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Recipes from ‘Express Chef’ collection

HERE are some recipes from our exclusive Express Chef recipe collection which are ideal for the holidays.

Vanessa Graham’s chakalaka bread

Ingredients:

2 cups of flour

3 tsp baking powder

1 tsp salt

1x 410g chakalaka, mild

4 eggs, lightly beaten

1/3 cup grated cheese

Preparation:

1. Spray a loaf pan with non-stick spray and line with baking paper.

2. Sift the flour, baking powder and salt into a mixing bowl.

3. Stir in the chakalaka and the lightly beaten eggs.

4. Mix until well combined.

5. Spoon into the loaf tin and sprinkle with the grated cheese.

Bake at 180°C for 35 minutes until cooked through and gold brown.

Tip: This is lovely as a side dish for a braai.

Maureen’s picnic pasta

Ingredients:

250g pasta spirals

2 tomatoes, chopped

½ cucumber, peeled and chopped

2 sticks of celery, sliced

100g dried apricots, chopped

2 tbsp sunflower seeds

Dressing:

3 tbsp olive oil

1 tsp honey

½ lemon, juice only

Preparation:

1. Cook pasta until soft but firm, drain and place in a bowl.

2. Add all the vegetables, fruit and seeds and mix well.

3. Mix all the ingredients for the dressing in a screw top jar and shake well. Pour over pasta and vegetables.

4. Add diced chicken, cheese cubes, chopped apple and ham to this salad for variation.

5. Refrigerate before serving.

Petro Botha’s marshmallow treats

Ingredients:

1 large packet marshmallows

1 tin condensed milk

1 tbsp lemon juice

1 tbsp margarine, melted

1 packet Cream Crackers

Coconut

Preparation:

1. Cut marshmallows into small pieces with scissors.

2. Crush the crackers with a rolling pin until fine.

3. Mix condensed milk and lemon juice and add to melted margarine, followed by the marshmallows and crushed crackers.

4. Sprinkle coconut in a glass dish and dish the marshmallow mixture on top. Flatten mixture and sprinkle another layer of coconut on top.

Refrigerate and cut into squares. Freeze well.

Elizabeth Block’s fish cakes

Ingredients:

8 pieces cooked hake

3 onions, chopped

3 cooked potatoes, grated

Lemon rind from one grated lemon

Parsley

1 tsp pickled ginger

3 eggs

Salt and pepper to taste

Preparation:

1. Mix all the ingredients together.

2. Roll mixture in crumbs (or sesame seeds) and fry in shallow oil until cooked.

3. Serve with tartare sauce & lemon wedges.

ORDER YOUR RECIPE BOOK TODAY!

The Express Chef Recipe Collection is the ideal Christmas gift and it comes with an Express Chef apron. It is available to order from Linda at 041 503 6111. The normal price is R300 per offer, but we are running it at a special, where you buy one, and get another book and apron FREE – that’s two for the price of one.

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