Ina Paarman | Best Chicken Lasagne
This recipe is my special present to you! A super moist gourmet lasagne, just like mama used to make, but mercifully without so many pots and pans to wash up! The big trick is to soak the sheets of pasta in warm water for 10 minutes to soften them. To calculate exactly how many sheets of lasagne you need - fit the sheets in the dish, multiply by three for the three layers and you know how many to soak.
Ina Paarman | Peppered Beef Pie with Mushrooms
Show me the South African male who can walk away from a robust and full flavoured meat pie. The secret to success is two-fold. Start with the right fore-quarter cut of meat such as brisket, chuck, bolo or thick flank and add one lamb's kidney. Do not buy pre-cut stewing steak, as you don't know which part of the carcass it comes from! The single kidney gives amazing flavour depth without adding any kidney taste. I have also found with much trial and error that it is best not to brown the…
Ina Paarman | Potato Bread
This bread comes from the many Portuguese immigrants who settled in South Africa to establish a new culinary tradition. Even if you have never tried your hand at making and baking a yeast bread, try this, it is fool proof. The secret is to use the mashed potatoes, and the water in which the potatoes were cooked, to mix the bread.
Ina Paarman | Granadilla Sheet Cake with Lemon Icing
Granadilla is one of the most aromatic fruits. It combines really well with the Vanilla Cake and cuts the sweetness. I just love the lemon water icing with granadilla pulp in. Obviously one can bake the mixture as a layer cake in 2 x 20 cm cake tins instead of the rectangular pan.
Ina Paarman | Rice Pudding with Meringue Topping
A delicious layered rice pudding. The rice forms the bottom layer, the middle layer of vanilla flavoured egg custard is topped with a divine golden brown soft meringue. Serve it with a simple apricot jam drizzle. This is old fashioned traditional South African cuisine in a nutshell.
Ina Paarman | Shank and Shin Potjie
Tradition with taste! South Africans love to camp out, winter and summer. This is a traditional cold weather treat. The combination of beef shin and lamb shank delivers outstanding meaty flavour. Prepare it in two phases for camping. Phase one can be done at home and frozen. Phase two, add flavour at the campsite and finish off the potjie.
Ina Paarman | Christmas Malva Puddings
Katelyn Allegra from TheKateTin made these delicious Christmas Malva Puddings using our Sticky Malva Pudding Mix! "The malva pudding is so easy to make you can spend a bit of extra time of decking it out in Christmassy flavours. I soaked some dried fruit cake mix in brandy and added that along with cherries, pecan nuts and some Clemengold zest. It is DELISH!"
Ina Paarman | Frikkadels baked in Chipotle Sauce
Prepare supper for the family using ingredients that are readily available. Baking the frikkadels in the Chipotle Sauce gives them a lovely smokey flavour and a deep brown colour. Serve with mashed potatoes and a green vegetable or salad.
Ina Paarman | Fresh Fruit Cake with Pears
South African cooks love to use a combination of fresh and dried fruit in their baking. Wow! What a delicious cake, it disappeared before my eyes, everybody wanted a slice! Instead of pears you can use apples or pineapple. A cake in the South African tradition of baking with fruit, both fresh and dried.