STICKY TOFFEE PUDDING

INGREDIENTS FOR PUDDING

150g dates, stones removed, chopped
250ml hot water
1 tsp bicarbonate of soda
60g butter, softened
60g caster sugar
2 free-range eggs
150g self-raising flour

INGREDIENTS FOR TOFFEE SAUCE

150g dates, stones removed, chopped
250ml hot water
1 tsp bicarbonate of soda
60g butter, softened
60g caster sugar
2 free-range eggs
150g self-raising flour

DIRECTIONS

Preheat the oven to 180C.

Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes. In a clean bowl, cream the butter and sugar together until light and fluffy.

Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in. Still stirring, gradually add the flour, then add the date mixture.

Pour the mixture into a 20cm square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through.

To make the sauce, melt the butter in a thick bottomed pan over a medium heat. Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.

To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.

GLAZED GAMMON

INGREDIENTS

4 kg boneless, uncooked gammon
1 onion, sliced with skin on
2 carrots, sliced
2 celery stalks with leaves, chopped
sprigs of parsley and thyme
3 bay leaves
8 peppercorns
25 ml flour

GARNISH

425g pineapple slices
410g red cherries
cloves

GLAZE

125g smooth apricot jam, melted
60 ml brown sugar
15 ml English mustard powder
10 ml ground ginger

DIRECTIONS

Place the gammon, vegetables, herbs and peppercorns in a large saucepan. Cover well with cold water and slowly bring to the boil. Simmer very gently for 3 hours. (A skewer should penetrate easily.) Allow the gammon to cool for 1 hour in its liquid. Remove carefully and peel off the skin. Score the fat in a diamond pattern. Sprinkle with a little flour. Garnish the gammon with pineapple slices, cherries and cloves. Use toothpicks to hold them in place, pushing the toothpicks right in.

GLAZE: Mix all the ingredients together and brush liberally on to the gammon. Place the gammon on a rack in a roasting pan with 500 ml water. Bake in a preheated oven at 180 ºC for 30 minutes. Serve with Cumberland sauce (see recipe) and/or mustards of your choice.

CREAMY CHICKEN LASAGNA

2 cups shredded mozzarella cheese
1 egg
1 - 15 ounce ricotta cheese
2 cans mushroom soup
12 lasagna noodles, cooked and drained
1 1/2 cups milk
2 cups cubed chicken
1/8 teaspoon nutmeg
1/8 teaspoon red pepper
1 package frozen chopped spinach, well drained
1/2 cup parmesan cheese

DIRECTIONS

Reserve 2/3 cups mozzarella for top. In medium bowl combine soup, milk, nutmeg, pepper and set aside. In another bowl combine spinach, egg and ricotta, mix well.

In bottom of 9 x 13 spread 1/2 of the soup mix.

Arrange 4 noodles on top.

Top with 1/3 of remaining soup, 1/2 of spinach, 1/2 of mozzarella and 1/2 of chicken. Repeat layers ending with remaining noodles, soup and reserved 2/3 cup mozzarella and parmesan.

Bake at 350°C for 40 minutes.

Let it cool down for 15 minutes.

BILTONG SALAD

1 onion cut up into rings
1/4 green pepper
1/4 red or yellow pepper
2 avocados
1/4 cucumber peeled and cut into pieces
barbeque biltong as much as you like

SALAD DRESSING

aromat to taste
3 teaspoons sugar
2 tablespoons vinegar
2 tablespoons chunky cottage cheese
2 tablespoons smooth sour cream

DIRECTIONS

Put all the ingredients into a salad bowl and cover with the salad dressing.

Mix it up and enjoy.

PEANUT BUTTER COOKIES

45 g smooth peanut butter
50 g butter, softened
50 g caster sugar
45 g light brown sugar
1 egg, beaten
100 g plain flour
10 g baking powder
grated zest from the quarter of 1 oranges
50 g unsalted peanuts, chopped

DIRECTIONS

Preheat the oven to 180°C. In a mixing bowl, cream together the peanut butter, butter, caster sugar and light brown sugar for 4 minutes until well-blended.

Add in the beaten egg and mix for a further 2 minutes. Add the flour, orange zest and baking powder, then mix in the peanuts.

Divide the mixture into 20 even-sized balls and place them onto a lined baking sheet, spacing them well apart. Press each ball lightly with a fork.

Bake for 25 minutes until set. Cool on a wire rack.

CHOCOLATEY CHOCOLATE CUPCAKES

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup Sunflower oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

DIRECTIONS

Preheat the oven to 350 degrees F. Prepare your cupcake or muffin tin by lining it with paper cupcake liners.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

The mixture will be very runny! Don't worry- it's supposed to be like that. That's why it's so moist.

Using an ice cream scoop, scoop the batter into the cupcake pan, taking care not to overfill - you want to stay below 2/3rds. These cupcakes rise, baby!

Bake for 15 to 18 minutes.

For frosting, use Chocolate Canache.

ALFREDO POTATOES

2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup shredded Cheddar cheese, divided
1/2 cup shredded mozzarella cheese

DIRECTIONS

Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.

Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and Mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells.

Sprinkle with remaining cheddar cheese. Grill in the oven for 1 minute or until cheese is melted.