During the lockdown, people are cooking at home and having fun practising their skills in the kitchen. We caught up with some South African celebs to find out what dishes are on their menus.
It’s business as usual in actress Nicole Bessick’s kitchen! “I’ve been keeping my body and diet in check with this super yummy, guilt-free, easy to make Caramel Sponge Pudding from Fit Deli! All I need to do is add a few eggs and some melted butter to their premix… and voila! And they deliver to your door during lockdown!”
- Fit Deli Caramel Sponge Pudding Premix
- 3 eggs
- 1/4 cup melted butter
Method: Sponge Cake
- Beat eggs and mix together wet ingredients to add to premix
- Apply Spray & Cook to baking pan
- Bake for 15-20 mins at 180 degrees
- Store in airtight container once cooled and keep refrigerated
- 1 cup unsweetened cream
- 2 tbsp sweetener
- 1 tspn vanilla essence
It’s so delicious you’ll be wanting more! Enjoy! Love, Nicole xx
Lorna Maseko’s delicious Truffle Dombolo (Steamed Bread) with Chakalaka, Crispy Spinach and Hard Body Chicken
To make hard body chicken
- 1tbs Olive oil
- 1 Onion Chopped
- 1tbs thyme
- 1tbs oregano
- 2 Crushed Garlic Clove
- 1 Full chicken, cut into pieces
- 1tsp Robertsons BBQ spice
- 1tbs Worcestershire sauce
- 1 Knorr Chicken Stock
- 1 ½ cups water to just cover the chicken
To make the truffle dombolo
- 2 Cups Flour
- 1tbs Sugar
- 2tsp Truffle Salt or a pinch of normal salt
- 1tbs Truffle oil
- 10g yeast
- 1 1/2 cup warm water
To make chakalaka with crispy spinach
- 1tbs Olive Oil
- 1 Chopped onions
- 2 tsp garlic
- 1 chopped Green peppers
- 1 chopped Red peppers
- 1 chopped Yellow peppers
- 1tsp paprika
- 1 tsp chilli paste
- 1tbs Worcestershire sauce
- 400g chopped tomatoes
- 2tsp Chutney
- 300g Shredded carrots
- 400g Baked beans
- Salt and pepper
- ¼ Cup Canola Oil
- Handful of spinach
In a pot at medium high heat, drizzle olive oil into the pot then add onions until soft. Add thyme, oregano and garlic and combine. Add the pieces of chicken to the pot, along with the Robertson’s spice and Worcestershire sauce, combine and allow the chicken to develop some colour.
Add the Knorr chicken stock, water and combine. Allow the stew to come to a gentle simmer, close up and allow to cook until soft and falling off the bone. If you’re not using a pressure cooker, you may need to keep adding water to your pot.
To make the truffle dombolo, pour yeast into warm water and mix. Then in a large bowl, add flour, sugar, truffle salt or normal salt, truffle oil, and then gently add yeast mixture to the flour and combine. Knead the dough for about 15 minutes, then place in a greased bowl and cover with cling wrap or towel and leave to rest for 15-20 minutes in a warm area. In the meantime, boil water in a large pot. The dough should have doubled in size then knead one more time and place the dough in a bowl and into a pot with hot water. Cover with a lid and let it do its thing – rise and become fluffy!
In a large sauce pan, drizzle olive oil, then add onions until they have softened and are slightly brown, add all chopped peppers (green, yellow, red) and stir. Then add garlic, paprika, chili paste, Worcestershire sauce and combine. Add the chopped tomatoes, chutney and allow the chakalaka to come to a gentle simmer. Add shredded carrots, baked beans, mix then let that come to a gentle simmer. Season with salt and pepper for taste.
Add canola oil to a small pot, once hot, add the spinach, be careful because the oil will spatter everywhere. Once crispy remove from the pan and place on a paper towel. Season with salt and pepper and use as flavoursome garnish with your chakalala and as a crispy element on a plate.
Then eat and enjoy!
Singer/songwriter Winnie Khumalo’s favourite meal is Chicken and Rice with Veggies.
- 1 sliced Garlic
- 2 sliced red pepper
- 3 chicken breasts
- Cooked rice
- Grated cheese
- Sliced onions
- I start by cooking the rice in boiling water for 20 minutes. I put it to one side when it’s ready.
- I then warm olive oil in a pan and add the garlic, the red pepper and the onions, and put the chicken breasts in a pot to boil.
- When the chicken is soft enough and all 3 pots are ready (the chicken, rice and garlic mixture) I mix everything I cooked together into one pot.
- I then add the broccoli and any spices you enjoy and steam everything together for 15 minutes.
- All you need to do now is sprinkle over the grated cheese and there you have it, the meal is ready!
Dancer and musician Kamo Mphela loves a beef lasagne. Here’s how she makes it.
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 600g lean beef mince
- 730g bottle tomato pasta sauce
- 1/2 cup red wine
- 1 teaspoon caster sugar
- 250g packet dried lasagne pasta sheets
- 2 cups thickened cream
- 2 cups grated cheddar cheese
- 1/4 cup grated parmesan cheese
Step 1: Heat the oil in a heavy-based saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until onion is tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add sauce, wine and sugar. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 40 minutes or until sauce has thickened. Remove from heat.
Step 2: Preheat the oven to 180°C/160°C fan-forced. Lightly grease a 7cm-deep, 25cm (base) square baking dish. Spoon 1/2 cup mince mixture over base of dish. Arrange one quarter of the pasta sheets over meat mixture, breaking sheets to fit. Spoon one-third of the remaining mince mixture over pasta. Drizzle with one-quarter of the cream. Sprinkle with one-quarter of the cheddar cheese. Repeat layers twice. Top with remaining pasta sheets, cream and cheddar cheese. Sprinkle with parmesan. Cover loosely with foil.
Step 3: Bake for 45 minutes. Remove foil. Bake for 15 minutes or until pasta is tender and cheese golden. Stand for 10 minutes before serving.
Singer Rethabile Khumalo makes a delicious beef stew. Here’s how:
- 3 teaspoons of vegetable oil
- 1 pound of beef stew meat, cut into small cubed pieces
- 1/4 teaspoon of salt
- 2 cups of assorted cut fresh vegetables
- 1/ can of vegetable curry
- steak and chops spice
Step 1: Heat 1 vegetable teaspoon of oil in a large saucepan over medium to high heat. Add meat and salt to the saucepan cook it for 7 minutes, stirring until browned on all sides. Remove the meat from the saucepan and keep it warm
Step 2: Add the remaining 2 teaspoons of oil vegetable to the saucepan together with the fresh cut vegetables and cook it for about 7 minutes until they are a bit crispy. Return the meat to the saucepan and stir it well at a reduced medium to medium low heat for 15 minutes while stirring occasionally.
Step 3: Mix everything together as it boils add the spice and the mixed vegetable curry leave it to cook for 20 minutes.
We hope you enjoy all these yummy recipes!