Recipes

Creamy Chicken Pasta from Astral Chicken

Ingredients:

• 4 chicken breast fillets
• Salt and pepper
• 2 tsp (10ml) dried or fresh oregano or thyme
• 2 Tbsp. (30ml) butter
• 2 Tbsp. (30ml) olive oil or vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic
• 1 cup (250ml) cherry tomatoes
• 2 cups (500ml) tomato passata
• 1 cup (250ml) cream
• 1 cup (250ml) finely grated parmesan and extra shavings for serving
• 1 Tbsp. (15ml) chopped fresh parsley or oregano
• 400g pasta cooked to taste - we used linguine

Method:

• Carefully slice the chicken breasts in half to make two flatter chicken breasts.
• Season the chicken generously with salt, pepper and freshly chopped herbs.
• Heat the butter in a large pan over medium heat. Add 1 Tbsp. olive oil.
• Cook the chicken for 3-4 minutes on a side or until golden - do this in two batches.
• Remove and set aside. Add the remaining olive oil.
• Sauté the onion and garlic in the oil over low to medium heat until golden and soft.
• Add the cherry tomatoes and cook for another 3 minutes or so.
• Add the tomato passata and cook for 5 minutes, then add the cream.
• Add the parmesan and season well with salt and pepper.
• Add the chicken breast fillets back to the sauce and cook for another 5 minutes or until they are just cooked and no longer pink in the middle.

Quick Beef Stir-Fry from All Recipes

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound beef sirloin, cut into 2-inch strips
• 1 ½ cups fresh broccoli florets
• 1 red bell pepper, cut into matchsticks
• 2 carrots, thinly sliced
• 1 green onion, chopped
• 1 teaspoon minced garlic
• 2 tablespoons soy sauce
• 2 tablespoons sesame seeds, toasted

Method:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes.
• Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the centre of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about two more minutes.

Orange French toast - Alain Ducasse recipe

Ingredients:

• 8 Eggs
• 3/4 c Orange juice
• 1 ts Vanilla
• 1 Loaf of Italian bread, cut into 1/2" slices
• 3 tbsp. Confectioners’ sugar
• 3 tbsp. Brown sugar
• 4 ts Butter or margarine

Method:

Beat together eggs, orange juice tbsp. confectioners’ sugar and vanilla. Place bread slices in one layer in a large roasting or baking pan. Pour egg mixture over slices. Turn to soak. Place in refrigerator for at least 2 hours; turn bread slices occasionally. On a plate, combine confectioners’ sugar and brown sugar. Preheat the electric skillet to 375 degrees. Melt butter and set aside. Remove bread slices from the egg mixture. Place in skillet. Cook French Toast for about 3 to 5 minutes on each side or until golden brown. Add more butter to the skillet if necessary. Toss slices in the sugar mixture and serve immediately

Saffron Rice Pudding

Ingredients:

• 380g Nestle Ideal Evaporated Milk
• 180g Nestle Full Cream Sweetened Condensed Milk
• 185g of Basmati Rice flour, brown
• 625ml water
• 30ml Boiled Water
• 30g Butter, Without Salt
• 5g Spices, cloves, and ground
• 90g Grapes (slip skin), raw
• 45g Nuts, almonds
• 1 teaspoon Ground Cinnamon

Method:

1: Place 1 cup (185 g) Basmati rice and 2 ½ cups (625 ml) water in a large saucepan and bring to a boil. Reduce heat and simmer, covered, for 5 minutes.

2. Mix a generous pinch of saffron threads with 2 Tbsp. (30 ml) warm water and leave to soak.

3. Melt 6 tsp (30 g) butter in a heavy-based saucepan; add rice, 2 bruised green cardamom pods, 1 cinnamon stick and 2 cloves and fry for 2-3 minutes.

4. Stir in 1 can (380 g) Nestle Ideal evaporated milk, 1 cup (250 ml) water; ¾ cup (180 ml) Nestle Sweetened condensed milk, saffron mixture and ⅔ cup (90 g) sultanas.

5. Bring to the boil and simmer gently, covered, until rice is tender and liquid is absorbed. Mixture should, however, still be creamy.

6. Add a little extra water during cooking if rice seems too dry. Remove whole spices and serve pudding hot.

To serve:

Scatter 6 tsp (45 g) flaked almonds over pudding and top with a sprinkling of cinnamon.

Mama’s tea biscuits

Recipe by Mogau Seshoene

Ingredients:

• 500 g butter
• 225 g caster sugar
• 2 t vanilla extract
• Four free-range eggs
• 975 g cake flour
• 3 t baking powder
• 1 t bicarbonate of soda
• 1 t cream of tartar

Method:

1. Preheat the oven to 180°C and grease a baking tray. Cream the butter and sugar until light and fluffy.

2. Add the vanilla and beat in the eggs, one at a time.

3. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and cream of tartar.

4. Gradually add the dry ingredients to the wet, stirring. Fill a cookie press with the dough and press out cookies onto the baking tray, 3–5 cm apart. Bake for 12–15 minutes until golden brown.