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Archive for the ‘Recipes’ Category

Videos: Jenny Morris Demonstrates Two Delicious Recipes for an Easter Feast

Taste the World with Jenny MorrisCooking with Jenny MorrisJenny Morris, chef and author of Taste the World with Jenny Morris and Cooking with Jenny Morris, has shared two recipes perfect for Easter celebrations with family and friends.

She has also demonstrated the recipes in the videos below, which were shared by Checkers.

Follow Morris’ step-by-step instructions to making this Mediterranean-Style Calamari Salad, which can be served as starter or a light meal, and an Ostrich Fan Fillet with Youngberry Sauce, made using youngberry jam and shiraz:

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Jenny Morris Shares Tips on How to Grow Aubergines and Use Them to Make Delicious Haloumi Wraps

Taste the World with Jenny Morris“My garden has given me nothing but pleasure and an abundance of fresh produce this summer,” writes Jenny Morris, author of Taste the World with Jenny Morris, in her column for The Next 48hOURS. She singles eggplants out as her favourite among all the vegetables she grows in her garden, noting she “could eat aubergines 365 days of the year”.

Morris explains how to plant and take care of these glorious purple legumes, listing the many wonderful dishes you could incorporate them into. “I’ve made ratatouille; moussaka; parmigiana di melanzane; Imam Bayildi; baba ghanoush; Greek melitzanosalata; curried them with butter beans and potatoes; deep fried them and topped them with a yoghurt and tahini sauce; smoked them for pate; and thinly sliced them and made aubergine chips.”

Try Morris’ recipe for Haloumi Aubergine Wraps, a delicious vegetarian option for anytime of day:

Ingredients:

3 long, slim, firm aubergines, sliced into 16 thin slices lengthways
Olive oil
8 medium squares of Haloumi, fried
8 tsp basil pesto
2 firm avocados, sliced
Pine nuts for garnish
Rocket for garnish

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Jenny Morris on the Many Uses of Figs – Including Their Interesting Medicinal Value

Taste the World with Jenny MorrisIn her latest column for The Next 48hOURS, Jenny Morris extols the virtues of the humble fig.

Morris, celebrity chef and author of Taste the World with Jenny Morris, lists the many uses of the biblical fruit, including its properties as a natural laxative or treatment for skin problems.

Figs also have an impressive nutritional value; as Morris points out, a dried fig has almost as much calcium as an egg: “good news if you are lactose intolerant”.

Dried figs contain minerals like calcium, copper, potassium, manganese, iron, selenium and zinc. 100g of dried figs contain 680 mg of potassium, 162 mg of calcium, and 2.03 mg of iron. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Copper is required in the production of red blood cells. Iron is required for red blood cell formation as well for cellular oxidation.

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Love Is: Jenny Morris’ Chocolate Brownie Cookie Sandwiches with Peanut Butter Cream Filling

Taste the World with Jenny MorrisJenny Morris has shared a recipe for delicious Chocolate Brownie Cookies and Chocolate Chip and Ice Cream Cookie Sandwiches, as well as some Valentine’s Day gift advice.

Morris, whose latest recipe book Taste the World with Jenny Morris is available now, suggests baking her brownie cookies as alternative Valentine’s Day gifts, if the budget is tight: “Love after all is not measured by how much you spend.”

Wrap the brownies individually in a gift box with some pretty ribbon, and present them to your valentine at the end of a romantic dinner with, Morris suggests, “a little voucher that says it can be redeemed for a night of romance whenever you have the time”.

Chocolate Brownie Cookie Sandwiches with Peanut Butter Cream Filling
Makes 30 cookies, 15 sandwiches

Ingredients:

80g butter
120g dark chocolate (chopped)
100g sugar
2 eggs (at room temp)
40g cocoa
60g Sasko Cake Flour
½ tsp baking powder
Pinch of salt

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Jenny Morris Shares Tips on How to Cook Chinese Food (Plus: Recipe for Chinese Chicken)

Taste the World with Jenny Morris In her latest column for The Next 48hOURS, Jenny Morris shares her recipe for Chuckey’s Chinese Chicken.

Morris, whose latest book Taste the World with Jenny Morris is available now, confesses her love for Chinese cooking, and dispels the myth that it is difficult to prepare.

When planning a Chinese meal, Morris recommends preparing a different dish for each guest, with all the dishes placed in the centre of the table for everyone to share.

Chuckey’s Chinese Chicken

The Sauce

1 Tbsp. oil
3 Tbsp. fresh ginger, finely chopped
4 cloves garlic, chopped
2 whole star anise
1/2 cup brown sugar
2 Tbsp. Vital Chilli Soy Sauce
3/4 cup water
2 Tbsp. tomato purée
1/2 tsp. English mustard powder
1/2 cup teriyaki sauce
2 Tbsp. hoisin sauce
1/4 tsp. sesame oil

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Try These Recipes for Savoury Mango Dishes by Jenny Morris

Taste the World with Jenny MorrisJenny Morris, author of Taste the World with Jenny Morris, has written another ode to the mango in her column for The Next 48hOURS, noting that this wonderful summer fruit “is one of those fruits that just love to be in the company of something savoury”.

Morris shares recipes for Mango, Feta and Sweet Chilli Salad and Mango and Parma Ham with Mango Vinaigrette. Try her delicious recipes:

Mango and Parma Ham with Mango Vinaigrette

For the vinaigrette:

• 1 ripe mango, peeled and chopped
• ½ cup lemon juice
• ¼ cup olive oil
• ½ teaspoon red chilli flakes, crushed (optional)

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Shanaaz Parker’s Recipe for Masala Prawns in Tomato and Pepper Sauce

FlavoursEat Out has featured a delicious meal from Shanaaz Parker’s cookbook, Flavours: Taste that Lingers. This recipe for Masala Prawns in Tomato and Pepper Sauce is a “simple, scrumptious way to prepare prawns” and makes enough to serve 4-6 people.

Try Parker’s delicious Masala Prawn recipe:

For the tomato and pepper sauce:

1 large onion
3 large tomatoes
30ml cooking oil
30 ml butter
10 curry leaves
1 deseeded and sliced yellow pepper
1 deseeded and sliced green pepper
30 ml fish seasoning

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Try Jenny Morris’ Recipes for Mango, Biltong and Blue Cheese Salad and a Chicken and Mango Curry

Taste the World with Jenny MorrisJenny Morris’ latest post on The Next 48hOURS is a celebration of mangoes. She discusses the different kinds that can be found and shares ways to incorporate them into your summer dishes.

Try her recipes for a Mango, Biltong & Blue Cheese Braai Salad and a Chicken, Mango & Cashew Nut Curry:

Mango, Biltong & Blue Cheese Braai Salad
Serves 4
Ingredients:

  • 6 ripe mangoes, peeled and sliced
  • 150g blue cheese, crumbled
  • 100g biltong, sliced

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Try Jane Griffiths’ Recipes for Home Made Liqueur and Summer Splash Infused Vodka

Jane\'s Delicious HerbsJane's Delicious Gardening Calendar 2014“A home made liqueur is an unusual and dead easy gift to make. Fresh herbs, vegetables and spices added to alcohol will quickly infuse it with their flavour.,” writes Jane Griffiths for Garden Drum. She recently shared recipes for delicious gifts you can make with goodies from your garden, including Home Grown Liqueur, Summer Splash Infused Vodka and other flavourful ideas.

Although her ideas are directed at Christmas, they are timeless and well-suited for any occasion. Griffiths is the authour of Jane’s Delicious Herbs and Jane’s Delicious Gardening Calendar 2014. Try her recipes:

Summer Splash

2 tots elderflower and strawberry infused vodka

1 – 2 tabs vanilla flavoured sugar syrup (boil vanilla bean with two parts sugar to one part water until the sugar dissolves. Leave for a few hours for vanilla to infuse and strain.)

Good squeeze of lime

Top glass with crushed ice and soda water.

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Video: Jenny Morris Prepares a Four Bird Roast with a Gooseberry and Chilli Sauce

Taste the World with Jenny MorrisJenny Morris, in association with Checkers, has made a video demonstrating of how to prepare a Four Bird Roast – made up of a turkey, duck, chicken and quail – with Morris’ Gooseberry and Chilli sauce.

The bird is roasted with a dry spice rub while the sauce is prepared using gooseberry jam, fresh ginger and garlic, sweet chilli sauce, rosemary, orange zest and sesame oil:

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