Staying in (and entertained) can be quite the challenge for just about everyone as the pandemic seems to have soldiered on for well over a year now. Cooking, whether for/with family or friends, can be quite entertaining and rewarding with a tasty treat at the end of it all. We put together a selection of our favourite recipes which you’re sure to enjoy cooking, and tucking into, too! Each recipe is good for four to six people.
Super Stuffed Cheesy Mushrooms
Ingredients
- 2 boxes of white mushrooms
- 50 gms of butter
- 4 cloves of garlic, chopped
- 100 gms cream cheese
- 100 gms grated parmesan
- 100 gms grated cheddar cheese
- 2 tsps oregano
- Salt and pepper to taste
- I tbsp olive oilIn a pan, melt the butter and sauté the garlic with the oregano. Once lightly browned, combine the mixture with the cream cheese, salt, pepper and most of the grated parmesan and cheddar cheese.Separately, wash the mushrooms and remove the stems. Set them on a baking tray lined with baking paper and brush with olive oil.Spoon the cheese mixture generously onto the mushrooms and top them generously with cheddar and parmesan cheese. Bake at 180C for 12-15 minutes or until the cheese is golden brown and the mushrooms change colour.
Playful Pad Thai
Ingredients
-
- 1 packet of cooked flat noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, chopped
- 1 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp tamarind paste
- 2 eggs beaten
- 200 gms frozen peas
- 400 gms sliced cabbage
- 1 bunch spring onions sliced
- Juice of 2 limes
- 100 gms crushed salted peanuts
- 250 gms peeled and deveined prawns (can be substituted for chicken)
- Bean sprouts
To serve:
Fish Sauce
Sweet Thai Chili Sauce
Heat the oil in a large wok or frying pan, add the garlic, cabbage and white spring onion and fry for a few minutes. Next, add the prawns and stir well. Separately, in a bowl, mix together the sugar, soy sauce, tamarind paste and lime juice.
Shift the veggies and prawns to one side, add in the beaten egg and gently scramble before adding your noodles and tossing the mixture together.
Stir in the peas, sauce mixture, half the peanuts and combine well. Plate the pad thai, topped off with peanuts and a side of fresh bean sprouts.
Chimichurri Steak
Ingredients
750 gms flank steak
Salt and pepper to season
Canola Oil
For the sauce:
I cup parsley, chopped
5 cloves of garlic, finely chopped
1-2 tsp red chilli flakes
½ cup olive oil
¼ cup vinegar
Salt and pepper to taste
Combine all the ingredients for the sauce in a bowl and set aside for 2 to 3 hours. Alternatively, you can store the mixture in the fridge overnight.
Heat the grill and oil the grill using canola oil. Cook the steak to your preferred doneness.
Once done, rest your steak on a cutting board or tray for 8-12 minutes. Slice your steak against the grain and place on the serving plate. Top the steak generously with the Chimichurri sauce, reserving some for the side. Enjoy!
Delightful Strawberry Custard Tarts
Ingredients
For the Pastry:
225 gms flour
115 gms unsalted butter
1 tbsp sugar
1 egg yolk
A pinch of salt
For the topping:
2 cups sliced strawberries
250 ml cream
3 tsp vanilla essence
3 egg yolks
45 g caster sugar
- Put the flour into a bowl. Cut the butter into small cubes and add to the flour. Combine together till the mixture resembles breadcrumbs.
- Add the sugar, egg yolk, and 2-3 tsps of water. Mix the pastry together with your hands, then wrap the mixture in clingfilm and chill for 15 minutes.
- Preheat the oven to 180C and heat a baking tray. Grease your tart tins. Roll out the pastry, line the tart tins with it. Cover the tarts with baking paper, place the tart tins over the baking tray and bake for 10 minutes. Remove the baking paper and cook for another 5 minutes.
- Separately, bring the cream to a boil in a saucepan and remove from the heat. Add the vanilla essence. Whisk in the egg yolks and sugar, making sure to combine it well till it coats the back of a spoon.
- Spoon the custard mixture into the tarts and bake for another 5 minutes then leave it to cool.
- Place the sliced strawberries over the tarts and cool in the refrigerator till you are ready to treat yourself!
