................................................................................................... - 35 -
SPICY SWEETCORN SALAD ............................................................................................................ - 36 -
ROAST SWEET POTATO SALAD...................................................................................................... - 37 -
MOROCCAN COUSCOUS SALAD .................................................................................................... - 38 -
BEST BARLEY SALAD ...................................................................................................................... - 39 -
BREADS.............................................................................................................................................. - 40 -
3 INGREDIENT (WEIGHLESS) BAGELS ............................................................................................ - 41 -
MA SE BROOD ............................................................................................................................... - 42 -
Page 2 of 256
ONION AND CHEESE BREAD .......................................................................................................... - 43 -

BASIC BREAD ................................................................................................................................. - 44 -
MUSHROOM / ASPARAGUS / TUNA FRENCH LOAVES .................................................................. - 45 -
HONEY OAT DINNER ROLLS........................................................................................................... - 46 -
BEER BREAD .................................................................................................................................. - 47 -
VETKOEK........................................................................................................................................ - 48 -
SWEETCORN BREAD ...................................................................................................................... - 49 -
NAAN BREAD ................................................................................................................................. - 50 -
CHALLAH RECIPE ........................................................................................................................... - 51 -
CHALLAH BRAIDING ...................................................................................................................... - 52 -
BULKAS .......................................................................................................................................... - 53 -
YOGHURT BREAD .......................................................................................................................... - 54 -
SIDES ................................................................................................................................................. - 55 -
hot asparagus crisp ....................................................................................................................... - 56 -
CORN BAKE.................................................................................................................................... - 57 -
POTATO BAKE................................................................................................................................ - 58 -
BAKED AUBERGINE(EGGPLANT) ................................................................................................... - 59 -
MASHED POTATO – INDIVIDUAL SERVES...................................................................................... - 60 -
BABY POTATOES............................................................................................................................ - 61 -
POTATOES – AIR FRIED.................................................................................................................. - 62 -
SPINACH AND POTATO BAKE ........................................................................................................ - 63 -
POTATO BITES ............................................................................................................................... - 64 -
FILLED POTATOES.......................................................................................................................... - 65 -
VEGETABLE BAKE .......................................................................................................................... - 66 -
EASY STUFFED BUTTERNUTS......................................................................................................... - 67 -
RICE BAKE ...................................................................................................................................... - 68 -
TUNA SAVOURY TART ................................................................................................................... - 69 -
BEETROOT AND CASHEW DIP ....................................................................................................... - 70 -
ASPARAGUS PIE............................................................................................................................. - 72 -
PUMPKIN/BUTTERNUT PIE ........................................................................................................... - 73 -
MOCK CHOPPED LIVER.................................................................................................................. - 74 -
MUSHROOM TART ........................................................................................................................ - 75 -
MOCK LIVER – VEGETARIAN ......................................................................................................... - 76 -
LENTIL CUTLETS ............................................................................................................................. - 77 -
Page 3 of 256
CAULIFLOWER MASH TOPPED WITH ROAST CAULIFLOWER ........................................................ - 78 -

BILTONG RECIPE ............................................................................................................................ - 79 -
ROASTED COURGETTE HUMMUS ................................................................................................. - 80 -
PUMPKIN/BUTTERNUT FRITTERS .................................................................................................. - 81 -
TZIMMES ....................................................................................................................................... - 82 -
ONION QUICHE ............................................................................................................................. - 83 -
BABY MUSHROOM QUICHE .......................................................................................................... - 84 -
COUSCOUS WITH RAISINS, PINE NUTS AND CELERY .................................................................... - 85 -
BAKED ORZO WITH EGGPLANT AND MOZZARELLA ...................................................................... - 86 -
HOLLANDAISE SAUCE .................................................................................................................... - 87 -
HOMEMADE MUSTARD ................................................................................................................ - 88 -
SALAD DRESSING........................................................................................................................... - 89 -
SNOEK PATE .................................................................................................................................. - 90 -
CORN CHOWDER ........................................................................................................................... - 91 -
POTATO AND PEA SAMOSAS ........................................................................................................ - 92 -
RICE IN THE OVEN ......................................................................................................................... - 94 -
HEALTH RUSKS .............................................................................................................................. - 95 -
SPINACH RICOTTA DUMPLINGS .................................................................................................... - 96 -
ROULADE ....................................................................................................................................... - 97 -
MAINS ............................................................................................................................................... - 98 -
ORANGE CHICKEN ......................................................................................................................... - 99 -
COKE CHICKEN RECIPE ................................................................................................................ - 100 -
HONEY CHICKEN.......................................................................................................................... - 101 -
APRICOT CHICKEN ....................................................................................................................... - 102 -
CHUTNEY CHICKEN...................................................................................................................... - 103 -
CHICKEN BREAST – AIR FRIED ..................................................................................................... - 104 -
CHICKEN BREASTS ....................................................................................................................... - 105 -
OVEN BAKED CRISPY CRUMBED CHICKEN .................................................................................. - 106 -
CURRIED CHICKEN ....................................................................................................................... - 107 -
SWEET AND SOUR BEEF/CHICKEN/PORK .................................................................................... - 108 -
BEEF STROGANOFF ..................................................................................................................... - 109 -
MINCE LOAF ................................................................................................................................ - 110 -
BOLOGNAISE SAUCE ................................................................................................................... - 111 -
TOMATO BREDIE ......................................................................................................................... - 112 -
Page 4 of 256
BARBECUE RIBS ........................................................................................................................... - 113 -

QUICK AND EASY TUNA MACARONI ........................................................................................... - 114 -
TUNA LASAGNE ........................................................................................................................... - 115 -
TUNA LASAGNE ........................................................................................................................... - 116 -
QUICK TUNA LASAGNE................................................................................................................ - 117 -
CURRIED MINCE WITH RICE OR PASTA ....................................................................................... - 118 -
HAMBURGER PATTIES ................................................................................................................. - 119 -
DAV'S BRAAI BURGERS................................................................................................................ - 120 -
TUNA PATTIES ............................................................................................................................. - 121 -
CHILLI AND LIME CRAB RISOTTO................................................................................................. - 122 -
EASY MACARONI AND CHEESE.................................................................................................... - 123 -
MACARONI CHEESE ..................................................................................................................... - 124 -
OXTAIL WITH BAKED BEANS ....................................................................................................... - 125 -
GEFILTE FISH (FISH BALLS) .......................................................................................................... - 126 -
PIZZA BASE USING BEER.............................................................................................................. - 128 -
PIZZA DOUGH RECIPE.................................................................................................................. - 129 -
ANDREA’S MUESLI RECIPE .......................................................................................................... - 130 -
LENTIL CURRY .............................................................................................................................. - 131 -
CHICKEN AND MUSHROOM PIE .................................................................................................. - 133 -
DESSERTS ........................................................................................................................................ - 134 -
PANCAKES ................................................................................................................................... - 135 -
BANANA FLAPJACKS .................................................................................................................... - 136 -
RICE CRISPY COOKIES .................................................................................................................. - 137 -
MERINGUES ................................................................................................................................ - 138 -
PEACH MERINGUES ..................................................................................................................... - 139 -
Butter biscuits ............................................................................................................................. - 140 -
LEMON CAKE ............................................................................................................................... - 141 -
LEMON & POPPY SEED MINI CAKES ............................................................................................ - 142 -
LEMON RASPBERRY YOGHURT SPONGE TEA CAKE..................................................................... - 143 -
SOUR CREAM COFFEE CAKE ........................................................................................................ - 144 -
QUICK AND EASY YOGHURT CAKE .............................................................................................. - 145 -
FRUIT CAKE.................................................................................................................................. - 146 -
PASTEL DE NATA ......................................................................................................................... - 147 -
MILK TART - NO CRUST ............................................................................................................... - 149 -
Page 5 of 256
NO BAKE MILK TART.................................................................................................................... - 150 -

PECAN NUT TARTLETS ................................................................................................................. - 151 -
GERMAN TARTS .......................................................................................................................... - 152 -
SALTED CARMEL TART ................................................................................................................ - 153 -
GRENADILLA TART/PUDDING ..................................................................................................... - 154 -
LEMON MERINGUE TART ............................................................................................................ - 155 -
QUICK FRUIT TART ...................................................................................................................... - 156 -
GINGER POT PUDDING................................................................................................................ - 157 -
SAGO PUDDING (MICROWAVE) .................................................................................................. - 158 -
DATE, CHOCOLATE AND WALNUT TORTE ................................................................................... - 159 -
PEPPERMINT TART ...................................................................................................................... - 160 -
STRAWBERRY CHEESE TART ........................................................................................................ - 161 -
CHOCOLATE CAKE – MICROWAVE .............................................................................................. - 162 -
MELTING CHOCOLATE CAKE ....................................................................................................... - 163 -
7 MINUTE MICROWAVE CAKE .................................................................................................... - 164 -
CHOCOLATE CAKE WITH COFFEE SAUCE (moist & no dairy) ...................................................... - 165 -
CHRISTA CHOCOLATE CAKE ........................................................................................................ - 166 -
CHOC “MUD” CAKE ..................................................................................................................... - 167 -
MOIST CHOCOLATE CAKE ........................................................................................................... - 168 -
CARROT CAKE .............................................................................................................................. - 170 -
APPLE CAKE/TART ....................................................................................................................... - 171 -
APPLE CAKE ................................................................................................................................. - 172 -
APPLE CAKE ................................................................................................................................. - 173 -
APPLE SKILLET PUDDING ............................................................................................................. - 174 -
BAKED APPLES ............................................................................................................................. - 175 -
BANANA BREAD .......................................................................................................................... - 177 -
BEST BANANA BREAD ................................................................................................................. - 178 -
BANANA BREAD .......................................................................................................................... - 179 -
BANANA BREAD .......................................................................................................................... - 180 -
MICROWAVE FUDGE ................................................................................................................... - 181 -
MICROWAVE FUDGE ................................................................................................................... - 182 -
GREEK BISCUITS .......................................................................................................................... - 183 -
3 INGREDIENT SHORTBREAD COOKIES ....................................................................................... - 184 -
SHORTBREAD BISCUITS WITH A TWIST ....................................................................................... - 185 -
Page 6 of 256
THE EASIEST PEANUT BUTTER BISCUITS EVER ............................................................................ - 186 -

THREE SEED HEALTH COOKIES .................................................................................................... - 187 -
CHOCOLATE BISCUIT SQUARES ................................................................................................... - 188 -
JAM SQUARES ............................................................................................................................. - 189 -
THE BEST CUSTARD SLICES .......................................................................................................... - 190 -
CHILL AND SLICE BISCUITS .......................................................................................................... - 191 -
CORNFLAKE BISCUITS .................................................................................................................. - 192 -
STRAWBERRY THUMB COOKIES.................................................................................................. - 193 -
SPICY "SOETKOEKIES".................................................................................................................. - 194 -
CHOC CHIP COOKIES ................................................................................................................... - 195 -
PEANUT BUTTER BISCUITS .......................................................................................................... - 196 -
CHOCOLATE CRINKLE BISCUITS ................................................................................................... - 197 -
CRUNCHIES.................................................................................................................................. - 198 -
CHEESE CAKE ............................................................................................................................... - 199 -
VICTORY CHEESECAKE ................................................................................................................. - 200 -
BAKED CHEESECAKE .................................................................................................................... - 201 -
SALTED CARAMEL CHEESECAKE .................................................................................................. - 202 -
CHEESECAKE IN 4 MINUTES ........................................................................................................ - 204 -
DANI’S BEST BAKED CHEESECAKE ............................................................................................... - 205 -
CARAMEL SAUCE ......................................................................................................................... - 206 -
CHOCOLATE SAUCE RECIPE ......................................................................................................... - 207 -
VERY YUMMY CHOCOLATE SAUCE ............................................................................................. - 208 -
HOT CHOCOLATE SAUCE ............................................................................................................. - 209 -
CINNAMON BUNS ....................................................................................................................... - 210 -
STRAWBERRY ICE CREAM ........................................................................................................... - 211 -
ICE CREAM BOMBE ..................................................................................................................... - 212 -
YOGURT ICE CREAM .................................................................................................................... - 213 -
LEMON MERINGUE ICE CREAM .................................................................................................. - 214 -
NO YEAST CINNABON WITH CREAM CHEESE FROSTING ............................................................ - 215 -
ZABAGLIONE ............................................................................................................................... - 217 -
TRADITIONAL ANCIENT HANDMADE NOUGAT ........................................................................... - 218 -
CHOCOLATE MOUSSE ................................................................................................................. - 219 -
STRAWBERRY MOUSSE ............................................................................................................... - 220 -
CRUNCHIES.................................................................................................................................. - 221 -
Page 7 of 256
ORANGE DARK CHOCOLATE GANACHE ...................................................................................... - 222 -

CANDIED ORANGE SLICES ........................................................................................................... - 223 -
TLC RED VELVET CUPCAKES WITH CREAM CHEESE ICING .......................................................... - 224 -
WHIPPED COFFEE........................................................................................................................ - 225 -
LEMONADE SCONES.................................................................................................................... - 226 -
NEVER FAIL SCONES .................................................................................................................... - 227 -
TIRAMISU .................................................................................................................................... - 228 -
MALVA PUDDING ........................................................................................................................ - 229 -
MALVA PUDDING ........................................................................................................................ - 230 -
CHOCOLATE CROISSANT DESSERT .............................................................................................. - 231 -
BUTTER BISCUITS ........................................................................................................................ - 232 -
VANILLA CUPCAKES ..................................................................................................................... - 233 -
PAVLOVA ..................................................................................................................................... - 234 -
CHOCOLATE BROWNIES .............................................................................................................. - 235 -
EASY CHOCOLATE ROULADE GLUTEN FREE ................................................................................ - 236 -
PINEAPPLE PUDDING .................................................................................................................. - 237 -
CRÈME BRULEE ........................................................................................................................... - 238 -
RICE KRISPY COOKIES .................................................................................................................. - 239 -
LIQUI FRUIT PUDDING................................................................................................................. - 240 -
PESACH............................................................................................................................................ - 241 -
KNEIDELS (PASSOVER DUMPLINGS)............................................................................................ - 242 -
KNEIDLACH .................................................................................................................................. - 243 -
FOOL PROOF KNEIDEL ................................................................................................................. - 244 -
GEFILTE FISH LOAF ...................................................................................................................... - 245 -
PASSOVER SPONGE CAKE............................................................................................................ - 246 -
PASSOVER GINGER CAKE ............................................................................................................ - 247 -
PESACH ROLLS ............................................................................................................................. - 248 -
COCONUT MACAROONS ............................................................................................................. - 249 -
CARAMEL MATZO CRUCH ........................................................................................................... - 250 -
PESACH BROWNIES ..................................................................................................................... - 251 -
MATZO PUDDING ........................................................................................................................ - 252 -
CHOCOLATE DESSERT.................................................................................................................. - 253 -
DECADENT CHOCOLATE BITES .................................................................................................... - 254 -
GESCHMIRTE MATZAH ................................................................................................................ - 255 -
Page 8 of 256
PESACH QUICHE .......................................................................................................................... - 256 -
Page 9 of 256
Page 10 of 256
SOUPS
Page 11 of 256
MINESTRONE SOUP
BARBI GOLDBLATT
Ingredients
8 cups water
1 tin butter beans
4 cubes chicken stock
1 small tomato paste
Chopped parsley or celery
1/2 packet frozen veggies
2 tablespoons oil
1 cup uncooked noodles
Boil all together for 20 mins to 1/2 hour.
Page 12 of 256
BUTTERNUT SOUP
BARBI GOLDBLATT
Ingredients
1 large butternut
Peel and dice
Boil in 2 liters water
Add 1 tablespoon curry powder
Add 2 stock cubes
Boil till soft
Mash or blend
Add 1 packet butternut soup (cooked separately first)
Page 13 of 256
QUICK AND YUMMY BUTTERNUT SOUP

JANICE HAZEL BUNN
Ingredients
2 packets diced and peeled butternut
1 peeled and chopped potato
1 peeled and sliced onion
2 veg stock cubes
Half a packet of red lentils
1 tablespoon curry powder
1 teaspoon salt
3 litres water
Method
Put everything into a large pot.
Bring to the boil then simmer for about 1 hour
use a stick blender to puree everything
keeps for days in the fridge
Page 14 of 256
RED SOUP
BARBI GOLDBLATT
Ingredients
Shin 2 packets
3 litres water
2 x 115g tomato paste
chicken stock
Salt
2 to 3 teaspoons marmite
Macaroni
Method
Add shin to pot and cook for one minute each side
Add all other ingredients, except the macaroni
Boil macaroni and drain off the starch
Add macaroni to soup mixture
Cook together for 2 to 3 hours
Remove the shin from the soup and cut into bite size pieces, throw back into the soup
Page 15 of 256
IMMUNE BOOSTING EAT YOUR GREENS VEGGIE SOUP

DENISE GLEZER-JONES
Add all of this to a 5L pot and bring to boil:

4 chicken stock cubes + 3.5L Water, Diced onion, Grated Carrot, Grated Baby Marrow,
Grated Celery, Broccoli, 250g packet Spinach, tin Green Beans
1tsp Turmeric, pinch Salt, sprinkle of Cayenne Pepper
Cook for about 30mins.
Use a handheld blender stick and blend a little (I mostly aim to chop the spinach smaller
with the blender)
Add Tin (drained) Chickpeas
Add Tin Baked Beans (include the sauce)
Page 16 of 256
PEA SOUP
NICOLE ZULMAN-SAREMBOCK
Ingredients
1 onion, sliced
1 lettuce, shredded
2 sticks celery, diced
1 clove crushed garlic
8-10 cups water
1 chicken cube
4 teaspoons powdered vegetable broth
2.5 teaspoons salt
2 teaspoons curry powder
50g butter or 2 tablespoons oil
2 carrots, grated
1 large potato, grated
1 kilo frozen peas
Method
Sauté onions, lettuce, celery and garlic in butter or oil. Add carrots, potato, peas, water and
seasoning. Simmer for about 2.5 hours. Liquidise, return to stove and add cream. Adjust
seasonings if necessary. Serve with croutons.
Page 17 of 256
PEA SOUP
ROBYN SEGAL KAPLAN
Brown 2 onions in a big pot

Add a piece of beef shin and brown
Rinse 1 packet of split peas and add to the pot
Peel and slice 3-4 carrots and add
±2.5 litres stock – add to the pot
Bring to the boil
Let it cook on medium 1-2 hours
Until carrots and peas are soft
You can use stick blender for a smooth consistency
Add salt and pepper to taste
Page 18 of 256
BEETROOT SOUP
AVRIL ROUP
2 boxes beetroot (I use the Werda make for SAs)

1 1/2 teaspoons citric acid
5 tablespoons sugar (adjust to your taste)
2litres milk
250ml cream
Whizz it all together.
Serve with a peeled, boiled hot potato
Page 19 of 256
EASY GAZPACHO
SHIRLEY GREEK
2 tins tomato soup

2 tins milk
1 cup buttermilk
2 Bulgarian yogurt
S& p
Pinch sugar
Mix tog and keep in fridge
Can add cubed cucumbers before serving
Page 20 of 256
SALADS
Page 21 of 256
BROCCOLI SALAD
BARBI GOLDBLATT
Ingredients
2 heads broccoli - cut into small florets
Dressing
125ml sugar
3 tablespoons red wine vinegar
500ml mayonnaise
1/2 red onion
125ml raisins or seed mix
250ml sunflower seeds
250ml cashew nuts
1 packet two-minute noodles (raw - just break into pieces)
cranberries
Method
Mix all ingredients and pour over broccoli
toss and enjoy!
Page 22 of 256
BROCCOLI SALAD
KAREN KOFF GORONOVSKY
Ingredients
Broccoli broken up into nice pieces
Slivered almonds
Sunflower seeds
Cranberries
Mix following for dressing

1 cup mayo
2 tablespoons honey OR 1/2 cup sugar
2 tablespoons white or red wine vinegar mixed well together
Just before serving toast the almonds and sunflower seeds and mix into broccoli and
dressing, then add the cranberries
Page 23 of 256
MARGIE’S BEST EVER BROCCOLI SALAD

ANGIE JOUBERT
Ingredients
2 heads of Broccoli chopped finely
1 bunch of spring onions
1 cup of mature cheddar cheese
1/2 cup of roasted sunflower seeds
Dressing
1/3 cup - apple cider
1/2 cup of mayonnaise
1/2 cup full cream plain yoghurt
1 or 2 tablespoons castor sugar depending on taste - whisk together
* normally add the sunflower seeds just before serving so they don’t go soggy
Page 24 of 256
SPECIAL CABBAGE SALAD

BARBI GOLDBLATT
Ingredients
Shredded cabbage
Flaked almonds (toasted)
Sesame seeds
Dressing
62.5ml sugar
62.5ml red wine vinegar
125ml oil
4 tablespoons soya sauce
Method
Mix dressing together
Toast almonds
Put shredded Cabbage into bowl
Add sesame seeds, almonds and dressing.
Page 25 of 256
CABBAGE AND CELERY SALAD

DANI MOSSELSON
Ingredients
1 pack celery sticks (sliced)
1 medium cabbage (shredded)
Dressing
1/2 cup oil
1/2 cup sugar
1/2 cup white vinegar
1-2 teaspoons crushed garlic or more depending on your taste
Method
Toss salad ingredients into dressing. Refrigerate for 24 hours before serving mix every 8
hours.
Page 26 of 256
CHINESE CABBAGE SALAD

Ingredients
1/2 cup oil

1/2 cup sugar
1/4 cup apple cider vinegar
2 Tablespoons soy sauce
Wombak (Chinese) cabbage otherwise regular cabbage, shredded.

Noodles (you can bake or grill 2 min noodles) and honey roasted cashew nuts.
I don't always add the noodles as they go soft after a while. If you do use them, add them
just before serving.
Page 27 of 256
PICKLED CUCUMBERS
BARBI GOLDBLATT
Pack Israeli cucumbers firmly in a jar.

Mix together:
Allspice
Bay leaves
4 or 5 cloves of garlic
2.5 liters water
125ml white vinegar
125ml salt
1 dessert spoon salt & pepper
Pour mixture over cucumbers and seal jar
Keep jars out of fridge until pickle becomes cloudy - about 3 days then refrigerate.
Page 28 of 256
ADDICTIVE CUCUMBER SALAD

LISA STARR
Ingredients
6 - 8 cucumbers, peeled and thickly sliced

1 packed cup fresh parsley
8 to 10 spring onions
1/2 cup canola/sunflower oil
1/3 cup 5% white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
Salt and coarse pepper to taste
Method
1: Blitz parsley and spring onion till chopped then add oil, vinegar, sugar and mustard and
process again to make a creamy, green dressing.
2: Season to taste with salt and pepper then pour over cucumbers and set aside till ready to
serve. If making ahead, store the dressing and cucumbers separately, and only combine
shortly before serving.
This dressing is also outstanding on fried fish.
Page 29 of 256
LEKKER PAPAYA SALAD

BARBI GOLDBLATT
Paw paw or papaya

Bananas
Naartjie/mandarin
Woolies passion fruit coulis
Cut fruit, add coulis
Page 30 of 256
DAV'S TUNA SALAD

DAVRIL COHEN
Mix together...
2 tins Tuna (drained)
3 TBL Mayo
2 TBL sweet chili sauce
Salt and pepper
1 Chopped onion
2 chopped Apple's
1/2 TBL lemon juice
Arrange on flat plate. Decorate with parsley.
Page 31 of 256
OODLES OF NOODLES CHICKEN SALAD

TONY HERBST
Ingredients
250g small shell noodles
5ml died tarragon
1 onion, chopped
1 sweet pepper (capsicum), chopped
2 tomatoes, chopped
250ml low-oil salad dressing
25ml fruit chutney
125ml chicken stock
3ml salt
4 skinned chicken breasts
1 can peach slices, drained and chopped
2 red apples, chopped
5ml curry powder
Method
Cook the noodles, drain and cool
Bring stock, tarragon and salt to the boil – add chicken
Cover and cook until chicken is tender, allow to cool in pan juices then cut into small pieces
Mix chicken, noodles, onion, capsicum, peaches, tomatoes and apples
Separately mix salad dressing, curry powder and fruit chutney
Pour over the chicken mixture, mix and enjoy.
Page 32 of 256
ASIAN QUINOA SALAD

BEV BENATAR
Ingredients
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber
For the dressing

1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste
Method
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat.
Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is
absorbed. Remove from heat and fluff with a fork.
2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and
cucumber. Set aside.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions,
cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
4. Pour the dressing over the quinoa salad and stir to combine.
Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This
salad is good served at room temperature or chilled.
Page 33 of 256
THREE BEAN SALAD

CHARMAINE GUNNELL
Ingredients
1 tin baked beans

1 tin butter beans
1 tin chopped green beans
2 sliced onions
1 green pepper
Garlic
Rinse tinned beans (except for baked beans) under water and put aside.
Method
Heat together in saucepan:

¼ cup oil
¼ cup vinegar
3 tbsp chutney
2 tbsp apricot jam
1 level tbsp curry powder
¼ cup sugar
Then add bean and the rest of the ingredients. Turn stove off and leave to stand in pot until
cool. Transfer to a bowl and place in the fridge until needed.
Page 34 of 256
BEETROOT SALAD
MAXINE EPSTEIN BOYD
1 bunch of raw beetroot peeled and grated

2 apples grated
1 onion chopped or grated
1 Tablespoon honey
Dash of Tabasco sauce
Mayonnaise to moisten
Grate the beetroot and apple in a processor and add the rest of ingredients and refrigerate
for a while to chill
Delicious!!
Page 35 of 256
SPICY SWEETCORN SALAD

CANDICE MUSIKANTH POULTON
Ingredients
30 ml/2tbsp veg oil

450g drained canned sweetcorn or frozen sweetcorn thawed
1 green pepper, seeded and diced
1 small red chilli, seeded and finely diced
4 spring onions, sliced
45ml/3tbsp chopped fresh parsley
225g cherry tomatoes, halved
Salt and ground black pepper
Dressing
2.5ml sugar
30ml white wine vinegar
2.5ml Dijon mustard
15ml chopped fresh basil
15ml mayonnaise
1.5ml chilli sauce
Combine all the above ingredients and whisk together
Heat the oil in a frying pan
Add the sweetcorn, green pepper, chilli and spring onions

Cook over medium heat for about 5 minutes until softened, stirring frequently
transfer the vegetables to a salad bowl
Stir in the parsley and the cherry tomatoes.
Pour the dressing over the salad. Season with salt and pepper. Toss well
Page 36 of 256
ROAST SWEET POTATO SALAD

LISA STARR
Ingredients
3 large sweet potatoes, peeled and cubed
1 cup chopped spring onions
1 large red pepper, cubed
1/2 cup pine nuts OR almond matchsticks, toasted
1 bag mixed lettuce/rocket
Dressing
1/2 cup canola/sunflower oil
1/3 cup red or white wine vinegar
3 tablespoons sugar
1 tablespoon chutney
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon cinnamon
Grinding black pepper
Method
1: Shake dressing ingredients together till well blended.
2: Drizzle the sweet potato cubes with olive oil and season with salt and pepper.
3: Cook at 180 C till soft and just slightly brown at the edges.
4: Combine salad greens with spring onions and red peppers.
5: Top with sweet potato cubes and toasted nuts and dress just before serving.
Page 37 of 256
MOROCCAN COUSCOUS SALAD

LISA STARR
Ingredients
1 tablespoon canola/sunflower oil
1 onion, diced
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Salt and pepper to taste
2 cups couscous
1 3/4 cups boiling chicken stock
1 can drained chickpeas
1/2 cup cranberries
1/3 cup chopped parsley
1/2 cup toasted almond slivers
Method
1: Heat the oil in a medium sized pot, add the onion and cook for 5 minute till softened,
then add spices and seasoning and allow to sizzle for a minute.
2: Add the couscous and stock, fork through, then cover for 10 minutes till liquid is absorbed
and couscous is tender.
3: Mix in dried fruit, parsley and chickpeas with a fork, taste for seasoning, then add toasted
nuts.
Page 38 of 256
BEST BARLEY SALAD

REŃEE SHUB KANOWITZ
Boil 2 cups barley with 6 cups water until cooked - (ratio is usually 3 cups water to 1 cup
barley). When cooked through place into a strainer & rinse under cold water. Shake off
excess water & place into large mixing bowl.
Then Add
1 bottle ready sliced black olives or Kalamata olives sliced in half
1 tin Palm Hearts or Artichokes cut into slices
1 punnet cherry tomatoes (yellow or red) sliced in 1/2 lengthways
1 cup Edamame beans fresh or frozen
Handful of Rocket leaves
1 block of Feta Cheese
crumbled by hand
Toss well together.
Dressing
1/2 cup white wine vinegar
1/2 cup Extra Virgin olive oil
1 Tbsp fresh lemon juice
1/4 tsp minced garlic
1/2 tsp salt
6-8 basil leaves thinly sliced
Place in a bottle & shake very well. Pour over the salad & gently toss ingredients.
Serve in a flat dish with a lip. Sprinkle the top with toasted pine nuts OR toasted pistachios &
garnish with a handful of rocket leaves.
PS This is a large, nutty kind of salad which can be halved, it is great for home &
entertaining.
PS
Some info on cooking Barley
When the barley reaches the boil lower heat to a simmer & cover with a lid & continue
cooking until done.
For pearl barley start checking at 25 minutes.
For hulled barley start checking at 40 minutes (Hulled takes longer to cook)! Add more
water if the pot becomes dry from evaporation before barley has finished cooking.
Barley is ready when it has tripled in volume & is soft with a chewy texture.
Page 39 of 256
BREADS
Page 40 of 256
3 INGREDIENT (WEIGHLESS) BAGELS
DANI MOSSELSON
1 cup self-raising and 1/2 cup double thick plain yoghurt.

Recipe says 1 cup yogurt, but I found it too wet.
Roll dough into a ball.
Divide into 4.
Roll each into a sausage and connect the ends.
1 egg for egg wash on top.
Bake on 180°c for 15-20 mins until brown
Page 41 of 256
MA SE BROOD
GERALD GORONOVSKY
Ingredients
7 cups brown bread flour
1packet (10gr) instant yeast
1T salt
1T sunflower oil
1/2T vinegar
3 cups warm water
Add seeds if you like.. Sunflower, Chai, Pumpkin etc
Method
Mix dry ingredients in bowl, add water to make a soft dough, cover with greased cling wrap,
wrap in blanket and allow to rise.
Double the volume.
Knead dough lightly and place in bread tin.
Allow to rise again
Bake at 180° for 1hr 15min
Remove bread from tin and place a damp cloth over it till cool
Enjoy
Page 42 of 256
ONION AND CHEESE BREAD

LISA BLOOM TAITZ
Ingredients
810ml (3 ¼ cups) self-raising flour
1 packet Knorr thick white onion soup
500ml (2 cups) milk
50g (1/2 cup) grated cheddar cheese
2 eggs beaten
Pinch of cayenne pepper
Method
Mix flour, Knorr thick white onion soup powder, milk and ½ of the cheese together.
Add egg and mix well.
Spoon into a lined and greased 23cm loaf tin.
Sprinkle remaining cheese and cayenne pepper on top.
Bake in a pre-heated oven at 180 c for 1 hour or until done.
Serve with butter or margarine.
Page 43 of 256
BASIC BREAD
ANE JANSE VAN RENSBURG
Ingredients
2 cups cake flour
2 cups water (luke warm)
1/2 packet (5g) dry yeast
Pinch of salt
Optional: mix in olives, cheese, whatever you like
to add to make it interesting.
Method
Mix well with a spoon & then add optionals
Cover & let rise (Use a warm bean bag and wrap the covered bowl in a tick towel)
put the batter (yes, it is supposed to be runny) in a greased baking tin
bake on 180 for 45min to 1hour.
Tip: bake it in a muffin tray, so each person gets his own little bread, and the bonus is
everyone gets 2 crusts every time
Page 44 of 256
MUSHROOM / ASPARAGUS / TUNA FRENCH LOAVES

BARBI GOLDBLATT
Ingredients
1 tin mushrooms or asparagus or tuna
Add Mayonnaise
Add 250 grated cheese
Add 1 teaspoon mustard
Method
Mix all together in a bowl
Fill into cut grooves of French loaf
Wrap in tinfoil
Bake for 15 to 20 minutes at 180 degrees.
Page 45 of 256
HONEY OAT DINNER ROLLS

NATALIE BOMPARD
Ingredients
1tsp dry yeast

150ml milk
10g brown sugar
25g honey
50g butter
1tsp salt
45g oats
250g flour
1 egg
Optional to garnish
Melted butter
Oats
Add remaining ingredients except garnish, mix and knead (3 min)
Allow to double
Preheat oven to 220 degrees
Divide dough into 6, place seam side down on baking tray, touch like scones.
Brush with melted butter and sprinkle with oats.
Bake for 30 minutes, brush with butter while still hot and serve
Page 46 of 256
BEER BREAD
TONY HERBST
Ingredients
1 beer
1 self-raising flour 500g
1 tbsp brown sugar
1tsp salt
Knead – turn into greased baking tin, bake at 180 for 1 hour.
Wrap in clean dishcloth, and allow to sweat, to soften crust a little
Page 47 of 256
VETKOEK
Ingredients
500ml flour
2 tsp baking powder
Salt
2 eggs
Milk... About a cup
Method
Mix all together until it looks almost like a crumpet mixture. Not gonna be a dough... But a
semi runny liquid.
Heat oil about 2cm deep.
Put spoonfuls into the hot oil... Flip over when ready.
Best ever
Page 48 of 256
SWEETCORN BREAD
SAMANTHA BARRY
Ingredients
1 tin creamed sweetcorn
500g packet self-raising flour
1 tin milk, use the tin from the sweetcorn
Mix all together and bake in a buttered pan for about an hour at
180 degrees.
Can also add

Chopped bacon
Green peppers chopped
Onions chopped
Chillies chopped
Herbs
Page 49 of 256
NAAN BREAD
BARBI GOLDBLATT
The Dough
Ingredients
4 cups Sasko Self-Raising Flour
3 cups plain yogurt
Method
1. Sift the flour and gently fold in the yoghurt with a spatula until
the mixture forms a dough.
2. On a floured surface, knead the dough by hand for 5-8 minutes. If too sticky, add more
flour, a little at a time, while kneading. Cover and set aside until you’re ready to use your
dough.
Naan
Ingredients
1/3 cup butter, melted
2 tbsp garlic, crushed
Fresh coriander, chopped
Method
1. Divide the dough into 5-8 equal balls. On a floured surface, roll each ball into 5mm thick
ovals.
2. Heat a pan. Carefully lay the naan dough into the pan and fry until slightly puffed with a
light char. 2-3 minutes a side.
3. Combine the crushed garlic with the melted butter and brush the naan bread on both
sides, as they are removed from the pan.
4. Sprinkle with chopped coriander.
5. Serve warm with a delicious curry and enjoy!
Page 50 of 256
CHALLAH RECIPE
LEANNE SINGER SIMON
Ingredients
10g yeast
85g castor sugar
10ml salt
500g flour
¼ cup oil
280ml warm water
1 egg
Method
Mix yeast and sugar in warm water. Leave to get frothy for 10 min
Add oil, egg and salt. Mix
Add flour cup by cup. Stir until too difficult and then knead. You may need to add more flour
Leave to rise for about an hour
Knead, brush with beaten egg, sprinkle poppy or sesame seeds and leave again to rise
Plait and leave 30 min to rise again
Bake 30-40 min at 180 C
Page 51 of 256
CHALLAH BRAIDING
Divide your dough into four equal pieces (you can weigh them)
Roll three of them into strands, tapering at the ends, and do a regular three strand braid.
Set that aside on your baking sheet.
Take the last piece of dough and divide that into three equal pieces. Roll those out into a long thin
strands, longer than the challah you have just braided.
Then, do a three strand braid with those long thin pieces, and lay that over the top of the challah on
your baking sheet. Tuck the ends of the long thin braid in at each end of the challah.
Cover, set aside for your second rise and continue with egg wash and baking as usual.
This photo is taken after the second rise. Ready for egg wash and baking.
Page 52 of 256
BULKAS
JACQUI SCHLOSBERG
8 cups flour, sifted, placed in a bowl and made into a well

Sprinkle 1 tablespoon of salt around the well
Into the well, add the following:

¾ cup sugar
2 sachets (20g) instant dry yeast
½ cup warm water
250g melted marge
4 tbsp oil
2 cups warm milk
3 extra large eggs
Mix well and knead. If dough is too sticky, add more flour. Cover with a cloth and leave in a
warm place to rise. Knock back and rise again.
Cut in half and roll into a rectangle. Brush with melted butter and sprinkle a generous
amount of cinnamon and sugar over. Roll up and then cut into 6cm pieces. Pinch the
bottoms and place in a greased muffin tin. Let them rise for another 25 minutes.
Bake at 180 for 15 – 20 minutes.
Page 53 of 256
YOGHURT BREAD
JACQUI SCHLOSBERG
Ingredients
500 gr nutty wheat
1 X 500ml Dairybelle Stirred Bulgarian Yoghurt
12.5 ml Brown Sugar
5 ml Bicarbonate of soda
5ml salt
125 ml Hulled Sunflower Seeds (optional)
12.5ml sesame seeds (optional)
Add all dry ingredients to nutty wheat & mix well with wooden spoon.
Add yoghurt & mix well.
Spoon into greased baking pan & bake for 1 1/4 hrs at 190 degrees C or 375 degrees F.
Page 54 of 256
SIDES
Page 55 of 256
HOT ASPARAGUS CRISP

Barbara Pezzaro Recipe book – What’s Cooking
Ingredients
1 Large tin asparagus
3 tablespoons butter
3 tablespoons flour
125ml asparagus liquid
125ml cream
250ml grated cheese
Cayenne pepper, salt and pepper
Small packet crisps
Method
Drain asparagus, reserving the liquid
Place asparagus in a buttered dish, or small individual dishes
Melt butter in saucepan
When bubbling, add Flour
Remove from stove and gradually stir in asparagus liquid a little at a time, until all has been
used
Return to stove and stir continuously until thickened
Add cream and seasoning
Pour the mixture over the asparagus and sprinkle the cheese
Crush chips and sprinkle on top
Bake at 200 degrees Celcius for 15 minutes
Page 56 of 256
CORN BAKE
BARBI GOLDBLATT
Ingredients
2 cans whole kernel (drained)
1 can creamed corn
2 eggs
3 tablespoons sugar
60 grams melted butter
65ml flour
1/2 teaspoon salt
Method
Place drained whole corn and creamed corn in bowl
Mix eggs, sugar, and salt and add to corn mixture.
Combine flour and melted butter and add to corn mixture.
Place in ovenproof dish and bake at 180 degrees for an hour
Page 57 of 256
POTATO BAKE
BARBI GOLDBLATT
Par boil 6 potatoes

Cool and cut into slices, leave the skin on
Layer in Pyrex dish
Mix together:
One packet white onion soup
250ml cream
Grated cheese
Pour over potatoes
Cover and Bake for 1/2 hour at 180 degrees
Uncover, add more grated cheese on top and bake for another 1/2 hour
Page 58 of 256
BAKED AUBERGINE(EGGPLANT)
BELINDA LEVIN
Ingredients
1 eggplant
1/2 level teaspoon salt
2 tablespoons oil
1 onion chopped
2/3 cup breadcrumbs
At little grated lemon rind
salt and pepper
1/2 cup grated cheese
1 egg
Serves 2
(Changed the original recipe - originally served as boats)
Method
Peel the aubergine and cut into rings.
Sprinkle with salt and leave for 30 minutes.
Drain off any liquid and pat with absorbent paper.
Cut into cubes.
Heat the oil in a pan and cook the aubergine until the flesh is soft.
Fry the onion in the same oil, stir in the aubergine, breadcrumbs, lemon rind and seasoning,
and half the cheese, and the egg.
Place in a well-greased oven dish.
Sprinkle with the rest of the cheese .
Bake for 30 minutes at 180 degrees.
Enjoy.
Page 59 of 256
MASHED POTATO – INDIVIDUAL SERVES
KAREN WHITEHEAD
Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon,
cheese, parsley, green onion, garlic, etc.
Stuff into a greased muffin tin, run a fork along the top and brush with melted butter or
olive oil.
Bake at 375 degrees or until tops are crispy and golden.
Yes, we still need carbs in our diet even when we are trying to lose weight so this is a great
way to stick with portion control!!!
Also remember there are varying sizes in muffin pans so you can choose the serving size!!
Using mini muffin tins, you can turn this into a healthy alternative to chips or wedges too.
You still get the soft potato centre with the crunch on the outside without all the fat
Page 60 of 256
BABY POTATOES
JUSTINE TOBIAS WITTELS
Baby potatoes, in skin, par cook in microwave and then lightly coat in with butter or little
olive oil and rough salt. Cook on 190ish degrees C for as long as it takes to get soft and just
before taking out up temp to 200 degrees C to help it get crispy and golden.
Whole white mushrooms, similar coating and garlic pepper from Ina Paarman. Cook for
about 5 to 8min, check in between and cook to your taste
Page 61 of 256
POTATOES – AIR FRIED

BARBI GOLDBLATT
Heat air fryer for 5 minutes. Wash potatoes. Cook in air fryer for 30 minutes for 230
degrees. Add butter or any topping
Page 62 of 256
SPINACH AND POTATO BAKE

Ingredients
2 bunches spinach (washed, stalks removed and
finely shredded)
4 eggs well beaten
4 large cooked mashed potatoes
2 cups grated cheese (1 cup cheddar + 1 cup
parmesan) mixed together
Salt and ground pepper
3 tablespoons oil
2 teaspoons butter
Method
Place the spinach in a large bowl and add 3 beaten eggs, ¼ of the mashed potato and 1 cup
of the mixed cheese mixture, salt and pepper.
Put oil in the dish and heat for about 5 minutes at 180 degrees.
Pour spinach mixture into the dish and push flat. A

Add 4th egg to the rest of the mashed potato and cheese.
Form 12 mounds of potato cheese mix and place on the spinach and dot with blobs of
butter.
Bake at 180 degrees for 35-40 minutes.

Can be served hot or cold, cut into squares)
Page 63 of 256
POTATO BITES
DANI MOSSELSON
300g grated potato

3 eggs
1/2 cup grated cheese
1/4 finely chopped onion (optional)
1/4 teaspoon garlic powder
salt and pepper for taste
Mix together and spoon into a muffin tray.
Bake on 180°c for +-25 minutes
Page 64 of 256
FILLED POTATOES
AVRIL ROUP
Bake potatoes on oven until soft on inside, crisp-ish on outside.

Cut potatoes in half (length wise best)
Scoop out flesh. Mix flesh with tuna, mayo and grated cheese.
Put mixture in potato skin, pop under grill until cheese melts... Eat and enjoy
Page 65 of 256
VEGETABLE BAKE
MALCOLM DAVIDOWITZ
1 onion chopped
2 grated carrots
2 grated zucchinis
1 tin corn kernels drained
½ cup self-raising flour
½ cup oil
2 eggs
Bake at 180c for 30 minutes
Page 66 of 256
EASY STUFFED BUTTERNUTS
ANE JANSE VAN RENSBURG
Ingredients:
2 medium sized butternuts (sliced length ways & seeds
removed)
1/3 cup quinoa (couscous or brown rice could also
work)
1 tin four bean mix (drained)
2 wheels feta cheese
Oil (I prefer coconut oil)
Salt & pepper
Fresh rosemary (if you prefer)
Method:
Prick the butternut with a fork/knife
Brush the butternuts with oil
Roast butternut at 200°c until soft
Cook the quinoa per packet instructions
Once cooked, add the beans, salt, pepper, rosemary & 1+1/2 feta wheels to quinoa
Once cooked, scoop butternut out of skin (keep the skin) & mix with the quinoa bean mix
Scoop quinoa mix into empty butternut skins, sprinkle with remaining feta cheese & grill.
Page 67 of 256
RICE BAKE
MALCOLM DAVIDOWITZ
3 zucchinis
1 red capsicum
1 tin corn kernels
1 packet onion soup
4 mushrooms
2 cups uncle bens rice
¼ cup olive oil
2 tbsp soya sauce
3.5 cups water
Bake at 160c for 1 ½ hours
Page 68 of 256
TUNA SAVOURY TART

CHARMAINE GUNNELL
Ingredients
1 tin tuna
3 eggs
2 cups grated cheese
2 tbsp butter
2cm slice of bread
1 cup milk
Medium chopped onion
Salt & pepper
Method
Boil together the milk, butter, bread, salt and pepper
After boiling mash up bread and add the rest of the ingredients.
Bake at 180c for 30 minutes.
Optional extras:
Mushrooms
Replace tuna with broccoli or asparagus or bacon
You can be creative and add anything really!
Page 69 of 256
BEETROOT AND CASHEW DIP

NINA WALTMAN
1 can beetroot (425g) with liquid

1 1/4 cup cashews
Blend together in food processor or NutriBullet
Page 70 of 256
HOMEMADE RANCH DIP

AARIN WIDAN
Half a cup Greek yogurt

Chopped fresh dill (however much you prefer)
1 tablespoon fresh lemon juice
Fresh garlic or garlic powder
Pinch salt
Cracked black pepper
Page 71 of 256
ASPARAGUS PIE
Ingredients
Pastry (enough for 2 pies)
2 egg yolks
1 cup butter
2 t baking powder
2 cups flour
2 cup cream
Salt
Method
Sift together flour, salt and baking powder. Rub butter into dry ingredients. Beat egg yolks and
cream together and cut into dry mixture. Leave o rest I the fridge for half an hour. Roll out and line
greased pie dish. Bake blind for a few minutes before pouring in the filling. Pastry can be very soft
mixture and is not always suitable to roll out. Press into pie dish when it is too soft.
Filling
1 tin asparagus cuts
1 boiled egg (mash)
1 cup milk
1 cup grated cheese
1 egg
1 T maizena
chopped parsley
bring milk to the boil and thicken with maizena. Remove from heat and add rest of ingredients. Pour
into pie shell and bake at 180 degrees for approximately 30 minutes
Page 72 of 256
PUMPKIN/BUTTERNUT PIE
DANI MOSSELSON & DEBBIE KAHN
Ingredients
1 cup flour
1 cup milk (water for parev)
¾ cup sugar
1 tsp salt
2 tsp baking powder
2 tbsp butter/margarine/oil
3 cups cooked pumpkin/butternut or a mix of both
3 beaten eggs
1 cup orley whip/hadar/cream
Method
Preheat oven to 180c
Cook pumpkin/butternut and mash
Beat eggs in a bowl and mix the rest of the ingredients in
Add the pumpkin/butternut and miss well
Pour the mix into a greased bowl and bake for 1 hour
Sprinkle with cinnamon and sugar halfway through
Page 73 of 256
MOCK CHOPPED LIVER
Fry 1 onion
Add 500g sliced mushrooms
Season with mixed herbs & pinch of sage, S&P
Place in food processor or NutriBullet
Add 3/4 cup walnuts
Add 1/4 cup cashews
Blitz together
Page 74 of 256
MUSHROOM TART
BARBI GOLDBLATT
Ingredients
1 large tin mushrooms

1 large onion chopped
125ml milk
125ml cream
1 tablespoon maizena
60g butter
60g grated cheese
Salt and pepper
Method
Grease and line dish with puff pastry
Melt butter and fry chopped onion
Add mushrooms, salt, pepper and milk
Cook slowly for a while
Add cream, mixed with maizena and milk
Fill bowl with mixture
Grate cheese on top
Bake at 200 degrees for 1/2 hour
Page 75 of 256
MOCK LIVER – VEGETARIAN

NINA WALTMAN
Ingredients
4 hard boiled eggs

3 - 4 onions fry well
2 c cooked lentils
Salt and pepper
Blend in magimix or similar
Page 76 of 256
LENTIL CUTLETS
NICKY STEIN AGINSKY
(makes 8)
Ingredients
2 T butter
½ C lentils cooked in 1 C water until soft
2 T flour
1 C finely chopped almonds
3 eggs (maybe 4) beaten
2 onions
Method
Fry onions in butter until golden brown

Add flour – mix, add lentils, add almonds mix well, add eggs
Cook until mixture leaves the sides
Season
Shape and fry
Page 77 of 256
CAULIFLOWER MASH TOPPED WITH ROAST CAULIFLOWER

LISA BLOOM REINGOLD
2 cauliflowers: chop in fairly thick slices keeping the centre pieces for the topping and use
the smaller pieces for mash.
Place sliced cauli on a baking tray and brush with melted butter, and season. Cover with a
sheet of baking paper and another baking tray. Roast till golden brown.
Take remaining cauli and steam till soft.
Drain and puree with 2t lemon juice, 1 cup cream, and 60g butter and mix till smooth.
Put mash in a baking dish and top with the roasted slices.
Optional: add grated parmesan mixed with a few breadcrumbs and grill the top till golden.
Page 78 of 256
BILTONG RECIPE
GLENN GOLDBLATT
(Make in Mellerware Biltong Maker or own artisanal method)
Ingredients
3 - 4 kg of topside or silverside
200 ml brown vinegar
5ml bicarbonate of soda
Packet of Freddy Hirsch’s Hunter Spice or
Packet Crown Biltong Spice
Optional - 25 ml coriander seeds
Method
Slice meat lengthwise into strips approx. 1cm thickness, width depending on preference.
Place in a bowl and cover with brown vinegar for 1/2 hour.
Remove meat and wipe down with paper towels or dishcloth to remove excess liquid.
Place bicarb / packet of spice and extra coriander seeds in clean bowl and mix evenly.
Roll meat into spices until coated.
Hang meat onto hooks leaving a gap between pieces.
Switch on machine and allow to run continuously for 3 - 5 days depending on preference of
Biltong dryness and enjoy.
Page 79 of 256
ROASTED COURGETTE HUMMUS

MELANIE ROCHELLE OSRIN
Ingredients
500g courgettes, cut into chunks
Oil for roasting
Quarter cup fresh lemon juice
Quarter cup tahini
2 cloves garlic, whole
4 tbsp olive oil
Half tsp kosher salt
Half tbsp ground cumin
Method
Toss the veg in a light coating of oil, salt and pepper and roast in the oven until golden
brown and mushy
place the roasted veg in a food processor along with the remaining ingredients and puree
until smooth
Leave to infuse for an hour and serve with anything you like
Makes 500g
Page 80 of 256
PUMPKIN/BUTTERNUT FRITTERS
DANI MOSSELSON
Ingredients
1 cup of cooked and mashed butternut/pumpkin
3 eggs
Optional to add
1 Tablespoon of syrup or honey
1 teaspoon of cinnamon
1 teaspoon of vanilla essence
Method
Cook and mash the butternut or pumpkin. Add 3 eggs and mix well. Add your optional
ingredients if you wish. Fry and serve.
I didn't use any of the optional ingredients but rather put them on the side so everyone can
have a choice of what they would like.
Page 81 of 256
TZIMMES
DAVRIL COHEN
5 sweet potatoes cut into chunks

4 carrots cut into 2 cm rounds
Dried prunes
Dried peaches
Salt and pepper
Cinnamon
2 TBL lemon juice
Drizzle honey to taste
Drizzle oil over the top
Add orange juice to cover bottom of dish
Bake 180 C covered for 1.5 hours
Page 82 of 256
ONION QUICHE
CANDICE MUSIKANTH POULTON
Base
125g marge
125g smooth cottage cheese
1 cup flour
Press into dish
Preheat oven to 200

4 onions glazed in 2 tbsp marge
beat 3 eggs with 250ml sour cream
125g strong cheddar cheese
1 or 2 drops tabasco
Garlic salt
Onion Salt
Paprika
Mix all together. Pour into base

Bake for 10 minutes at 200. Turn down to 180 for 20/25 minutes
Page 83 of 256
BABY MUSHROOM QUICHE

BEV GRUZD CHAIT
Grease 12 muffin tins. (I use foil ones)

Divide a box of 500ml egg
Add a tin of mushrooms between the 12. Or peppers onion
zucchini
Add some paprika
Salt or onion salt
You can add cheese
Bake at 350
For about 40 min.
Put the foil
Pan on a cookie tray to avoid splits
Enjoy!
Page 84 of 256
COUSCOUS WITH RAISINS, PINE NUTS AND CELERY

NICKY STEIN AGINSKY
2 T butter
1 ½ c stock
1 ½ c couscous
½ c diced celery
2/3 c raisins (after been in hot water for 15 minutes and drained)
½ c onions – sliced
1/3 c pine nuts
¼ c parsley
¼ c fresh lemon juice
¼ t cinnamon
½ c oil
Melt butter and add stock. Stir in couscous and cook. Remove from heat and cool.
Add dry ingredients.
Combine juice, oil and cinnamon and pour over dressing. Toss and season.
Page 85 of 256
BAKED ORZO WITH EGGPLANT AND MOZZARELLA

BEV BENATAR
Ingredients
1 large (mine was just over 1 1/4 pounds/570 grams) eggplant, cut into 3/4-inch dice
Salt and black pepper
1/4 cup (60 ml) olive oil
1 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 medium onion, finely diced
3 garlic cloves, minced
8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed (1.5 cups)
1 teaspoon (6 grams) tomato paste
1 1/2 cups (355 ml) vegetable stock
1 to 3 tablespoons fresh oregano, chopped
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice
1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated
3 medium tomatoes, diced
Method
Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I
used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat
it dry on towels.
Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add
the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces
occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add
celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic.
Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and
cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan,
tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper
and the stock and mix well.
Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and
bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-
on to foil-off time if you don’t like a crunchy pasta lid.) Let rest for 5 minutes before serving.
Page 86 of 256
HOLLANDAISE SAUCE
AARIN WIDAN
Fool proof hollandaise sauce - the microwave is your bestie.

Mix egg yolks, lemon juice and seasoning together with a whisk.
Add melted butter slowly while stirring with the whisk. Allow to solidify
(come together, will create a buttery film on top)
Place in microwave for a few seconds.
Keep watching and keep stirring until desired consistency is reached.
Page 87 of 256
HOMEMADE MUSTARD
MARLENE BRADFORD ROBBINS
Ingredients
3/4 cup Sugar
3/4 cup White Vinegar
3 tablespoons Mustard Powder
3 Eggs
Method
Mix sugar and mustard powder well to remove all lumps.
Beat eggs well and add to sugar mixture with vinegar. Stir and bring to boil. Simmer slowly
for a few minutes. Leave to cool.
Increase the mustard if a bit of heat is preferred
Add mayonnaise for a nice dip.
Page 88 of 256
SALAD DRESSING
BARBARA SAACKS
Ingredients
175ml Vinegar
250ml oil
125ml soft brown sugar
125ml mayonnaise
5ml prepared mustard
3x garlic cloves
10ml herb salt (Ina Paarman/Maryannes/Herbamarie)
Method
Blend all ingredients well
Adjust seasonings to taste
Refrigerate... keeps well
Page 89 of 256
SNOEK PATE
JACQUI SCHLOSBERG
1 piece smoked snoek (200g)
250gr savoury cottage cheese
62ml cream
Debone & flake snoek. Add snoek to cottage cheese & blend well. Stir in cream & chill in
fridge. Keep in sealed container in fridge.
Page 90 of 256
CORN CHOWDER
BARBARA SAACKS
Ingredients
5ml oil
1x onion chopped
1x carrot chopped
1x potato chopped
2cups frozen sweet corn
2cups veg stock
2.5 ml celery salt
5ml ground coriander
5ml chipotle seasoning
500 ml unsweetened almond milk
1x red pepper diced (optional)
1/2 cup cashews, soaked for 1 hour in water
salt/ pepper to taste
Method
Heat oil and sauté onion/ carrots and potatoes
Add spices (except chipotle spice) and stock, and sweetcorn bring to the boil and simmer,
add almond milk and simmer another few minutes.
Blend the drained cashews and 1/2 the soup plus chipotle spice
Combine and adjust seasonings
Serve in warm bowls with dices red pepper if liked
Page 91 of 256
POTATO AND PEA SAMOSAS

AARIN WIDAN
Filling
1 tsp of olive oil
4 potatoes boiled (skin on)
50g frozen peas
½ tsp of cumin seeds
1 tsp of salt
½ tsp chili powder
2 chilies, finely chopped
1-2 tsp of garam masala
1 tbsp ginger, grated
2 tbsp of fresh coriander, chopped
Pastry
200g plain flour
1½ tbsp olive oil
Pinch salt
Approx. 100ml water
Paste
1 tbsp plain flour in a small bowl
Splash of cold water
Making the samosa

potato filling
pastry
paste
oil for deep frying
Method
Filling
Cook the potatoes gently with the skin on (do not boil too vigorously) for about 25 minutes
or until soft. Remove from the heat and leave to cool. Once cooled peel the skin off with
your fingers. Cut into small 1cm sized cubes and place in a large bowl.
In a small frying pan heat the oil and fry the cumin seeds. When sizzling, carefully add the
peas and fry gently for a few minutes to soften. Remove from the heat and leave to cool
before adding to the potatoes.
Add the grated ginger, salt, chllli, chili powder, garam masala and fresh coriander to the
potatoes and stir - check seasoning and refrigerate for 10 minutes.
Page 92 of 256
Pastry
Place flour, oil and salt in a bowl and rub the mixture together.
Using your hand begin to sprinkle in a little water at a time to bring the dough together.
Continue to add the water in this way until the dough comes together. Using wet hands
knead the dough until it is soft and no longer sticking to your hands or the bowl.
Refrigerate for 10 minutes. Heat up a frying pan on the lowest heat setting.
Take a small tangerine sized ball of the dough and roll it between your palms to make a
smooth ball.
Flatten and roll out with a rolling pin to create a thin round disc the size of a side plate
flouring when necessary. Place the disc on the pan for 4 seconds. Remove and place on a
chopping board. Using a sharp knife slice the disc in half so you are left with 2 semi-circles.
Place the semi-circles on a plate with the tea towel and cover to keep warm. Repeat with
the rest of the dough.
Paste
Make some flour glue by adding water to the flour and mix into a thick sticky paste.
Making the samosa

Place one semi-circle on your hand with the flat edge at the top and the cooked side facing
you. Dip your finger in the paste and spread it across the right side of the straight edge.
Fold in the two corners so they meet in the middle ensuring one edge overlaps the other
and press together to seal all the way down to create a smooth upside-down cone.
Turn the cone over so the pointed end is at the bottom. Using a spoon fill the cone with the
potato filling to 2/3 of the way up.
Seal the opening with the paste and seal it closed creating a triangle pastry.
Heat the oil, test it is hot enough by dropping in a little bit of pastry - if it bubbles and floats
to the top immediately the oil is ready.
Very carefully slip one samosa into the oil. Leave the samosa to cook for a few seconds. As
the pastry begins to bubble turn it over using a slotted spoon.
Leave it to cook gently until it turns a beautiful golden brown.
Once it is cooked remove from the oil and set on some kitchen paper.
Page 93 of 256
RICE IN THE OVEN

MAXINE TROPPER MARGOLIS
2 cups rice
1 chicken cube - sprinkled
4 Tablespoon Soya sauce l
1 tin mushroom stemmed and cut
1/4 cup oil
4 cups water
Combine ingredients in a dish. Bake
for 1 hour. If it gets dry add a little water.
Bake at 170 degrees Celsius
Page 94 of 256
HEALTH RUSKS
WENDY PALMER
Ingredients
1g self-raising flour
2t baking powder
2 cups rolled oats
3 cups all bran flakes/flax cereal flakes
2 cups sunflower seeds (or 1 cup sunflower, 1 cup raisins)
½ cup ground flax seed (optional)
2 eggs
2 cups buttermilk
500g butter, melted
1.5 cups brown sugar
Method
Mix eggs, butter and buttermilk and sugar
Mix the dry ingredients
Mix the 2 together
Put mixture into 2 jelly roll pans or 3 bread loaf pans
Bake at 350 degrees for 1 hour (35 minutes for jelly roll pans)
Cut into pieces and dry overnight at 200 degrees F for 8 hours
Tiff’s changes
2 cups nuts + seeds + flax
1 ¼ cup sugar
3 sticks butter
2 2/3 cups buttermilk
Page 95 of 256
SPINACH RICOTTA DUMPLINGS

SHIRLEY GREEK
A lovely side dish
Wilt 3 packets of baby spinach.

Squeeze out all moisture and chop.
2 containers ricotta mixed with grated Parmesan cheese and 1 egg.
Mix all together and make balls.
Place in dish and cover with a good tomato pasta Sauce
Warm in oven
Can be frozen
Page 96 of 256
ROULADE
SHIRLEY GREEK
2 tins tuna or salmon drained

4 boiled eggs grated
Tabasco
Chopped parsley
Mayo
All mixed together
Roll out puff pastry, spread mixture (but not to edges)

Fold edges in to keep mixture from escaping
Roll up. Paint with egg
Bake 200
Can serve with white sauce mixed with cheese
Page 97 of 256
MAINS
Page 98 of 256
ORANGE CHICKEN
BARBI GOLDBLATT
Ingredients
250ml hot chutney
250ml Mayo
125ml neat Oros
Method
Place chicken pieces in casserole dish
Add salt and pepper
Mix above well and pour over chicken.
Baked covered at 180 degrees for 1/2 hour.
Remove cover and finish cooking (1/2 hour to an hour)
Page 99 of 256
COKE CHICKEN RECIPE

BARBI GOLDBLATT
Ingredients
8 pieces chicken
1 packet brown onion soup
250ml chutney
250ml tomato sauce
250ml coke (or Coke Zero)
250ml water
Method
Place chicken portions in oven dish
Mix all other ingredients together
Pour over chicken
Cover chicken with Tin foil
Bake at 180 degrees for an hour
Remove tin foil and cook for another hour
Page 100 of 256

HONEY CHICKEN
BARBI GOLDBLATT
Ingredients
8 pieces of chicken
200ml chutney
50ml honey
100ml mayonnaise
10ml curry powder
5ml salt
1 can drained peach slices (light or sugar free)
Method
Place chicken pieces in casserole dish
Mix all ingredients except the peach slices
Pour over chicken and cover
Cook for 1 hour.
Uncover, add peach slices and cook for further 30 minutes
Page 101 of 256

APRICOT CHICKEN
BARBI GOLDBLATT
8 chicken portions
1 packet brown onion soup
500ml apricot liqui fruit
Spice chicken (salt and pepper)
Mix soup and liquid fruit and pour over chicken
Oven at 180 degrees
Cooked covered for 1/2 hour
Uncover and cook for another 1/2 hour or longer as need be
Page 102 of 256

CHUTNEY CHICKEN
AVRIL ROUP
1 cup chutney with 1/4 cup vinegar, throw over

chicken pieces, cook for 40 minutes on 180C.
Asparagus: drizzle olive oil, sprinkle over spice
of choice (I use Herbamare). In oven on grill for
10 minutes.
And there you have supper!
Page 103 of 256

CHICKEN BREAST – AIR FRIED
Brush chicken with very little olive oil and herbs/spices of choice. Around 185 degrees –
start with 10 mins and keep checking but can take up to 14 minutes.
Page 104 of 256

CHICKEN BREASTS
JANINE SCOTT-DOS SANTOS
3 chicken breasts (1.5 per person) cut into cubes and marinated for an hour in your
favourite chicken marinade. We used a ready-made one (but chutney and chicken spice
works nicely).
A whole pepper cut into cubes, and onion, cut into cubes and whatever veggies you have
left in the fridge. We had patty pans.
Roast the veggies in a little oil (quite nice in an air fryer... goes quick and you use less oil).
Let chicken cubes cook in marinade in the oven at 200° for 30 minutes-ish.
Make up your skewers and let them grill for another 10 minutes on a grill rack in the oven.
While that's happening, make a starch of your choice - we did pasta shells cos they worked
quite nicely.
Lay your skewers on the bed of pasta and then pour a little of the leftover cooked marinade
over the skewers and pasta.
Quick. Easy. Yummy. Healthy.
Page 105 of 256

OVEN BAKED CRISPY CRUMBED CHICKEN

GLENN GOLDBLATT
Ingredients
12 chicken pieces
2 eggs
200ml cake flour
breadcrumbs
1/2 tsp oregano & 1/2 tsp thyme
1/2 tsp garlic salt
1 tsp paprika
1/2 tsp black pepper
1/2 tsp seasoning salt
30ml melted butter or olive oil
Optional extras: 1/2 tsp smoked paprika and 1/2 teaspoon dried parsley
Method
1.) Place flour into a bowl / beat the eggs in another bowl / combine the seasoning with the
breadcrumbs into a separate bowl
2.) Dust chicken pieces with the flour
3.) Cover with beaten egg
4.) Rub the chicken pieces in the seasoned crumbs
5.) Put the oven on 170 degrees C
6.) Place chicken pieces on sprayed oven tray
7.) spoon the melted butter or olive oil over the chicken pieces and cover with tin foil
8.) Place baking tray in pre-heated oven and cook/bake for about 1 hour and 15 minutes,
remove tin foil and add more olive oil / butter if crumbs are still dry / replace in oven a
further 15 minutes
Serve and enjoy!!!
Page 106 of 256

CURRIED CHICKEN
WENDY PALMER
Sauce
½ cup honey
¼ cup Dijon mustard
¼ cup butter
2 tbsp finely chopped onion
2 tbsp of water
1 clove garlic, crushed
2 tsp curry powder
2 tsp salt (optional)
¼ teaspoon crushed red pepper
¼ teaspoon ground ginger
Chicken
1 chicken
4 potatoes, cut in quarters
18 baby carrots
2 apples, de-cored and sliced into wedges
Oven – 375 degrees
In a small saucepan combine the ingredients for the sauce.

Bring to a boil stirring constantly. Remove from heat and set aside
Rise poultry and pat dry. Place in large roasting pan. Scatter potatoes, carrots and apples
around the chicken. Pour sauce over all.
Roast chicken, uncovered for 1.5 hours in the over at 375 degrees. Taste occasionally.
Serve with chutney, sliced bananas and shredded coconut
Makes 6 servings
Page 107 of 256

SWEET AND SOUR BEEF/CHICKEN/PORK

MICHELLE STANDER
Chicken or Beef – sliced into chunks or strips
Marinate in
1 tablespoons cooking wine
2 tablespoons soy sauce
2 tablespoons white pepper
1 pinch minced ginger
Refrigerate.
Batter
2 eggs beaten
2/3 cup corn starch
Blend together.
Sauce
1 tablespoon oil
3 cloves minced garlic
Add
1/3 cup ketchup or 4 tablespoons black vinegar
1 tablespoon oil
3 tablespoons sugar
1 teaspoon white pepper
2 teaspoons salt
1 teaspoon sesame oil
Thicken with:
1 tablespoon corn starch
2 tablespoons water
You can add any vegies to this
Page 108 of 256

BEEF STROGANOFF
BARBI GOLDBLATT
Ingredients
Use filet or rump.
Cut beef into 2.5cm squares.
Season with salt and pepper and sprinkle well with lemon juice.
Let stand for 1 to 2 hours
Method
Brown 1 chopped onion in 2 tablespoons oil, add fresh mushrooms and simmer for 5
minutes.
Brown floured beef pieces in oil in separate pan then add it to mushrooms and onions in
saucepan.
Stir in one tablespoon tomato paste and simmer for 1/2 hour.
Add cream and simmer for another 10 minutes.
Serve with rice
Page 109 of 256

MINCE LOAF
BARBI GOLDBLATT
Ingredients
1kg mince
2 packets brown onion soup
1 3/4 cups water
Mix together and bake in Pyrex dish uncovered at 180 degrees for 3/4 hour
Page 110 of 256

BOLOGNAISE SAUCE
AVRIL ROUP
Ingredients
4 tbsp olive oil
2 crushed garlic
1 chopped onion
1 chopped carrot
1 chopped celery stick
2 bay leaves
1 tbsp oregano
Pinch of cinnamon
¼ tsp cumin
500g minced beef
1 (400g) tin chopped tomatoes
2 tbsp tomato paste
2 tbsp chutney
2 tbsp Worchester sauce
10g Italian parsley
10g rosemary
Method
Fry onion, carrot and celery until soft - season with salt
Add bay leaf and dried oregano
Add garlic – if you add this too early it will burn
Add mince – cook till brown
Add chopped rosemary, cumin and cinnamon
Add tomato paste and cook for 1 minute
Add tinned tomato, chutney and Worchester sauce
Add chopped parsley at the end
Cook down for 1 ½ - 2 hours
Page 111 of 256

TOMATO BREDIE
DEBBIE KAHN
Ingredients
30ml (2 tablespoons) olive oil

1.4 kg free range lamb knuckles, at room temperature (sure you can use stewing lamb or
beef cubes)
10ml (2 teaspoons) cumin seeds
5ml (1 teaspoon) ground coriander
5ml (2 teaspoons) garam masala
2 red onions, sliced into half-moons (only had white so used those)
2 cloves garlic, minced
15ml (1 tablespoon) freshly grated ginger (only had dried so use a heaped teaspoon)
30ml (2 tablespoons) tomato paste
2 x 400g tins chopped tomatoes (used 1 tin chopped Italian and 1 tin puree)
10ml (2 teaspoons) honey
250ml (1 cup) chicken stock
15ml (1 tablespoon) corn flour mixed with 30ml cold water
1 x 400g tin white beans, rinsed and drained
1 lemon, sliced into rounds, seeds removed didn’t do the red bit but you can try if you want!
Salt and freshly ground black pepper
Method
Season the lamb on both sides with salt and freshly ground black pepper.
Set the Instant Pot on the Sauté function. Heat 1 tablespoon of oil until hot, then brown the
meat on both sides. I do this in batches to ensure the meat develops good caramelization.
Remove from the pot and set aside.
Drizzle in another tablespoon of oil, add the onions and sauté until softened, about 5
minutes. Add all the aromatics (spices), garlic and ginger and cook for another minute. (I
pounded all the aromatics with pestle and mortar and added)
Stir in the tomato paste, chopped tomatoes, honey and stock. Return the meat to the pot
and submerge in the sauce. Stir well to ensure nothing is sticking at the bottom of the
bottom. Secure lid and move vent up to Sealing Position. Select Meat / Stew function and
set the timer to 45 minutes.
Allow a manual pressure release for 20 minutes, then carefully turn the Sealing Vent down
to release any remaining steam. With a slotted spoon, remove the meat and place in a bowl.
Set the Instant Pot to Sauté and reduce the sauce for 15 minutes. Add the corn-flour slurry
and simmer until the sauce is thickened, about 3 minutes.
Page 112 of 256

BARBECUE RIBS
BEVERLY MURPHY DA COSTA
(I use beef short ribs)
Ingredients
125 ml chutney
100 ml tomato sauce
100ml orange juice and peel of one orange
100 ml Worcester sauce
60ml apple cider vinegar
15- 30 ml crushed garlic, ginger & chili paste
15 ml sesame seeds
Method
Chopped spring onions
Combine first 6 ingredients and pour over ribs.
Cook until soft and caramelized (200 degrees).
Scatter with sesame seeds and spring onions.
Page 113 of 256

QUICK AND EASY TUNA MACARONI

JANICE HAZEL BUNN
Mix together the following

2 tins drained tuna
1 tin chopped tomatoes
1 tin drained corn kernels
Add in a little basil and some tabasco or chilli
Add all of this to 1 packet of cooked macaroni or penne noodles
Put into casserole dish
Pour over some white sauce
Sprinkle with grated cheese
Bake at 200 degrees for about 30 minutes or until top goes golden brown
Serve with a side salad
Page 114 of 256

TUNA LASAGNE
BARBI GOLDBLATT
Ingredients
1 packet screw noodles
3 tins tuna (in brine, drained)
1 tin tomato soup
250ml cream
1 tub smooth white cheese
Grated cheese
Organum, mixed herbs, salt, pepper, paprika
Method
Boil noodles
Empty tuna into bowl
Add tomato soup
Add 200ml water
Add spices
Add cream and white cheese
Add big handful of grated cheese.
Mix all together, place into oven dish
Add noodles and mix together
Grate cheese on top
Bake at 180 degrees for 30 to 45 minutes.
Page 115 of 256

TUNA LASAGNE
MARTIN BRONKS
Ingredients
1 large (425g) tin of tuna
1 large (500g) tin of concentrated tomato soup
1 large onion
300-500g cheese
1 large packet lasagne noodles
garlic
onion salt
salt & pepper
Method
Chop up onion and brown in medium size pot
Add 1 clove pressed garlic (1 segment)
Add tuna and soup
Grate some cheese and add to mixture
Season using salt, pepper, onion salt
Stir mixture
Soak layers of lasagne noodle in boiling water until soft
Coat dish with butter or margarine
Create alternate layers of lasagne noodles and tuna mixture
Grate cheese on top
Bake in oven at 180 degrees centigrade for 20 minutes or until done.
Page 116 of 256

QUICK TUNA LASAGNE

SHIRLEY GREEK
Noodles boiled and drained.
In pot
1 medium chopped onion
1 chopped tomato
1 tin mushroom soup
1 tin tomato soup
2 tins drained tuna
1 tin button mushrooms
When boiling, turn down and simmer for 5 mins
Add noodles & mix well
Into buttered dish. Lots grated cheese on top.( Can sprinkle paprika)
180....40 mins
Page 117 of 256

CURRIED MINCE WITH RICE OR PASTA

NIKKI LEVIN KAGAN
Packet mince
Onion
Garlic
Gel stock
Brown onions, add garlic then mince and stock
brown with a fork
Add: tin chopped tomatoes, tin lentils and tin curried veg
Simmer for15 min
Page 118 of 256

HAMBURGER PATTIES
DANI MOSSELSON
Ingredients
500g mince
1 onion
1 or 2 eggs
1/2 cup flour and a little water
Salt, pepper and parsley for taste
Method
Chop onion finely
Add to mince
Add egg, flour, water and seasoning
Stir until it's a soft consistency.
Fry until cooked
Best serves on a roll with caramelized onions
Page 119 of 256

DAV'S BRAAI BURGERS

DAVRIL COHEN
Ingredients
1 kg Beef Mince
3 TBL matzo meal (or 3 slices bread softened in some water)
Cook the following in microwave on high for 4 minutes:
2 onions chopped
3 cloves garlic grated
Thumb-size ginger root grated
Add
Ground salt and pepper
2 tsp brown onion soup
2 tsp chicken stock powder
1 tsp cumin
1/4 tsp cayenne pepper
2 tsp sugar or some sweetener
2 Spring onions chopped
Parsley chopped
Mix all together. Shape into patties and oil on both sides. Rest in fridge until ready to put on
fire. Braai till done.
Enjoy!
Page 120 of 256

TUNA PATTIES
BARBARA SAACKS
Ingredients
3x tins tuna (well drained)
3x carrots, grated
1x large onion, chopped
30g Italian parsley
30ml oil plus oil for frying
3eggs
125 ml (approx.) cornflake crumbs/ matza meal
Salt to taste
Method
Sautee onion in oil till soft add carrots and sauté a few minutes. Take off heat.
Add to drained tuna and mix, add rest of ingredients and mix well.
Season well. If too soft more crumbs can be added.
Fry in very shallow oil
Page 121 of 256

CHILLI AND LIME CRAB RISOTTO

AVRON GOSS
Ingredients
400ml Chinese chicken stock (below)
200g risotto
1/4 glass of white wine
1 cooked crab
1/2 Onion, finely diced
1 finger length of celery, finely diced
2 Tbsp unsalted butter
1 lime
1 tsp chili flakes
Method
For the chicken stock
Boil a chicken carcass in water for about 40 minutes with 6 strips if ginger, six spring onions
roughly chopped into 1-inch pieces and 8-10 cloves of garlic (peeled) with a tsp of white
pepper and a tablespoon of salt.
For the risotto
Put about 2 Tbsp of the brown crab meat in a food processor with the juice of half a lime
and blitz. Set aside.
Squeeze the juice of half a lime over the white crab meat and set aside.
Melt 1 Tbsp of butter in a pan, add the onions and sweat. Add the celery and sweat.
Add the risotto and stir well to coat the risotto in butter.
Add the wine and stir until absorbed.
Add the chili and the stock ladle by ladle until each ladle is absorbed and stir over a medium
heat for about 12 minutes.
Add the brown crab meat and cook for a further 3 minutes.
Remove from the heat, add 1 Tbsp of butter and stir in. Cover for 2 minutes and let rest.
Plate the risotto, put the white crab meat on top and sprinkle with lime zest.
Page 122 of 256

EASY MACARONI AND CHEESE

Ingredients
1 packet macaroni
3 cups cheese grated
1 teaspoon salt
2 cups milk
3 tablespoons cake flour
Method
Cook macaroni as per instructions in salted water.
Once done drain and do not rinse.
Place macaroni back in the pot with the milk and season with salt and pepper to taste.
Let simmer.
Mix the cake flour with a little milk to form a smooth but not runny mixture.
Pour into the macaroni and mix together.
Add in the cheese and mix well.
If sauce is too thick a little more milk can be added.
Serve warm.
Page 123 of 256

MACARONI CHEESE
JACQUI SCHLOSBERG
Ingredients
3 cups macaroni noodles (may not need as much)
1T butter
2 cups grated cheddar cheese
3 level T flour
2 cups milk
salt & red pepper
Method
Boil noodles for 20 mins. Melt butter. Put in flour & stir. Add milk gradually & stir till it
thickens. Add cheese & stir. Add salt & pepper to taste. Cook +- 2 mins. Mix noodles &
sauce & pour in greased dish. Put bit more grated cheese on the top. Bake at 180 - 200 for
+- 30 mins.
Page 124 of 256

OXTAIL WITH BAKED BEANS

Wash 1 or 2 oxtails very well with hot water and scrape off come of the fat. Place in a large
saucepan with water to cover and 1 tablespoon sale and boil for half an hour. Remove and
discard the water. This is just to clean the oxtail very well. Chop 2 onions, 2 sticks celery, 2
carrots, 2 skinned and diced tomatoes and place in a large saucepan with half cup oil and
brown lightly. Add the oxtail, 2 teaspoons salt, half teaspoon pepper, 1 teaspoon seasoning
salt, 1 teaspoon garlic salt, half teaspoon ginger and 2-3 cups water and allow to simmer on
low for 5-6 hours or as long as it takes for the oxtail to become tender. Add more water
during the cooking process if necessary, half an hour before serving, add 1 tin baked beans
in tomato sauce. Serve on rice or mashed potatoes.
Page 125 of 256

GEFILTE FISH (FISH BALLS)

JUSTINE WITTELS
1kg hake
1 kg kabeljou (cob) or silver fish
All fish can be minced together at fishmonger but remember to ask them to keep you the
heads, bones and skins in a separate package for you.
2 to 3 eggs
7 carrots
2 onions
Sugar
White pepper
Salt
Parsley
Cooking oil
Options for bread content: ½ kitke or 2 slices white bread or ½ cup matzo meal
FISH BROTH:
Put all heads, skins, bones etc. into pot

Slice 6 large carrots into pot
Large chuck of an onion and separately the skin of the onion
2 teaspoons of sugar
Generous pinch of salt
Sprinkle white pepper lightly
Cover all ingredients with water – ¾ of pot (3 to 4 litres)
Cook for an hour.
Pour through a fine strainer so you can keep the liquid as the broth and discard bones etc.
Keep the carrots aside as you will decorate the balls with them.
FISH BALLS:
Mix the two types of fish mince and to the mixture add the rest below:
ADD either of the bread options (kitke OR bread OR matzah meal)
Add: ¼ cup of water, 1 grated carrot, 1 grated onion, 2-3 eggs, add 2 Tablespoons to 4tspn
of sunflower oil – add slowly to see consistency. Add Handful of parsley (large pinch) (dry or
fresh) larger if fresh, 4-5 teaspoons of sugar, Pinch of white pepper, Generous Pinch of salt
(for 2kg fish we use up to 1 tablespoon as you don’t want it tasting saltiness)
Mix and make into balls about size of golf ball. (use water on your hands in between to help
manage handling the stickiness)
Page 126 of 256

Cook the balls in the strained broth for about 45 mins. When balls float then you know its
ready
Put a carrot slice on each ball before serving.
They are nice warm or cold.
(This recipe came over with my gran, Anne Stoch, from Lithuania in Russia around 1914. –
shared by Justine Wittels)
Page 127 of 256

PIZZA BASE USING BEER

For ease and tastes good.

One beer (+-standard 340ml)
4 cups /1kg of flour
1 teaspoon salt
Mix and add a bit of flour until it’s not sticky.
Roll out over 2 large baking trays
Top with tomato base and toppings and bake
Enjoy!
PS: slice in zig zags to serve "slices"
Page 128 of 256

PIZZA DOUGH RECIPE

DANI MOSSELSON
Ingredients
1 cup (250 ml) warm water
1 teaspoon (5 ml) instant yeast
1 teaspoon (5 ml) sugar
2 cups (300 g) flour
1 teaspoon (5 ml) salt
2 tablespoons olive oil
Method
Combine water, yeast and sugar in a bowl and allow to stand until the mixture foams.
Combine the flour and salt, add the yeast mixture and mix until a soft ball forms.
You can do this without or with a food processor, using the plastic blade or dough hook.
Remove the dough from the bowl and knead for 5-7 minutes on a lightly floured surface
until it becomes smooth and not sticky.
Place dough in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about
30 minutes.
Remove the dough from the bowl and cut the dough in half.
On a floured surface roll out the dough to make pizza bases.
I made 1 garlic focaccia bread and 2 pizza's from the dough (rectangular baking tray sizes)
Page 129 of 256

ANDREA’S MUESLI RECIPE

WENDY PALMER
Ingredients
6 cups of jungle oats
1 cup wheat germ
1 cup sunflower seeds
½ cup honey
½ cup brown sugar
1 tsp vanilla essence
1 tsp salt
Method
Heat the 1 cup oil, 1 tsp vanilla essence and 1 tsp salt
Mix well and put into trays
Bake at 120 degrees for 45 minutes
Stir/mix along the way
Page 130 of 256

LENTIL CURRY
MARIN BRONKS (RECIPETINEATS.COM)
Ingredients
50g (3 tbsp) butter, unsalted (sub 2 tbsp neutral oil)

4 garlic cloves, finely minced (Note 1)
1.5 tbsp ginger , finely minced (Note 1)
1 onion , finely chopped (white, yellow, brown)
2 tbsp curry powder , mild or spicy (your choice!) (Note 2)
1/2 tsp turmeric powder
1/2 tsp cayenne pepper, optional
1 1/4 tsp salt
1/2 tsp black pepper
1 cup dried lentils , green or brown (or any other dried lentils or split peas, Note 3)
400 ml / 14 oz coconut milk , full fat
400g/ 14 oz canned tomato , crushed or diced
3 cups (750 ml) water
Serving
1/2 cup coriander/cilantro , finely chopped

Yogurt , optional
Basmati rice (or other rice)
Instructions
1. Sauté onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly
cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is
sweet.
2. Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2
minutes.
3. Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid
on and adjust heat to low / medium low so it's simmering gently.
4. Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to
reduce the sauce. {Note 2 for cook times of other lentils}
5. Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too
thin, simmer with lid off - thickens quickly.
6. Coriander: Stir through half the coriander, then taste and add more salt if needed.
7. Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb
option - cauliflower rice).
Page 131 of 256

Recipe Notes
1. Garlic and ginger - while fresh is ideal (followed by jarred), powder is a sufficient
substitute - use 1 tsp of each and add with curry powder.
2. Curry powder - I use Clives of India, Keens, and a generic brand and all tasted the same.
The beauty of this recipe is that you don't need any fancy curry powder, just your run-of-
the-mill jar from the grocery store.
3. Lentils - use any dried lentils or canned here, or split peas (will result in an interesting
colour in your pot, but it will still be phenomenally delicious!)
Cook times
Green and brown lentils - most common & cheapest, cook per recipe
Canned lentils (2 cans drained) - 25 min, uncovered the whole time
Red split lentils - 25 min, uncovered the whole time
Yellow or green split peas - 25 min, uncovered the whole time
Any dal (Indian lentils) such as channa dal, toor dal or moong dal - per recipe
French lentils (Puy lentils / black lentils) - not recommended as they don't soften as well as
other lentils so you won't get the same creamy, thick texture.
4. Storage - will keep in fridge for up to 5 days, and in freezer for 3 months (thaw, heat, give
it a good stir and it will be as good as new. Use water to thin slightly if needed.
Page 132 of 256

CHICKEN AND MUSHROOM PIE

MICHELLE MOSS SACKER
Ingredients
1 large onion, diced
2 cloves garlic, chopped
400g brown mushrooms, sliced
3 large carrots, diced
1 whole rotisserie chicken, flaked off the bone
250ml orley whip
Freshly ground pepper and sea salt
500g puff pastry
1 egg
Rice to serve
Method
In a medium sized pot, gently fry the onions, garlic and carrots until golden brown. Add
mushrooms and fry until cooked and fragrant. Mix through the flaked chicken and pour over
the orley whip. Reduce heat and simmer for about 5 - 10 minutes. Season to taste with
freshly ground pepper and sea salt. Fill casserole dish with chicken mixture. Cover with puff
pastry and prick a hole in puff pastry. Glaze pastry with a beaten egg. Bake for 20 - 30 mins
until pastry is golden brown. Serve warm with cooked rice.
Page 133 of 256

DESSERTS
Page 134 of 256

PANCAKES
BARBI GOLDBLATT
Ingredients
3 eggs
500ml water
250ml cake flour
Pinch of salt
Method
Beat eggs
sift and add dry ingredients
Add water
Page 135 of 256

BANANA FLAPJACKS
DANI MOSSELSON
1 banana
2 eggs
Mix together and fry. Not the easiest to turn
Page 136 of 256

RICE CRISPY COOKIES
BARBI GOLDBLATT
Melt 250 grams butter in a big pot. Add 46 marshmallows.

Add 2 heaped tablespoons cocoa powder.
Add 300-gram packet of rice crispies.
Mix well.
Pour into greased baking sheet and flatten with your palm. Cut into squares.
Enjoy.
Page 137 of 256

MERINGUES
DANI MOSSELSON
Ingredients
6 egg whites
375g castor sugar
Method
Whisk egg whites until fluffy and dry. Add sugar slowly. Maybe 1/4 at a time. Pipe out onto
baking paper and bake at 140°c for about 1hour
Page 138 of 256

PEACH MERINGUES
NICKY STEIN AGINSKY
Ingredients
400g tin peach halves
50g sweet biscuits (tennis) crushed
50g chopped almonds
2 large egg whites
100g castor sugar
Method
Arrange the peach halves in a dish facing upwards
Mix the almonds and biscuits together and sprinkle over peaches
Beat the egg whites until peaks and gradually add the castor sugar until the meringue is
shiny and stiff
Spoon meringue on top of each peach
Bake at 220c for 5-10 minutes until the colour turns golden
Serve with cream or ice-cream
Page 139 of 256

BUTTER BISCUITS
Dani Mosselson
Ingredients
• 250g butter
• 1cup sugar
• 2 tablespoons oil
• 2 eggs
• 4 cups flour
• 4 teaspoons baking powder
Mix all together
Bake on 180°C for +- 20min
Page 140 of 256

LEMON CAKE
LISA JOFFE WITTELS
Ingredients
250g margarine
2 cups flour
2 cups castor sugar
4 eggs
Small tub plain yogurt
Juice and rind of 2 lemons
2 tsp baking powder
1 and a half tsp vanilla
Method
Cream margarine and sugar
Add eggs, one at a time
Add flour
Mix well
Add rest of ingredients
Pour into a tray bake or Pyrex dish
Bake at 180 for 35 minutes
Syrup
Ingredients
1 cup water
1/2 cup castor sugar
1 tsp vanilla
Method
Boil together until sugar is melted
Pour over cake as it comes out of the oven
Serve with thick greek yogurt, cream, ice cream or custard
Enjoy!
Page 141 of 256

LEMON & POPPY SEED MINI CAKES

CARLI GOLDBLATT
Ingredients
3 eggs
1 ½ cups sugar
½ cup oil
¾ cup poppy seeds
1 cup self-raising flour
1 cup coconut
1 cup yoghurt
1 lemon rind
Topping
The glaze is 1 cup icing sugar, a few drops of milk (until smooth) and some lemon rind.
Mix eggs, sugar and oil together until creamy.

Add the rest of the ingredient and mix gently.
Spray tins well with spray and cook.
Bake at 180c for 20 – 25 minutes in rectangular tray.
Top with glaze of icing sugar, milk and finally lemon rind
Page 142 of 256

LEMON RASPBERRY YOGHURT SPONGE TEA CAKE

WENDY BERGH
Ingredients
3 Cups Self Raising Flour
2 Cups Castor Sugar
1 pinch Salt
175g Yoghurt (lemon flavour)
3 Large eggs
1 cup sunflower oil
Method
Combine Dry ingredients add eggs, oil and yoghurt and blend for 3 minutes. Double
ingredients for the second Sponge and use 175ml any Fruit Yoghurt. Pour into grease pan.
Bake 180 for 35 minutes. Ice with white chocolate ganache and raspberry filling. I used dried
whole raspberries to decorate.
Page 143 of 256

SOUR CREAM COFFEE CAKE

ALANA DORFMAN BAITZ
Heat oven to 350F

125 G Margarine/butter
1 cup sugar
2 eggs
1 cup sour cream
1 3/4 cup flour
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Cream margarine/butter with sugar. Add eggs one at a time. Beat well. Add sour cream and
vanilla. Add dry ingredients and mix well.
Filling
1/4 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
Mix filling ingredients together.
Grease an 8"by 8" pan. Pour half cake mixture into pan, alternating with filling. Add the rest
of the batter ending with the filling. Bake for 40 min.
Page 144 of 256

QUICK AND EASY YOGHURT CAKE

SHANA ISSEROW
175 ml yoghurt (I like to use granadilla yoghurt)

175 ml oil
350 ml castor sugar
525 ml self-raising flour
3 eggs
Mix all ingredients together and bake at 180 degrees for approx. 45 minutes.
Enjoy!!
Page 145 of 256

FRUIT CAKE
SHIRLEY GREEK
500 gram fruit cake mix

2 cups tap water
1 cup sugar
Bring to boil and boil for 12 minutes

Take off stove and add
1/4 lb butter. When dissolved add
2 level teaspoons bicarbonate of soda.
Add 2 beaten eggs alt with 2 cups flour & 2 level teaspoons baking powder
Into lined / greased loaf tin
Bake 160 for 1 hour
Switch off stove and leave for 5 mins. Remove and poke some holes with toothpick & pour
1/2 cup brandy (optional) while hot.
Leave till cold
I usually make 2 at a time and freeze one
Page 146 of 256

PASTEL DE NATA
DANI MOSSELSON
Pre heat oven to 260°c
Dough
Ingredients
500g flour
250ml water
125gr of butter
Salt
Method
Join flour, water and salt and mix it all together until soft texture (like in class)
Let it rest for 5 minutes.
Open the dough in a floured surface. Take the butter in the centre, then fold the dough in
like we did in class.
Smash it but be careful.
Apply the channel technique, always rolling towards you until rectangle. 2 times, chill it in
the fridge 10 minutes and then open one last time.
When in a big rectangle, pass a little bit of water, take the water excess with your hands and
start rolling the dough like a swiss roll.
Cut all dough in slices with 2 inches apart.
Custard
Ingredients
200g sugar
100ml water
1 lemon peel
1 cinnamon stick
20g corn starch/maizena
25g flour
250ml milk
6 egg yolks
Method
In a pan, combine sugar, water, lemon peel and cinnamon stick. Let it come to boil in a
medium heat – when it stars boiling, count 1,5 minutes and take it out of the heat. No
stirring!
Let it rest.
In another pan, join both flours and combine milk. Whisk it before putting it into the stove.
Cook the milk and flours on high heat, always whisking. When the texture becomes thick,
take it out of the stove.
Gently, join the sugar to the milk whisking.
Let it rest a little while before adding the egg yolks.
Whisk everything together.
Page 147 of 256

Make the shapes in the tins, cover them with the cream and that’s it!
Be sure to put the natas in an oven that was previously heated for at least 30 minutes in
high temperature.
Enjoy.
Page 148 of 256

MILK TART - NO CRUST

BARBI GOLDBLATT
Cream together
1 tablespoon softened butter
180ml sugar
Add:
2 beaten egg yolks
125ml flour
500ml milk
1/2 teaspoon vanilla
Beat well
Fold in stiffly beaten egg whites
Pour into buttered dish
Sprinkle cinnamon and sugar on top
Bake at 180 degrees Celsius for 30 minutes
Note the mixture is very runny before you put it in the oven to bake.
Page 149 of 256

NO BAKE MILK TART

LIZA BLOOM TAITZ
Crust
½ packet Marie biscuits
60g butter, melted
Filling
500ml milk
30ml corn flour
125ml sugar
30mlflour
Pinch of salt
1 large egg
3ml vanilla
5ml cinnamon to sprinkle on top
Method
Line pie dish with biscuit base.
Beat eggs, sugar, flour, corn flour, salt and vanilla.
Pour boiling milk over and stir
Return to pan
Bring to boil stirring all the time
Pour into biscuit base and sprinkle with cinnamon
Page 150 of 256

PECAN NUT TARTLETS

JACQUELINE YAMEY
Pastry
125g butter
90g cream cheese
1 cup (125g flour)
Chill for 1 hour
Filling
1 egg
1 tsp vanilla
250g dark brown sugar
90g pecan nuts chopped
60g butter (optional)
Method
Line muffin tin with pastry using fingers and thumb to press – don’t roll dough
Beat egg, stir in vanilla and sugar and in each muffin place a few pieces of nuts and spoonful
the egg mixture. For extra richness add tiny piece of butter.
Bake at 170 c for approx. 20 minutes until the filling is set and pastry delicately brown.
Makes approx. 24
Page 151 of 256

GERMAN TARTS
NATALIE GREENSTEIN FRUMER
250g marge or butter

1 cup sugar
(Cream marge and sugar)
3 eggs – add one at a time
Little vanilla
3 – 3.5 cups flour (or more – must make nice dough)

2 teaspoons baking powder
Spread half the mixture onto a greased baking sheet

Then spread apricot jam (or other)
Add little more flour to the remaining half mixture
grate over jam
Bake at 180 degrees for 15 minutes or until brown
Page 152 of 256

SALTED CARMEL TART

NICKY STEIN AGINSKY
Base
225g biscuits - crushed
150g butter, melt
Caramel
100g butter
1 cup brown sugar
2 cans condensed milk (395g / 14oz each)
1 3/4 tsp salt (2 ½ - 3 tsp salt flakes)
Chocolate ganache topping

1/3 cup cream
150 g dark chocolate chips
Sea salt flakes, for topping
Instructions
Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a
loose base. (Or a spring form pan of a similar size)
Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry
crumbs remain. Pour into tin, then press firmly into base and sides
Place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Caramel
Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine –
butter may not incorporate fully.
Once it starts bubbling and the sugar is completely melted, pour in the condensed milk,
whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4
minutes), then remove from heat.
Add salt then pour the caramel into the tart base.
Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a
“skin” on it, but the caramel is still soft and the centre jiggles slightly
Cool on counter while you make the chocolate.
Chocolate ganache
Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring
in between, until smooth.
Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make
swirls
Sprinkle with sea salt flakes.
Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room
temperature before slicing to serve.
Page 153 of 256

GRENADILLA TART/PUDDING
GILLIAN PAINTER FERREIRA
2 packets Pineapple or Lemon Jelly

375 ml boiling water
1 large tin ideal milk - overnight in the fridge first
250ml castor sugar
250ml or I small tin granadilla pulp
Dissolve jelly in water - put aside to jelly. Beat the ideal milk very well and when it has
doubled in size slowly beat in the sugar. Then slowly beat in the jelly which meant be fully
set or too runny.
Finally beat in the granadilla and put into fridge to fully set.
Now and you can now eat it as a pudding mousse or fill two puff pastry shells for granadilla
tarts.
Page 154 of 256

LEMON MERINGUE TART

JACQUI SCHLOSBERG
Base
1 packet tennis biscuits
1/2 cup melted butter
Grease dish & line. Leave in fridge for 10 mins.
Filling
2 tins condensed milk
1 cup lemon juice
4 egg yolks
Beat egg yolks & slowly pour lemon juice while mixing. Then add condensed milk & mix
well. Pour in base.
Topping
Beat 4 egg whites with 3/4 cup castor sugar till very stiff (can make peaks). Put topping on
filling & sprinkle with a few bits of biscuit dough. Bake 350 till lightly brown +- 40 mins.
Page 155 of 256

QUICK FRUIT TART

SHIRLEY GREEK
1 cup oil
1 cup sugar
1 cup flour
2 eggs
Vanilla Essence
Beat all together
Cut up any fruit or drained tin of fruit and mix in
Bake at 375 for +-1 hour
Page 156 of 256

GINGER POT PUDDING

RIALDA NEL WILSON
Batter
250ml flour
125ml milk
15ml soft butter
30ml apricot jam
5ml bicarb, dissolve bicarb in the milk
Syrup
500ml water
250ml sugar
2,5ml ginger (I add a bit more and also a cinnamon stick)
Method
Bring sauce ingredients to a boil in a medium to large pot with a lid
Mix butter and jam
Add flour and milk/bicarb mix
Mix with a spoon
Spoon batter by the spoon into boiling syrup
Cover with lid and simmer over low heat for 15 min. I simmer longer until it is a nice golden
colour.
Serve with whipped cream or ice cream
I hope it is OK to post this in Afrikaans, I can translate if needed. It is the easiest most
delicious winter pudding. I add a cinnamon stick to the syrup. I have also replaced the
apricot jam with marmalade on a couple of occasion with good results. I boil/simmer my
pudding longer than the recipe says to allow the bicarb to turn it into a beautiful golden
almost caramel colour. It is fabulous with whipped cream.
Page 157 of 256

SAGO PUDDING (MICROWAVE)

TRACY NURICK
ingredients
1 litre milk
1 cup of sago
125g margarine
2 eggs
1 cup of sugar
5ml vanilla essence
Method
Put milk, sago and margarine together in a microwave safe bowl.
Microwave for 20-25 minutes until sago is cooked, stirring every 2 minutes.
Beat 2 egg yolks and add to the cooked sago mixture, stirring through.
Microwave for a further 2 minutes on high.
Beat the egg whites until stiff and add to the sago, along with the sugar and vanilla essence.
Mix very well to ensure the sugar dissolves. Microwave for a further 2 minutes on high.
Once done, put in a serving dish and enjoy.
Suggestion: serve with apricot jam/syrup/honey/custard
- Makes approx. 8 portions
Page 158 of 256

DATE, CHOCOLATE AND WALNUT TORTE

KAREN TABAK
Ingredients
200g dates, chopped
200g dark chocolate, chopped
200g walnuts, chopped
200g castor sugar
6 egg whites
Method
Line a 20cm or 23cm spring form round cake tin bottom and sides with grease proof paper
Beat egg whites until foamy
Gradually add the sugar until they become glossy and meringue-like
Gently fold in chopped nuts, dates and chocolate
Bake for about an hour (or hour and a quarter, depending on your oven)
Cool and serve
Gluten free, dairy free
Page 159 of 256

PEPPERMINT TART
MICHELE KEW
1½ packets tennis biscuits

1 tin caramel
2 tsp gelatine dissolved in cup boiling water
2 peppermint crisps
2 sachets orley whip
Layer bottom of square dish with biscuits
Beat orley whip till fluffy
Add caramel, gelatine (cooled slightly)
Add ⅔ cup grated chocolate
Beat
Put layer of biscuits and filling alternately
Filling on top
Sprinkle with grated choc.
Page 160 of 256

STRAWBERRY CHEESE TART

MICHELE KEW
1 tin condensed milk

1 tub cream cheese (or, smooth cottage cheese)
½ cup fresh lemon juice
In a separate bowl, whip up 250ml of fresh cream. Add to above.

Lay 1 packet boudoir biscuits in a rectangular pyrex dish. Pour above mixture over biscuits
and put in fridge. Drain juice off 1 tin strawberries/gooseberries and place on top of tart.
Mix 2 teaspoons custard powder with some of the juice and cook until transparent, stirring
all the time. Pour this mixture over the strawberries and place in fridge for at least two
hours before serving.
Page 161 of 256

CHOCOLATE CAKE – MICROWAVE

ROCHELLE GREENSTEIN BRENNER
1 cup flour
1 cup sugar
1 cup boiling water/hot water
2 jumbo eggs
Half cup oil
3 tablespoons baking powder
3 tablespoons cocoa
1 teaspoon vanilla essence
Pinch salt
Mix by hand. Bake in microwave dish for 8 minutes
Page 162 of 256

MELTING CHOCOLATE CAKE

MICHELLE STANDER
6oz dark chocolate

6oz butter
4 eggs
3oz sugar
2oz flour
Melt the chocolate and butter
Mix eggs and sugar and whisk for a few minutes, then add flour
Add the egg mix to the melted chocolate and mix
Pour the mix into 4 individual greased ramekins
Bake directly in the oven at 390°F for 14 minutes
Page 163 of 256

7 MINUTE MICROWAVE CAKE

HETTIE KRAUSE
Ingredients
1 cup sugar
1 cup flour
1 tsp baking powder
pinch of salt
1 cup warm water
2 eggs
3 tbsp cocoa (for chocolate cake)
15 ml vanilla essence (for vanilla cake)
4 tbsp cooking oil
For vanilla cake

Replace cocoa with 1 tbsp vanilla essence.
Whisk dry ingredients together. Beat eggs, cooking oil and vanilla essence (if using)
together. Whisk into dry ingredients. Whisk cup warm water into mixture. Pour into square,
sprayed dish (at least 2 litre capacity) and microwave on 100% for 7 minutes. Allow to stand
in closed microwave for 10 minutes more.
Decoration options
1) Decorate with 1 tin caramel and 1 bar one melted together over low heat. Pour over
cake.
2) Lamington 'icing':
100 g icing sugar
1 tbsp cocoa powder
4 tablespoons (60 ml) boiling water
1 tablespoon butter, melted
Coconut, to sprinkle over
Whisk all the ingredients in small mixing bowl. When cake comes out of microwave, pour
'icing' over the cake. Spread evenly with the back of a spoon. Scatter the coconut on top.
Allow to rest 5-10 minutes before serving.
Soft and moist.
Page 164 of 256

CHOCOLATE CAKE WITH COFFEE SAUCE (MOIST & NO DAIRY)

JUSTINE WITTELS
Part 1 – Cake recipe and method
1. 6 EGGS – Separated – beat egg whites

1,5 cups of sugar
Cream egg YOLKS and sugar together
Set eggs whites aside for later use
2. ¾ cup oil
3 tablespoons cocoa
¾ cup of boiling water MIX
3. 1½ Cups of flour
3 teaspoons baking powder SIFT
½ teaspoon of salt
Together
ADD (2) TO (1), Then add (3) and FOLD IN the egg whites
Bake in oven - 30mins @180 deg C
Part 2 – Sauce for cake and method
• 1½ Cups Sugar
• 1 ½ Cups water
• 2 dessert spoons of instant coffee powder
• 1 teaspoon vanilla essence
Boil together for 5mins and pout HOT over the WARM Cake!
(for extra moist, put extra ½ cup of sugar and ½ cup of water)
Given to me by a client around 1999 and been a hit ever since – Justine Wittels
Page 165 of 256

CHRISTA CHOCOLATE CAKE
Ingredients
1 and a third cups flour
Pinch salt
- sift all together
4 tablespoons cocoa
1 tablespoon butter
1 cup boiling water
- boil together
1 and a half cups sugar

4 eggs
- beat together
1 tin ideal milk

1 cup sugar
200g chocolate (plain or mint or nuts)
Method
Mix all of the above together. Pour into a dish and bake for 20 – 30 minutes at 180.
Boil half a tin of ideal milk and 1 cup sugar together. Pour over warm cake. Leave to cool completely.
Page 166 of 256

CHOC “MUD” CAKE

BARBARA SAACKS
Ingredients
4 eggs
375 ml sugar
5ml vanilla
375ml flour
15 ml baking powder
80ml cocoa
250ml cream
250 ml oil
Method
Cream eggs and sugar and together
Add rest of ingredients and mix well (3 minutes max)
Bake 180 approx. 45 minutes
Cool
Icing:
1x slab 100g milk chocolate
15 ml oil
Melt in microwave
Pour over cooled cake
Page 167 of 256

MOIST CHOCOLATE CAKE

CHERYL CHEZ GOLDBLATT
The secret to a moist chocolate cake lies in replacing butter with oil, and this easy recipe
does just that. This is a straightforward, one-bowl batter.
Ingredients
2 cups flour
¾ cups cocoa powder
1 ½ tsp baking powder
2 tsp baking soda (Bicarb)
pinch of salt
1 cup milk
2 cups sugar
½ cup oil
1 cup boiling water or hot coffee
2 eggs
Method
1. Preheat the oven to 180°C. Line two 23cm round cake pans, or one 23x33cm
rectangular baking pan, with wax paper. Grease the paper and the sides of the pan well.
2. In a large bowl, sift the dry ingredients together.
3. Add the eggs, milk, oil and vanilla essence and beat with an electric mixer for about
two minutes. Add the boiling water or coffee and mix until combined.
4. Pour the batter evenly into the prepared pans and bake for 30-40 minutes.
Page 168 of 256

5. To test if the cake is ready, insert a toothpick into the middle of the pan. If it comes
out clean, the cake is ready. A single rectangular cake will take slightly longer to bake than
two round layers.
6. Slide a knife around the edge of each cake to loosen it from the pan, turn the pan
over onto a metal rack and peel off the paper.
7. Let the cake cool completely before covering with icing. Either a chocolate
buttercream icing or ganache.
Page 169 of 256

CARROT CAKE
MICHELE KEW
Ingredients
6 cups grated carrots

1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract (see note below)
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda/bicarbonate of soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Directions
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then
stir in raisins.
Preheat oven to 180˚C. Grease and flour two 25cm cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in
the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture
until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the
prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
Cool for 10 minutes before removing from pan. When completely cooled, frost with cream
cheese frosting.
Icing
Beat 1 cup of cream cheese (room temp) with 1 tsp of vanilla essence and ½ cup of icing
sugar. Beat and mix until smooth. Apply on the cooked cake and serve.
Page 170 of 256

APPLE CAKE/TART
NOREEN HORWITZ
Ingredients
2 eggs
1 cup sugar
Little vanilla essence
¾ small pack of self-raising flour
385g tin of sliced pie apple
125g butter / margarine
Method
Beat 2 eggs with a cup of sugar well, add a little vanilla essence, add 3/4 small pack of self-
raising flour to the egg and sugar mix. I then add a 385gm tin of sliced pie apple and blitz it
all through. Finally melt 125gm butter or margarine and mix all well together. Into the pie
dish and into the oven at 180 for half an hour. Enjoy with custard as a dessert or with cream
Page 171 of 256

APPLE CAKE
ETHNE ADELE GREEN
Ingredients
1 cup flour
1 tsp baking powder
1 cup sugar
3 Tbs margarine
3 eggs
Little milk
Tin pie apples
Method
Put everything into bowl and beat except pie apples and beat
Grease Pyrex round dish and place mixture in.
Add tin pie apples all over and sprinkle with a bit of cinnamon covering all round.
Place in pre heated oven 180 to 190 degrees for about 45 mins.
Page 172 of 256

APPLE CAKE
AVRIL ROUP
125g margarine/butter
Mix with 3/4 cup sugar (adjust for taste).
Add 3 beaten eggs, 1 cup flour, 1 teaspoon baking powder and pinch of salt.
Put big tin pie apple in dish. Through over mixture made above. Bake 40 minutes on 180.
Sauce : boil 1 cup sugar with 3/4 cup milk for 5 minutes.
Through over apple cake when it comes out of the oven
Page 173 of 256

APPLE SKILLET PUDDING

CHERYL CHEZ GOLDBLATT
1 ½ cups Self Raising Flour

1 tsp Bicarb
Pinch Salt
½ cup Buttermilk
1 cup Chopped Pecan Nuts
2 Granny Smith Apples, peeled, cored and cut into small pieces
2 Extra-large eggs
½ - 1/3 cup Oil
1 cup Sugar
1/3 Cup
Rum or Brandy
Mix all together. Bake for 30 mins at 180°C.
Serve with ice cream or cream. Can also be eaten as a cake
Page 174 of 256

BAKED APPLES
BONITA ZIEFF SHIFRIN
Use any type apple and as many as you want.
Whole (cored) or sliced
Sprinkle with cinnamon
Pour coke light over apples
Can add red jelly powder sprinkled over apples.
Whole cored apples can be filled with chopped nuts and raisins or cranberries
Bake at 180° till apples soft.
Page 175 of 256

APPLE PIE
JACQUI SCHLOSBERG
Ingredients
1 large tin pie apples
Cinnamon
1 cup oil
1 cup cake flour
1 cup sugar
2 eggs
2 teaspoons vanilla essence
Method
Spray and cook a pyrex dish.
Empty tin of pie apples into it.
Sprinkle cinnamon on apples.
Mix ingredients so soft dough forms and pour over apples.
Bake at 180 degrees for about 40 minutes
Page 176 of 256

BANANA BREAD
VENITA MULLER
Ingredients
125g butter or margarine
1 cup castor sugar (white or brown sugar okay)
2 eggs
2-3 large bananas mashed
2 cups flour
1 tsp bicarb
1 tsp baking powder
Method
Cream butter and sugar
Add eggs one at a time and beat well
Add bananas and vanilla and fold in dry ingredients.
BAKE IN A LOAF TIN AT 180C FOR 45 MINUTES
Page 177 of 256

BEST BANANA BREAD

JOANNE DIX KADISH
INGREDIENTS
11/2 cups sugar
125g margarine or butter
2 eggs
3 or 4 bananas
1 tap vanilla essence
3/4 tsp bicarb
2 tsp baking powder
2 cups flour
Little milk
Method
Preheat oven to 180°c
Beat sugar and margarine
Add eggs
Add sifted flour
Add mashed bananas and vanilla essence and bicarb
Add baking powder
Add milk if too stiff to get to right consistency.
Pour into a sprayed loaf tin.
Page 178 of 256

BANANA BREAD
BERNICE KUSHNER
125g marge or butter

1 ¼ cups of sugar
2 eggs
2-3 mashed bananas
2 cups flour
Pinch salt
1 tsp baking powder
¾ tsp bicarb
¾ cup milk
Cream marge and sugar together

Add eggs and mix
Add rest of ingredients and mix
Bake at 180 for about 55 – 60 minutes
Page 179 of 256

BANANA BREAD
JACQUI SCHLOSBERG
Ingredients
3 mashed bananas
1 cup sugar
½ cup butter
½ teaspoon salt
2 eggs
¾ cup milk
¾ teaspoon bicarb. Soda
2 cups flour
½ teaspoon baking powder
Method
Mash bananas
Add sugar, butter, salt and cream well
Add milk and bicarb. Soda
Add sifted flour and baking powder
Add vanilla essence and eggs
Mix well
Bake in a greased loaf tin
180 degrees / 1 hour
Page 180 of 256

MICROWAVE FUDGE
BARBI GOLDBLATT
Ingredients
500gram castor sugar
250gram butter
1 tablespoon vanilla essence
Method
Mix all ingredients except the vanilla essence.
Microwave for 5 minutes in a very deep bowl.
Stir well
Microwave for 2 minutes and stir.
Repeat above 4 times.
Add vanilla essence and stir
Grease baking sheet
Pour fudge onto baking sheet and allow to set, cut into squares
Page 181 of 256

MICROWAVE FUDGE
WENDY BERGH
Infuse 3 x Rooibos tea bags in a little hot water. After 30 minutes, add cold infused tea to 1
can of condensed milk. 2 cups icing sugar, pinch of salt. 125g butter – mix together and cook
on high for +10 minutes. After every 2 – 3 minutes, open the microwave and stir. After 10
minutes, pour into a greased pan. Cut into squares and wait to cool.
Page 182 of 256

GREEK BISCUITS
MEL LEVIN
Ingredients
250g softened butter
1/2 Cup Icing Sugar
2 Tsp Water
2 Tsp Vanilla Essence
2 Cups Regular Flour
200g Chopped Almonds
Method
Add water, vanilla essence, flour & nuts
Roll into golf ball size and place on a lined backing sheet.
Bake at 180deg for
1/2 hour
When done remove from the oven and roll in icing sugar.
Delicious
Page 183 of 256

3 INGREDIENT SHORTBREAD COOKIES

HILARY PRIOR HAZELL
Ingredients
240 g soft butter
1/2 cup icing sugar
2 cups plain flour
Method
Preheat oven 150 Celsius
Cream butter and icing sugar
Add sifted flour
Mix until just combined
Dust bench with icing sugar
Roll dough into a log
Wrap in grease proof paper and chill in fridge 30 mins
Slice log into individual cookies
Bake 15 mins
Page 184 of 256

SHORTBREAD BISCUITS WITH A TWIST

NOREEN HORWITZ
Ingredients
200g butter
60g icing sugar
125g sifted flour
125g corn flour
½ tsp baking powder
2 tsp grated ginger or lemon zest
Method
Mix unsalted butter with icing sugar.
When mixed add sifted flour and corn flour.
Add baking powder and mix well.
Add the grated ginger or lemon zest then roll into small balls and press down with thumb.
Put in the fridge for half an hour before baking.
Bake at 180 for about 10 mins until lightly coloured.
Dust with icing sugar.
Page 185 of 256

THE EASIEST PEANUT BUTTER BISCUITS EVER

LISA JOFFE WITTELS
1 cup peanut butter

1 cup sugar
1 egg
Mix together
Roll into walnut size balls and press with a fork
Bake at 180 for 15 minutes
Delicious!
(and, PS, I hate peanut butter)
Page 186 of 256

THREE SEED HEALTH COOKIES

LISA STARR
Ingredients
1 full cup shelled sunflower seeds
1 ¼ cups shelled pumpkin seeds
½ cup sesame seeds
1/3 cup dark brown sugar
2 to 3 tablespoons cranberries
2 to 3 tablespoons chocolate chips
2 large egg whites, lightly mixed with a fork
Method
Mix ingredients together till sugar/egg white mixture has properly coated the
seeds/fruit/choc chips.
Place spoonful’s of mixture on a sheet of greased baking paper and bake at 180 c
For 15 - 18 minutes till seeds are just starting to turn golden.
Allow to cool completely before removing from tray and store in an airtight container.
Page 187 of 256

CHOCOLATE BISCUIT SQUARES
KARIN KOORTS SAREMBOCK & NIKKI BROOKS
Ingredients
1 packet icing sugar 500g
1 packet Marie biscuits
250g butter / margarine
2 eggs
1 teaspoon vanilla
1 tablespoon brandy (optional)
About 1 cup chopped nuts (optional)
Method
Melt butter and then add icing sugar and cocoa.
Add beaten eggs and mix.
Take off the stove and add vanilla, brandy, nuts and broken Marie biscuits.
Pour into a dish that is about 20 x 20cm lined with waxed paper.
Cool in fridge and then cut into blocks.
Page 188 of 256

JAM SQUARES
BARBARA SAACKS
Ingredients
375g butter/ marge
750ml flour
5ml vanilla
10ml baking powder
Jam... any flavour
Method
Add rest of ingredients, mix until u have a soft dough. (more flour might be needed)
Press 3/4 of dough onto greased baking tray, prick with fork and bake for 15 minutes.
Take out if oven, spread with jam
Grate remaining dough on top of jam.
Bake a further 20 minutes.
Cool and cut into squares.
Bake in a 180 oven
Page 189 of 256

THE BEST CUSTARD SLICES

GAIL STEELE
Ingredients
(Makes about 6 – 8 servings)
1 packet (250g) puff pastry
3 1/3 cups (800ml) milk, divided
¼ cup (30g) cornstarch)
½ cup (60g) all-purpose flour
¾ cup (150g) sugar, divided
3 large eggs
¼ tsp (1g) salt
2 tsp (10g) vanilla extract
1/3 cup (80g) whipping cream
Method
• Prepare the pastry sheets. Preheat oven to 200°C.
• Roll the puff pastry thin (so that you can cut 20 cm squares in the end) and transfer to a
baking sheet lined with parchment paper.
• Bake for about 15 minutes or until golden. Cool completely.
• Prepare the vanilla custard filling. Separate egg whites from yolks.
• Mix yolks with 100g sugar, cornstarch, flour and gradually incorporate 1 cup of milk.
Whisk to combine.
• Place the remaining milk (560ml) into a saucepan and bring to boil. While whisking
continuously pour the yolks mixture over the hot milk and continue cooking until
thickens. Remove from heat and add vanilla extract.
• Add salt over the whites and start whipping until foamy. Gradually add the remaining 50
g of sugar and continue whipping until stiff peaks form.
• Gently fold the whipped whites into the hot milk mixture.
• Whip cream until stiff peaks form. Incorporate into the mixture.
• Assemble the cake. Cut the baked puff pastry into 20 cm squares.
• Place one square at the bottom of a square 20 cm pan.
• Add the filling and smooth the top.
• Cut the remaining square of the puff pastry into 6 or 8 equal pieces. Place them on top
of the custard.
• Refrigerate the cake for 3 to 4 hours to set.
• Dust with powdered sugar before serving.
Page 190 of 256

CHILL AND SLICE BISCUITS

TRISH BEARD
Ingredients
225g butter
250g sugar
1 teaspoon salt
2 eggs
375g flour
1 teaspoon bicarb
Method
Add eggs and vanilla
Beat well
Add sifted flour.
Blend into dough.
Roll into 3½cm thick "sausages"
Chill in fridge for 2 hours
Preheat oven to 200°C
Slice into ½ cm discs and space out on greased baking sheet
Bake 10 - 12 minutes...
Page 191 of 256

CORNFLAKE BISCUITS
LISA JOFFE WITTELS
Ingredients
115g margarine
90g brown sugar
50g white sugar
1 tsp vanilla
1 egg
210g flour
1/2 tsp bicarb
1 and a half cups corn flakes, gently squashed
Method
Cream marge and sugars together
Add vanilla and egg. Mix
Add flour and bicarb. Mix well
Roll into balls (about a tbsp and a half), then roll into the cornflakes
Place on baking tray with space between as they spread.
Bake for about 13 minutes
Page 192 of 256

STRAWBERRY THUMB COOKIES

VENITA MULLER
Ingredients
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. butter, softened
1/2 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1/3 c. assorted jams, for filling cookies
Directions:
preheat oven to 180º and line two baking sheets with parchment.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until pale and fluffy, about 3 minutes.
Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
Using a small cookie scoop, scoop 2cm balls onto prepared baking sheets.
Press a thumbprint into centre of each ball.
Fill with a small spoonful of jam.
Bake until edges of cookies are golden, 13 to 14 minutes.
Cool on baking sheets before serving.
Page 193 of 256

SPICY "SOETKOEKIES"
BARBI GOLDBLATT
Ingredients
500g soft butter
540ml castor sugar
4 large eggs
5ml vanilla extract
785g cake flour
360ml cornstarch
10ml baking powder
5ml salt
15ml Allspice ground
15ml cinnamon ground
10ml nutmeg ground
5ml cloves ground
5ml white pepper
Method
Blend butter and castor sugar until creamed, light in colour and fluffy in texture. I used my
Kitchen aid
Add the eggs and vanilla and blend well.
Sift the rest of ingredients together. Start adding the dry ingredients bit by bit to the
creamed butter/sugar/egg and mix thoroughly until all the flour is incorporated.
Sprinkle a well disinfected and dry work surface with flour and roll the dough out in batches
and press out shapes. Aim for approximately 5mm thickness.
Bake on baking paper on a sheet at oven preheated to 180°C for about 14 minutes.
Depending on the size you should get about 140 cookies.
Page 194 of 256

CHOC CHIP COOKIES

DEBBIE KAHN
Cream together
1 cup brown sugar
1 cup white sugar
1 cup butter
Add

2 eggs
2 cups oats
2.5 cups flour
1 teaspoon bicarb
half teaspoon salt
Add
Chocolate – milk and caramel

Astros
Raisins
Squash into rounds and bake at 180 degrees for 15 minutes
Page 195 of 256

PEANUT BUTTER BISCUITS

JUDY NOWITZ
1 cup peanut butter

1cup sugar
1 egg.
Mix all the ingredients well and roll into little balls. Bake 15-20mins on baking sheet. Cool
and remove it from baking tray. Bake in 350F or 180 C
Page 196 of 256

CHOCOLATE CRINKLE BISCUITS

BARBARA SAACKS
Ingredients
375ml flour
2x 80ml cocoa
5ml Baking Powder
125g butter/ marge
175 ml white sugar
125 ml brown sugar
3eggs
Approx. 250 ml icing sugar
Method
Add eggs, one at a time, creaming after each addition
Add rest of ingredients to give a soft dough
Refrigerate for 30 -60minutes
Heat oven to 180
Line a baking sheet with baking paper
Roll biscuits into small balls and then roll in icing sugar
Bake 12 minutes
Freezes well
Page 197 of 256

CRUNCHIES
JACQUI SCHLOSBERG
2 cups oats.
1 cup flour sugar coconut.
Mix.
Add 250g butter and heap table spoon syrup.
Add 1 teaspoon bicarb.
Bake 140 degrees 45 minutes
Page 198 of 256

CHEESE CAKE
ETHNE SKOP ABRAMOWITZ
Ingredients
3 x 250ml cream cheese

1 x 250ml cream
3 eggs
175ml sugar
50ml cake flour
5ml vanilla essence
1 packet tennis biscuits
3 tbsp melted butter
Method
Beat first 6 ingredients. Crush biscuits and mix with butter for base.
Bake at 160 degrees for 35 – 40 minutes until set. Switch off oven
Page 199 of 256

VICTORY CHEESECAKE
ROBYN SEGAL KAPLAN
Ingredients
200g Marie or tennis biscuits
125g butter
500g smooth cream cheese (2 tubs)
125ml cream
3 eggs
200ml sugar
5ml vanilla
Method
Mix crumbs and melted butter.
Press against side and bottom of a spring form tin.
Mix cream cheese, cream, eggs, sugar and vanilla altogether.
Pour into crust.
Bake for 15 minutes at 180 c and then for a further 35 minutes at 150c.
Page 200 of 256

BAKED CHEESECAKE
MICHELLE SCHER
4 or 5 TBSP Butter (Melted)

3/4 Packet Marie (Plain or Caramel) or Packet Ginger nuts
• Crush biscuits, add melted butter & press into

• Round pie dish
• Set aside
Method
• Combine 2 Eggs & 1/2 Cup (125gms) Sugar

• Beat until light and fluffy
Cake filling
• Add to Egg & Sugar mixture

• 2 Bakkies (250gms) Creamed Cheese
• 1 tsp Vanilla Essence
• 1 TBSP Flour
• Beat until smooth & well blended
• FOLD in 125ml (1/2 cup) CREAM
• Pour over the BASE
• BAKE at 180C for 20 mins
• Turn the oven off
• Leave the cake in for another 20 mins
• Remove from oven - Cool and serve
• Serve as is or make separate Berry coolie
• Serve with ice-cream and Berry Coolie
• Or use berry coolie in mixture and marble in using a
• skewer.
ENJOY
Page 201 of 256

SALTED CARAMEL CHEESECAKE

VENITA MULLER
Salted caramel sauce

Ingredients
1 cup (200g) granulated sugar
6 tbsp (90g) unsalted butter, room temp and cut into cubes
1/2 cup (110ml) heavy cream, room temp
1/2 tsp vanilla extract
1 tsp fine sea salt
Method
First, make sure your butter and cream are at room temperature. This is very important!
Measure out all of your ingredients and set them next to your stovetop.
In a medium saucepan, add the sugar and melt down over medium heat. If your burner
takes a long time to heat up and doesn’t get too hot, melt over medium-high heat.
Whisk occasionally at first, as it will take about 5 minutes to see any changes in the sugar. As
clumps start to form, whisk constantly until it’s completely melted down (about 15-20
minutes).
Once melted, it should be golden in color. Stop whisking and allow it to caramelize and
darken. It will only take 1-2 minutes for it to turn a rich amber color. Don’t step away from
the stove as this happens quickly.
Take the pot off the burner and quickly whisk in the butter all at once. Whisk for about 30
seconds (it may not fully combine and that’s OK).
Quickly pour in the heavy cream and whisk again. Keep whisking until it’s smooth and fluid.
*if yours clumps up, see my notes in the post about troubleshooting your caramel.
Finally, whisk in the vanilla and sea salt.
Pour into a glass jar (it will be very thin at this point) and allow it too cool uncovered at
room temperature for about 30 minutes.
Cover and transfer to the fridge where it will last for up to 2 weeks. The caramel will thicken
quite a bit once chilled, so warm it for about 15-30 seconds in the microwave to get the
consistency seen in the images here.
Cheesecake
Crust
Ingredients
1 and 1/2 cups (150 g) graham cracker, digestive biscuits, or vanilla wafer crumbs (pulse in a
food processor until finely ground)
2 tablespoons granulated sugar
Page 202 of 256

4 and 1/2 tablespoons (65 g) unsalted butter, melted

Filling
32 ounces (900 g) full-fat cream cheese, at room temperature
1 and 1/8 cups (225 g/8 oz.) granulated sugar
2 tablespoons cornstarch
4 large eggs plus 1 egg yolk, at room temperature
1/2 cup (120 ml) heavy cream
1 and 1/2 teaspoons pure vanilla extract
Grated lemon zest from 1 small lemon (1 teaspoon)
Method
Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch spring form pan (bottom and
sides) with a large piece of foil.
In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined
and moistened. Press mixture into the bottom of prepared pan to form an even layer of
crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack.
Meanwhile, prepare the filling.
Increase oven temperature to 425°F/220°C.
In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until
smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the
sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the
eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just
until combined and smooth. Pour batter over cooled crust and spread evenly.
Bake cake for 10 minutes, then lower temperature to 225°F/110°C and continue to bake for
60 minutes until golden brown around the edges, the sides are set but the center is still
slightly wobbly (some comments suggested this was not enough baking time. I baked this so
many times and it works. If you're not sure if your oven temperature is accurate or if your
baking time is usually longer than those called for in a recipe, you can add an additional 10-
20 minutes, and avoid opening the oven door too many times). Turn off oven, open the
oven door slightly or halfway to let in cold air, and leave the cake in the oven for 60 minutes.
This will help prevent the cake from cracking and the cake will remain creamy. Transfer the
cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic
wrap and refrigerate overnight or for at least 12 hours.
Cheesecake will keep in the refrigerator for up to 5 days.
Page 203 of 256

CHEESECAKE IN 4 MINUTES
JODY MOODIE
Ingredients
1 litre yoghurt of your choice
Tennis biscuits
Method
Crush the biscuits for the base in a bowl
Mix the yoghurt and condensed milk together
Throw the mixture over the biscuit base in the bowl
Sit the bowl in the microwave for 4 minutes
Take the cheesecake out of the microwave and put in the fridge to cooldown
Page 204 of 256

DANI’S BEST BAKED CHEESECAKE

DANI MOSSELSON
Ingredients
Base
1 packet of tennis or Marie biscuits
125g butter.
Mixture
2 tubs cream cheese (I prefer using smooth creamed cottage
cheese I've added a picture, makes it softer and creamy)
2 eggs
1 tablespoon flour
1/2 cup sugar
1 cup cream (you can use milk)
1 tablespoon vanilla essence.
Method
Base
Crush biscuits and put in a greased dish
Add the melted butter and mix well.
Flatten and set in fridge for 10minutes
Preheat oven to 180°C
Mixture
Add all ingredients together and mix well
Pour mixture on top of the base.
Bake for +-40min.
Take out and allow to cool.
I like to leave it in the fridge to set better for few hours or overnight.
Page 205 of 256

CARAMEL SAUCE
CARLI GOLDBLATT
Ingredients
1 cup sugar
90g salted butter (room temp)
½ cup cream
Method
Heat sugar in a pan or pot over medium heat, stirring occasionally with a rubber spatula.
Wait until sugar has fully dissolved and sugar has changed to a dark amber colour.
Add the butter and whisk for 2-3 minutes until the butter is dissolved.
Slowly add the cream – it will bubble rapidly, allow to boil for 1 minute.
Remove from the heat and place in a container.
You can make it a salted caramel sauce by adding 5ml salt right at the end.
Page 206 of 256

CHOCOLATE SAUCE RECIPE

MICHELE KEW
Ingredients
800gr cooking chocolate
1 tin ideal milk
Method
Melt together - saucepan or microwave but stir continuously.
The mixture can be placed in a container and frozen. It freezes into a toffee-like substance
so scoop out enough to heat for a serving. Enjoy.
Page 207 of 256

VERY YUMMY CHOCOLATE SAUCE

SHIRLEY GREEK
1/2 cup cocoa

1 cup water
2 cups sugar
2 tablespoons syrup 2 teaspoon vanilla
Salt
All into deep dish. Into microwave for 6 minutes

Cool
Into fridge covered
Page 208 of 256

HOT CHOCOLATE SAUCE
CHARMAIN GUNNELL

1 large slab nut chocolate
Melt condensed milk and chocolate in a saucepan. Add milk to thin if

necessary
Page 209 of 256

CINNAMON BUNS
BARBI GOLDBLATT
Dough
Ingredients
1kg cake flour
125ml sugar
1tbs salt
1 10g sachet fast acting yeast
125ml oil
1 egg
Filling
Brown sugar
Cinnamon
Butter
Topping
250ml icing sugar
5ml vanilla essence
Milk until thin consistency
Method
Put all dough ingredients together in a bowl
Mix and knead the dough
Put dough into an oiled bowl, cover with cling wrap and leave in a warm place to rise –
about an hour
Roll out dough about 5mm thick and in a rectangle shape
Smear dough with butter
Mix cinnamon and brown sugar and sprinkle liberally over the dough
Roll into a snake, slice into 2cm pieces
Place on oiled baking tray, add more butter to the top
Bake at 180c for 20 – 25 minutes

Once cool, drizzle topping over buns with either a spoon or pipping bag
Page 210 of 256

STRAWBERRY ICE CREAM

KERRYN THOMAS
Crust
Ingredients
1 ¼ cup of crushed tennis biscuits
¼ cup walnuts
¼ cup melted butter
Method
Mix the above together and press 2/3 into dish and bake for 10-20 minutes
Filling
Ingredients
2 egg whites
1 cup sugar
2 cups slices strawberries
2 tsp lemon juice
1 cup whipped cream
Method
Beat the egg whites until very stiff adding the sugar
Add strawberries and lemon juice, beat for approx. 10 minutes
Fold in the whipped cream
Place on the crust and top with remaining crumbs
Freeze for at least 6 hours.
Page 211 of 256

ICE CREAM BOMBE

BEV BENATAR
1 Liter chocolate ice cream, softened

100g glace cherries, chopped
100g glace fruit mix
100g hazelnuts, chopped
100g dark chocolate, grated
50ml brandy
50ml orange liqueur
1 liter vanilla ice cream, softened
1 packet boudoir biscuits
Spray a 1-litre dome-shaped mould with cooking spray.

Line the mould with a 2cm thick layer of chocolate ice cream and freeze for 2 hours.
Combine the cherries, fruit mix, nuts, chocolate, brandy and liqueur (reserving a little) with
the vanilla ice cream and mix well.
Remove the mould from the freezer and spread the vanilla mixture on top of the hardened
chocolate ice cream.
Dip the biscuits in the reserved liqueur and lay them evenly over the vanilla ice cream.
Freeze for a further 2 hours.
To serve, turn the mould upside down on a serving dish and cover with a hot cloth to loosen
the ice cream.
Turn out and decorate with Fruit & Veg City nuts and glazed fruit.
Page 212 of 256

YOGURT ICE CREAM

NICKY STEIN AGINSKY
250 ml orley whip/cream

397 g condense milk
150 ml flavoured yogurt
Beat orley whip/cream
Add milk and yogurt
Freeze
Page 213 of 256

LEMON MERINGUE ICE CREAM

JACQUI SCHLOSBERG
1 box Boudoir Biscuits

Melted butter
Crush biscuit mix with melted butter & cover base of spring form cake tin or pie dish.
1/2 cup lemon juice

5 eggs separated
1 cup icing sugar
250 ml cream or orley whip
3/4 cup castor sugar
Beat egg yolks with icing sugar. Add lemon juice. Beat cream & fold into egg mixture. Pour
over biscuit base & freeze overnight. Beat egg whites till very stiff. Gradually add castor
sugar. spoon on top of ice cream. place under preheated grill till light brown (=- 5 mins -
may be less)
Cool & return to freezer till needed.
Page 214 of 256

NO YEAST CINNABON WITH CREAM CHEESE FROSTING

AARIN WIDAN
Dough
2 cups all-purpose flour, plus more for rolling out dough
2 1/4 teaspoons baking powder
3 Tablespoons white/ brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup milk
3 tablespoons butter
Filling
1/2 cup packed light brown sugar
2 1/2 teaspoons ground cinnamon
1 Tablespoon butter, melted
Cream cheese frosting

1 cup cream cheese, at room temp
4 Tablespoons butter, at room temp
1 teaspoon vanilla extract
3/4 cup icing sugar, sifted
In a large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.
In a small saucepan set over low heat, combine the milk and butter. Cook just until the
butter is melted. This step can also be done in the microwave (I do prefer it this way as
there’s less to clean)
Add the milk mixture to the flour, and using a spatula, mix just until combined.
Flour your work surface then empty the dough and knead it for 1 minute or until it comes
together in a smooth ball. If the dough feels overly sticky, add more flour as needed, but do
not over-knead the dough.
Cover the dough loosely with a damp cloth and let it rest for 15 minutes.
Preheat the oven to 180°
Lightly flour your work surface then roll the dough out into a large rectangle.
In a small bowl, whisk together the brown sugar and cinnamon.
Brush the dough all over with the melted butter then sprinkle the cinnamon-sugar mixture
on top.
Roll tightly into a long log and cut into even pieces.
Page 215 of 256

Place into greased baking dish (can grease with butter or spray and cook)
Bake for 20 minutes or until pale golden brown
Allow to cool completely before adding the cream cheese frosting
Cream cheese frosting

In a large mixing bowl, combine the cream cheese and butter.
Using a handheld mixer, beat the ingredients until smooth then add the vanilla and beat just
until combined.
Add the icing sugar and beat just until combined.
Page 216 of 256

ZABAGLIONE
KERRYN THOMAS
Warm 4 x ½ egg shell of sweet wine in double boiler

Whip 4 egg yolks and 60ml castor sugar
Add to warm wine
Keep whipping until mixture is a golden brown
Place pot in cold water, whip till cool
Fold in 250ml whipped cream
Serve with above ice-cream
Page 217 of 256

TRADITIONAL ANCIENT HANDMADE NOUGAT

BARBI GOLDBLATT
Ingredients
400 G Honey
250 G Sugar
2 x Large Egg Whites (separated)
1 x Tsp Vanilla Extract
1 x Pinch Salt
3 x Cups Roasted Almonds / Mixed Nuts
1 1/2 x Cups Roasted Pistachio Nuts
90 G Mixed Dried Fruits (Cherries, Mango, Cranberries, Lemon or Orange Zest etc)
2 x Rice Paper or Wax paper with Corn Starch.
Method
Place the honey and sugar into a pot over low heat, stir until the sugar has completely
dissolved.
Beat the egg whites with salt until soft peaks form, whisk by whisk
add in the eggs to the honey mixture until all the eggs are in as well as the vanilla
the mixture will turn glossy white in color
continue to cook for approx. 40m min or until the mixture forms ribbon on the surface when
lifting the spoon and stays for 5 seconds before it dissolves back into the mixture
also test a small ball of nougat in cold water to fill firmness when cold, add in the nuts and
fruits options. Mix well "make sure the filling is hot as this will help with the spooning part".
In a prepared pan apply thin coat of starch and then the rice paper, spoon the hot mixture
into the pan. Place the second rice paper on top, cover with cling wrap and make sure to
smooth out the nougat evenly.
Allow to rest for about 6 hours before removing it from the pan and cutting it into shapes
and wrapping it.
Tip: You can basically use any filling make your nougat unique and according to your taste.
Page 218 of 256

CHOCOLATE MOUSSE
DANI MOSSELSON
Ingredients
200g dark chocolate (I prefer Cadbury Dairy Milk and add some cocoa to make it darker)
5 eggs separated
500ml fresh cream
1 table spoon castor sugar (for egg whites)
Method
Beat egg whites until fluffy, add 1 tablespoon castor sugar and beat until stiff.
Melt chocolate and mix with egg yolks.
Whip fresh cream until thick. Add chocolate mixture. Fold in egg whites. Chill for 1 hour or
longer and serve cold.
Page 219 of 256

STRAWBERRY MOUSSE
Ingredients
Tin regular ideal milk (chilled)

Packet strawberry jelly
500ml strawberry yoghurt
2 tbsp sugar
Method
Dissolve jelly & sugar in a cup of boiling water. Whip up ideal milk until stiff. Add jelly &
yoghurt to ideal milk & whip again, until well blended. Put in fridge to set. Easy peasy!
If you like pineapple, it's just as delish with pineapple yoghurt & jelly.
Page 220 of 256

CRUNCHIES
KIM GOLDBERG ISOBELL
Ingredients
2 cups of oats
1 cup of sugar
1 cup desiccated coconut
1 cup of flour
Method
In a pot melt 225g butter or marge watch it mustn’t burn, just melt stir in 30ml golden syrup
and then 10ml bicarbonate soda. It will immediately foam up so take it off the heat
completely.
Add the above to your dry mix and start stirring make sure all your dry ingredients get
coated.
Pour out into a lined flat tray press it in so that it’s compact you can decided think or thin.
Place in 180-degree oven for 20 minutes or until golden brown. Take it out and then cut to
size while hot. Then leave to cool completely before separating, you can add sesame seed
and sunflower seeds too.
Page 221 of 256

ORANGE DARK CHOCOLATE GANACHE

CARLI GOLDBLATT
Ingredients
500g dark chocolate
150 g cream
5ml orange essence
Method
In a saucepan, heat the cream on a low heat
Once the cream has heated, add in chocolate little by little (100g at a time). Keep stirring!
Once all melted, add in orange essence
Place in a container and refrigerate
Page 222 of 256

CANDIED ORANGE SLICES

CARLI GOLDBLATT
Ingredients
3 oranges
600g/3 cups water
500g/500ml castor sugar
Method
Cut oranges into slices and then into quarters
In a wide pot, bring water and sugar to a boil, stirring until sugar dissolves. Add orange slices
Reduce heat to medium low and simmer for 30 minutes. Using tongs, carefully turn oranges
over throughout cooking process to prevent slices from cupping.
Once tender, remove oranges and put into a well-sealed jar to preserve.
Page 223 of 256

TLC RED VELVET CUPCAKES WITH CREAM CHEESE ICING

JUSTINE WITTELS
Ingredients
175 g castor sugar
175 g butter
3 eggs
175 g self-raising flour
175g cooked, grated and drained beetroot
2 tbsp red food colouring
1 tbsp vanilla extract
(you can add extra 5 – 10g of castor sugar if you prefer sweeter)
Method
Heat oven to 180 deg C
Whisk castor sugar and softened butter until smooth and creamy
Add 3 egg yolks (reserve whites), Self-raising flour, cooked beetroot, red food colouring,
vanilla extract.
Beat until smooth and well combined but do not over beat
Whisk reserved egg whites until stiff. Gently fold into the mixture.
Spoon into 12 cupcake holders and bake for about 20mins or until firm and springy to the
touch.
Icing
250g cream cheese (1 tub)
250ml icing sugar
Beat cream cheese until light and fluffy and add icing sugar & vanilla and beat together
Decorate / ice the cupcakes and enjoy
Page 224 of 256

WHIPPED COFFEE
LITA FUTERAN
Ingredients
1Tbl Instant Coffee (your Fav)
1-2 Tbl sugar (any kind)
2 Tbl boiling Water
1 Cup of Milk (Hot or Cold - can add ice) less if you prefer
stronger coffee.
Method
1. Beat coffee sugar and water until creamy and frothy about 7 minutes on high.
2. Spoon froth over milk.
3. Stir in and enjoy
Page 225 of 256

LEMONADE SCONES
MICHELLE STANDER
Ingredients
3 1/2 cups self raising flour (plus extra for dusting)
1 cup (250 ml) thickened / heavy whipping cream
1 cup (250 ml) lemonade
To serve
Whipped cream
Jam
Instructions
Preheat oven to 180°C fan.
Line tray with baking/parchment paper.
Combine the flour, cream and lemonade in a bowl and mix until flour is mostly
combined. Do not over mix, it will make the scones dense! The dough should be soft and
fairly sticky.
Turn out onto a floured surface and knead gently just 3 - 5 times to bring dough together,
then gently pat into a disc shape 2.5cm/1" thick.
Use a 6cm/2.5" round cutter to cut rounds - press straight up and down (don't twist),
flour cutter in between. (Note 4)
Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly
touching each other (they help each other rise).
Brush the tops lightly with milk.
Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them
to stop the tops from getting crusty.
Serve with copious amounts of cream and jam, and of course tea!
Page 226 of 256

NEVER FAIL SCONES

JACQUI SCHLOSBERG
Ingredients
4 cups self-raising flour

300ml thickened cream
1 cup or small can of Lemonade (7 up or soda water) (250-300ml)
Method
Add flour to a bowl and make a well in the middle.

Add cream and lemonade.
Mix until just combined and make a dough. Roll out dough (add flour to surface beforehand)
until no more than 2cm thick.
Cut out with scone cutter and brush with milk once settled in pan.
Bake approx. 20mins in moderate oven (180 degrees c) or until golden coloured.
Serve with cream and jam. Enjoy!
Page 227 of 256

TIRAMISU
MELISSA TURILLI
Ingredients
4 eggs separated
6 tbsp castor sugar
500g mascarpone, room temperature
20 savoiardi biscuits (or finger biscuits)
1 cup strong espresso coffee
20g cocoa powder
1 cup Marsala
Method
Whip the egg whites with 1 tbsp of sugar, until soft peak stage and set aside.
Add the egg yolks and 5 tbsp of sugar to the bowl of an eclectic beater and whip until pale
and fluffy.
Gradually add the mascarpone and mix by hand. Make sure not to over mix as the mixture
will split.
Fold in the egg whites in three stages carefully moving in a figure 8 motion.
In a white based bow, pour in the cold coffee and the Marsala and mix until combined.
Dunk a few biscuits in the coffee mixture for a couple of seconds on each side.
Enough for the biscuits to absorb the flavour but they must not be mushy.
Line a tray with a generous layer of mascarpone mixture and carefully place a layer of
biscuits on top.
Continue layering the tiramisu until you have finished your mascarpone mixture and
biscuits.
Wrap the tray with cling film and place in the fridge to set in the fridge for a minimum of 3
hours, or overnight. Dust with good quality cocoa powder once ready to serve.
Page 228 of 256

MALVA PUDDING
TINA KLEYN
Ingredients
200g sugar
2 eggs
15ml apricot jam
150g flour
5ml bicarbonate of soda
A pinch of salt
15g butter
5ml vinegar
100ml milk
Sauce
200ml whipping cream
100g butter
150g sugar
100ml hot water
Method
Beat the sugar and eggs in a mixer until thick

Add the jam
Sieve together the flour, bicarb and salt
Melt the butter and add vinegar
Add this butter/vinegar mixture and milk to the egg mixture alternately with the flour
Beat well and bake in a covered dish for 45minutes at 180 degrees
Melt together ingredients for the sauce and pour over the pudding as it comes out the oven.
Serve with custard/cream of ice cream
Page 229 of 256

MALVA PUDDING
JACQUI SCHLOSBERG
Ingredients
1 egg
1/2 cup sugar
1 cup flour
Pinch salt
1 Tablespoon apricot jam
1 + 1/2 Tablespoons Vinegar
1 tsp Baking Powder
1 tsp Bicarb
1 cup milk
Sauce Ingredients
1 cup sugar
1 cup milk
1/2 cup boiling water
125 g butter
1 tsp vanilla
Method
Beat egg and sugar together. Add all ingredients except milk. Mix well and add milk last.
Pour into greased baking dish. Bake for about 1 hour at 180 degrees. Remove from oven.
Boil together sauce ingredients and pour boiling hot over pudding. Serve with custard, ice
cream or cream.
Page 230 of 256

CHOCOLATE CROISSANT DESSERT

AŃE JANSE VAN RENSBURG
Ingredients
- 8 large croissants
- any chocolate you prefer, chopped up (I used 1
caramel slab, 1/2 hazelnut slab & 1 regular sized bar
one)
-500ml cream (fresh of long life)
Method
- pre-heat over to about 170°C
- Step 1: tear 4 croissants in rough pieces & layer in an oven proof dish
- Step 2: sprinkle all the chocolate over the layer of croissants
- Step 3: tear the remaining 4 croissants in rough pieces & layer over the chocolate
- cover and put in oven until chocolate is melted (not runny)
- Step 4:once chocolate is melted, pour over the cream, cover and bake until all the cream is
absorbed into the croissants (i.e. there is no more liquid in the dish)
- Step 5: remove lid and bake for another few minutes to get a slightly crispy layer on top
Let cool slightly & serve as is or with ice cream of your choice.
Page 231 of 256

BUTTER BISCUITS
DEBBIE KAHN
Ingredients
250 gram butter
250ml sugar
2 eggs
750ml flour
125ml Maizena
Teaspoon baking powder
1 teaspoon vanilla
Method
Add eggs
Add flour, baking powder, Maizena and vanilla
Make into shapes
Press onto ungreased pan and bake at 180 degrees for 10 to 12 minutes
Page 232 of 256

VANILLA CUPCAKES
VENITA FOURIE
150g butter
150g caster sugar
175g self raising flour
3 eggs
1 tsp vanilla
Mix all together for 1- 2 min, till light and fluffy. Bake for 18 - 20 min at 180, makes around
12 to 16. This is so easy and perfect every time
Page 233 of 256

PAVLOVA
JACQUI SCHLOSBERG
4 egg whites
1 tsp (5ml) cream of tartar
1 cup (250ml) sugar
Mould on baking paper and raise sides
Bake for 50-60 minutes on 120 degrees celsius
Turn oven off and leave in for 1 hour with oven closed
When cool add whipped cream or orley whip and top with fruit of choice
Page 234 of 256

CHOCOLATE BROWNIES
TINA KLEYN
Ingredients
250g melted butter
2 1/3 cups castor sugar
90g cocoa powder
1 cup sifted flour
½ tsp baking powder
5 eggs
Chopped nuts
Chopped chocolate
Method
Turn the oven to 165 degrees
Blend the butter and castor sugar
Add cocoa powder
Add eggs, 1 at a time.
Once mixed into mixture, add in flour mix
Once it’s all mixed together, fold in the chopped ingredients
Line a baking tin and pour mixture in. Bake for 40 minutes
Page 235 of 256

EASY CHOCOLATE ROULADE GLUTEN FREE

MIMI HO EDDI
Ingredients
1 slab Lindt chocolate at least 70%
1+1/2 tablespoons hot water (not boiling)
5 large eggs separated
1/2 cup sugar
Method
Melt the chocolate in microwave
Add the hot water when chocolate cooled a bit. Stir gently as it can get thick and hard when
over stirred.
Beat egg whites until stiff
Then beat egg yellow together with sugar until thick and pale.
Add choc mix and when combined, fold in gradually the egg whites.
Pour batter into Swiss roll tin lined with parchment paper.
Bake at 200 C
Bakes very quickly!
Cool and can be rolled up lengthwise as roulade with cream and red fruits.
I’ve also made slab cake cutting in half and filling it with cream and fruits.
For bigger roulade double ingredients but use 9 eggs. As I don’t like cake sweet, I keep sugar
at half cup. Use more sugar if you like it sweeter.
Page 236 of 256

PINEAPPLE PUDDING
ILLANA GORONOVSKY ARONSON
¾ ice cream block
Lemon jello dissolved in 1 cup hot water
Mix above together, add tin crushed pineapple (without juice)
Put in fridge
Page 237 of 256

CRÈME BRULEE
CARLI GOLDBLATT
Ingredients
500 ml cream
500ml milk
10ml vanilla essence
200g egg yolks
150g castor sugar
Method
Add cream, milk and vanilla essence to a pot until it simmers.
Cream yolks with sugar together In a bowl until lighter in colour.
Temper egg mixture into pot.
Strain custard.
Pour custard in ramekins and make a Bain-Marie with hot water. Put in the oven at 160c for
30 minutes.
Refrigerate overnight.
Put two teaspoons of castor sugar on top of Creme Brulee custard and with a blowtorch,
melt the sugar.
Page 238 of 256

RICE KRISPY COOKIES

JACQUI SCHLOSBERG
Ingredients
3 x 65g bar ones chopped
90 grams butter
3 cups rice krispies
Topping:
200g dairy milk choc
30 grams butter
Melt choc & butter in pan over hot water.
Stir till smooth.
Method
1. Grease tin.
2. Combine bar ones & butter in pan.
3. Stir over low heat till melted without letting it boil.
4. Stir in rice krispies.
5. Press into greased pan.
6. Spread with topping.
7. Refrigerate till set before cutting.
Page 239 of 256

LIQUI FRUIT PUDDING

JACQUI SCHLOSBERG
Boil 1 large liquid fruit & dissolve 2 jellies in it.

Allow to cool.
Beat 2 sachets orley whip & fold in.
Put in bowl & set in fridge.
Page 240 of 256

PESACH
Page 241 of 256

KNEIDELS (PASSOVER DUMPLINGS)

BARBI GOLDBLATT
Ingredients
2 extra-large eggs
2 heaped tablespoons schmaltz
7 heaped tablespoons medium matza meal
Method
Beat eggs
Add schmaltz
Add matza meal
Leave 10 minutes to rest
Make into walnut sized balls
Add to boiling salted water or stock
Add dash of cinnamon, salt and pepper.
Boil for 20 minutes
This quantity will make 8 kneidels.
Page 242 of 256

KNEIDLACH
MALCOLM DAVIDOWITZ
4 eggs beaten
Salt, pepper and cinnamon to taste
1 grated onion
4 cups water
2 tablespoons fat and matzo meal to combine
Let stand for ½ hour before adding to your soup to boil
Page 243 of 256

FOOL PROOF KNEIDEL

ingredients
4 eggs
1/3 cup sunflower oil
1/2 cup soda water
1 cup matza meal
Cinnamon or ground ginger to taste
Method
Mix altogether place in fridge for 1-2 hours
Large pot of salted water bring to boil.
Roll lightly balls of mixture size of golf ball and pop into pot
Cook till done
Makes 14 good size balls
*note, if you don’t have soda water use sparkling water
Page 244 of 256

GEFILTE FISH LOAF

BARBI GOLDBLATT
Ingredients
1kg minced fish (hake, carrots, 3 medium onions) - fish shops can prep this for you.
125ml oil
250ml matza meal
3 teaspoons sugar
2 teaspoons fish spice
4 teaspoons salt
1/4 teaspoon pepper
Method
Mix all together
Spray and cook loaf tin
Place mixture in loaf tin
Back at 180 degrees for 55 mins until golden brown
Can decorate with parsley and tomatoes
Serve at room temperature
Page 245 of 256

PASSOVER SPONGE CAKE
Ingredients
6 eggs
2 cups castor sugar
1 cup cake meal
1 cup potato flour
Juice and rind of 1 lemon
2 table spoons cold water
Method
Beat egg yolks and sugar together until white in colour.
Add 2 tablespoons cold water, lemon juice and rind.
Fold in meal and flour. Fold in stiffly beaten egg whites.
Bake in a greased and paper lined tin for about 40 minutes at 170 degrees (375 f)
Page 246 of 256

PASSOVER GINGER CAKE

6 large eggs beaten very well with 1 cup sugar.

1 cup oil - beat in
1 cup or tin of syrup - beat in
1 cup boing water mixed with 2 tsp of bicarbonate-beat in
I use the syrup tin to measure the oil and hot water.
1 and half cups of cake meal - beat in
I cup potato flour - beat in
3 tsp ginger - beat in
2 tsp cinnamon - beat in
Bake 50 to 60 minutes at 180 depending on your oven. I do mine at 170 as my oven is very
hot. Makes 2 to 3 loafs tins depend on size.
I made this recipe for many years and it’s delicious.
Page 247 of 256

PESACH ROLLS
DANI MOSSELSON & REBECCA SUROVSKY BRYER
Ingredients
2 Cups matza meal
4 Eggs
1 Teaspoon salt and sugar
1/2 cup oil
1 cup hot water
Method
Combine all dry ingredients together, bring oil and water to the boil and add the dry
ingredients. Beat in eggs 1 at a time. Rest for 15 minutes. With oiled hands shape into rolls,
place on greased baking tray and bake at 190degrees for 40-50 minutes or until brown -
depending on your
oven
Delish with your favorite cheese, jam, pate etc.
Page 248 of 256

COCONUT MACAROONS
DANI MOSSELSON
Ingredients
250g coconut
250g castor sugar
2 eggs
Method
Mix all ingredients together.
Using a wet egg cup or a tablespoon measuring cup as a mound, place cupful on a greased
tray.
Bake at 180 for approx. 15 minutes
Page 249 of 256

CARAMEL MATZO CRUCH
Ingredients
4-6 unsalted matzohs
1 cup unsalted butter
1 cup light brown sugar, packed firmly
1 envelope passover vanilla sugar or 2 teaspoons pure vanilla extract
¾ cup chocolate chips or semi-sweet chocolate, coarsely chopped
Method
Preheat the oven to 170c
Line a large (or two smaller) cookie sheet tray completely with foil.
Cove the bottom of the sheets with baking parchment – on top of the foil.
This is very important since the mixture becomes sticky during baking.
Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces as
required to fit into any spaces.
In a 3-quart, heavy-bottomed saucepan combines the butter and brown sugar. Cook over a
medium heat, stirring constantly until the mixture starts to boil (about 2-4 minutes).
Boil for 3 minutes, stirring constantly.
Remove from the heat, add vanilla and pore over the matzah, covering completely.
Place the baking tray in the over and immediately reduce the heat to 160c and bake for 15
minutes, checking every few minutes to make sure the mixture is not burning.
If it is browning too quickly, remove the tray from the over, lower the heat to 150c and
replace the pan.
Remove from the oven and sprinkle immediately with the chopped chocolate or chips.
Let stand for 5 minutes, then spread with melted chocolate over the matzoh.
Whilst still warm, break into squares or odd shapes, chill still in the tray in the freezer until
set.
Page 250 of 256

PESACH BROWNIES
DANI MOSSELSON
Ingredients
6 eggs at room temperature
2 cups sugar
1 cup margarine melted
6 tablespoons cake meal
1 cup cocoa
Method
Beat eggs and sugar. Slowly add margarine and beat. Add all dry ingredients and mix well.
Put in a greased dish and bake on 180°c for 20-25 minutes
Page 251 of 256

MATZO PUDDING
KARIN SILKE ZOLTY
Ingredient
2 cups milk
pinch salt/cinnamon
1 grated green apple
3 eggs
sugar as required
few raisins (optional)
Method
Soak about 3-4 matzos in water until soft. Drain well. Place mixture in a well-greased Pyrex
dish with melted apricot jam at the bottom. Blobs of butter on top. Serve with cream. Bake
in oven until golden brown.
Delish served with cream. Can be prepared in advance & freeze until required
Page 252 of 256

CHOCOLATE DESSERT
NICKY STEIN AGINSKY
Specifically, for those who want parev and can't get pesadike orly.
INGREDIENTS
250g dark chocolate
6 eggs - separated
1t vanilla essence
1 dessert spoon sugar
Method
Melt the chocolate and then add egg yolks one at a time.
Beat well after each addition.
Add vanilla and sugar and beat well.
Fold in stiffly beaten egg whites. If you want a mousse put it in the fridge. If you want on ice
cream put it in the freezer.
Page 253 of 256

DECADENT CHOCOLATE BITES

AVRA ROBINSON
(Parev and can be used for Pesach)
Ingredients
6 eggs – separate 5, 1 whole
1 1/3 cups sugar
2/3 cup oil
2/3 cup potato starch
1/3 cup cocoa
1 tsp instant coffee
¼ tsp salt
Method
Beat the 5 egg whites until stiff. Put aside
Beat the 5 egg yolks and the 1 whole egg together until smooth
Add the remaining ingredients except the whites and mix well together
Fold the egg whites into the chocolate mixture
Line a 30cm x 20cm tin with wax paper and oil lightly
Pour mixture into tin and bake at 180 c for approx. 20 minutes
Remove from oven and cool
Ganache
80g dark parev chocolate
¼ cup orley whip
Melt chocolate and whisky orley whip until smooth

Set aside
Remove cake from tin and cut into fingers or squares of desired size
Spread each piece with ganache, top with berries or grated chocolate if desired.
Page 254 of 256

GESCHMIRTE MATZAH
MELANIE ROCHELLE OSRIN
Ingredients
250g smooth cream cheese
1 egg
20ml sugar
2.5ml cinnamon
Pinch salt
7ml potato flour
Method
Beat egg well. Add sugar slowly while beating. Add salt and cinnamon.
Soften cheese with a spoon (not necessary if already soft - probably need only do if using a
block). Add in egg mixture and stir till just combined. Overworking the cheese will make the
mixture runny. Sift over potato flour and fold in.
Spread onto matzah crackers, sprinkle with cinnamon. Place under preheated grill until hot
and puffed.
Watch them carefully - they go from almost done to burning in a blink of your eye!
Page 255 of 256

PESACH QUICHE
AVRIL ROUP
Base
2 eggs
1 cup milk or half milk, half cream
2 T Pesach flour
Filling
Fry sliced red onion with veggies. I use broccoli and baby marrow
Season with salt and pepper.
Pour veggies into base. You can add feta (but not for Pesach). Top with grated cheese. Bake
at 180 for 30 minutes.
Page 256 of 256

Best Recipe Ever Version 1 Lockdown May 2o20

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BEST RECIPES EVER

BEST RECIPES EVER

ONION AND CHEESE BREAD .......................................................................................................... - 43 -

CAULIFLOWER MASH TOPPED WITH ROAST CAULIFLOWER ........................................................ - 78 -

BARBECUE RIBS ........................................................................................................................... - 113 -

NO BAKE MILK TART.................................................................................................................... - 150 -

THE EASIEST PEANUT BUTTER BISCUITS EVER ............................................................................ - 186 -

ORANGE DARK CHOCOLATE GANACHE ...................................................................................... - 222 -

PESACH QUICHE .......................................................................................................................... - 256 -

Boil all together for 20 mins to 1/2 hour.

QUICK AND YUMMY BUTTERNUT SOUP

IMMUNE BOOSTING EAT YOUR GREENS VEGGIE SOUP

Add all of this to a 5L pot and bring to boil:

Brown 2 onions in a big pot

2 boxes beetroot (I use the Werda make for SAs)

2 tins tomato soup

Mix following for dressing

MARGIE’S BEST EVER BROCCOLI SALAD

SPECIAL CABBAGE SALAD

CABBAGE AND CELERY SALAD

CHINESE CABBAGE SALAD

1/2 cup oil

Wombak (Chinese) cabbage otherwise regular cabbage, shredded.

Pack Israeli cucumbers firmly in a jar.

ADDICTIVE CUCUMBER SALAD

6 - 8 cucumbers, peeled and thickly sliced

This dressing is also outstanding on fried fish.

LEKKER PAPAYA SALAD

Paw paw or papaya

Cut fruit, add coulis

DAV'S TUNA SALAD

OODLES OF NOODLES CHICKEN SALAD

ASIAN QUINOA SALAD

For the dressing

THREE BEAN SALAD

1 tin baked beans

Heat together in saucepan:

1 bunch of raw beetroot peeled and grated

SPICY SWEETCORN SALAD

30 ml/2tbsp veg oil

Heat the oil in a frying pan

Add the sweetcorn, green pepper, chilli and spring onions

ROAST SWEET POTATO SALAD

MOROCCAN COUSCOUS SALAD

BEST BARLEY SALAD

3 INGREDIENT (WEIGHLESS) BAGELS

1 cup self-raising and 1/2 cup double thick plain yoghurt.

ONION AND CHEESE BREAD

MUSHROOM / ASPARAGUS / TUNA FRENCH LOAVES

HONEY OAT DINNER ROLLS

1tsp dry yeast

2 tsp baking powder

Milk... About a cup

Heat oil about 2cm deep.

Can also add

Set that aside on your baking sheet.

8 cups flour, sifted, placed in a bowl and made into a well

Into the well, add the following:

500 gr nutty wheat

1 X 500ml Dairybelle Stirred Bulgarian Yoghurt

12.5 ml Brown Sugar

125 ml Hulled Sunflower Seeds (optional)

12.5ml sesame seeds (optional)