Category Archives: Recipes

Bird of Paradise Cake

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  • 1 1/2 cups flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 200g butter
  • 150g chocolate
  • 1/2 cup greek yoghurt
  • 2 eggs
  • 1 orange, zested and juiced

Preheat oven to 180C. Grease and flour cake tin.

Sift flour, cocoa, baking powder and soda into a bowl, add sugar, mix well. Soften butter, add to flour mixture & mix until really smooth. Melt chocolate until very runny and still quite warm, add to cake batter, mix well. In a separate bowl, mix eggs, orange zest & juice, and yoghurt together until well combined, then add to rest of cake mixture and mix well.

Pour into cake tin and bake 40-55 minutes. Don’t check until you are sure you are over halfway of the cooking time else the cake may drop. Try a tangy chocolate cream cheese icing.

Note: This recipe from GrannyG at GrannyG Crafts. Check out her site and subscribe to her podcast – informative, funny and inspiring!1

Curried Nut Rice

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500g long grain rice
2 oz butter
125g slivered almonds
8 shallots
1 1/2 tsp curry powder
salt, pepper

Instructions:
Cook rice in boiling salted water 10-12 minutes until tender, drain. Melt butter in pan, gently saute almonds, finely chopped shallots, curry powder, salt and pepper, until almonds are lightly browned. Add to hot rice, toss lightly to mix. Serve with fresh green salad and hot bread rolls.

Curry Sauce

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1 onion, finely chopped
1 oz butter
1 tsp prepared mustard
1 1/2 cups stock, beef or chicken
2 oz dessicated coconut
2 tsp lemon juice
1 clove garlic, crushed
6 tsp curry powder
1 tbsp flour
1 apple, peeled and grated
salt
1/2 cup cream

Instructions:
Melt butter in pan, add onion, garlic, curry powder and flour. Heat gently until golden but don’t overcook until brown. Mix in mustard, then pour in stock and stir continuously until sauce is smooth. Simmer 20 minutes, then add apple, coconut, salt and lemon juice. Remove from heat and mix in cream until well combined.

Curried Eggs

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8 hard boiled eggs
3 oz butter
2 onions, chopped
2 tsp curry powder
3 tbsp flour
2 cups water
2 beef stock cubes
2 tbsp chutney
salt, pepper
chopped parsley

Instructions:

  1. Heat butter in pan, add onions and saute until golden brown. Add curry powder and flour, stir over low heat 1 minute. Remove from heat, add water and crumbled stock cubes, stir until combined. Return pan to heat, stir until sauce boils and thickens.
  2. Add chutney, salt and pepper. Simmer uncovered for 15 minutes. Push sauce through sieve, discard pulp. Return sauce to pan over low heat.
  3. Shell and halve eggs. Place on buttered toast and pour over sauce.

NOTE: As an alternative, don’t sieve mixture, but pour over eggs on top of rice.

Moroccan Lamb Tagine

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Delicious and spicy (without the heat) lamb tagine with that real Moroccan flavour. A warm and hearty meal that truly deserves the time it takes to make, especially when teamed with Moroccan Couscous Salad.

Serves 4

1 thumb ginger, peeled and grated
2 cloves garlic, crushed
1/2 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground turmeric
1 tsp chilli paste
1.25 kg (2 3/4 lb) lean lamb, cut into large cubes
1/4 cup oil
1 large red onion, finely chopped
1 cinnamon stick, halved
1 cup chopped tinned tomatoes
2 cups beef stock
2 strips lemon rind
1 1/4 cups prunes, pitted
salt and pepper
1/2 cup blanched almonds, lightly toasted
coriander or flat-leaf parsley

Instructions:

  1. In a large bowl combine the ginger, garlic, ground cinnamon, cumin, turmeric and chilli paste. Add the cubed lamb and mix well. Ideally, leave to marinate for an hour or two.
  2. Heat the oil in a large pan. Add the meat and fry until lightly browned. Add the onion and cinnamon sticks. Cook for five minutes, stirring occasionally.
  3. Add the tomatoes, beef stock and lemon rind. Cover and simmer gently for 1 1/2 hours. Add the prunes, salt and pepper; cook uncovered for a further 20 minutes. The longer the cooking time, the more the flavours suffuse the meat, but if you’re in a hurry, just increase the heat to medium-low and cook for around 30-40 minutes, or until the meat is cooked.
  4. Remove cinnamon sticks and lemon rind from the pan. Serve garnished with toasted almonds and coriander or parsley, accompany with couscous and Greek yoghurt.