SAUSAGE CASSEROLE

500 ml (2cups) cooked phuthu porridge

200g smoked sausages
410g tomato and onion mix
60ml Parmesan cheese, grated
Salt and pepper

Fry the sausage in heated oil until done. Pour half the phuthu into a
prepared casserole dish. Arrange the sausage on top. Arrange
another layer of remaining phuthu and pour the tomato and onion
mix. Season and sprinkle with Parlnesan cheese. Bake at 180°C until
golden brown and serve hot.
PORK SAUSAGES IN A CREAM SAUCE

Fry 500g pork sausages in oil until done. Remove from the pan. Fry 1
onion, sliced in rings, with 1 garlic dove and 15ml mustard Seeds.
Add 150ml sour cream and reduce until fragrant.
Season with lemon juice~ salt and pepper.
Return the sausages to the pan and mix in chopped pars]ey.
Serves these pork sausages with mashed potatoes and peas.

STUFFED PORK WITH MANGO.

4 pork fillets
salt and pepper
1 onion, finely chopped
1 dove garlic, crushed
2 mangos, diced
15ml castor sugar
grate lemon rind and squeeze juice of 1 lemon 125 ml stock
5ml com flour
2 spring onions~ sliced
50ml cheese, grated
4 spring onions, sliced

Season the pork with salt and pepper and saute on both sides sides
until brown. Fry the onion and garlic separately. Add the mango, rind,
castor sugar and stir well. Add the stock and the juice to corn flour
and blend well. Pour over the mango mixture and simmer for 5
minutes. Pour the filling onto the fillet and sprinkle with the cheese.
Grill for a few minutes until the cheese has melted. Serve with sliced
spring onions.
MINCEMEAT PIE

500g puff pastry

300g mince meat
410g kidney beans
410g baked beans
1 Onion, finely chopped
1 Red pepper, finely chopped

Roll half the pastry and line the base of an ovenproof dish. Mix
together the mince, beans, onion and red pepper. Spread over the
pie base. Cover with the remaining pastry and cut the center into a
star. Fold the points of the star back and decorate the top with the
remaining pieces. Brush the top with glazed egg. Bake at 180°C for
30min until golden brown.
TOMATO RISOTTO

30ml.(2T) 30ml(2T) 2
2 250ml(lc) 250ml(1c)
IOOg 250ml(lc) 60mICJ4c) 60ml(~c ) 200g 250ml(lc)
butter
oil
onions, grated
garlic cloves, crushed risotto rice
tomato puree
sun-dried tomatoes stock
white wine
fresh basil, chopped spinach, roughly chopped Parmesan cheese,
grated salt and pepper
Heat the butter and oil and fry the onions and garlic. Add rice and stir
well. Boil the sun-dried tomatoes in little water for few minutes. Add
the tomato puree with the sun- dried tomatoes to rice mixture and
cook while stirring. Add the spinach and basil, stir until the spinach is
wilted. Pour in half the stock and wine continue cooking until the rice
is soft. Continue adding the liquid, stirring constantly. Season and stir
in the cheese and sprinkle with parsley.
SPICY CABBAGE AND SWEET POTATO BAKE.
30ml(2T) 1
lOOg 50g 15ml(1 T) 5ml(l t)
1 150ml(3/5c) 250ml(1c) 300g
1 OOml(2/5c)
olive oil
onion, sliced
salami, diced sun-dried tomatoes hot cUITy powder cumm
head cabbage, shredded coconut milk
mango JUIce
sweet potatoes, sliced Cheddar cheese, grated
Preheat the oven to 180°C. Spray a large ovenproof dish with non-
stick spray. Heat the oil and lightly fry the onion until just soft. Add
the salami and slm-dried tomatoes and fry until done. Season with
curry powder and cumin. Add the cabbage, cover with the lid and
cook over low heat for about 5 minutes. Stir in the milk and mango
juice and heat tllIuugh for a few minutes. Spoon the mixture into the
prepared baking dish, sprinkle with sweet potatoes and top with
grated cheese.
Bake for about 20-25 minutes
Serve 6.
FRAGRANT AND HEALTHY STIR - FRIES.
STIR FRIED RICE WITH CHICI<EN AND PEAS.
Whisk 3T soy sauce, 2T cnlshed garlic, It oil together for marinade.
Thinly sliced 3 chicken breasts and marinade for few minutes. Stir-
fry the chicken strips until just browned. Add crushed garlic, 2T
ginger and stir fry for a few seconds. Add 1 sliced onion, 1 red
pepper cubed,
lc sugar peas halved diagonally and continue frying. Add YSc sweet
corn, Ic rice and stir fry. Add the seasonings, stir and heat through.
?eason with 1 crumbled stock cube,4t vinegar and It sugar. Heat
through and serve immediately. Serve 4.
STIR FRIED RICE WITH PORK.
Marinade 500g pork strips in Y4C Worcester sauce, IT soy sauce, 1
T crushed garlic and 5t tomato sauce. Stir-fry pork strips in batches
until
just cooked and lightly browned. Add 1 T grated ftesh ginger and stir-
fry rapidly until fragrant. Add 4 sliced leeks and 125g sliced green
beans and stir fty until tender. Add the marinade and boil rapidly for 1
minute. Add Ic cooked rice and mix well. Season with 1/5c soy
sauce, 1 T vinegar, salt and pepper and heat through. Serve 4.
VEGETABLE STIR FRY WITH EGGS.
Fry 2 beaten eggs in heated oil until set. Remove ftom the pan with a
spatula. Stir-fry crushed garlic, chopped chili and 2 sliced spring
onions until ftagrant. Add 4 coarsely cut carrots and 1 c ftozen peas,
stirring until the carrots begin to soften. Add 5c cooked rice, I c
cooked'lentils and stir-fry until heated through. Add 4t vinegar, few
drops oyster sauce, mix lightly and season to taste with salt and
pepper. Slice the omelette thinly and add. Garnish with roasted
peanuts and chopped coriander and serve immediately. Serve 4.
PUMPKIN BAKE.
For non-vegetarians, add 4 rashers of chopped, cooked bacon.
Serve 6.
500g pumpkin, grated
1 onion, finely chopped
IOOg diced feta or 250ml grated cheddar cheese
250ml flour, sifted
5ml baking powder
I25ml oil
5 eggs, beaten
salt and pepper, to taste
1. Combine all the ingredients in a bowl, taking care to combine the
flour without it becoming lumping.
2. Pour into a greased baking tin or 20cm ovenproof dish and bake at
180°C for 40 minutes or until lightly browned and set.
3. Serve wann or at room temperature.
BEAN AND FETA SALAD.
Quarter 250g green beans and cook until tender. Mix with 1 can
drained butter beans, 2 rounds cmmbled feta cheese and 1 packed
chopped walnuts. Beat together the juice ofJemon, 60ml olive oil,
honey, salt and black pepper. Pour over beans and sprinkle with
chopped mint or lemon rind.
POT A TO AND BACON SALAD.
Fry onion, garlic and 500g chopped bacon in a pan sprayed with
nonstick spray. When fragrant, add diced, cooked and cooled jack
potatoes and butternut. Saute until lightly browned, sprinkle with fresh
thyme leaves if preferred and drizzle with olive oil and balsamic
vinegar. Serve immediately.
CHICKEN SALAD.
Marinate 500g chicken strips in 6T honey, 3T soy sauce and 2T
brown sugar. Fry in heated oil in batches until golden brown. S6r-fry
I chopped onion, garlic, 2 canots in strips and I b1f~'en pepper in
strips. Add sliced baby marrows, sliced mushrooms, cabbage until
done. Add chicken pieces and pineapple pieces and heat through.
Heat remaining marinade and drizzle over the salad.
IT'S A WRAP - MAGIC MEALS ROTIS AND TORTILLAS.

BEAN AND SPINASCH WRAP.

Stir-fry the onion, 2 crushed garlic cloves and 1 chopped red pepper
until soft. Add 1 can whole tomatoes, 1 can butter beans, chili
powder, pinch sugar, salt and pepper and simmer for about 10
minutes or until fragrant. Add 300g shredded spinach and heat until
the spinach is wilted. Divide the mixture among the tortillas, sprinkle
with cheese and roll-up Serve with sour cream or plain yoghurt.
VEGETABLE CURRY.
Heat the oil in a saucepan and stir-fry the onion with mixed spices
until glossy. Add 400g chopped tomatoes, 2c mixed vegetables, 1ht
turmeric, It cumin, 1 t mas ala and salt, reduce heat and simmer until
vegetables are just done. Add water if the mixture becomes dry.
Divide the mixture among the rotis, roll up and serve with chutney.
Serves 6.
SA VOURY RICE WITH PORK SAUSAGE.
Stir-fry onion, I crushed garlic clove and I diced red pepper untiIjust
done. Add 400g chopped tomatoes, 1/2t ginger, 1/2t basil, salt and
black
pepper. Ic cooked rice and heat until the mixture is thick and fragrant.
Fry 250g pork sausage until done, slice and add to the rice mixture.
Divide the mixture among the tortillas and roll up. Serve with a salad.
Serve 4-6.
VEGETABLE FRITTATA,
. 5 extra-large eggs
. salt and pepper
. l5ml olive oil
. 1 large potato, peeled and diced
. I medium-size onion, finely chopped
. 75g green beans, sliced
. Third each red, green and yellow pepper, diced.
Whisk the eggs and season with salt and pepper. Heat the oil in a
nonstick pan. Add the potato and stir-fly for'about 10 minutes or until
done. Add the onion, green beans and peppers and stir-fry for
another 5 minutes. Add the eggs and heat slowly for about 10
minutes or until the eggs have set and are just done, lifting the sides
of the frittata to allow the unset egg mixture to run underneath. Place
the frittata under the grill for a few seconds if necessary. Serve 4.
VEGETABLE PIE.
500ml (2c)
250g 250g 300g
2
222
250g 200g
1 25ml('lic ) 60ml (lJ.tc) 250ml (1 c) 60ml (II2\:-)
flour
butter, cut into pieces cream cheese cooked chicken, diced omons
carrots
leeks, sliced
red peppers, chopped mushrooms
green beans sun-dried tomatoes cream
milk
stock
11ix flour, butter, cheese and blend until well to form a soft dough.
Chill. Saute the vegetables and add the chicken. Melt IOOg butter
and stir in 'lic flour. Gradually add 1 c milk, 'l4C cream and 'l4C stock.
Stir the sauce into the chicken and simmer for few Ininutes. Roll the
dough round and cover the base and sides of the souffle dish. Cover
the top with the dough and cut into slits. Bnlsh the top with glazed
egg and bake at 180°C for 45minutes until done.
500g 4
1
11
BRUSSELS SPROUTS WITH BACON.
Brussels sprouts, trimmed rashers bacon, chopped onion,
chopped
clove garlic
slice white bread, cubed
Pinch of grated nutmeg
1. Cook Brussels sprouts in boiling, salt water until
tender (appro x lOmin). 2. Fry bacon in its own fat until crisp.
Remove. 3. Add half the butter to the pan and saute onion and
garlic for ::f::5minutes. Sprinkle over well-drained Brussels sprouts
with bacon. Place in a vegetable dish.
4. Add remaining butter to the pan and fry bread cubes
until golden: '
5. Top sprouts with croutons. Dust with nutmeg and
serve.
Serve 4-6.
BRUSSELS SPROUTS \VIRH ~AA YOl'~JAISE AND P AIliAESAN
TOPPING.
Brussels sprouts, trimmed butter
medium tomatoes, chopped chives, chopped
salt and pepper
2S0ml mayonnaise
30m1 grated Parmesan cheese
30ml almonds, toasted
lkg IS ml
3 ISml
Pre-heat oven to I80aC.
1. Boil sprouts in boiling salted water for S~ 1 Ominutes, or until
tender.
2. Remove sprouts from heat and drain thoroughly. Place
sprouts in a buttered casserole and cover them with tomatoes
and chives.
3. Sprinkle vegetables with nutmeg and season with salt and
pepper. Pour over the mayonnaise. Sprinkle grated cheese
and toasted almonds over the top.
4. Bake in oven for lSminutes until nicely brown and serve hot.
Serve 4-6.
CARROTCAKE

2 ~cups
1 I~CUpS
2 teaspoons 1 teaspoon Ih cup
1 ~cups
3 cups
4 2teaspoons % teaspoon
flour
Sugar
cmnamon bicarbonate of soda Pecan nuts
Oil
Finely crated carrots Eggs
baking powder salt
Beat eggs, sugar and oil in blender for about 10min. Fold in sifted
ingredients. add
Carrots and nuts. Bake for 4Omin. at 180°C in two bread tins.
Filling:
125gr 125gr.
1
1 teaspoon
Margarine
Cream cheese packed icing sugar. vanilla
Work all together by hand, cut cake into pieces and spread filling on.
CHOCOLATE BANANA MUFFINS
Makes about 12
375ml ( 185g) 10m!.
4
200ml( 160g) I
80m!.
IOOg,
60m1.
flour
Baking powder
medium bananas
sugar
egg, beaten
Oil
dark chocola~e, fmely chopped or grated Milk. if necessary
1. Sift the dry ingredients in a bowl.
2. Mash bananas and combine with sugar, beaten egg and oil. Mix
well. 3. Add sifted dry ingredients, chocolate and milk if necessary .
4. Mix until just combined,
5. Spoon into greased muffin tins and bake at 180°C for about 20min.
or
until done
 FRUITY PUMPKIN MUFFINS.
Makes about 12
100ml. 200m1.(l60g) 2
500ml
10 ml 300ml. (25 Og) 250ml.(I 50g)
Oil
sugar
eggs
Flour
Baking powder mashed pumpkin seedless raisins
1. Beat together the oil. sugar and eggs very well, until light.
2. Add sifted dry ingredients, pumpkin and fruit Mix until just
combined.
3. Spoon into greased muffin tins and bake at 180°C' for 20min. or
until done.
./"
CLASSIC CHEESE MUFFINS.
Makes about 10.
500ml, Flour
15m!. Baking powder
2ml Salt
7ml. Mustard powder
500ml Grated Cheddar cheese
200ml, Milk
80mt Oil
I egg
paprika to dust.
1. Sift flour, baking powder, salt and mustard powder into a bowl,
then
add the cheese.
2. Beat together milk, oil and egg and add to the dry ingredients, mix
to
jusLCombine ~
3. Spoon into greased muffin tins, dust with a little paprika bake at
200°C for about 20min or until done.
4. Serve warm.
Note.:
For a little twist, add 45ml very finely grated onion or 5ml mixed
dried
Herbs.
CHOCOLATE PANCAKES.
Serves 4
215g 20ml
3 480ml 60g 20ml
Filling:
flour
castor sugar Pinch salt
eggs
milk
butter, melted brandy (optional).
lOOg dark chocolate, melted
4 bananas, sliced
Icing sugar for dusting
To make the pancake mixture, place the flour, castor sugar and salt
in a large bowl. NIix together the eggs and milk and blend into the
flour to form a smooth batter. Add the melted butter and brandy.
Cover and set aside for at le3St two hours before preparing the
pancakes.
Once the pancakes are made, fill each one with bananas slices and
melted chocolate, fold and dust with icing sugar to serve.
EASY CHEESE SPREAD.
300g 300ml 500ml
marganne
fun-cream milk
processed Cheddar cheese, grated
Heat the margarine and milk until the margarine has melted. Don't
Bring to a boil Add tIle grated cheese and stir nnril complete)y
Melted. Let it coo] sl1ghtly and refrigerate until needed.
Use as a sandwich spread, to make hotdogs or as a topping for
baked Potatoes.
Makes 1,125 liters cheese spread.
VARIATIONS:
Add one of the following to the spread:
. Finely grated biltong
. A little mild prepared mustard and wbolegrain mustard. . Finely
cbopped salami.
TAKE A CAN OF RATATOUILLE.
Us this heavenly Mediterranean mix of tomatoes, brinjals, onions,
green peppers and garlic to add instant flavour and color to any meal.
Toast 8 slices of bread until crisp. Halve, butter and arrange half
the slices in the bottom of an ovenproof dish. Spoon a can of
ratatouille on top. Sprinkle with grated cheese, season and cover with
the remaining bread slices. Beat 3 eggs, 200ml natural yoghurt and
200ml milk together and pour ingredients in the dish.
Leave to soak before baking for 35-45minutes at 180°C.
Slice 2 chicken breasts into thin strips and sprinkle with lemon
juice. Pan fry with garlic in olive oil until brown. Add a can of
ratatouille, season with
marjoram, salt and black pepper and simmer until heated through.
Serve with
. couscous or nee.
Prepare a white sauce using 45ml(3T) cake flour and 500ml(2c)
hot milk.
Season. Stir in a can of ratatouille and heat, without bringing to the
boil. Season with mustard, parsley and freshly ground black pepper
to taste, mix with pasta and serve.
Halve 5 hotdog rolls lengthwise and brush with olive oil. Grill
until crisp, rub with a clove of garlic and divide a can of ratatouille
between the rol1s season, sprinkle generously with grated cheese
and grill until melted.
Serve with a salad.
CHAKALAKA.
600ml 1
4-5 30ml 2 30ml lx400g 1
2 100g 3
4
oil
large onion, finely chopped
cloves garlic, crushed
root ginger, peeled and grated
small chilllies, seeded and chopped, or to taste curry powder
can whole, peeled tomatoes, coarsely chopped green pepper,
seeded and chopped
carrots, coarsely grated
green beans, topped and tailed
baby marrows, cut into rounds
salt and pepper, to taste
1. Heat oil in a large saucepan and saute onions until soft and
transparent. Add garlic, ginger and chillies, cook for a minute or
two before adding curry powder, then cook for another minute to
develop flavour .
2. Add vegetables, bring to the boil, then turn down the heat and
simmer gently for about 15-20 min. - or until the vegetables are
cooked, adding water if necessary. Season to taste.
BUDGET - BEATING IDEES WITH DAY - OLD BREAD.
CRUMBED OREGANO CHICKENBREASTS.
Flatten 4 boneless chicken breasts. Process half a day-old loaf to
make cnunbs. Mix 1 chopped red onion, 2 crushed garlic cloves,
100g grated mozzarella cheese, 30ml chopped oregano and 45ml of
breadcrumbs. Divide among the breasts, roll up and secure with
cocktail sticks. Dip in egg and ron in the remaining crumbs. Fry until
done.
Serve sliced with your favorite vegetables. Serve 4.
MEDITERRANEAN VEGETABLE BAKE.
Slice 2 seeded red peppers, I brinjal, 2 baby marrows and 1 onion.
Add 4 whole garlic cloves. Roast for 20 minutes at 180°C. Arrange
slices of day-old bread in an ovenproof dish. Drizzle with 100 ml olive
oil. Spoon vegetables on top and pour oveLa mixture of 4 eggs and
400ml milk. Season and bake for 40-45 minutes at 180°C.
Crumble feta or blue cheese over 20minutes before the end of the
baking time. Serve 6.
PORK CASSEROLE WITH MUSTARD BREAD.
Brown 450g cubed pork. Add 2 chopped red onion and 250g sliced
mushrooms. Fry for 5 minutes. Stir in 300ml apple cider, 300ml meat
stock, 15ml Worchester sauce, 5ml cayenne pepper, salt and pepper.
Simmer for 1 hour. Slice a day-old ciabatta and spread with butter
and wholegrain mustard. Bake for 10 minutes at 200°C.
Serve the bread with the casserole to mop up the juices. Serve 4.
CREME SODA FLOAT.
1 liter cold water
30m!. Creme soda flavour soda creme syrup
125ml. Vanillia ice cream
Mix water and cola soda syrup in club-soda machine. Pour ice Cfeam
into a serving glass, top with cold drink. Ice cream will float on the
surface. Decorate with frllit.
COLA SODA FLOAT.
1 liter 30m!. 45ml
cold water
Cola soda stream syrup vanillia ice cream
Mix water and cola soda stream syrup in club-soda machine. Pour ice
into a serving glass, top with cold drink. Ice cream will float on the
surface. Decorate with fruit.
LEMONADE BREEZE.
l25mL Lemonade soda stream drink
chilled champagne
Pour lemonade drink into serving glass and top with chilled
champagne. Float an olive on the surface if desired and decorate
with fruit.
FANCY ADRINK.
Blue Hawaiian:
One part white run
One part cream of coconut One part blue Curacao Two parts
pineapple juice
Shake all the ingredients and pour into a goblet.
Scorpion.
Two part white rum One part brandy
One part lemon juice One pat orange juice One orange slice
One Maraschino Cherry
Shake all the ingredients with cracked ice. Strain and pour into a
goblet.
Fool's Gold.
1 part gold tequila
1 part triple sec
1 part lemon juice
top up cola
dash of lemon juice 5 drops Tabasco sauce dash of sugar syrup
Shake everything except the Tabasco and cola. Pour into a highball
glass. Top up with cola and drop in the Tabasco sauce.
GREEN FANTASY

25ml. 45ml.
250ml.
.
Brandy Peppermint essence Lemonade
Ice
Pour brandy and peppermint essence into a glass filled with ice, and
stir to blend. Top with lemonade.
125ml. 125ml.
5ml.
PLANTER'S PUNCH.
Passion fiuit juice Orange juice Grenadine
Soda water
Pour juice and grenadine into serving glass, and top with soda water.
125ml. 80ml. 125ml.
SWEET LEMONADE.
Fresh lemon juice Sugar Lemonade
1. Measure all the ingredients and pour into an ice-filled shaker. 2.
Shake and strain through a sieve into a glass.
COCKT AILS.
SP ARKLING WINE COCKTAILS.
. Buck's Fizz:
Mix 1 part sparkling wine with 1 part fresh orange juice.
. Bellini:
Pour sparkling wine into a glass and add a little fresh fruit juice of
your choice, followed by a shot liqueur in the same flavour, for
instance beD}'
juice and beny liqueur.
. Blushing bride:
Mix equal parts pink grapefruit juice and Campari and pour into
glasses. Top up with sparkling wine.
. Kir Royale:
Pour a dash of black currant liqueur (cassis) into champagne flutes
and top up with sparkling wine.
. Champagne cocktail:
Place a sugar cube in a champagne flute and sprinkle with a few
drops of Angostura Bitters. Add a dash of brandy and top up with
sparkling wine.
COCKT AILS.
SP ARKLING WINE COCKTAILS.
. Buck's Fizz:
Mix I part sparkling wine with I part fresh orange juice.
. Bellini:
Pour sparkling wine into a glass and add a little fresh fruit juice of
your choice, followed by a shot liqueur in the same flavour, for
instance berry
juice and berry liqueur.
. Blushing bride:
Mix equal parts pink grapefruit juice and Campari and pour into
glasses. Top up with sparkling wine.
. Kir Royale:
Pour a dash of black currant liqueur (cassis) into champagne flutes
and top up with sparkling wine.
. Champagne cocktail:
Place a sugar cube in a champagne flute and sprinkle with a few
drops of Angostura Bitters. Add a dash of brandy and top up with
sparkling wine.
Austrian mulled cocktail:
4 cloves 1 lemon
500ml red wine
80ml brown sugar
2 cinnamon sticks
160ml cranberry juice
Strawberry and ice for garnishing.
1. Push cloves into lemon and place in a large saucepan with wine,
sugar
and cinnamon. Allow to simmer gently, covered, for 2-4minutes.
2. Remove from heat, add brandy, strain and serve immediately.
Desert breeze:
250m! Van der Hum
750ml pineapple juice
Dash of Grenadine, Cherries.
Blend all ingredients in a blender until smooth. Pour into wine glasses
and garnish with cherries.
COCKT AILS
CHOC - MINT MARTINI.
Blend 500ml chocolate mint ice cream, 50ml milk, 6 tots vodka and 3
tots coffee liqueur. Pour into martini glasses and sprinkle a little
cocoa powder on top. Serve 8-10. You can prepare the mixture
ahead and freeze. Remove 10 minutes before serving, whisk and
pour into the glasses.
CITRUS SOOTHER.
Mix 3 parts freshly squeezed orange juice, Y2 part lemon juice, 1 part
grapefruit juice and 1 part naartjie juice with 2 parts apple juice and
chill until ice cold. Pour the cold juice into the glass.
Decorate with a strip of citrus peel and citrus kebab.
ROOIBOS GINGER DRINK.
Blend 250m! vel)' strong rooibos infusion, 25m! honey, 25mllemon
rind, 60mllemon juice and 1 liter ice-cold ginger ale. Pour into glasses
and serve with lemon slices.
FANCY A DRINK.
HEART STOPPER.
2 parts white rum
2 parts Malibu
I part banana liqueur
I part cranberry juice 2 drops angostura bitters 5 drops grenadine
3 parts mango juice top up orange juice
I part lime juice
I teaspoon sugar syrup
Start by mixing all the juices. Then carefully add spirits and sugar
syrup. Top with sour mix, Tabasco, orange, grenadine and bitters.
Finally pour the banana liqueur and enjoy!
PUNCH.
Spicy fruit punch:
125ml granulated sugar
500ml water
lliter orange juice
250ml guava juice
250ml pineapple juice
3ml grated nutmeg
3ml mixed spice
6 cloves
500ml ginger ale
Fresh mint and ice to garnish.
1. Dissolve sugar in water over a low heat. Add fruit juices and
spices. 2. Heat until mixture is almost boiling. Add ginger ale and re-
heat.
Strain into a serving bowl and garnish with mint and ice.
Apple punch:
lliter apple juice, chilled
30ml clear honey
80ml lemon juice
Lemon rind, Fresh mint, Ice.
Pour apple juice into punch bowl. Stir in honey, strained lemon juice
and lemon rind. Garnish with mint and top with ice.
PUNCH.
Spicy fruit punch:
125ml granulated sugar
500ml water
lliter orange juice
250ml guava juice
250ml pineapple juice
3ml grated nutmeg
3ml mixed spice
6 cloves
500ml ginger ale
Fresh mint and ice to garnish.
1. Dissolve sugar in water over a low heat. Add fruit juices and
spices. 2. Heat until mixture is almost boiling. Add ginger ale and re-
heat.
Strain into a serving bowl and garnish with mint and ice.
Apple punch:
Biter apple juice, chilled
30ml clear honey
80ml lemon juice
Lemon rind, Fresh mint, Ice.
Pour apple juice into punch bowl. Stir in honey, strained lemon juice
and lemon rind. Garnish with mint and top with ice.
Practical tips on teaming food with delectable Douglas Green's wines:
. Douglas Green Sauvignon Blanc is perfect for fish, light creamy
pasta
and shel1fish.
. Douglas Green Cinsaut Pinotage is fabulous with lamb, veal, glazed
gammon and slightly spicy red meat dishes.
. Douglas Green Chardonnay Colcmbar is sensational with sushi,
chicken, turkey and seafood.
. Douglas Green Cabernet Sauvignon is a hearty red which taste
great
with red meat, roasts, grills, stews and casseroles.
SMOOTHIE.
Mixed berries smoothie:
250g 30ml
160ml
mixed berries sugar
milk
In a blender, process berries and sugar until smooth. Add milk and
stir. Serve immediately.
Mango smoothie:
2cups 1 125ml 2 20ml 30ml
diced mango
banana, peeled and sliced vanilla yoghurt
scoops vanilla ice cream lime juice
sugar
Blend together until smooth. Pour into glasses to serve.
PEACH DREAM SMOOTHIE.
30ml
250ml 125ml 250ml
honey
sliced peaches
plain yogurt
peach or apricot nectar
Blend all ingredients together until smooth. Serve immediately.
BANANA AND APRICOT SMOOTHIE.
2 bananas, chopped
1 tin apricot halves, drained
20ml honey
250ml plain yogurt
Handful ice cubes
Blend together until smooth. Pour into glasses and serve.
ENERGIZER SMOOTHIE.
1 large banana
1 tbs peanuts
250ml Bulgarian yogurt
20ml honey
5ml instant coffee
5ml peanut butter
Large handful ice cubes
Blend all ingredients together until smooth. Pour into a large glass a
decorate with banana slices.
ORANGE ICE LOLLIES

Makes 8-10

200g granulated white sugar

300ml water
300ml freshly squeezed orange juice
20ml lemon juice

Place the water and sugar in a saucepan and gently heat this mixture
until the sugar has dissolved. Once dissolved bring the mixture to a
boil and boil for 5 minutes. Remove the saucepan from the heat and
allow to cool completely. Add the orange and lemon juices and pour
into plastic lolly containers. Insert the lolly stick and place in the fridge
to freeze solid.

PINEAPPLE ICE LOLLIES

Make 8-10

To make pineapple ice lollies, follow the recipe for orange ice lollies
but substitute drained, crushed tinned pineapple in place of orange
juice.