Pretoria May 2019

If you’re still not sure what to get Mum for Mother’s Day, why not spoil her with a few
home-cooked dishes. Get the kids involved and cook up a storm.
Just remember – no mums allowed in the kitchen for any of these recipes!
MARSHMALLOW PUDDING
Serves 8
INGREDIENTS
• 1 can of pineapple slices, drained
(400g)
• 1 packet of marshmallows, cut into
pieces (150g)
• 20 red and green glazed cherries,
diced
• 50g walnuts, crushed
• 1 tin of cream (250ml)
• 1 can condensed milk (397g)
METHOD
1. Cut the pineapple into smaller
pieces and add to a mixing bowl.
Add in the marshmallow pieces,
diced cherries and crushed walnuts.
2. Whisk the cream at high speed for
at least two minutes or until it
becomes pointy when removing
the whisk.
3. Add the whipped cream to the
other ingredients and mix well.
Add the condensed milk. Stir until
properly mixed.
4. Dish the mixture into a pie dish
and let sit in the fridge for about
three hours. Garnish with mint
leaves and berries.
SHAKY PIZZA
Serves 4
The pizza dough is fun and quick
to make. The recipe is taken and
adapted from Wenresepte by
Carmen Niehaus. Preparing the
ingredients for the topping will take
the longest.
INGREDIENTS
Crust
• 500ml flour
• 10ml baking powder
• 10ml light brown sugar
• A pinch of salt
• 150ml warm water
• 125ml sunflower oil
Topping
• 90-120ml tomato pasta sauce or
pizza sauce (± ¼ of 410g can)
• 150g grated Cheddar cheese (375ml)
• 240g grated mozzarella cheese (500ml)
• 4-6 mushrooms, thinly sliced
• ½ greenpepper, thinly sliced
• 16-20 slices of salami
PASTA-ALA-LEKKER
Serves 6
INGREDIENTS
• 1 packet of macaroni (500g)
• 1 packet bacon (250g), diced
• 2 medium sized onions, chopped
• 3 garlic cloves, crushed
• 1 green pepper, pitted and diced
• 250g mushrooms, sliced
• 2 cans of tomato and onion mix
(410g)
• 30ml tomato sauce
• 30ml chutney
• 100g grated Cheddar cheese
METHOD
1. Set the oven to 180˚C and grease
the oven pan.
2. Cook the macaroni and fry the
bacon in a pan.
3. Fry the onion, garlic and peppers in
a pan. Add the mushrooms and fry
for another three minutes. Add the
tomato and onion mix and chutney
and stir.
4. Drain the pasta and throw it
back into the pot. Stir the sauce
in and dish everything into the
oven pan. Bake until the cheese
melts.
METHOD
1. Set the oven to 200˚C and grease the
baking tray or pizza pan.
2. Mix the flour, baking powder, sugar
and salt together in a sealable mixing
bowl. A 2-litre ice cream tub works
well. Add the water and oil and close
the lid tightly. The bowl/tub has to
seal properly otherwise the warm
mixture will spill when shaken.
3. Shake the bowl/tub until it feels as if
the dough start to roll around inside.
Remove the lid and make sure the
flour is mixed in properly. Continue
shaking needed.
4. Press the dough into the baking tray
or pizza pan.
5. Spread the tomato pasta sauce
or pizza sauce over the base and
sprinkle half of the cheese on top.
Place the mushrooms, pepper and
salami on top.
6. Sprinkle the rest of the cheese over
the top and bake the pizza for 20
to 25 minutes until the cheese are
melted and the crust turned brown.
SHERRY LAMB CHOPS
Serves 6
INGREDIENTS
• 1 onion, chopped finely
• 100ml sherry
• 75ml olive oil
• 25ml balsamic vinegar
• 15ml freshly chopped rosemary
• 2 garlic cloves, crushed
• 10ml light brown sugar
• Salt and freshly grounded black
pepper
• 6 lamb chops
METHOD
1. Mix all the ingredients except the
chops together. Place the chops in
a layer in a glass dish and dish the
marinade on top. Turn the chops
over until fully marinated.
2. Cover the dish with a lid or cling
film and let sit in the fridge for at
least eight hours. Turn the meat a
few times.
3. Braai the chops over medium
heat for about five minutes on
each side or until well done – your
choice.
Note: The marinade also works well
with lamb ribs.
Tip: If you like garlic you can add finely
crushed garlic to the tomato pasta
sauce or pizza sauce.
You can also change the toppings to
fit everyone’s taste. You can even try
a dessert pizza with chocolate spread
and marshmallows.
May 2019 Get It Pretoria 25
Recipes courtesy of Nie vir Ma’s nie: ‘n Kookboek vir pa’s en kinders by Karin Nehm-Joubert and Daleen van der Linde. LAPA Publishers