Innholdsfortegnelse for 2024-02-21 i Daily Voice

Ingredients 190g cake flour 30ml (2 tablespoons) castor sugar 3ml baking powder Pinch of salt 2 large eggs 30ml (2 tablespoons) butter, melted 300ml buttermilk 300g fresh mango, peeled, pitted and finely diced For the topping 250ml (1 cup) coconut yoghurt or any other flavoured yoghurt you desire Honey, to serve 60ml (¼ cup) toasted sliced almonds, to serve 1 lemon, cut into wedges to serve Method In a large mixing bowl, mix the flour, sugar, baking powder and salt. Make a well in the centre and add the eggs, butter and buttermilk, and whisk together until well combined and lump free. Mix the diced mangoes into the batter. Spray a large frying pan with a non-stick spray and place over medium heat. Spoon 30ml (2 tablespoons) of batter in…

Ingredients 4 pizza bases 250ml (1 cup) BBQ sauce 500ml (2 cups) leftover roast chicken or roast turkey 2 handfuls mozzarella cheese, grated Sweet chilli sauce, to drizzle 2 ripe mangoes, peeled, stoned and sliced Fresh coriander, to garnish Method Preheat the oven to 200˚C. Spread BBQ sauce on the pizza bases, and divide the chicken/turkey and cheese between the pizzas. Drizzle with sweet chilli sauce, and bake until bubbling and golden, for about 8 to 10 minutes. To serve, add slices of mango and drizzle with more sweet chilli or BBQ sauce. Garnish with fresh coriander and serve immediately.…

Ingredients 2 large ripe mangoes, peeled and stoned ½ lemon 250ml (1 cup) plain yoghurt 125ml (½ cup) muesli or granola of your choice Method Place the mangoes with a squeeze of lemon in the blender and whizz to a smooth puree. To assemble; place spoonfuls of mango puree into popsicle moulds, alternating with yoghurt. Leave a 2-3cm gap at the top for the muesli. Fill with muesli, pat down gently and push a wooden ice cream stick into each mould. Freeze for eight hours or overnight. To serve, unmould and enjoy!…

Ingredients 250g shredded roast lamb 4 pita breads or any type of flatbread 2 ripe mangoes, peeled, stoned and sliced Red onion, to garnish Pomegranate rubies, to garnish Spring onion, chopped to garnish For the yoghurt sauce: 250ml (1 cup) thick plain yoghurt 2 cloves garlic, finely chopped 15g (½ punnet) flat leaf parsley 15g (½ punnet) mint, plus a little extra for garnish Salt and pepper to taste Method In a bowl combine the yoghurt, garlic, parsley, mint and seasoning. Mix to combine. Spread the yoghurt dressing over the pita breads, top with shredded lamb and slices of mango. Garnish with slices of red onion, scatter with pomegranate rubies and spring onion, and garnish with torn mint leaves. Serve immediately.…

Ingredients 250g crumbed calamari or other filling (leftover roast meats/chicken breasts/battered fish) 4 wholewheat tacos or wraps 2 large ripe mangoes, peeled, stoned and diced 1 small red onion, finely chopped 1 green chilli, deseeded and chopped (optional) ½ bunch coriander, washed and chopped ½ iceberg lettuce, washed and shredded 6 spring onions, thinly sliced Mayonnaise, to drizzle Lemon or lime wedges, to serve. Method Cook the calamari according to instructions on the packet. While the calamari is cooking, heat a non-stick frying pan over medium heat and toast the wraps until lightly golden. Mix the diced mango, red onion, chilli and coriander together. To serve, layer the iceberg lettuce into each taco, top with calamari and a big spoonful of mango salad. Finally, add spring onion and a drizzle…