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Steak Lagan

Last Updated on Tuesday, 08 May 2018 09:55

A delicious and healthy alternative to fried savouries

Finely chop one onion. Soften in a little oil.

Wash and cube ½kg of tenderized steak.

Marinate in:

½ tsp ginger garlic

1 tsp garlic

1 tsp salt

Coconut Butter Balls

Last Updated on Saturday, 21 April 2018 09:49

Cream 240g of softened butter for 3 minutes.

Add 1/3 cup icing sugar and beat for 1 minute.

Add 2 tsp of vanilla essence and beat till combined.

Add:

2 ¼ cup flour

¾ tsp baking powder

2/3 cup desiccated coconut.

Beat just till the dry ingredients are absorbed.

Take 2 tsp of dough at a time and roll into balls.

Bake on greased trays at 180 degrees celsius for 11 minutes.

While still warm dredge in icing sugar.

Lemon and Date Chicken

Last Updated on Thursday, 29 March 2018 06:14

A light and bright chicken dish

Marinate 1 chicken cut into pieces in:

½ tsp salt

½ tsp pepper

1 tsp ginger garlic

1 tsp dhana jeero

1 tsp green chillies

Hazelnut and Raspberry Meringue Cake

Last Updated on Saturday, 10 March 2018 15:22

A delicious summer cake.

Lightly toast 140g of skinned hazelnuts. Grind them to a powder taking care not to let them become oily.

Whisk 4 egg whites until stiff peaks form. Gradually add in 250g of castor sugar.

Mix in ½ tsp of vanilla essence and ½ tsp of vinegar.

Gently fold in the ground hazelnuts.

Line 2 sandwich pans with baking paper.

Empty the batter into the pans and smooth.

Bake on 180 degrees celcius for 30-40 minutes.

Whip 300ml of fresh cream with 3 Tbsp icing sugar.

Lightly crush 2-3 cups of fresh raspberries with sugar as needed.

Sandwich the cool cake with half of the cream and berries. Top with the other half. Refrigerate until serving.

The cake should be eaten on the day that it's assembled.

Macarons

Last Updated on Thursday, 15 February 2018 08:38

Yes, it is possible to make these at home!

Whisk 60g of egg whites (from 2 eggs) till soft peaks form.

Gradually add 75g of castor sugar. Whisk till firm peaks form.

Sift 100g of icing sugar and 75g of almond flour.

Fold the sifted icing sugar and almond flour into your egg whites together with a few drops of colouring.

Remember that the macarons will be lighter in colour after baking.

Continue folding until the batter falls off your spatula in a thick ribbon.