Blackberry and white chocolate cupcakes – Shakers & Bakers – Simthandile Witbooi (15) and Rachel van Greunen (15)

  • _mg_2974150g self-raising flour, sifted
  • Pinch of salt
  • 1 tsp baking powder
  • 75g ground almonds
  • 1 tsp vanilla extract
  • Finely grated zest of 1 lemon
  • 175g castor sugar
  • 175g unsalted butter, soft, in small pieces
  • 3 eggs, lightly beaten
  • 150g blackberries

For the buttercream:

  • 200g white chocolate, finely chopped
  • 200g butter, soft

To decorate:

  • Handful of blackberries

METHOD_mg_2980

  1.  Preheat oven to 180 degrees C
  2. Line cupcake tray with paper cases
  3. Sift flour, salt and baking powder into a bowl
  4. Add ground almonds, vanilla, lemon zest, sugar, butter and eggs and beat until well mixed
  5. Gently fold in the blackberries
  6. Bake for 15 to 20 minutes till cakes are golden and done
  7. To make the buttercream, melt chocolate in a bowl over a pot of simmering water. Once melted remove from the heat
  8. Mix the butter till light and fluffy
  9. Slowly add the cooled, melted chocolate
  10. Chill slightly then whisk to thicken
  11. Pipe buttercream onto cooled cupcakes and top with blackberries.

Serve. Enjoy! Yum.Me!

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Fruit Cobbler – Bittersweet – Abbey Pistorius (12) and Maya Pistorius (11)

Any fruit combination can be used but ideally:

  • 2 apricots, stoned and sliced_mg_2984
  • 1 pear, cored and thickly sliced
  • 1 punnet (+/- 200g) of blackberries
  • 1 punnet (+/- 200g) of blueberries
  • 1 punnet (+/- 200g) of raspberries
  • 1 apple, grated
  • 5 tablespoons of sugar
  • 50ml of balsamic vinegar

For the topping

  • 6 heaped tablespoons of butter, chilled_mg_3030
  • 225g of self-raising flour
  • 70g of sugar
  • a large pinch of salt
  • 130ml buttermilk
  • a little extra caster sugar for dusting

Garnish for serving

  • vanilla ice-cream and mint leaves

METHOD

  1. Preheat the oven to 190 degrees C.
  2. Put the fruit into a pan with the sugar and the balsamic vinegar, put the pan over the heat, and cook gently until the juices begin to run from the berries.
  3. Pour into an ovenproof dish.
  4. Meanwhile make the topping. Rub the cold bu_mg_2985tter into the flour until the mixture resembles fine breadcrumbs.
  5. Add the sugar and salt, stir well, then add the buttermilk to form a loose scone-type mixture.
  6. Spoon this over the hot fruit (to get a cobbled effect, flick balls of dough randomly over the fruit), sprinkle with a little caster sugar, and bake in your preheated oven for 30 minutes until golden brown.
  7. Serve with vanilla ice cream.

Enjoy! Yum.Me

Coconut Chicken Curry with Basmati Rice – Sugar & Spice – Ntandoyenkosi Ngidi (14) and Keletso Mokoena (14)

  • 4 chicken breasts_mg_2858
  • 1 can unsweetened coconut milk
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 1 Tbsp. Curry powder
  • 1 tsp. turmeric powder
  • 1 Tbsp. garam masala
  • Coriander leaves
  • 5 Curry leaves
  • Red, yellow and green pepper, deseeded and chopped
  • Olive oil
  • 250ml chicken stock
  • 1 Tbsp. Butter

METHOD_mg_2875

  1. Fry the onions, garlic and pepper in butter till soft
  2. Add the spices and fry till fragrant
  3. Add the chicken, coating all sides with the spice.
  4. Add the chicken stock and coconut milk. Simmer till chicken is cooked and the sauce has thickened.
  5. Serve with basmati rice prepared according to the packet instructions.

Enjoy! Yum.Me!

Pineapple in the Sky – The Gourmet Girls – Anjelica Romero (13) and Katrena Curry (12)

Custard ingredients_mg_2863

  • 500 g tinned pineapple chunks
  • 50 g butter
  • 50 g cake wheat flour
  • 300 ml pineapple juice (reserved from can)
  • 300 ml milk
  • 50 g castor sugar
  • 2 egg yolks

Meringue ingredients

  • 2 egg whites
  • 75 g castor sugar

 To serve:

  • Caramelised fresh pineapple slices (with cinnamon or chilli if desired)
  • fresh strawberries
  • cream or ice cream

METHOD

  1. Set the oven to 175 °C.
  2. Drain the pineapple pieces, reserving the juice.
  3. If necessary, add water to the juice to make 300 ml.
  4. Melt butter in a saucepan and stir in the flour.
  5. Cook on a low heat for one minute and then slowly beat in the juice.
  6. Bring to the boil, stirring well._mg_2869
  7. Add milk and stir until smooth.
  8. Add castor sugar, egg yolks and pineapple chunks and remove from the heat.
  9. Pour the pineapple custard into a large oven-proof dish or 4–6 ramekins.
  10. In a medium bowl, whisk egg whites until soft peak form.
  11. Add castor sugar gradually, beating continuously until stiff peaks form.
  12. Spoon the meringue mixture over the pineapple custard.
  13. Bake for 30 minutes in the centre of the oven.
  14. Serve with caramelised pineapple slices, fresh strawberries, cream or ice cream.

Enjoy! Yum.Me!

Pizza with caramelised onion and ham – The Pesky Bakers – Aiden Marsh (10) and Jake Holwill (10)

Basic Pizza dough_mg_2716

  • 2 teaspoons (7g) dried yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) warm water
  • 2 1/2 cups (375g) plain flour
  • 2 tablespoons olive oil

Toppings:

  • 2 teaspoon olive oil
  • 4 tablespoons tomato paste
  • 200g coarsely grated cheese
  • 100g legged ham
  • 130g thinly sliced red pepper

Caramelised onions:_mg_2746

  • 2 tablespoons olive oil
  • 3 large red or brown onions, sliced
  • 2 tablespoons brown sugar
  • 1-2 tablespoons balsamic vinegar

METHOD

  1. Preheat oven to 200 ºC.
  2. Combine yeast, sugar, salt and the warm water in small bowl, cover; stand in warm place about 20 minutes or until mixture is frothy.
  3. Combine flour and oil in a large bowl; stir in yeast mixture, mix to a soft dough.
  4. Knead dough on floured surface about 5 minutes or until smooth and elastic. Place dough in large oiled bowl, cover, stand in warm place about 1 hour or_mg_2776 until dough doubles in size.
  5. Heat oil in a large fry pan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the onions to burn.
  6. When onions are softened and tinged golden, add sugar and balsamic – this will start the caramelization process.
  7. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
  8. Once dough has proved, turn dough into floured surface, knead until smooth.
  9. Divide dough in half, using rolling pin, flatten dough and roll each half out to a 32cm round.
  10. Carefully lift each round onto oiled pizza pan or oven tray
  11. Using pastry brush, brush 1 teaspoon olive oil over pizza base.
  12. Place 2 tablespoons tomato paste on base, using back of spoon to spread sauce all over base.
  13. Sprinkle 50g coarsely gated pizza cheese over sauce,
  14. top with caramelised onion, 70g coarsely chopped leg ham and then 65g thinly sliced red pepper. Sprinkle another 50g coarsely grated pizza cheese over pizza.
  15. Bake, uncovered, in very hot oven for 8-10 minutes.

Enjoy! Yum.Me!

Pizza Shake – The Two Cousins – Jovan Vasic (8) and Jannie Vlok (9)

Dough:_mg_2719

  • 275 gr / 500 ml Self-raising Flour
  • 125 ml Cooking Oil
  • 150 ml Boiling Water
  • 2 ml Salt

Tomato Sauce

  • 400 gram canned chopped tomatoes in juice
  • 1 small sweet onion, finely diced and minced 1 clove of garlic, peeled and minced
  • 3 to 4 fresh basil leaves
  • 1 teaspoon dried oregano
  • 2 ml salt
  • 2 ml fresh ground black pepper
  • 2 ml sugar, optional
  • 2 tablespoons olive oil, to saute

Toppings_mg_2769

  • 200gr Bacon bits (Fried in Olive Oil)
  • 4 strips streaky bacon (Fried in Olive Oil)
  • 200 gr Pepperoni (the not so spicy one)
  • 10 ml Finely chopped fresh garlic
  • 200 gr Grated Full Cream Mozzarella Cheese
  • 100 gr Grated Parmesan (added as pizza comes out of the oven)

 METHOD

  1. Pre heat the oven to 180°C
  2. Put all dough ingredients in a seal-able plastic container.
  3. Shake up and down, left and right, until it forms a dough.
  4. Push dough lightly in a circle/oval/any shape on a baking sheet.
  5. Now make the tomato sauce. In a heavy bottom saucepan, add the olive oil, over a medium heat._mg_2761
  6. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden.
  7. Quickly add the tomatoes to the mix. Stir well and bring to a simmer.
  8. Season with salt & pepper to taste. Add the fresh basil & dried oregano. Add a touch of sugar if desired.
  9. Simmer on a low heat, stirring often for at least 15 minutes until right consistency.
  10. (Can be stored in a airtight container in the refrigerator up to 1 week after cooled down.)
  11. Spread the pre made tomato sauce over the pizza base.
  12. Add pre fried bacon bits, bacon strips, pepperoni and grated mozzarella cheese.
  13. Bake for 30minutes at 180°C till crust is baked and cheese melted.

Enjoy! Yum.Me!

Chicken kebabs with a tossed salad – The Doë Chefs – Dominique van Schalkwyk (13) and Zoë Langley (13)

  • _mg_26482 x chicken breasts-cleaned and de-boned
  • Juice of 1 lemon
  • 4 Tbsp. honey
  • 1 x fresh pineapple
  • salt and pepper
  • Bamboo kebab sticks x4
  • Salad leaves
  • ½ cucumber, sliced
  • cherry tomatoes (Italian)
  • 8 Strawberries, hulled and sliced
  • 1 red bell pepper, deseeded and sliced
  • 1 carrot, peeled and ribboned
  • 100g White cheddar cheese, cut into small cubes

 

METHOD

  1. Pre-heat oven to 200 deg. c
  2. Cut chicken and pineapple into _mg_2665cubes
  3. Put cubes of pineapple and chicken onto kebab sticks
  4. Mix together lemon juice and honey and drizzle over the kebabs. Leave to marinade for a few minutes
  5. Bake in the oven for approx. 20 mins, turning frequently till done
  6. Toss the salad ingredients together and pile onto plates
  7. Remove kebabs from the oven. Place on top of salad. Drizzle with the pan juices and serve.

Enjoy! Yum.Me!

 

Dijon chicken schnitzel with a side salad – The Shakers and Bakers – Erin Scheepers (12) and Megan Santon (12)

  • _mg_26532 large chicken breast fillets
  • 1 clove garlic, minced
  • 70g Dijon mustard
  • 1/2 tsp ground cinnamon
  • 1 egg
  • 75g cornflakes
  • 1 & 1/2 tsp paprika
  • Sunflower oil for frying
  • Lemon cut into wedges – garnish

Salad:

  • Crispy lettuce
  • Baby cucumber, sliced
  • Cherry tomatoes
  • Olives
  • Feta cubes
  • Olive oil and balsamic vinegar to serve

METHOD:

  1. Slit each chicken breast and flap open
  2. Place chicken fillets between 2 sheets of cling wrap and bash it until tender and flat
  3. Whisk mustard, egg, garlic & cinnamon
  4. Place chicken in the above mixture and leave in mixture while you prepare crumbs
  5. Crush cornflakes by hand until it’s crumbed_mg_2686
  6. Add paprika to cornflakes, stir through
  7. Remove chicken from mustard bath and coat well with the crumbs, then place chicken on a rack for 5 to 10min to dry
  8. Heat oil in non-stick pan
  9. Once oil is hot fry chicken until golden on both sides
  10. Serve with prepared side salad and lemon wedges

Enjoy! Yum.Me!

 

 

Cheesecake Alle Fragola (Strawberry Cheesecake) – The Flaming Marshmallows – Layla Worrall (11) and Jessica Miller (11)

  • _mg_25481 Tbsp butter
  • 1/3 cup of crushed chocolate biscuits (Oreos or Romany creams)
  • 1 heaped cup of fat-free cream cheese at room temperature
  • 1/2 cup of crème fraiche
  • 800g of strawberries
  • 2 Tbsp toasted slivered almonds
  • 2 Tbsp Icing sugar
  • 1 Tbsp fresh mint leaves
  • I Lemon (1 Tbsp juice)
  • 1 Tsp of Balsamic Vinegar
  • 1 Tsp vanilla essence

 

METHOD

  1. Melt the butter
  2. Crush the biscuits in a blender or in a ziploc bag and bashed with a rolling pin
  3. Add crushed biscuits to melted butter and mix well. Divide the mixture between 4 pretty glasses. Leave to chill in the refrigerator.
  4. Chop the strawberries into small pieces (reserve 4 whole strawberries for decoration).
  5. Put chopped strawberries in a pan with a 1 Tbsp of Icing sugar and 1 Tsp of Balsamic vinegar. Cook until soft. Mash and leave to cool.
  6. Juice the lemon (1Tbsp).
  7. Beat the cream cheese and creme fraiche together until light and fluffy. _mg_2554
  8. Fold the icing sugar, lemon juice and vanilla essence into the cream mixture.
  9. Spoon the strawberry pulp onto the biscuit base.
  10. Spoon the cream mixture into the glasses.
  11. Top with decoratively sliced strawberries, flaked almonds and fresh mint leaves. Chill till ready to serve.

Enjoy! Yum.Me!

 

Chocolate Cups – The Chocolate Angels – Stela Germond (11) and Mila Germond (13)

  • _mg_25404 clear plastic disposable cups
  • 200g dark chocolate
  • 250g lancewood full cream cheese
  • Tin condensed milk
  • 1 honey comb chocolate bar
  • 200g raspberries
  • Sprigs mint
  • 1 Tbs poppy seeds

METHOD

  1. Melt the dark chocolate in a bowl over boiling water.
  2. Coat the inside of the plastic cups with the chocolate ensuring it’s evenly spread
  3. Put into the fridge to chill and solidify.
  4. In the meanwhile, prepare the filling.
  5. Break up the honey comb chocolate bar.
  6. Mix together the cream cheese and condensed milk. Whip together till light _mg_2556and frothy.
  7. Put into the fridge to chill.
  8. Assemble your chocolate cups by carefully peeling the plastic off the chocolate.
  9. Fill the chocolate cups with the cream cheese mixture. Sprinkle honey comb over.
  10. Sprinkle on poppy seeds and top with raspberries.
  11. Work quickly as the chocolate will melt. Refrigerate until ready to serve.

Enjoy! Yum.Me!