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Mango and Banana Smoothie
Serves 3-4 depending on size of glassesSet up a 'do-it-yourself' smoothie work station with a blender or processor, bowls of ice, yoghurt, prepared fruit and honey so that the guests can mix their own.
1 mango, peeled and sliced
1 banana, peeled and sliced
½ cup (125 ml) Greek double cream yoghurt or plain full cream yoghurt
½ cup (125 ml) ice cubes (3-6 cubes depending on size)
2 t (10 ml) honey
Blend all the ingredients together until smooth. This is the only one of our smoothies that can be prepared in advance.
Blueberry and Nectarine Smoothie
Serves 3
¼ cup (60 ml) fresh blueberries
3 nectarines, unpeeled, pipped and diced
1 cup (250 ml) Greek double cream yoghurt or plain full cream yoghurt
½ cup (125 ml) ice cubes (3-6 cubes depending on size)
2 t (10 ml) honey
Blend all the ingredients together until smooth. Serve immediately, otherwise the fruit flavours will dissipate and the yogurt starts to dominate.
Pineapple and Apple Smoothie
Serves 3
1 pineapple, peeled and cut into chunks
1 eating apple, unpeeled, pipped and sliced
1 cup (250 ml) Greek double cream yoghurt or plain full cream yoghurt
½ cup (125 ml) ice cubes (3-6 cubes, depending on size)
Blend all the ingredients together until smooth. Serve immediately as it tends to go slightly bitter on standing.
CHEF'S TIP:
YOGHURT: I never buy Low Fat or Fat Free yoghurt because together with the fat most of the Vitamin A and D is removed. We need those vitamins to get maximum absorption of the calcium in the yoghurt. Besides they add starches, stabilisers and sweeteners to the Low Fat varieties - a little cream is far better for you.
Creamy Kedgeree
Serves 4-6A delicious old fashioned British Breakfast treat. The haddock water is good to flavour the rice.
300 g haddock
2 cups (500 ml) water
1 x 200 ml Ina Paarman's Ready to Serve Creamy Curry Sauce
splash of canola oil
1 large onion, finely chopped
¾ cup (187 ml) basmati rice
½ t (2,5 ml) Ina Paarman's Seasoned Sea Salt
½ cup (125 ml) chopped parsley
4 eggs, hard boiled and shelled - keep the shelled eggs warm in a bowl of hot water until needed
a fruity chutney to serve
Gently poach the smoked haddock in the 2 cups of barely simmering water for about 5 minutes (cover the pan with a lid). Lift the fish from the liquid (reserve this), remove the bones and skin and then flake the fish. Toss the fish with the Curry Sauce. Keep on one side.
Heat the oil in the same pan, add the onion and fry gently until it is transparent and just becoming golden. Stir in the rice and stir-fry with the onion for 3 minutes. Add the reserved water from the haddock. Cover the pan and simmer for 12 minutes, until the rice is just tender.
Gently fold in the flaked fish and the chopped parsley. Quarter the eggs.
Serve the kedgeree on very hot plates, topped with the egg quarters. A fruity chutney is the perfect accompaniment.
PREPARATION:
Best made the same day.
Bacon and Mushroom Panini
Serves 4 as the only main course or 8 as part of a buffet
8 rashers of bacon
1 T (15 ml) of canola oil
8 brown mushrooms
Ina Paarman's Garlic Pepper Seasoning
2 very ripe tomatoes, peeled and thickly sliced into 8 slices
pinch of sugar
Ina Paarman's Green Onion Seasoning
4 panini rolls or 2 ciabatta breads
olive oil
Ina Paarman's Ready to Serve Tomato & Chilli Sauce
fresh rocket
Fry the bacon rashers in the oil until crisp and golden (I prefer to cook them in a frying pan rather than under the grill), then transfer to a plate and keep warm. Fry the mushrooms in the bacon fat and season with Garlic Pepper Seasoning.
Slice the tomatoes and season with, a pinch of sugar and Green Onion Seasoning. Preheat a sandwich toaster. Cut each panini in two.
Brush the outside and inside of the panini lightly with oil, place in toaster and toast until nicely browned or toast on a griddle pan as illustrated.
Layer the mushrooms, tomato (drizzled with Ina Paarman's Tomato & Chilli Sauce) and bacon on the bottom half of the panini. Close the sandwich. Serve with fresh rocket.
CHEF'S TIP:
If you don't have a sandwich maker you can use a ridged cast iron griddle pan to toast the panini. Heat the pan then place the panini, best side down, at an angle on the surface. Press down hard until the grill marks appear. Turn and press down at the opposite angle for a crisscross effect.
Toasted Bagels with Poached Eggs, Chicken and Tomato & Chilli Sauce
Serves 8
8 large or extra large eggs
1 t (5 ml) Ina Paarman's Seasoned Sea Salt
2 T (30 ml) white vinegar
TO SERVE
4 bagels, halved and halved again across
125 g smoked chicken, thinly sliced
1 x 200 ml Ina Paarman's Ready to Serve Tomato & Chilli Sauce
a few chives
Break two of the eggs into two tea cups. Keep on the side. Fill a 20 cm non-stick frying pan three quarters full with water. Add Seasoned Sea Salt and vinegar. Bring to the boil over high heat.
Pick up both cups and at the same time, tip the eggs into the boiling water. Cover the pan with a lid and remove it from the heat. Poach the eggs, away from the heat, for 4-5 minutes (depending on size). By now the yolks should still be runny and the whites cooked. Use a slotted spoon to carefully lift and drip the eggs over the pan. Repeat with the rest of the eggs. Serve on buttered bagels topped with a few smoked chicken slices. Pour a generous helping of Tomato & Chilli Sauce over. Add some chives to garnish.
INA'S TIP - How to pre-prepare poached eggs for a crowd:
Drop the cooked eggs into a bowl of ice water as soon as they come out of the pan. Refrigerate. Before serving drain off the water and carefully pour a kettle of boiling water in on the side of the bowl. Cover and leave for 1 minute. The first poaching can be done up to two days in advance.
PREPARATION: Poach eggs the day before.
Pepper and Tomato Bake
Serves 8This is an outstanding recipe. Serve it for brunch or at your next braai as a side dish. It looks stunning and can happily be pre-prepared as the flavours develop on standing.
4 large very ripe tomatoes, peeled
4 large red peppers, halved leaving the stalk intact, cored and deseeded
Ina Paarman's Garlic & Herb Seasoning
1 x pack Ina Paarman's Sundried Tomato Quarters
olive oil
½ t (2,5 ml) sugar
Preheat the oven to 220°C.
Using a sharp knife, remove the core from each tomato and cut a cross at the base. Place the tomatoes in a bowl and pour over enough boiling water to cover. Leave for 1 - 2 minutes, then pour away the hot water and fill the bowl with cold water. Remove the cooled tomatoes from the bowl and peel away the skin. It should slide off easily. Cut the tomato in half from top to bottom.
Place the pepper halves in a baking dish, cut side up. Season the inside of the peppers with Garlic & Herb Seasoning. Place 2-3 pieces of Sun-dried Tomato in each pepper half.
Top with a tomato half, cut side down. Drizzle generously with olive oil and sprinkle with Garlic & Herb Seasoning and sugar. Place in the oven and, after about 15 minutes, just when the peppers start to char, turn the oven down to 180°C. Allow the peppers to cook for another 45 minutes until they are soft and starting to collapse. Leave the peppers to cool to room temperature.
PREPARATION: Prepare the day before and serve at room temperature.