Best Chicken Lasagne | Ina Paarman
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 | Potato Salad with Green Beans
Wrapping the potatoes in newspaper after cooking is an excellent tip, it helps to dry the flesh of the potatoes and to intensify their flavour.
One Dish Wonder | Ina Paarman
A blast from the past! I re-looked at the old recipe, polished it up a little and tried it on the family. They just loved it! You can leave the ham out or replace it with half a punnet of sliced mushrooms if you prefer. I used a layer of couscous (or bulgar wheat) at the bottom to absorb the liquid given off by the tomatoes.
Choc Coffee Cake with Walnuts | Ina Paarman
Rave reviews all round! Graham feels this is the most outstanding variation on our Chocolate Cake to date. Walnuts are now fresh and available and lend great flavour and texture to the cake. The icing is to die for!
Ina Paarman | Slow Cooked Oxtail with Orange and Lemon Gremolata
One cannot let the winter pass without preparing oxtail a couple of times! This delicious stew can be cooked in a very slow oven, or in a slow cooker. Best made the day before. Traditional winter fare.
Ina Paarman | Janet’s Roast Pepper Chicken
Janet served this to friends gathered for an evening of classical music. She also treated her book club to this dish. All round, a great hit using our homegrown South African Roasted Red Pepper Pesto.
Ina Paarman | Chicken à La King
A traditional family favourite, always welcome on the menu with a side serving of fluffy rice. The White Sauce Powder is an essential staple in my grocery cupboard.
Chocolate Tiramisu | Ina Paarman
This is the painless way to make a delicious Chocolate Tiramisu using homegrown South African ingredients. Graham polished off half the bowl all by himself. We added an extra ¼ cup of water when mixing the mousse to make it softer.
Strawberry Dessert with Meringues and Cream | Ina Paarman
Spring in a glass! This delicious dessert deserves all the glam and glitz you can give it. It is also known as Eton Mess. We varied the recipe a little, the yoghurt cuts the sweetness and the Cheesecake Mix stabilises the cream.
Sweet Potato Fish Cakes with Tuna | Ina Paarman
This recipe has become one of our family regulars. Economical and very nutritious. The orange sweet potatoes are rich in Vitamin A and fibre. See tip for peeling baked sweet potatoes.
Ina Paarman | Cherry Cheesecake
This Cherry Cheesecake looks so pretty and using a packet of jelly to set the cherries is a time saver. The Cheesecake will keep very well in the fridge (covered) for a week.
Cheesy Sweet Potato Bake | Ina Paarman
This recipe is a winner! One of my son, Graham's favourites! You can certainly use regular potatoes for this dish - but sweet potatoes are so trendy at the moment and are an excellent source of Vitamin A and roughage.
Ina Paarman | Kettle Braai Pork Neck with Stewed Peaches
If cooked the traditional South African way, over the coals, you will agree with me that pork neck is an underrated cut. It is beautifully tender and moist. It is an economical cut.
Char-grilled Steak with Salsa Verde | Ina Paarman
Salsa Verde is one of the most delicious and versatile fresh ‘green sauces’. It freezes exceptionally well. Make it now while the aromatic summer herbs like basil, mint and parsley are at their best. We used fillet steak, but any other steak of your choice would do. Cutting steak into strips after cooking makes serving so much easier and allows the sauce to coat the meat.
Vegetarian Bobotie | Ina Paarman
For a smaller family, prepare in two dishes and freeze one without the topping. Many variations on this traditional recipe are possible, e.g. use sweet potato in place of butternut, replace the lentils with 100 ml hazelnuts etc.