EASTER FISH PIE   Any combination of white meaty fish fillets and smoked fish fillets can be used, we used hake and smoked haddock. Preferably use fish that does not have a lot of bones in it, like snoek or angel fish. Normally we don’t mind the odd fish bone, but for this recipe you just want to dig in and not worry about picking out fine bones. Good quality frozen fish fillets will work just as well for this recipe.

EASTER FISH PIE Any combination of white meaty fish fillets and smoked fish fillets can be used, we used hake and smoked haddock. Preferably use fish that does not have a lot of bones in it, like snoek or angel fish. Normally we don’t mind the odd fish bone, but for this recipe you just want to dig in and not worry about picking out fine bones. Good quality frozen fish fillets will work just as well for this recipe.

TIPSY TART WITH ‘KAAPSE JONGENS’  Ingredients Tart 125ml boiling water 500g Melissa’s Kaapse Jongens 2.5ml bicarbonate of soda 60ml butter 100g brown sugar 1 egg, beaten 140g flour sifted 2.5ml baking powder 1 pinch salt 2.5ml ground cinnamon 2 tbsp crystallized ginger, chopped finely 1ml nutmeg 1 orange, zest Sauce 100g brown sugar 2 tsp butter 5ml ground cinnamon 75ml syrup from Melissa's Kaapse Jongens 75ml Brandy 1 pinch salt

TIPSY TART WITH ‘KAAPSE JONGENS’ Ingredients Tart 125ml boiling water 500g Melissa’s Kaapse Jongens 2.5ml bicarbonate of soda 60ml butter 100g brown sugar 1 egg, beaten 140g flour sifted 2.5ml baking powder 1 pinch salt 2.5ml ground cinnamon 2 tbsp crystallized ginger, chopped finely 1ml nutmeg 1 orange, zest Sauce 100g brown sugar 2 tsp butter 5ml ground cinnamon 75ml syrup from Melissa's Kaapse Jongens 75ml Brandy 1 pinch salt

SHAKSHUKA  What this dish lacks in the looks department it makes up for in flavour! Originally a North African dish, Shakshuka has been adopted all over the world being served up as a substantial breakfast or lunch option – um, hello? BRUNCH!

SHAKSHUKA What this dish lacks in the looks department it makes up for in flavour! Originally a North African dish, Shakshuka has been adopted all over the world being served up as a substantial breakfast or lunch option – um, hello? BRUNCH!

POTATO & LEEK SOUP SERVED WITH FIG, CHEESE & BACON TOASTIES   Ingredients Soup 1 tbsp Melissa Everyday Cooking Olive Oil 1 tbsp butter 2 onions, roughly chopped 2 leeks, roughly chopped 4 garlic cloves, roughly chopped 2 tsp salt 2 tsp white pepper 20g thyme, tied in a bunch (take out before blending) 1kg potatoes, cut into large blocks, leaving the skin on. 2L milk

POTATO & LEEK SOUP SERVED WITH FIG, CHEESE & BACON TOASTIES Ingredients Soup 1 tbsp Melissa Everyday Cooking Olive Oil 1 tbsp butter 2 onions, roughly chopped 2 leeks, roughly chopped 4 garlic cloves, roughly chopped 2 tsp salt 2 tsp white pepper 20g thyme, tied in a bunch (take out before blending) 1kg potatoes, cut into large blocks, leaving the skin on. 2L milk

CAULIFLOWER SOUP WITH SPICY FRIED CHICKPEAS  Ingredients Spicy Fried Chickpeas 300g chickpeas, cooked, drained 1 tbsp paprika 1 tsp cayenne pepper ½ cup Melissa’s Everyday Cooking Olive Oil 2 pinches Melissa’s Cooks Sea Salt with Garden Herbs Cauliflower Soup 1 tbsp butter 1 large onion, chopped 3 garlic cloves, chopped 200g bacon, chopped 1 cauliflower head 2 tbsp Melissa’s Cooks Sea Salt with Garden Herbs 3 cups milk 125ml cream 1 lemon, zest & juiced

CAULIFLOWER SOUP WITH SPICY FRIED CHICKPEAS Ingredients Spicy Fried Chickpeas 300g chickpeas, cooked, drained 1 tbsp paprika 1 tsp cayenne pepper ½ cup Melissa’s Everyday Cooking Olive Oil 2 pinches Melissa’s Cooks Sea Salt with Garden Herbs Cauliflower Soup 1 tbsp butter 1 large onion, chopped 3 garlic cloves, chopped 200g bacon, chopped 1 cauliflower head 2 tbsp Melissa’s Cooks Sea Salt with Garden Herbs 3 cups milk 125ml cream 1 lemon, zest & juiced

OSTRICH GOULASH PIE  Dough 125g chilled salted butter, chopped finely 1 chilled egg, whisked 250g flour 2 pinches salt Goulash 800g Ostrich Goulash 1 cup flour 2 tbsp Melissa’s Cooks Sea Salt with Chilli, Lime & Coriander 4 tbs Melissa’s Everyday Cooking Olive Oil 2 large onions, chopped roughly 5 garlic cloves 2 tbsp butter or lard 1 large carrot, sliced Half handful thyme 250ml Melissa’s Turkish Fig Balsamic Reduction 250ml water 1 egg, whisked

OSTRICH GOULASH PIE Dough 125g chilled salted butter, chopped finely 1 chilled egg, whisked 250g flour 2 pinches salt Goulash 800g Ostrich Goulash 1 cup flour 2 tbsp Melissa’s Cooks Sea Salt with Chilli, Lime & Coriander 4 tbs Melissa’s Everyday Cooking Olive Oil 2 large onions, chopped roughly 5 garlic cloves 2 tbsp butter or lard 1 large carrot, sliced Half handful thyme 250ml Melissa’s Turkish Fig Balsamic Reduction 250ml water 1 egg, whisked

ROASTED RED PEPPER & LAMB MINCE CHILLI   Ingredients 2 tbsp Melissa’s Everyday Cooking Olive Oil 2 onions, chopped 5 garlic cloves, chopped 200g lean lamb mince 2 tsp paprika 2 tsp Melissa’s Meat Rub 420g Melissa’s Pasta Sauce with Roasted Peppers & Chilli 8 red peppers, roasted whole, cored & sliced  400g black cooled beans, drained 2-3 Whole chillies, to taste  NOTE: Serve with either bread, rice or tortilla chips

ROASTED RED PEPPER & LAMB MINCE CHILLI Ingredients 2 tbsp Melissa’s Everyday Cooking Olive Oil 2 onions, chopped 5 garlic cloves, chopped 200g lean lamb mince 2 tsp paprika 2 tsp Melissa’s Meat Rub 420g Melissa’s Pasta Sauce with Roasted Peppers & Chilli 8 red peppers, roasted whole, cored & sliced 400g black cooled beans, drained 2-3 Whole chillies, to taste NOTE: Serve with either bread, rice or tortilla chips

SWEET POTATO SOUP WITH DUKKAH & TOASTED PUMPKIN SEEDS  Ingredients 2 medium sized sweet potatoes, chopped roughly in blocks 1 medium onion, chopped 3 garlic cloves, chopped 4 tbsp Melissa’s Dukkah 1 tbsp Melissa’s Everyday Cooking Olive Oil ½ handful thyme 1 tsp salt 1 tsp pepper Water to cover 125ml Cream (optional) 2 tbsp pumpkin seeds, toasted

SWEET POTATO SOUP WITH DUKKAH & TOASTED PUMPKIN SEEDS Ingredients 2 medium sized sweet potatoes, chopped roughly in blocks 1 medium onion, chopped 3 garlic cloves, chopped 4 tbsp Melissa’s Dukkah 1 tbsp Melissa’s Everyday Cooking Olive Oil ½ handful thyme 1 tsp salt 1 tsp pepper Water to cover 125ml Cream (optional) 2 tbsp pumpkin seeds, toasted

CHORIZO & POTATO HASH WITH BAKED EGGS  Ingredients  12 baby potatoes, cut into 5mm thick slices 150g chorizo, skin is taken off and sliced 5mm thick slices 75ml Melissa’s Sundried Tomatoes, Feta & Bell Peppers 4 eggs Handful coriander, roughly chopped   NOTE: Served deliciously with Melissa's Kasundi or Sweet Chilli Sauce

CHORIZO & POTATO HASH WITH BAKED EGGS Ingredients 12 baby potatoes, cut into 5mm thick slices 150g chorizo, skin is taken off and sliced 5mm thick slices 75ml Melissa’s Sundried Tomatoes, Feta & Bell Peppers 4 eggs Handful coriander, roughly chopped NOTE: Served deliciously with Melissa's Kasundi or Sweet Chilli Sauce


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