Pretoria - Feb 2021

The perks of picnics at home during lockdown … home-cooked meals!
AN EASY-TO-EAT STRAWBERRY
CHEESECAKE IN A JAR
Makes eight small jars
You’ll need: 200g shortbread biscuits
(crumbed); 200g cream cheese;
200ml double cream; 90ml icing
sugar; 10ml vanilla extract; 500g
strawberries, halved or quartered.
How to: Crush the biscuits with a
rolling pin, divide between the jars.
Whisk the cream cheese, cream,
75ml icing sugar and the vanilla
extract until softly whipped.
Add half of the strawberries and
the remaining sugar into another
bowl and crush with a fork to form a
purée. Ripple the purée through the
cream and divide between the jars.
Top each cheesecake with remaining
strawberries, secure the lids and chill
until ready to pack up.
JUICY CAJUN CHICKEN AND MANGO SKEWERS
It’s still mango season … hooray! This tasty fruit is ideal for
picnics at home, and it’s high in vitamins A and C as well
as biotin, and the mineral potassium. Mangoes are also a
source of vitamins B1 and B6 and free from fat, sodium and
cholesterol. For a sweet summer treat, the South African
Mango Growers’ Association shared this recipe for a batch
of sticky Cajun chicken and mango skewers…
How to: Toss raw chicken wings in Cajun spice with honey
and mango juice. Grill on the braai or under an oven grill
until crispy and slightly blackened. Serve on skewers with
mango slices and lime wedges. It’s like summer on a stick!
Details: @SAMangoes on Facebook or @MangoesSA on Insta.
PORTABELLO AND LEMONY RICOTTA PUFF PASTRY TART
Krone RD shares this tasty recipe – fitting for Valentine’s Day.
You’ll need: 1 sheet ready-rolled puff pastry; 250g smooth
ricotta cheese; 1 lemon (zested and juiced); 1 handful fresh
oregano leaves (chopped); 6 large portabello mushrooms;
olive oil; salt and pepper; baby greens or rocket for serving.
How to: Place the sheet of puff pastry on a tray lined with
baking paper and score a border 2cm in from the edge all
the way around. Prick the pastry centre using a fork. Leave
to rest in the fridge for about an hour. Meanwhile, preheat
the oven to 220˚C with an empty baking sheet in it to get
hot. When the oven reaches temperature, carefully lift the
puff pastry using the baking paper and place it onto the
hot tray. Blind bake (baking without the filling) the puff
pastry sheet until golden brown all over. This should take
about 20 minutes. Remove the pastry from the oven and
allow to cool. Press down the centre of the pastry so you
are left with a puffy border.
Whisk the ricotta, lemon zest, lemon juice and oregano
together. Season well with salt and pepper. Spread the
mixture into the centre of the tart. Top with portabello
mushrooms and season them well. Toss the baby greens in
a little olive oil and lemon juice, and scatter it over the tart
before serving.
When lockdown restrictions lift, be sure to order Krone RD
MCC and pair it with this dish.
Compiled by DANIELLA GRAHAM and RIALIEN FURSTENBERG
February 21 Get It Magazine 19