Gugu Ndhlovu

2,617 Flips | 2 Magazines | 2 Likes | 4 Following | 24 Followers | @Nomagugu | Keep up with Gugu Ndhlovu on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Gugu Ndhlovu”

What about a delicious Raspberry Trifle for the weekend? What you will need: 1/3 cup coconut 1/4 cup sherry 2 packs frozen raspberries or two cups fresh raspberries 2 teaspoons grated lemon zest 2 cups heavy cream 1/4 cup sugar 1 pound cake/ Angel cake, cut into thick slices 1/3 cup almonds, coarsely chopped How to prepare: 1. Preheat oven to 180C. Spread coconut on a baking sheet and toast until browned, for about 6 minutes. Set aside. 2. In a bowl, combine sherry, berries, and lemon zest; set aside. 3. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside. 4. Line the bottom of a glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream. 5. Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.

Thai Beef Stir-Fry over Brown Rice Brown Rice Serves 4 Prep time 10 minutes Cooking time about 20 minutes Total time about 30 minutes Low Fat recipe Ingredients: • 2 tsp. Sesame Chili Oil, ( but you can also use Peanut oil) • 2 cups Lean Beef, chopped in a small chunks • 1/3 cup Coriander/Cilantro, finely chopped • 1/2 tsp. white peppercorns • Sea Salt, to taste • 1/4 tsp. Sugar • Finley grated Lemon rind from 1/2 lemon, or you can use lime instead • Juice from 1/2 lemon • 1 tsp. Fresh Ginger, finely chopped • 2 garlic cloves, finely chopped • 1 smaller Green Bell Pepper • 2 Spring Onions, (white and green parts separated, than white halved lengthwise and you can slice all into 3/4 inch pieces.) • 3 Tbs. Peanuts, roughly chopped (unsalted would ideal) • 3 Tbs. Vegetable broth • 1 tsp. Fish oil, or to taste • Brown Rice, cook according to the package! • Garnish: More lemon rind, green onion, and watercress Directions: 1. Chop the beef in a smaller chunks (bite size pieces), grate the lemon, slice the green onions, bell pepper, and ginger. Chop the peanuts and garlic. 2. Not that you finished, chopping and slicing prepare the meat. 3. Take a meat hammer and flatten the meat just a bit; place it in a bowl and put the the bowl salt, cilantro, lemon rind, white peppercorn, and sugar; Mix coding each piece the beef slice; Let it marinate for next 10 minutes. 4. After 10 minutes heat your pan or a wok on a high and pour little bit of oil (1 tsp.). 5. Add marinated meat along with marinate, and stir-fry until meat is not red/pink anymore. 6. Transfer the meat into the clean bowl with all the juices that came out; Wipe the pan or wok with a paper towel. 7. Heat the pan(wok) again on a medium high temperature and add remaining oil(1 tsp.). 8. Add ginger and garlic and stir-fry for few seconds, and add white part of the green onions, & bell peppers; Stir-Fry for minute. 9. Add peanuts, watercress, pinch of salt and put back in the pan (wok) beef chunks with the juices; Stir fry for additional minute. 10. Now increase the heat and add vegetable stock, lemon juice, fish sauce, and green part of the scallions (green onions); stir fry for just a 20 seconds to heat through the meat. 11. Cook the Rice according to the package, always use bit of salt in a water while cooking the rice + oil. 12. Drain and wash. Serve the beef stir-fry immediately with a rice and you can add more green onions on top as well as some lemon rind. Enjoy! Sandraseasycooking

Chocolate fudge squar Stock up on these chocolate oat and coconut cakes with their chocolate icing for school holidays or bake a batch when you have a large crowd to cater for. Makes 50 · Preparation time: 15 min · Baking time: 20-30 min SQUARES 500 ml (2 c) cake flour 30 ml (2 T) cocoa powder 10 ml (2 t) baking powder 500 ml (2 c) oats 500 ml (2 c) desiccated coconut 250 ml (1 c) sugar 350 g butter or hard margarine, melted ICING 500 ml (2 c) icing sugar 10 ml (2 t) cocoa powder 10 ml (2 t) butter or margarine, melted 50 ml hot water 1 SQUARES Preheat the oven to 190 °C. Grease two 19 cm square baking tins with butter or margarine. 2 Sift together the flour, cocoa powder and baking powder. Add the oats, coconut and sugar and mix well. 3 Stir in the butter or margarine and mix well. 4 Spoon the mixture into the prepared tins, pressing it down firmly. Bake for 20 to 30minutes or until done and firm but still soft. 5 Remove from the oven and leave to cool slightly until firm enough to spread the icing on top. 6 ICING Sift the icing sugar and cocoa powder together. Add the butter or margarine and hot water and mix to form a stiff paste. 7 Spread the icing over the cake while still hot. Leave to cool completely and cut into squares. 8 Store the squares in airtight containers. They’ll keep for about a week.

Banana cake with caramel icing Moist and luxurious, this banana cake will satisfy any sweet tooth. It’s one of our favourite cakes. PHOTO:Jacques Stander Serves 6 Preparation: 15 min Baking: 50 min 150 g butter 250 ml (1 c) caster sugar 125 ml (½ c) brown sugar 3 eggs 500 ml (2 c) flour, sifted 7 ml (1½ t) baking powder 10 ml (2 t) ground cinnamon 200 ml sour cream 3 bananas, mashed TOPPING 125 ml (½ c) caster sugar 50 g butter 125 ml (½ c) double cream 1 banana, sliced Preheat the oven to 180 °C. Grease a deep ring tin well. 1 Put the butter, caster sugar and brown sugar in a bowl and beat until pale and creamy. 2 Add the eggs one by one, beating well after each addition. 3 Fold in the flour, baking powder and cinnamon. 4 Add the sour cream and bananas and stir to combine. 5 Spoon the mixture into the prepared baking tin and bake for 50 minutes or until done (a skewer inserted in the middle should come out clean). 6 Topping: Heat the sugar in a pan over medium-low heat for 1 minute or until it starts to melt at the sides. Add the butter and stir with a whisk. Pour in the cream while stirring and continue stirring until thick. Pour over the cake. 7 Top the cake with banana slices and serve. -Hope Malau

Coronation Chicken salad Serves 4 Recipe by Zola Nene For the dressing: 1 Tbs oil 1 onion, finely chopped 2 Tbs mild curry powder 2 Tbs tomato paste ½ cup water 2 Tbs fruit chutney 2 heaped Tbs mayonnaise ½ cup sour cream 4 Tbs fresh coriander, finely chopped For the salad: 4 chicken breasts, roasted 180g baby gem lettuce 1 cucumber, deseeded and sliced at an angle 100g cashews, toasted Fresh coriander leaves Sauté onion in oil until translucent. Add curry powder and tomato paste and cook for a minute. Add water then simmer until thick and curry is cooked. Mix in chutney, then leave to cool completely. Mix in mayonnaise and sour cream then transfer to a squeezy bottle. Slice chicken breast thinly on the diagonal. Lay gem lettuce onto serving plates then scatter the cucumber slices on top. Arrange the chicken neatly on top. Drizzle dressing over chicken. Sprinkle on the cashews then top with fresh coriander leaves.

Dark chocolate coconut ganache cake Recipe by Katelyn Williams This deliciously dark cake is lactose- and gluten-free. For the cake: 75g coconut flour 30g ground almonds 120g cocoa powder 14g baking powder 250g Selati Muscovado Sugar 800ml coconut milk 7 eggs For the ganache: 200ml coconut milk 60g Selati brown sugar 120g cocoa powder 50g dark chocolate, chopped Coconut shavings, toasted, to garnish Combine the flour, almonds, cocoa, baking powder and sugar. Mix together the coconut milk and eggs and add to the dry ingredients. Whisk well to combine then pour into a 2 greased and lined 15cm cake tins. Bake in a preheated oven at 175C for 45-50 minutes or until a skewer inserted comes out clean. For the frosting, combine the coconut milk, sugar and cocoa powder in a saucepan and stir over a low heat until the sugar is dissolved. Bring to the boil, stirring constantly. Remove from the heat and add the chocolate. Stir until smooth then allow to cool. Assemble the cake by sandwiching with the ganache then topping with remaining ganache. Sprinkle with the coconut shavings to decorate.

Durban Chicken Curry with Cucumber Salad Serves 4 Recipe by Claire Winstanley 900g Free Range Chicken Drumsticks and Thighs 3 tablespoons vegetable oil 1 onion, finely chopped 2 cinnamon sticks ½ teaspoon dried chilli 4 curry leaves 1 teaspoon fennel seeds 2 tablespoons Medium Curry Powder 1 teaspoon salt 2 cloves garlic, finely chopped 1 teaspoon fresh ginger, finely chopped 3 cups Organic chicken stock 6 tomatoes, diced 4 tablespoons tomato paste 1 teaspoon sugar 12 baby potatoes, peeled and halved Fresh coriander leaves, for serving Cucumber Salad ½ Cucumber, roughly chopped 1 tablespoon fresh mint, roughly chopped ½ lime, juice ¼ teaspoon cumin seeds, toasted ¼ teaspoon sugar Season chicken and brown in a heavy-based pot. Remove and set aside. Heat oil in the same pot and add onion, cinnamon sticks, dried chilli, curry leaves and fennel seeds. Add the medium curry powder, salt, garlic and ginger. Stir in the tomatoes, tomato paste, sugar and 2 cups of organic chicken stock, together the browned chicken. Bring to the boil and then reduce the heat to medium and continue cooking for 45 minutes. As excess water and juices evaporate, add the additional cup of water, followed by the potato. When both the chicken and potatoes are cooked (approximately 15 minutes), remove from the heat and garnish with coriander and serve with basmatic rice and cucumber salad. For the Cucumber salad Mix all the ingredients together.

Skinny Beef Stroganoff Recipe by Pam Pillay 500g lean beef strip 1 punnet mushroom, sliced 1 large onion, finely chopped 1 tsp garlic paste Black pepper Salt 1 tsp paprika 1 Tbs cooking oil Beef stock pot 1 cup fat free yoghurt Marinate beef strips with pepper, salt and paprika and some of the oil Heat pan and fry in batches and remove from pan. Use the remaining oil and sauté onion and mushrooms until brown. Season accordingly Before water evaporates from mushroom, add in the stockpot. Turn off the heat and add the yoghurt. Serve with brown rice or whole wheat pasta or salad.

Black Velvet Cake Recipe by Kate George For the cake: 250 ml Guinness Beer. 250 g unsalted butter, chopped 75 g cocoa powder 400 g caster sugar 142 ml sour cream 2 large eggs 1 Tbs vanilla extract 275 g plain flour 2 ½ tsp bicarbonate of soda For the topping: 300 g cream cheese 150 g icing sugar 125 ml double cream (or whipping cream) To decorate: Dark, milk and white chocolate chuckles Preheat the oven to 180°C, and butter and line a 23cm spring form tin. Pour the Guinness into a large wide saucepan, add the butter and heat until the butter's melted. Whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

Pancetta, peas and cabbage Recipe by Anel Potgieter 250 g pancetta, cut into small blocks (or smoked bacon) 350 g shredded cabbage 30 g butter 1 cup frozen peas, cooked for 2 minutes 6 leaves mint Salt Black pepper Fry the pancetta in a non-stick pan (no butter or oil) until crispy and golden. Remove the pancetta and add the butter and cabbage to the same pan. Fry until cooked. Season the cabbage with salt and pepper. Add the peas then return pancetta to the pan. Add the mint and serve immediately … with love.

Braai Sandwiches This haute couture twist on a classic South African braai favourite - using puff pastry instead of bread - is completely delicious! Serves 8 | Takes 35 min Ingredients 2 x 400g rolls puff pastry, thawed 250ml chutney 1 red onion, thinly sliced into rings 2 tomatoes, sliced 375ml Cheddar cheese, grated olive or avocado oil, for basting Method Lay the pastry out with the wide side in front of you and cut each into 4 rectangles. Spread the rectangles with chutney. Layer the bottom halves with onion, tomatoes and cheese. Season. Fold the top halves over to enclose the filling. Brush the pastry parcels with oil. Pack inside a clamp braai grid, leaving space in between. Cook over medium coals, turning frequently until golden and cooked.

Banana Pudding What you will need: 1 packet instant vanilla pudding mix 2 cups cold milk 1 can condensed milk 1 tablespoon vanilla extract 250ml whipped cream 1 packet vanilla biscuits 14 bananas, sliced How to prepare this easy recipe: 1. In a large bowl, mix the instant pudding and milk. 2. Blend in the condensed milk until smooth, stir in the vanilla extract and fold in the whipped cream. 3. Layer the vanilla biscuits, banana and pudding mixture in a serving bowl and chill in your refrigerator until serving. Sally Wiliams Fine Foods

Pizza Pie A new idea and a sure-fire hit, this pie is crammed with tomatoey goodness Serves: 6 Prep Time: 35 min 350g bread flour, plus extra to dust 10g sachet instant dry yeast 1 tsp salt 2 tbsp olive oil 200ml warm water 1 tbsp extra-virgin oil, plus extra to brush 1 red onion, finely sliced 125g piece chorizo, cut into 1cm slices 2 red peppers, deseeded and roughly chopped 50g pitted black olives 1 tbsp dried origanum 3 tbsp tomato purée 200g cherry tomatoes 400g can chopped tomatoes salt and pepper 125g ball mozzarella cheese, finely chopped 1. In a large bowl, mix flour, yeast and salt. In one go, add oil and water, and mix to a soft, nonsticky dough. 2. On a floured surface, knead until smooth and elastic. Cover with bowl and leave to rise for 30 minutes. 3. Heat oil in a large, deep frying pan and cook onion until softened. Set heat on medium, and add chorizo and peppers. Fry for 5 minutes, then stir in olives, origanum, purée and all tomatoes. Season. Boil for 10 minutes, stirring occasionally, or until thick. Check seasoning. Set aside. 4. Preheat oven to 200°C. Grease a 20cm round springform or loosebottomed cake tin. Roll out ⅔ of the dough on a lightly floured surface. Use to line base and sides of the tin, leaving 2,5cm hanging over the sides. Stir cheese into filling and pile into tin. Level. 5. Roll out remaining dough to make a circle just larger than 20cm. Brush top edge of overhanging dough with a little oil, then lay circle over the filling. Crimp edges tightly to seal, lifting them up so they’re within the tin’s sides. Brush top with oil. 6. Bake for 35 minutes or until golden. Let sit for 10 minutes before serving. EACH SERVING About 1 820kJ, 17g protein, 17g fat (6g saturated), 51g carbohydrate (9g total sugars), 6g fibre.

Pork loin chops in paprika marinade Jan Braai suggests trimming the excess fat off before you braai the chops so that you’re left with a thin, crisp layer of fat Serves: 4 Total Time: 12 min 1kg pork loin or rib chops 1 medium onion, grated or chopped 2 cloves garlic, grated or chopped 1 tot (25ml) olive oil 3 tots (75ml) beer 2 tsp mild to hot mustard freshly ground pepper 4 sage leaves, chopped 2 tsp paprika powder a few drops chilli sauce 1 lemon sea salt meat thermometer Paprika adds a nice bite to the pork. Braai temperature hot coals If the fat layer bothers you, cut away the excess running along the side of each chop. Grate or chop the onion and garlic, and mix with the oil, beer, mustard, pepper, sage leaves, paprika, chilli sauce and juice of the lemon. Put the chops in a bowl and coat both sides of each pork chop with marinade. Cover and let stand in the fridge for a few hours, or preferably overnight. Place the chops on the grid and braai on hot coals for about 12 minutes until medium, turning often. During this time grind salt and black pepper onto both sides of each chop. Pork loin chops should be served medium. When you cut it on your plate only clear juices – not pink or red – should run out. An internal temperature of 71°C in the thickest parts equates to medium – use your meat thermometer to be sure.

Grilled-steak salad The whole family will love this dish of juicy beef and fibre-rich sweet potatoes on crisp greens. Bonus – cos lettuce delivers loads of vitamins A and K Serves: 4 Total Time: 30 min 4 medium sweet potatoes (1kg to 1,5kg), scrubbed and cut into 4cm slices 700g cherry tomatoes 3 tbsp lower-sodium soya sauce 2 tbsp balsamic vinegar 1 tbsp maple or golden syrup freshly ground black pepper and salt 1 (450g) beef flank steak 600g chopped cos lettuce Prepare an outdoor grill for grilling on medium-high. In a large microwave- safe bowl, combine sweet potatoes and ½ cup water. Cover with cling wrap and pierce. Microwave on high for 10 to 12 minutes or until tender. Drain. Meanwhile, fold a 75cm by 30cm sheet of heavy-duty foil in half, crosswise. Place the tomatoes on double thickness of foil; bring long sides of foil up and fold several times to seal well. Fold over ends of foil to seal in juices. To make dressing, whisk soya sauce, vinegar, syrup and ⅛ teaspoon freshly ground black pepper in a small bowl. Sprinkle ¼ teaspoon each salt and pepper over steak. Place on hot grill grate with tomato parcel and sweet potatoes. Grill steak and tomatoes on a medium to high heat for 10 minutes for medium-rare steak, turning steak over once. Grill sweet potatoes for 5 minutes, turning over once. Toss one-third of dressing with lettuce. Divide lettuce among plates. Top with steak, tomatoes, sweet potatoes and remaining dressing. EACH SERVING About 1 650kJ, 30g protein, 51g carbohydrate, 8g total fat (3g saturated), 11g fibre, 65mg cholesterol, 950mg sodium.

French Raspberry Éclairs with White Chocolate Makes 20 Ingredients 60g butter 125ml water 70g Sasko Cake Flour 2 large eggs Filling 250ml cream 125g raspberries (mashed) White Chocolate Glaze 60ml cream 100g White chocolate (broken into pieces) 1 cup Icing sugar Pink food colouring Method STEP 1: Preheat oven to 190C and grease and line a baking tray. STEP 2: Sift the flour. STEP 3: Place the water and butter into a saucepan on medium heat STEP 4: Once the butter has melted and the water is just boiling, add the flour in one shot STEP 5: Stir vigorously with a wooden spoon for about 2 minutes until the pastry comes away from the sides and forms a ball. STEP 6: Remove from the heat and allow to cool for 5-10 minutes. (The choux needs to be cool enough to touch with your naked hand.) STEP 7: Add the eggs, one at a time, beating with the spoon until completely incorporated (You can also use an electric beater.) STEP 8: The choux should now be sticky and rich but should still be able to hold its shape. STEP 9: Using a piping bag, pipe 20 equally sized ‘choux fingers’ about 8cm in length and 2cm in width. STEP 10: Allow at least 3cm between each on the baking paper as they expand as they bake. STEP 11: Bake in the oven for approximately 20-22 minutes or until golden brown and crisp. STEP 12: When you take them out of the oven, remove carefully from the baking paper and allow to cool on a wire rack. STEP 13: While the choux fingers are cooling, place the cream and chocolate in a small saucepan. STEP 14: Warm the cream and chocolate over low heat, stirring occasionally, until the chocolate has melted. STEP 15: Remove from the heat and add the icing sugar STEP 16: Add a few drops of pink food colouring, stir until you have a thick, smooth glaze. STEP 17: Whip the cream until stiff peaks form then add the mashed raspberries and whip until combined. STEP 18: Spoon into a piping bag. STEP 19: Cut the choux fingers into halves and pipe equal amounts of raspberry cream into each of the bottom halves. STEP 20: Top with the top halves and drizzle over the glaze. STEP 21: Allow the chocolate glaze to set before serving and store covered in the fridge if not serving straight away. Tip 1: It is important to let the choux cool before adding the egg or the egg will cook with the heat of the pastry and you’ll end up with choux coated scrambled egg. Tip 2: This recipe calls for large and not extra-large eggs – the size of the egg is important as if your eggs are too big your choux pastry will not be stiff enough or hold its shape. Tip 3: You could use any crushed berry for this recipe and use dark chocolate instead of white chocolate if you prefer. Sasko

Chocolate fudge squares Makes 50 • Preparation time: 15 min • Baking time: 20-30 min SQUARES • 500 ml (2 c) cake flour • 30 ml (2 T) cocoa powder • 10 ml (2 t) baking powder • 500 ml (2 c) oats • 500 ml (2 c) desiccated coconut • 250 ml (1 c) sugar • 350 g butter or hard margarine, • melted ICING • 500 ml (2 c) icing sugar • 10 ml (2 t) cocoa powder • 10 ml (2 t) butter or margarine, melted • 50 ml hot water 1 SQUARES Preheat the oven to 190 °C. Grease two 19 cm square baking tins with butter or margarine. 2 Sift together the flour, cocoa powder and baking powder. Add the oats, coconut and sugar and mix well. 3 Stir in the butter or margarine and mix well. 4 Spoon the mixture into the prepared tins, pressing it down firmly. Bake for 20 to 30minutes or until done and firm but still soft. 5 Remove from the oven and leave to cool slightly until firm enough to spread the icing on top. 6 ICING Sift the icing sugar and cocoa powder together. Add the butter or margarine and hot water and mix to form a stiff paste. 7 Spread the icing over the cake while still hot. Leave to cool completely and cut into squares. 8 Store the squares in airtight containers. They’ll keep for about a week. You

Pumpkin Cookies with Caramel Frosting PUMPKIN COOKIES 1 cup butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 1 cup pumpkin puree 2 cups all-purpose flour 1 teaspoon baking soda 1 Tablespoon ground cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon salt CARAMEL FROSTING 3 Tablespoons butter 1/4 cup heavy cream 1/2 cup brown sugar 1 teaspoon vanilla 1 cup powdered sugar Instructions Preheat oven to 350° F. Grease 2 large cookie sheets with non-stick spray. In a large bowl, cream butter and both sugars together until fluffy and combined. Slowly add the vanilla and egg. Beat until combined. Beat in pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt. Beat until mixture is combined. Drop by Tablespoons onto the prepared cookie sheets. Bake for 10 to 12 minutes. Remove from oven and let cool completely before frosting. FOR CARAMEL FROSTING Heat butter, heavy cream and brown sugar in a small saucepan over medium heat. Stir until mixture comes to a rolling boil. Remove from heat and let cool. Once mixture has cooled, stir in vanilla and powdered sugar. Frost each cookie with frosting. Serve and enjoy! By Life in the Lofthouse Adapted from Burnt Apple

Creamy Cucumber-Avocado Salad Dressing This refreshing dressing is based on lots of fresh vegetables rather than the usual oil or sour cream. • 2 garlic cloves, minced • 1/2 English cucumber • 1 avocado, peeled and pitted • 1 cup baby spinach • 1/2 cup fresh mint leaves • 2 spring onions* or green onions • Fresh juice of 1 lemon • 2 tablespoons olive oil • 1/2 teaspoon freshly ground white or black pepper • 1 teaspoon sea salt Preparation Purée all ingredients with 3/4 cup water in a food processor until smooth. *Spot spring onions' plump bulbs in the produce aisle next to their skinnier green onion relatives. Rose Ann Koffler, Salinas, CA, Sunset

Mom's Creamy Chicken and Broccoli Casserole • 1 (12-ounce) (375g) package steam-in-bag broccoli florets • 1 tablespoon canola oil • 1 cup prechopped onion • 2 (8-ounce) (2x250g) packages presliced mushrooms • 3 tablespoons all-purpose flour • 1 1/2 cups fat-free milk • 12 ounces (375g) chopped skinless, boneless rotisseriechicken breast (about 3 cups) • 1/2 cup plain fat-free Greek yogurt • 1/4 cup canola mayonnaise • 1/2 teaspoon freshly ground black pepper • 1/4 teaspoon salt • 2 ounces (60g) sharp cheddar cheese, shredded (about 1/2 cup) • 1 ounce (30g) Parmesan cheese, grated (about 1/4 cup) • Preparation 1. Preheat broiler. 2. Prepare broccoli in microwave according to package directions. 3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes. Carolyn Tesini, Cooking Light

Mango, avocado and arugula salad Arugula salad with mango, avocado and red onions tossed with spicy orange vinaigrette Ingredients • 6 cups arugula leaves (See note) • • 1 mango, peeled and cut into long slices • • 1 avocado, peeled and sliced • • ½ red onion, sliced • • 1 tbs lime juice • For the spicy orange vinaigrette • • 1 tbs champagne vinegar • • 4 tbs orange juice, about ½ orange • • 2 tbs lime juice, about ½ lime • • 4 tbs olive oil • • ½ tsp cumin • • 2 tbs finely chopped cilantro • • 1 red chili or hot pepper, sliced • • Salt and pepper • Instructions 1. Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed. 2. Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes. 3. Rinse and drain the onions slices. 4. Toss the arugula leaves with half of the vinaigrette. 5. Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top. 6. Serve immediately. Note:- Arugula is a flavourful, oak-leaf-shaped green with a peppery taste. Known as rocket in some parts of the world Laylita

Grilled Lemongrass Beef Salad Rolls Serves 4 Recipe by Claire Winstanley For the Lemongrass Beef: 400g Beef Chuck, thinly sliced 1 teaspoon sugar 3 cloves garlic, finely minced 2 stalks lemongrass, finely minced 1 teaspoon fish sauce 1 tablespoon soy sauce ½ teaspoon freshly ground black pepper 2 tablespoons olive oil 8 Rice Paper Rounds 200g Rice vermicelli noodles, cooked 2 large carrots, julienne strips 1 shallot, thinly sliced 1 box fresh Mint Leaves 1 box fresh Basil 1 head Iceberg Lettuce - leaves separated Sweet Chilli Sauce Whisk together sugar, pepper, garlic, lemon grass, fish sauce, and olive oil. Add beef, toss to coat, and refrigerate for a minimum of 30 minutes. Grill the beef, or fry in a pan, until just done, about 20 seconds on each side or to desired doneness. Preheat a pot filled half way with vegetable oil. Prepare a deep plate or large bowl deep enough to fill with hot water. Dip one rice paper round into bowl of warm water until soft (it takes less than a minute). Place a few basil leaves horizontally on the edge of rice paper near to you. Top with rice vermicelli, beef strips, julienne carrots and shallot slices. Don't over stuff or the roll may burst. Fold in the two side flaps, and then roll the entire thing up. Deep fry until golden Serve rolled up in lettuce leaves with mint and basil and dip into sweet chilli sauce.

Strawberry and Cream Bliss Cake 395g can NESTLÉ Sweetened Condensed Milk 200mL thickened cream 200g strawberries, hulled How to Make 1. Grease and line a 20cm round cake pan with baking paper. Using an electric mixer, whisk NESTLÉ Sweetened Condensed Milk and thickened cream until soft peaks form. Pour into prepared pan. 2. Using a blender, puree strawberries and spoon over the top of the cream mixture. Swirl into cream mixture using a fork; cover with cling film and freeze overnight. If desired, serve with extra strawberries baker's corner

Italian Christmas Cookies 4 eggs 1 cup sugar 1/2 cup butter 2 tsp. vanilla 3 1/2 cup flour 4 tsp. baking powder Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients. Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes. Icing 2 cup sifted confectioner’s sugar 2 tsp. vanilla 6 tsp. water Stir until creamy Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Bacon and Broccoli Mac and Cheese 3 cups broccoli florets 8 ounces (250g) uncooked rigatoni (pasta) 1 tablespoon butter 1 1/2 tablespoons all-purpose flour 1 1/4 cups 2% reduced-fat milk 2 ounces (60g) reduced-fat processed American cheese, cut into pieces 1/4 cup thinly sliced green onions 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 slices center-cut bacon, cooked and crumbled 2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed) Preparation 1. Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately. Julianna Grimes,

CRUSTLESS TUNA or SALMON TART 1 cup Grated Cheese Crumbled Feta for top 1 tin Tuna / Salmon 3 beaten Eggs 250ml Evaporated Milk 1 grated Onion 1 / 2 small chopped Tomatoes 4 heaped TBS Flour Chopped Parsley / Chives 1 TBS Sweet Mustard Salt and Pepper to taste Mix ALL ingredients and pour into lightly greased dish. Add a little of the grated cheese or some crumbled feta on top. Bake at 180 degrees Celsius until set and light brown. As easy as pie

Vegtable and Cheese Bake INGREDIENTS 500 g or 750 ml or 1/2 pack - Golden Cloud Savoury Muffin Mix 2 - eggs 150 ml - oli 320 ml - milk 250 ml - diced mixed peppers 250 ml - grated cheddar cheese garlic and herb or vegetable seasoning Topping lightly boiled green asparagus or peppadews INSTRUCTION 1. Grease/spray ovenproof dish (± 30 x 20 em) or pie dish(± 24 em) and preheat the oven to 180 °C. 2. Mix batter as explained on the Golden Cloud pack. Stir in the peppers and 1/2 of the cheese. Spoon the mixture into the dish, arrange asparagus or peppadews on top and sprinkle with cheese and seasoning. 3. Bake for± 25 minutes until firm and golden.Serve warm. Golden Cloud

Very Ritzy Italian Chicken What You'll Need: • 3/4 cup seasoned bread crumbs • 1 egg • 3 tablespoons olive oil • 4 boneless, skinless chicken breast halves • 4 slices mozzarella cheese • 1 cup heavy cream • 1/2 cup grated Parmesan cheese • 1 tablespoon chopped roasted red pepper • 1 tablespoon chopped fresh parsley • 1/8 teaspoon salt • 1/4 teaspoon black pepper • 1 (12-ounce) package spinach fettuccine, cooked according to package directions What To Do: 1. In a shallow dish, place bread crumbs. In another shallow dish, beat egg. 2. In a large skillet over medium heat, heat oil until hot. Dip chicken into egg, then into bread crumbs, coating completely. Saute chicken 10 to 15 minutes, or until no pink remains, turning occasionally. Top each chicken breast with a slice of cheese and continue to cook 1 to 2 minutes, or until cheese is melted. 3. Meanwhile, in a saucepan, mix together heavy cream, Parmesan cheese, red pepper, parsley, salt, and pepper. Cook over medium heat until mixture is hot and thickened. Serve chicken and sauce over warm fettuccine. Mr Food

Double Stuffed Potatoes What You'll Need: • 6 russet potatoes • 1/4 cup sour cream • 3 tablespoons butter • 1/4 teaspoon onion powder • 1/2 teaspoon salt • 1/4 teaspoon black pepper • Paprika for sprinkling What To Do: 1. Preheat oven to 400F/200C degrees. Scrub potatoes, then pierce each several times with a fork. 2. Bake 55 minutes, or until tender; let cool slightly. 3. Slice about 1/2 inch off the top of each potato and scoop out pulp, leaving about a 1/4-inch-thick potato shell; place pulp in a medium bowl. Add sour cream, butter, onion powder, salt, and black pepper; beat with an electric mixer until smooth. Spoon mixture into potato shells and lightly sprinkle with paprika. 4. Bake 30 minutes, or until potatoes begin to brown on top. Notes • Garnish with shredded cheese, bacon and scallions or any other toppings you like! Mr Food

Marinated Baby Marrows and Mince The cashews add a healthy crunch to this deliciously textured and tasty meal - and it's a sneaky way to get the kids to eat some veggies! Serves 6 | Takes 40 min Ingredients For the marinade zest of 2 lemons 1 red chilli, thinly sliced 4 garlic cloves, crushed 5cm piece ginger, finely grated 60ml olive oil + extra For the baby marrows 80ml lemon juice 60ml orange juice 600g baby marrows, thinly sliced For the mince 60ml soy sauce 60ml sweet chilli sauce 500g beef mince handful coriander, chopped 100g cashew nuts, lightly toasted wraps, to serve Method For the marinade, mix all the ingredients together. For the baby marrows, mix half of the marinade with the lemon juice and orange juice and mix through the baby marrows. Season. Leave to marinate for at least 10 minutes. For the mince, mix the rest of marinade, along with the soy sauce and sweet chilli sauce through the mince. Heat a splash of extra oil on medium high and fry the mince for about 8 minutes until cooked. Add the coriander and sprinkle the nuts over. Season. Pack the baby marrows out on a serving plate and top with the mince. Serve with wraps. <health tip> An easy way to strengthen the immune system is by eating cashews, as they contain zinc. Zinc is essential for human growth and helps fight infection. Coriander has anti-bacterial and anti-inflammatory properties that can help fight disease.