Servings Prep Time
6-8people 45minutes
Cook Time Passive Time
1hour Overnight
Servings Prep Time
6-8people 45minutes
Cook Time Passive Time
1hour Overnight
Ingredients
Curry beef meatballs with peaches
  • 1kg Lean beef mince
  • 1cup breadcrumbs
  • 15ml Pakco curry paste
  • 15ml Hinds steak and chop spice
  • 15ml Hinds BBQ spice
  • Some Willow Creek Jalapeño flavoured olive oil
  • 4onions peeled and sliced
  • 6garlic cloves, peeled and chopped
  • 5cm piece ginger, peeled and chopped
  • 30ml Pakco curry paste
  • 15ml Hinds turmeric
  • 50ml brown sugar
  • 15ml salt
  • 2cups brown vinegar
  • 1/2cup apricot jam
  • 1tin Rhodes quality peach slices, drained
Pampoenkoekies with salted caramel fudge sauce
  • 500grams SASKO pancake, waffle and flapjack bake mix,
  • 2cups cooked, mashed pumpkin
  • 1cup milk
  • 2tins Ideal milk
  • 1cup cream
  • 1cup brown sugar
  • 10ml Vanilla essence
  • 10ml salt
  • 10ml maizena, mixed with a splash of water to form a paste
Green veg chakalaka bake
  • A selection of green vegetables such as baby marrows, tenderstem broccoli and green beans, blanched and cut
  • 1tin Rhodes Quality mild chakalaka
  • 1cup grated cheddar cheese
Carrot, pineapple and date cake
  • 500grams SASKO bran bake mix
  • 10ml Hinds Cinnamon
  • 2cups sugar
  • 10ml Vanilla essence
  • 1cup oil
  • 1/2cup Willow Creek blood orange flavoured olive oil
  • 2large ripe bananas
  • 2cups grated carrots
  • 1cup dates, chopped
  • 1tin Rhodes Quality crushed pineapple, drained
  • 250grams cream cheese
  • 500grams icing sugar
  • 10ml Vanilla essence
  • 1tin Rhodes quality pineapple pieces,
  • A few purple, orange and yellow carrots, halved
Instructions
Curry beef meatballs with peaches
  1. Mix the mince, breadcrumbs, egg, curry paste and spices together.
  2. Roll into meatballs and fry in some oil until browned and cooked. Keep aside.
  3. Fry the onions, garlic and ginger in the jalapeño oil until lighty browned.
  4. Add the curry paste and turmeric and fry for 3 minutes.
  5. Add the sugar, salt, vinegar, apricot jam and peach slices and bring to a boil. Cook until thickened.
  6. Pour the sauce over the meatballs and leave to marinade overnight before eating.
Pampoenkoekies with salted caramel fudge sauce
  1. Mix the bake mix with the pumpkin, eggs and milk until it forms a smooth batter.
  2. Shallow fry spoonfuls until golden brown on both sides. Keep warm.
  3. Place the Ideal milk, cream and sugar in a saucepan and bring to a boil.
  4. Add the vanilla, salt and maizena paste and cook until thickened.
  5. Serve with the pampoenkoekies.
Green veg chakalaka bake
  1. Place the veg on the bottom of a prepared oven dish and top with the chakalaka and cheese.
  2. Bake until golden brown and serve.
Carrot, pineapple and date cake
  1. Mix the bran bake mix with the cinnamon and keep aside.
  2. Whisk the eggs, sugar, vanilla, oil, olive oil and bananas together until light and fluffy.
  3. Whisk the eggs, sugar, vanilla, oil, olive oil and bananas together until light and fluffy.
  4. Pour into 2 prepared cake tins and bake for 45-50 minutes or until a skewer comes out clean. Cool down.
  5. Whip the cream cheese, icing sugar and vanilla together and use it to ice the cakes and to stack them on top of each other.
  6. Pour the pineapple pieces in a saucepan and add the carrots.
  7. Boil until caramelised and use them to decorate the cake.