Recipes
Krapfen
Posted on December 15th, 2009 by Head ChefFiled in: Cakes, Germany
Krapfen is a deep fried German doughnut with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. This recipe uses cinnamon and sugar as a coating.
Black Forest Cherry Cake
Posted on December 15th, 2009 by Head ChefFiled in: Cakes, Desserts, Germany
Layers of chocolate cake soaked in rum with whipped cream and cherries inbetween each layer, topped with additional whipped cream, cherries and chocolate shavings.Traditionally served as a dessert in Germany, Black Forest cake is now more commonly served as a …
Grilled Bratwurst
Posted on December 15th, 2009 by Head ChefFiled in: Germany, Main Course, Meat Dishes
Bratwurst cooked in a beer, peppercorn, onion and clove broth and grilled till juicy and brown. Bratwurst is traditionally served with hot German mustard in a bread roll or Brötchen.
Souvlaki
Posted on December 15th, 2009 by Head ChefFiled in: Greece, Main Course, Meat Dishes
Souvlaki is a greek fast food consisting of cubes of meat grilled on skewers. This version of Souvlaki uses pork cubes and served in pita pockets topped with tzaziki. Serve with crispy potato wedges and a fresh green salad.
Baklava
Posted on December 15th, 2009 by Head ChefFiled in: Desserts, Greece
A rich, sweet pastry made with layers of phyllo pastry filled with chopped nuts and sweetened with a honey and lemon syrup. Serve with whipped cream and top with chopped nuts.
Crispy Szechuan Beef
Posted on December 15th, 2009 by Head ChefFiled in: China, Main Course, Meat Dishes
Crispy beef strips and julienne carrots in a spicy soy and redwine vinegar sauce. Serve hot with rice.
Szechuan Chicken with Cashews
Posted on December 15th, 2009 by Head ChefFiled in: China, Main Course, Meat Dishes
Szechuan Chicken is a spicy Chinese dish made in the Szechuan style of Chinese Cuisine originating in Sichuan Province of southwestern China and is famed for bold flavors, particularly the spiciness resulting from liberal use of chillies and the …
Glazed Spare Ribs
Posted on December 15th, 2009 by Head ChefFiled in: China, Main Course, Meat Dishes
Grilled Pork Spare Riblets marinated in a ginger-infused plum sauce. This recipes serves 4 on its own or 8 – 12 as part of a dim sum menu.
Potato Pancakes
Posted on December 15th, 2009 by Head ChefFiled in: Accompaniments, Australia, Vegetable Dishes
Shallow fried pancakes of grated potato, egg, and flavoured with onion and shredded ham. These Potato Pancakes can be served ungarnished or topped with sour cream.
Passionfruit Pavlova
Posted on December 15th, 2009 by Head ChefFiled in: Australia, Cakes, Desserts
A popular Summer dessert in both Australia and New Zealand, Pavlova is a large meringue dessert that is crispy on the outside with a soft marshmallow-like centre. A traditional pavlova is topped with whipped cream and strawberries, kiwi fruit, banana …
Crayfish Salad
Posted on December 15th, 2009 by Head ChefFiled in: Fish Dishes, Salads, South Africa
Crayfish tails tossed in a tangy sauce with honeydew melon and celery cubes on a bed of lettuce. This Crayfish salad is perfect for a light summer lunch or starter.
Peri Peri Chicken Livers
Posted on December 15th, 2009 by Head ChefFiled in: Meat Dishes, South Africa, Starters
Deliciously spicy Peri Peri Chicken Livers best served on buttered bread rolls with a fresh green salad.
Biltong Pate
Posted on December 14th, 2009 by Head ChefFiled in: South Africa, Spreads and Dips, Starters
Deliciously creamy with a uniquely South African taste, this Biltong Pate makes an excellent spread for crackers or breads
Garlic Prawns
Posted on December 3rd, 2009 by Head ChefFiled in: Fish Dishes, South Africa, Starters
This recipe for garlic prawns makes a great starter and is best served with rice and a green salad.
Kingklip and Prawn Paella
Posted on December 3rd, 2009 by Head ChefFiled in: Fish Dishes, Main Course, South Africa
This kingklip and prawn paella makes a lovely starter to the Christmas lunch or served as a meal on its own. Mussels and calamari make good additions to this paella as a variation, in which case you would marinate the …
Rosemary Garlic Roast Turkey
Posted on December 2nd, 2009 by Head ChefFiled in: Italy, Main Course, Meat Dishes
Roast Turkey made the Italian way…Infused with the wonderfully fragrant flavours of garlic and rosemary, this roast turkey will be sure to wow your guests. Use whole chicken as an alternative if you prefer. Serve with rosemary and garlic gravy.
Honey Glazed Ham
Posted on December 2nd, 2009 by Head ChefFiled in: Main Course, Meat Dishes, North America
Jazz up your Christmas ham with this honey and butter glaze, which will leave your ham looking beautifully golden brown, a feast for the eye and your tastebuds.
Fruity Christmas Trifle
Posted on December 1st, 2009 by Head ChefFiled in: Desserts, South Africa
Christmas is just not Christmas without trifle for dessert and for many of us in South Africa, it is the only time of the year we get to enjoy this delicious treat. This is the very basic, most traditional way …
