Preparation time: 5 min
Cooking time: NONE
Serves: 6 or more
You will need
250 g (1 packet) Marie biscuits
125 ml (½ cup) desiccated coconut
30 ml (2 tbsp) cocoa powder (optional)
340 g (1 can) sweetened condensed milk
Dark and/white chocolate or coconut
1. Crush the biscuits until very fine or breadcrumb like. Mix with coconut and cocoa powder (if using) in a mixing bowl.
2. Add condensed milk, a little at a time until this a grease consistency is enough to form teaspoon heaped balls when rolling in your hands and place in a clean flat plate.
3. Coat the biscuit balls in either dark or white chocolate or coconut lean plate and set aside to dry.
• These are a great present or gift for someone special and it’s very easy to make. Even your children can join in the fun making process.
Savoury bread beer & cheese
Idol presenter, radio DJ, recording artist, father and lecturer PROVERB loves his gogo’s magwinya (fat cakes) and he vows that she makes the best ones ever. So instead of the fat cakes we made easy savoury beer bread that is simply delicious.
Preparation time: 10 min
Cooking time: 25 to 35 min
Makes: 3 x 410 g loaves
You will need:
Onion and bacon nix
30 m (2 tbsp) oil
1 onion, diced
1 each red, green and yellow pepper, diced
4 sundried tomatoes, finely chopped
250 ml (1 packet) back or shoulder bacon, finely chopped – separate
500 ml (2 cups) self-rising flour
500 ml (2 cups) brown bread flour
2 ml (½ tsp) baking powder
5 ml (1 tsp) salt
340 ml (1 can) beer
Serve with grated Cheddar cheese
1. Onion and bacon mix: preheat the oven to 180˚C and lightly grease 3 x 410 g cans with butter or cooking spray. Heat the oil and sauté the onion for 2 minutes.
2. Add the mixed peppers and stir in, sautéing until mixed for another until soft for another 2 minutes. Stir in the sundried tomatoes. In another saucepan, dry fry the finely chopped bacon until almost crispy.
3. Bread dough: in a large dish, sift together the dry ingredients. Stir in the beer and knead to a dough for about 15 minutes until your hands are clean.
4. Mix with half the sautéed ingredients and knead some more until well combined. Divide into the 3 cans, place in a baking tray for steadiness in the preheated oven for 20-25 minutes until done. Remove from heat and serve the rest of the sautéed mix and grated cheese.
• Use can use baked bean cans or any food can that has been opened safely opened 410 g tin.
• Place the baking tray in a rack that is one below the centre so you are not so close to the top element.
Ribs with potato wedges and side salad
He also loves meat, especially ribs though he doesn’t enjoy the smoke of braaing very much. So we did on alternate way of making ribs instead of braaing – op top of the stove and then grilling them.
Preparation time: 15 min
Cooking time: 29 to 30 min
Serves: 6 or more
You will need:
2 kg short lamb ribs
6 garlic cloves, crushed
3 cm piece fresh ginger, crushed
160 ml (2/3 cup) honey
60 ml (¼ cup) soft brown sugar
125 ml (½ cup) soy sauce
4 red chillies, chopped – seeds removed
2 ml (½ tsp) ground cinnamon
30 ml (2 tbsp) olive oil
190 ml (¾ cup) water
Juice of 4 lemons and zest of 2
Serve with baked potato wedges or side salad
1. Place the ribs in a saucepan and cover with cold water and bring to the boil. Reduce the heat and simmer for 5 minutes. Drain the water and clean the saucepan.
2. Place ribs in the cleaned pot, mix the marinade ingredients together and pour onto the ribs. Cover and simmer for about 10 minutes until the sauce thickens a bit and is sticky.
3. Preheat the grill on 230º C or highest temperature. Transfer the ribs on a baking tray and brush with thickened sticky marinade.
4. Place on top rack of the oven and grill for 5-10 minutes – watching it very carefully to prevent them for burning. You can slightly open the oven door to keep an eye on the ribs as it can burn very quickly. Serve with potato wedges.