Innholdsfortegnelse for 2021 i True Love

Having spent most of 2020 at home, many of us were quick to pick up cooking as a pastime and made the best of it. While hiding away in the safety of our homes, we were still able to connect online and share our creativity in the kitchen. As a foodie and a recipe developer myself, I also spent quite a bit of time in my kitchen experimenting and creating. The kitchen has been my sanctuary, as I spent hours and hours measuring food ingredients and taking notes. That has been my therapy, and that is why I’m so happy to have partnered with TRUE LOVE magazine in bringing you the 2021 edition of TRUE LOVE FOOD. When we created these recipes, we had you in mind with the hope…

BEEF SHORT RIBS WITH CREAMY SAMP Serves: 4 Cooking time: 3 hours INGREDIENTS 4 x 500 g short ribsSalt and pepper, to desired taste1 onion, chopped2 leeks, chopped2 celery sticks, chopped2 carrots, chopped4 cloves garlic, chopped2 rosemary sprigs½ bunch thyme4 bay leaves100 g tomato paste2 cups (500 ml) red wine2 litres beef stock2 tbsps butter For the samp: 300 g samp2 litres chicken stock100 ml sunflower oil½ onion, chopped1 tsp paella spice100 ml creamSalt, to desired tasteGlazed carrots and pea shoots, for serving METHOD…

RACK OF LAMB IN MINT SAUCE WITH HASSELBACK POTATOES Serves: 6 Cooking time: 2 hours INGREDIENTS 6-8 chop rack of lamb, frenchedSalt and pepper6 rosemary sprigs2 tbsps Dijon mustard4 garlic cloves, minced For the mint sauce: 1 cup fresh mint¼ cup virgin olive oil¼ cup white wine vinegar¼ cup brown sugar For hasselback potatoes: 6 medium potatoes¼ cup olive oil4 cloves garlic, minced½ tsp lemon zest1 tbsp dried mixed herbs1 tbsp onion powder½ cup chives, chopped For honey-glazed carrots: 12 baby carrots, washed1 tbsp butter2 tbsps honey½ tsp garlic powder METHOD…

FRIED PORK STRIPS WITH OYSTER SAUCE Serves: 1 Cooking time: 20 minutes INGREDIENTS 250 g pork strips2 tbsps oil, for frying1 onion, chopped1 tsp black pepper1 tsp garlic powder1 tsp salt1 tsp honey2 tsps oyster sauce METHOD…

WHITE BEAN CHILI SERVES: 4 PREP + COOKING TIME: 1 hour 10 minutes SOAKING TIME: 1 hour INGREDIENTS 3 tbsp olive oil1 white onion, diced2 carrots, cut into small cubes3 ribs celery, cut into small cubes2 cups IMBO KIDNEY BEANS, quick-soaked as per pack instructions1 tbsp ground cumin1 tsp salt4 cups vegetable stock1 cup chopped spinach½ cup cooked brown rice1 tsp chopped fresh origanum METHOD 1. Heat the oil in a Dutch oven over medium heat. Add the carrots and celery. Cook for about 6 minutes, stirring occasionally, until the vegetables are tender. Drain the soaked beans and discard the water. Stir in the beans, cumin and salt in the vegetable pot. Cook for 1 minute or until toasted and fragrant. 2. Add stock, increase the heat to high and…

Fresh yuzu is available at selected fruit and vegetable shops, while yuzu kosho can be bought from Asian shops. Cocktail suggestion: Chilled Japanese whisky with ginger, soda and lemon. PRAWN KARAAGE SERVES: 6 // PREP TIME: 10 MINUTES // COOKING TIME: 6 MINUTES (PLUS MARINATING) “Karaage is one of the agemono dishes in Japanese cuisine – a category of deep-fried dishes that are usually marinated, then lightly coated with starch or flour and fried. Chicken karaage is the most well-known karaage dish,” says Chef Kitak Lee. INGREDIENTS 6 (360 g) large raw prawns Vegetable oil, for deep-frying100 g tapioca starchThinly sliced spring onions, to serve SAKE MARINADE 1 tbsp cooking sake2 tsps fish sauce YUZU KOSHO DRESSING 2 ½ tsps yuzu juice1 ½ tsps Japanese rice vinegar1 tsp castor sugar½…

LEMONY CREAMY SPAGHETTI SERVES: 4 PREP + COOKING TIME: 13 minutes INGREDIENTS 500 g spaghetti with high fiber1 cup ricotta cheese½ cup extra-virgin olive oil½ cup freshly grated Parmesan, and more for servingZest of 1 lemon and juiceSea salt and freshly ground black pepper to tastePinch of red pepper flakesFreshly sliced basil, for serving METHOD TOMATO SPINACH CHICKEN LIVER PASTA SERVES: 4 PREP + COOKING TIME: 35 minutes INGREDIENTS 3 tbsps olive oil500 g chicken liver500 g shell pasta2 garlic cloves, peeled and roughly chopped200 g cherry tomatoes, halved1 tsp paprika½ tsp cayenne pepper½ tsp chilli flakes½ tsp pepperSalt and pepper to taste2 tbsps tomato pureeA handful of fresh spinach METHOD MAC & CHEESE CUPS MAKES: 12 PREP + COOKING TIME: 50 minutes INGREDIENTS 250 g (2 full cups) macaroni…

PAVLOVA WITH MANGO AND NUTS SERVES: 8-10 PREP + COOKING TIME: 2 hours 35 minutes INGREDIENTS 4 egg whites, at room temperature2 ml salt250 ml castor sugar2 tsps cornflour1 tsp vinegar1 tsp vanilla extract For the topping: 250 ml whipping cream2 tbsps castor sugarFresh mango, thinly sliced¼ cup hazel nutsGranadilla pulp sauce, to drizzle METHOD CARAMEL MINT CUPCAKES MAKES: 12 PREP + COOKING TIME: 28 minutes INGREDIENTS ½ cup butter, softened125 g castor sugar2 large eggs, beaten1 tsp vanilla extract125 g self-raising flour For the icing: ¼ cups unsalted butter, softened2 cups icing sugar, sifted½ tsp vanilla extract4 tbsps caramel treat1 tsp milkPeppermint crisp chocolate to decorate METHOD PUFF PASTRY JAM HEARTS MAKES: 12 PREP + COOKING TIME: 45 minutes INGREDIENTS 1 roll puff pastry¼ cup strawberry jam1 egg¼ cup…

WHAT IS A VEGAN DIET? A vegan diet is entirely plant-based, excluding all animal products. Not only are meat, seafood, eggs and dairy products off the menu, but also honey and gelatine. Whether it's for animal welfare or health reasons, veganism is becoming a more mainstream choice. After all, if you are already vegetarian or have family members or friends who are, and you enjoy sharing meals together, it's not a huge leap to eliminate all animal-based food from your diet. GETTING STARTED For anyone considering making the transition to a plant-based diet, it's a good idea to start slowly. Maybe try introducing one or two vegan meals each week, then progressing onto a couple of vegan days. Gradual changes are more likely to be sustainable. When thinking about changing…

RICE AND TUNA MUFFINS MAKES: 9 PREP + COOKING TIME: 25 minutes INGREDIENTS 2 cups cooked SPEKKO SAMAN BROWN RICE1 cup grated cheddar cheese1 X can (170 g) tuna, drained1 tbsp onion flakes1 tbsp dried parsley1 tsp salt2 eggs, beaten2 tbsp milk For lemon butter sauce: 2 tbsp melted butter2 tsps lemon juice¼ tsp salt1 tsp finely chopped fresh parsley METHOD 1. Preheat the oven to 180 °C.2. In a medium bowl, mix all the tuna muffin ingredients until well combined.3. Divide the mixture evenly between 6 greased muffin cups. Bake at 180 °C for 16-18 minutes or until lightly golden brown on the top. Finish them under the broiler for 2-3 minutes for a crispier top.4. For the lemon butter sauce: In the meantime, combine all the lemon butter…

CHAKALAKA HARDBODY SERVINGS: 4-6 PREP +COOKING TIME: 2hrs 15 minutes INGREDIENTS 3tbsps canola or sunfloweroil1(about 1.5 kg)hardbody whole chicken, cut into pieces1largeonion, finelychopped1largegreen pepper, chopped1tbsp chicken spice1tbsp mixed herbs6cups water1cube chicken stock1can of chakalakaSalt and pepper to taste METHOD OVEN-BRAISED HARDBODY SERVES: 4-6 PREP +COOKING TIME: minutes INGREDIENTS 1large(about 1.5 kg)hardbody chicken, cut into piecesSalt and pepper to taste2tbsps (30 ml) canola or sunfloweroil1largeonion, diced1largecarrot, peeled and diced2largecelery stalk, thinlysliced1tbsp garlic, minced6sprigs fresh thyme2tsps rosemary, minced2bay leaves2tbsps tomato paste1cup dry white wine, substitute with extra chicken stick2-3 cups (500-750 ml) chicken stock or water2tbsps Wo rcestershiresauce METHOD…

SPICY SEAFOOD RICE Serves: 6 Cooking time: 30 minutes INGREDIENTS Frozen seafood mix (prawns, mussel meat and crab-flavoured fish sticks)1 ½ cups Basmati rice2 bay leaves1 onion, chopped½ green and red peppers each, cut into strips3 tbsps each of paprika, mixed herbs, curry spice and thyme1 tsp black pepper½ cup dry white wine2 tbsps curry paste2 tbsps curried chillies METHOD FOR THE RICE: FOR THE SPICY SEAFOOD MIX:…

BEEF SATAY MAKES: 10 (serving 3-4) PREP + COOKING TIME: 20 minutes (plus marinating) INGREDIENTS 500 g blade steak, cut against the grain and into 6 mm-thick strips1 tbsp cornstarch3 tbsps soy sauce2 tbsps brown sugar2 tbsps canola oil10 wooden skewers soaked in water For the satay sauce: ¼ cup tomato sauce1 tbsp honey1 tsp hot sauceSalt and pepper to taste METHOD BRAISED SHORT RIB SERVES: 8PREP + COOKING TIME: 55 minutes INGREDIENTS 1 cup soy sauce4 tbsps brown sugar4 tbsps sesame oil or olive oil4 tbsps rice vinegar4 tbsps fresh ginger, minced6 garlic cloves, peeled and minced1 tsp red pepper flakes2 kg beef short ribsSalt and pepper1-2 stalks green onions, sliced thin for garnish½ tsp white sesame seeds for garnishing METHOD BEEF OLIVES SERVES: 6 PREP + COOKING TIME:…

CURRIED MUTTON SHANK SERVES: 2 PREP + COOKING TIME: 3 hrs 15 minutes INGREDIENTS 2 small mutton shanks114 g curry paste400 ml full fat coconut milk2 cups chicken stock1 onion, sliced400 g baby potatoes, cut in halves1 star anise1 cinnamon stickCoarse sea salt and pepper to tasteFresh thyme, to garnish METHOD MUTTON STEW SERVES: 4 PREP + COOKING TIME: 1 hr 45 minutes INGREDIENTS 2 tbsps butter1 large onion, chopped1 kg mutton stewSalt to taste¼ cup flour4 cups water2 carrots, peeled and diced1 large potato, peeled and diced½ tsp nutmeg1 tsp powdered turmeric½ tsp red chilli powder METHOD LAMB LOLLIES SERVED WITH A MINTY TZATZIKI SERVES: 4 PREP + COOKING TIME: 1 hr (plus refrigiration) INGREDIENTS 500 g lamb mince2 cloves garlic, crushed1 small onion, very finely chopped¼ cup flat-leaf…

PEACH AND ROSEMARY STUFFED PORK FILLET SERVES: 4 PREP + COOKING TIME: 1 hour INGREDIENTS 2 (300 g each) pork fillets4 sprigs rosemary, choppedSalt and pepper to taste2 tbps oil, plus extra for frying1 onion, finely chopped1 tsp coriander seeds1 tsp cumin seeds1 tsp green cardamom1 tsp ground cinnamon1 large fresh peach, stoned and chopped METHOD 1. Place the pork fillets on a cutting board, slice along the length through to the middle to mimic an open book (be careful not to cut all the way through), and flatten the fillet using a millet. 2. Sprinkle the chopped rosemary on both sides of the flattened pork fillet and season with salt and pepper. 3. Preheat the oven to 180 °C. 4. Heat 2 tablespoons of the oil in a frying…

CHICKEN A LA YAAS QUEEN Serves: 4 Cooking time: 30 minutes INGREDIENTS 4 deboned chicken breasts, cut into strips2 tsps (10 ml) Portuguese chicken seasoning1 tsp (5 ml) paprika½ tsp (2.5 ml) mixed herbs2 tbsps (30 ml) olive oil2 tbsps (30 ml) butter½ large onion, chopped1 large garlic clove, chopped1 cup (250 ml) of sliced portobellini mushrooms1 cup (250 ml) swiss chard, chopped¼ cup (60 ml) sundried tomatoes, chopped2 tbsps (30 ml) cream of mushroom soup powder100 ml hot water200 ml pouring cream METHOD…

CHAKALAKA NUTTY EASY PASTA MEAL SERVES: 1 PREP + COOKING TIME: 9 minutes INGREDIENTS 2 X 69 g packets Pasta Grandé Easy Pasta Meals (Mild Chakalaka flavour)1 tbsp sesame oil¼ cup soy sauce2 tbsps rice vinegar2 tbsps peanut butter1 tsp fresh ginger minced½ tsp garlic, minced Chakalaka-flavoured packets of seasoning from the pasta meals METHOD BEEF PASTA MEAL WITH VEGETABLES SERVES: 1 PREP + COOKING TIME: 15 minutes INGREDIENTS 2 X packets 69 g Pasta Grandé Easy Pasta Meals (Beef flavour)2 tbsps olive oil½ cup frozen mixed vegetables1 fully-cooked beef, chicken or pork sausage2 tbsps store-bought spicy pasta sauce METHOD…

SPICY SEAFOOD PASTA Serves: 4 Cooking time: 45 minutes INGREDIENTS 3 tbsps olive oil½ cup onion, chopped finely2 tsps garlic, minced¼ tsp red pepper flakes (optional)1 can whole tomatoes, pureed in a blenderSalt and pepper to taste2 tbsps butter340 g spaghetti or other long pasta227 g sea scallops227 g shrimp227 g mussels, scrubbed and de-bearded2 tbsps parsley METHOD…