2 tablespoons double thick plain yoghurt

2 tablespoons cream

½ vanilla bean, seeds scraped out

2 teaspoons honey

1 cinnamon stick

pomegranate

coconut flakes

 

Place the cream in a saucepan with the honey, vanilla seeds and cinnamon stick and bring to the boil.

Allow to cool thoroughly.

Add the cream to the yoghurt and mix together.

Pour the yoghurt mixture into a glass and sprinkle with the pomegranate and cocnut flakes.

Drizzle with a little extra honey if you need more sweetness... when catering for guests this is a winner!

Marinade for chicken:

¼ cup plain yoghurt

1 garlic cloves finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp coarse salt and freshly ground black pepper to taste

2 chicken breast, cut into strips

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Sauce:

¼ cup sultanas

1 Tbl curry powder

¼ cup mayonnaise

¼ cup plain yoghurt

1tsp chutney

1 tsp lemon juice

Salt and pepper

½ large mango, peeled & sliced

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Garnish:

¼ cup flaked almond toasted

Fresh chives, finely chopped

Hand full chopped parsley

 

Mix together all the marinade ingredients and smear all over the chicken to coat. Cover and leave in the refrigerator to marinate overnight.

Pre heat the oven to 180C.

Transfer the chicken and marinate to an oven and bake the chicken in the marinade, cover with the foil until cooked through, about 30 minutes.

Remove the chicken from the oven, cut into slices and set aside.

To make the sauce combine all the ingredients except for the mango and mix well. Gently mix in the chicken slices and the mango, reserving some mango slices for garnish.

Serve cold garnished with the remaining mango, almonds, chives and parsley

Serves 2.

SHORT CRUST PASTRY:

1 cup cake flour                    

6 Tbl butter

1 egg yolk                                      3 Tbl castor sugar

 

Place flour and sugar in a bowl. Rub in butter to resemble breadcrumbs.

Add egg yolk to and bring together to form a ball. Wrap in plastic and put in fridge for 30 minutes.

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LEMON FILLING:

2 eggs                                   

100g castor sugar

30ml lemon juice                      125ml cream

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MERINGUE

2 egg whites                        

3 Tbl castor sugar

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Beat the eggs and the sugar together.

Beat in the lemon juice, then whisk in the cream. Chill.

Remove the pastry from the fridge, roll out and bake blind at 190 degrees for 10 minutes, remove the beans and bake for a further 5 minutes so the base is crisp.

Reduce the oven to 140C. 

When the base is cool, add the lemon filling. Place on a baking tray and bake
for 30 minutes, until set.

Remove from the oven and cool before serving.

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For the meringue:

Beat the egg whites, gradually add the castor sugar, to form a stiff peak. Pipe small meringues onto a baking tray and bake for 10 minutes, until golden on top. Assemble the meringues on top of the lemon tart.

2 egg yolks                  

150g butter

1 Tbl lemon juice          

Salt and pepper

 

Combine the lemon juice and egg yolks in a saucepan.

Whisk together until thoroughly blended. Add the butter and place over a moderate heat.

Whisk so that the butter melts slowly.

When all the butter has melted and blended in with the egg yolks, continue whisking until the sauce thickens to a creamy consistency. Season with salt and pepper. This is a simple version of Hollandaise sauce. Usually one prepares it in a glass bowl over boiling water, but give this a try, it is totally scrumptious!

6 whole peeled tomatoes

1 red chilli, seeds removed

1 clove garlic,

½ small onion

1 red pepper, seeds removed

1 tsp ground cumin

1 tsp mixed herbs

1 Tbl lemon juice

Handful parsley

Sweet basil leaves

4 Tbl olive oil

Fresh tomato and cucumber, chopped to serve

 

Place the tomatoes, chilli, garlic, onion, cumin, lemon juice, parsley and basil in a blender.

Process until smooth and season with salt and pepper to taste.

Place in the fridge to chill.

Pour into glasses, add a little crushed ice and top with cubed tomatoes and cucumber.

Drizzle with a little olive oil or serve with a dollop of double cream yoghurt.