Lip Lekker prawn & pasta – The Culinary Kids – Azraa Behardien (16) and Tacham Behardien (11)

  • 400g prawns, shelled and deveined_mg_2418
  • Crushed garlic
  • Chives
  • 500g butter
  • 500ml fresh cream
  • 500g Fettuccine pasta
  • Salt & Pepper
  • Rocket, watercress and parsley to serve

 

 METHOD

  1. Put a saucepan of salted water on to boil_mg_2447
  2. Heat butter in a pan over medium heat. Add garlic and fry gently taking care not to burn it
  3. Chop chives and add
  4. Put fettuccine in to boil
  5. Add prawns to garlic butter and fry gently
  6. Add the cream and allow to bubble to reduce.
  7. Season to taste
  8. Drain cooked pasta and stir through the creamy sauce.
  9. Plate and serve with a selection of greens.

Enjoy! Yum.Me!

 

 

Gluten free fried fish and chips with coleslaw – Tana K – Tanaka Gava (8) and Farin Kalil (8)

  • 2 x Hake Fillets ( boneless with skin on)_mg_2428
  • 1 x teaspoon Ina Paarman’s Lemon and Rosemary seasoning
  • 2 x  cups of sunflower oil
  • 2 x eggs
  • 1/2  cup Nature’s Choice Gluten Free self raising Flour
  • 3 carrots, peeled and grated
  • 1 baby cabbage, shredded
  • ½ cup of mayonnaise
  • 1 large potato, peeled and cut into thin chips
  • Garnish with fresh Coriander and Parsley leaves

METHOD_mg_2473

  1. Heat 2 cups of oil in a large saucepan. Carefully lower chips into oil and allow to fry, keeping an eye on the heat so that the oil doesn’t boil over.
  2. Mix together grated carrot, cabbage and mayonnaise. Season to taste and set aside.
  3. Place your Flour on a plate and spread to evenly cover the base of the plate.  Season the flour with salt, pepper and the Ina Paarman seasoning.
  4. Beat eggs in another bowl and add a tsp of Ina Paarman seasoning
  5. Heat a frying pan over medium heat and add a tablespoon of oil
  6. Cut your fish medallions in half so that you have shorter more manageable pieces to work with.
  7. Check on the chips! When golden, remove from the oil with a slotted sp_MG_2458.JPGoon and drain on kitchen towel.
  8. Dip the fish in the seasoned egg.
  9. Coat the egg dipped fish in the plain gluten free flour.
  10. Fry on both sides till golden brown.
  11. Plate fish, chips and salad and garnish with fresh coriander and parsley.

Enjoy! Yum.Me!

Mini Chocolate Tarts with Hot Fudge Sauce – All About the Bake – Holly Burroughs (11) and Emma Phillipson (11)

_mg_2322FUDGE SAUCE

  • 45g butter
  • 70g caster sugar
  • 55g dark brown sugar
  • 55g unsweetened cocoa powder
  • 85ml of whipping cream
  • 1\8 tsp salt

CHOCOLATE TARTS

  • 225g ginger biscuits_mg_2334
  • 115g butter
  • 3-4 tbs caster sugar
  • 85g milk chocolate
  • 85g dark chocolate
  • 4 tbs milk
  • 450ml whipping cream

 

METHOD

Fudge Sauce

  1. Add all ingredients into a saucepan. Heat gently and stir until smooth. Set aside

Chocolate Tarts

  1. Preheat oven to 180 C
  2. Crush / blend biscuits well.
  3. Combine biscuits with  melted butter and sugar, mix well.
  4. Spray muffin trays with non-stick spray and press biscuit crumbs into muffin _mg_2336trays
  5. Bake in oven for 8-10 min
  6. Melt chocolate in a bowl over a pot of boiling water. Add milk. Remove from heat and allow to cool.
  7. Whisk whipping cream and fold into cooled chocolate
  8. Pour mixture into biscuit bases in muffin tray and allow to cool
  9. To serve, drizzle with hot fudge sauce and garnish with raspberry and mint

Enjoy! Yum.Me!

Note:  All About the Bake chose to present a deconstructed version of this recipe.  Instead of serving it in cake form, they layered the ingredients into jars. It was Yum!

Chocolate Éclairs – French Toast Mafia – Ziyaad Kader (16) and Yusuf Kader (16)

  • 4 eggs_mg_2270
  • 1 cup water
  • 1 cup flour
  • 125g pure butter
  • 1 tub fresh cream
  • 2 x 100g cadbury milk chocolate, finely chopped
  • 1 tin caramel
  • 1 punnet strawberries
  • 1 banana

METHOD

  1. Preheat oven to 180 degrees Celsius
  2. Bring the water to boil in a saucepan. Add the butter and stir till melted. Remove from the heat.
  3. Add the flour in one go and stir till combined and coming away from the sides of the pan.
  4. Allow to cool. Add the eggs one by one, beating well to incorporate.
  5. Spoon the choux pastry mixture into a piping bag and pipe out eclairs.
  6. Put into the preheated oven to bake for 10 minutes. Turn up the heat to 200 degrees and bake for another 20 minutes until pastry is golden and crisp._mg_2350
  7. When done, remove from oven and set aside to cool.
  8. Meanwhile, make the ganache.
  9. Heat the cream in a bowl over a pan of boiling water. (Double Boiler)
  10. Add the chopped chocolate and mix until combined and glossy. Set aside till needed.
  11. Whip the tinned caramel and set aside.
  12. Cut open the pastries. Fill with the caramel and athe sliced fruit.  Drizzle the chocolate ganache over the top of each pastry and serve.

Enjoy! Yum.Me!

Seafood Stir-fry – The Foodie Booms – Reece van der Merwe (13) and Ja-Cee van der Merwe (10)

  • 500g spiral noodles_mg_2164
  • 500g mixed seafood (defrosted)
  • 4 Tbsp olive oil
  • 2 red peppers, deseeded and cut into strips
  • 4 leeks, washed well and cut into strips
  • 2 large onions, peeled and cut into thick wedges
  • 300g cherry tomatoes, halved
  • 4 garlic cloves, peeled and thinly sliced
  • A Few sprigs of fresh coriander
  • 4 tsp balsamic vinegar
  • Salt and pepper to taste

METHOD_mg_2194

  1. Cook noodles according to instructions on the packet. Drain and set aside.
  2. Heat oil in the pan
  3. Fry onions for 3 to 4 minutes, add garlic and peppers and fry for another 2 minutes
  4. Add leeks and fry for 1 minute
  5. Add seafood and fry for 3 to 4 minutes before adding tomatoes.
  6. Stir through noodles, season to taste and finish with the coriander sprigs and a drizzle of balsamic vinegar

Enjoy! Yum.Me!

Crumbed hake with steamed vegetables and tartar sauce – The Awesome P’s – Runako Passoh (8) and Tanatswa Passoh (11)

  • 200g Hake fillet_mg_2161
  • Table spoon olive oil
  • 1 cup bread crumbs
  • Salt and pepper
  • Robertsons fish spice
  • Mixed dried herbs
  • Seafood spice
  • 1 cup cake flour
  • 1 egg, beaten

Steamed Veg’s

  • ½ a cauliflower, broken into florets
  • 2 medium carrots, peeled and sliced
  • Handful of baby corn
  • Handful of green beans

Tartar sauce

  • Mayonnaise
  • 1 small onion, peeled and finely chopped
  • 3 small gherkins or 1 large gherkin, finely chopped

METHOD_mg_2187

  1. Put water on to boil for vegetables.
  2. Add seasoning to the flour. Dip the fish fillet in flour, shaking off the excess, then dip it into the egg followed by the bread crumbs. Set aside in the fridge to firm
  3. Add salt to the boiling water and put the vegetables in to cook.
  4. Heat the oil in a pan over medium heat.
  5. Mix the mayonnaise, onions and gherkins together. Put into a small serving bowl and set aside.
  6. Put the crumbed fish into the pan to fry.
  7. Check vegetables. When cooked but still firm, drain and set aside.
  8. Turn fish and cook the other side till golden. Remove from the pan with a slotted spoon, draining off the oil.
  9. Serve with the vegetables and the tartare sauce on the side.

Enjoy! Yum.Me!

Rainbow Cake – Team Cake – Lily Carman (13) and Beatrice Carman (11)

(This recipe is for a 6 layered rainbow cake.)_mg_2106

  • 375g butter
  • 675g plain flour
  • 450g castor sugar
  • 9 medium eggs
  • 3 tsp baking powder
  • 3 tsp vanilla extract
  • Generous pinch of salt
  • Edible food colouring – red, yellow, blue, mix red and blue for purple, mix blue and yellow for green, mix red and yellow for orange

For the icing:

  • 1 tsp vanilla extract
  • 3 x 250g tubs of cream cheese
  • 350g icing sugar

METHOD:

  1. Preheat oven to 180C
  2. Grease 6 x 20cm round sandwich tins and line the bases with baking parchment._mg_2112
  3. Cream together butter and sugar till pale yellow and light and fluffy
  4. Fold in sifted flour, salt and baking powder
  5. Mix together eggs and vanilla extract and mix into flour mixture
    .
  6. Divide mixture equally into 6 bowls.
  7. Add different food colouring to each mixture. Mix well to incorporate
  8. Pour batters into cake tins and bake for around 12 minutes. Check doneness by inserting a skewer into the cake. If it comes out clean it’s done.
  9. Remove from oven and aallow to cool completely.
  10. To make the icing, very briefly beat the vanilla and cream cheese until smooth.
  11. Sift in the icing sugar and gently fold in with a spatula. Be careful – the more you work it, the runnier it will get, increasing the chance of splitting._mg_2115
  12. Smear a little icing on your cake stand or plate to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake.
  13. Decorate with smarties and sprinkles

Serve! Enjoy! Yum.Me!

 

Lemon Drizzle Cake – Cake Over Steak – Maddy Cargill (13) and Taya Pearson (13)

_mg_2103

 

  • 225g butter, softened and diced
  • 225g white sugar
  • 3 medium eggs
  • 150ml full cream milk
  • 1 1/2 tsp baking powder
  • 225g self-raising flour
  • Zest and juice of 3 lemons
  • 100g white sugar
  • Raspberries
  • 100g white chocolate
  • Mint

METHOD:

  1. Preheat oven to 170 degrees Celsius
  2. Grease and line a baking tray with baking paper_mg_2153
  3. Cream together butter and sugar.
  4. Add eggs one by one
  5. Add milk and mix.
  6. Sift in flour and baking powder. Add lemon zest and mix.
  7. Pour batter into the prepared tray and bake in the oven for 10 to 12 minutes.
  8. Meanwhile, melt chocolate in a bowl over boiling water
  9. Make drizzle by mixing sugar and lemon juice.
  10. Remove cake from the oven and skewer all over. Pour drizzle over cake.
  11. Once cool, cut circles out of cake using template. (Side plate size)
  12. Plate by stacking circular cakes and garnishing with melted white chocolate, raspberries and mint

Serve. Enjoy! Yum.Me!

Apple Monster Cookie Bars – The Cookie Monsters – Danika Romero (11) and Jenna Pickering (11)

_mg_2006

  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 3 cups peeled, cored and diced apples
  • 125g (4 oz) butter
  • 1 egg
  • Powdered sugar for dusting

 

For the Caramel topping sauce:

  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
  • 1/2 cup (120ml) double thick cream
  • 1 teaspoon salt

 

METHOD

  1. Preheat oven to 350F (180C).
  2. Grease a 9×4 inches baking pan and line it with parchment paper.
  3. Mix flour, sugar and cinnamon in a bowl.
  4. Toss in diced apples.
  5. Melt butter and pour in the mixing bowl.
  6. Beat the egg and add in the mixture. Stir until everything is combined well.
  7. Transfer the crumbled dough into the pan pressing the top with a spoon.
  8. Bake for 50 minutes or until the top is golden and a toothpick comes out clean.
  9. Top with caramel and dust with powdered sugar before serving

For the Salted Caramel Sauce:

  1. Heat the sugar in a saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon until all the sugar has dissolved.       Once that happens, stop stirring!_mg_2011
  2. Keep an eye on it so it doesn’t burn. It should be a lovely golden colour.
  3. Once sugar is completely melted, add the butter.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. Very slowly, pour in the cream while stirring.
  6. Remove from heat and stir in the salt.

Warning: Melted sugar is VERY hot and caramel does bubble so be very careful not to burn yourself.

Enjoy! Yum.Me!

 

Scones with Homemade Jam – The Brainy Bakers – Juliette Marsh (8) and Chella Petrie (8)

Scone ingredients:_mg_2005

  • 350g self-raising flour (plus more for dusting. Plus more to dip the cookie cutter in)
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g unsalted butter cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • squeeze lemon juice
  • Beaten egg to glaze

Jam Ingredients:

  • 200g strawberries – before hulling
  • 50g white sugar
  • 2 tsps lemon juice
  • 1 tsp pectin powder
  • 1 tsp unsalted butter

 

SCONE METHOD:_mg_2016

  1. Heat oven to 220C.
  2. Sift the flour, salt, baking powder and castor sugar into a large bowl.
  3. Add the butter and then rub in with your fingers until the mix looks like fine crumbs.
  4. Put the milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment.
  5. Make a well in the dry mix, then add the liquid and combine it quickly. Scatter some flour onto the work surface and tip the dough out.
  6. Pat into a round about 1.5cm deep.
  7. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. Put scones on the baking tray. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four.
  8. Brush the tops with beaten egg.
  9. Bake for 10 min until risen and golden on the top.

 

JAM METHOD_mg_2017

  1. Before starting, put a large baking tray into freezer.
  2. Take 6 large strawberries, cut off tops and quarter,
  3. Put medium size pot on stove on low heat
  4. Add chopped strawberries to pot, then add 50g white sugar.
  5. Then add 2 tsp fresh squeezed lemon juice to above.
  6. Add 1 tsp pectin powder.
  7. Mash all of the above with a potato masher until well combined and the strawberries have broken down.
  8. Stir gently 100 times with wooden spoon.
  9. Turn heat up to medium
  10. Stir gently until mixture starts to boil
  11. As soon as mixture begins to boil, turn heat down, continue stirring for 2 mins. Remove from heat temporarily if it becomes too hot. (BE CAREFUL WHILE STIRRING AND HOLDING POT, MIXTURE IS SUPER HOT AND WILL SCAR SKIN IF SPILT !!!) After the 2 mins, take off heat and set aside.
  12. Add one flat teaspoon of butter and stir gently with wooden spoon to melt into mixture.
  13. Take baking tray out of freezer and pour mixture into tray, ensure mixture is spread thinly over entire surface of baking tray, return tray with mixture to freezer, make sure tray is level.
  14. After 10 mins, remove tray from freezer and spoon mixture into presentation ramekin, jam is now ready to eat, should have a good texture and a bright red natural strawberry colour.
  15. Serve scones with whipped cream, jam and butter

Enjoy! Yum.Me!