Well, it’s day six of lockdown. You can’t go to restaurants, coffee shops or get takeaways and you’re running out of ideas what to cook for dinner or what snacks to eat with your tea or coffee. So here are some interesting, fun and easy recipes you can try – you can even get the kids involved if they’re looking for something to do.
Chicken and Broccoli Bake
- Crushed corn flakes – enough to cover the top of the casserole bake
- Melted margarine (just enough to coat the corn flakes; not too much)
- 125ml flour
- 250ml milk
- 1 tablespoon margarine
- 500ml hot chicken stock
- 250ml mayonnaise
- 1 teaspoon lemon juice
- 3ml curry powder
- A pinch of mixed spice
- Salt & pepper
- 500g Broccoli
- 1.5kg chicken fillets
- Mix the crushed corn flakes and the melted margarine together.
- Make a white sauce with the milk, the flour, the margarine and the chicken stock.
Directions on how to make a white sauce: Put milk in sauce pot. Add flour, margarine, chicken stock & salt and pepper for seasoning. Heat the milk mixture up while stirring constantly until it thickens.
- Remove the white sauce from the heat and allow to cool for a bit. Then add the mayonnaise, the curry powder, the mixed spice and the lemon juice.
- Cook the broccoli in water in the microwave for approximately 8 minutes. Drain the water off the broccoli.
- Cut the chicken fillets into small pieces. Then fry the chicken fillets until just tender.
- Layer the broccoli in your casserole dish, then cover it with the chicken.
- Pour the sauce over the chicken and top it with the cornflake mixture.
- You can sprinkle grated cheese over the top to add a cheesy flavour. Watch that it doesn’t burn.
- Bake in the oven at 180o C until golden brown and heated right through.
Beetroot and Bean Salad
- Cubed cooked beetroot
- Halved cherry tomatoes
- Cubed feta cheese
- Cashew nuts
- 1 sliced red onion
- 1 tin mixed beans
- Spinach leaves
- Drain the beans.
- Combine the beetroot, the cherry tomatoes, the red onion, the mixed beans, the spinach leaves and half the feta together.
- Crumble the rest of the feta and the cashew nuts on top,
- Salad dressing can be added to taste.
- 125ml flour
- A pinch of salt
- 1 teaspoon baking powder
- 3 eggs – separated
- 10ml lemon juice
- 125ml sugar
- 3ml vanilla essence
- Apricot jam
- Line, grease and flour a baking tray with wax paper.
- Sift together all the dry ingredients.
- Beat the egg whites until stiff.
- Beat the egg yolks and the sugar together until thick and creamy.
- Fold the egg whites into the egg yolk mixture.
- Fold in the dry ingredients to the egg mixture.
- Pour the mixture into a baking tray and level well.
- Bake in the oven at 200o C for 10 minutes.
- Turn out and pull the paper off.
- Trim the edge, and spread with apricot jam and roll the cake up tightly.
- Cover with a cloth for a few minutes, then uncover and allow it to cool.
- Sprinkle with icing sugar.
Chocolate cream puffs
- 250ml Water
- 75g butter or margarine
- 150g flour
- 3 eggs
- 150ml whipped cream
- 15ml caster sugar
- 175g chopped plain chocolate
- Place the water and the butter in a saucepan and bring to a boil.
- Add the flour quickly. Stir thoroughly – it forms a ball quickly.
- Allow to cool.
- Whisk the eggs and add the salt, then fold into the flour mixture.
- Spoon the mixture in heaps onto a baking sheet.
- Bake in the oven at 200o C for 25 minutes.
- Allow to cool.
- Cut in half and place the cream inside.
- Freeze until ready to serve.
- Melt the chocolate and pour over each puff.
Happy cooking and baking, everyone!