Tipsy Tarts Deli

INGREDIENTS For the base 100g Unsalted butter, melted 400g Hob Nob biscuits For the cheesecake 500g Soft cream cheese 35g Confectioners/Icing sugar 50ml Sipsmith lemon drizzle gin Finely grated zest of 1 lemon and 1 lime 2tbsp Lime juice 100g White chocolate 350ml Double cream For the drizzle 120g Lemon curd 35ml Sipsmith lemon drizzle gin METHOD Lightly grease an 8in round cake tin and line with baking paper. Finely crush the biscuits in a blender or crush with a sturdy rolling pin until they resemble fine breadcrumbs. Mix in the melted butter until the mixture starts to bind together and no dry biscuit remains. Tip the mixture into the cake tin and press firmly into the base ensuring an even distribution and no gaps in the cake tin base are visible. Transfer to a fridge to allow the base to chill. In a large mixing bowl, whisk together the soft cream cheese, icing sugar, lemon and line zest and the Sipsmith lemon drizzle gin until the mixture is well

Ingredients 2 pork tenderloins (1 pound each), cut into 2-inch pieces 1 teaspoon salt 1/2 teaspoon pepper 2 large carrots, cut into 1/2-inch slices 2 celery ribs, coarsely chopped 1 medium onion, coarsely chopped 2 cups chicken stock 3 Tblspoons Balsamic vinegar 1 (12 fluid ounce) bottle dark beer (such as Guinness®) or 1 cup white wine 2 tablespoons tomato paste 4 garlic cloves, minced 2 bay leaves 1 fresh rosemary sprig 1 fresh thyme sprig 1/3 cup Greek olives, optional Chopped fresh parsley, optional Hot cooked mashed potatoes, optional Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds. Stir pork, chicken broth, carrots, and celery into beer mixture (or wine); bring to simmer.

basil pesto caprese stuffed avocado drizzled with balsamic glaze makes an incredible light lunch or snack! Sweet and juicy grape/cherry tomatoes with fresh mozzarella balls are tossed in basil pesto and a touch of garlic, then stuffed into Avocados for an incredible light lunch, dinner or snack! Drizzle with a balsamic glaze for an incredible flavour combination!

chicken breast into slices, 30 oz green pepper, 1 yellow pepper, 1 lemon, 2 mint leaves, 6 bread crumbs, 3,5 oz extra virgin olive oil, 2 tablespoons salt, to taste pepper, to taste mustard, 1/2 teaspoon Procedure Preheat the grill to the highest temperature. Wash and dry the peppers. Cook them on the grid covered with a sheet of aluminum. Roast them on all sides. Once dark outside, put them in a paper bag and let stand. Then peel, slice and set aside. A few hours before preparing the dish, marinate the chicken with the lemon juice, one tablespoon of oil and broken bay leaf. Once the chicken breasts are marinated, cook them on the hot grill, until golden brown on both sides. Let cool and then cut into strips. Chop the bread and fry in a nonstick frying pan with two tablespoons of oil, until crispy. Compose the salad in a large bowl putting the chicken breasts and peppers; seasoning with salt and pepper, adding the juice and zest of lemon, mint leaves, mustard. Stir well. Complete addi

Chicken pad kee mao INGREDIENTS 500g chicken breast fillets, thinly sliced 1 tbs sesame oil 2 tbs peanut oil 3 garlic cloves, crushed 1 tbs grated ginger 2 long red chillies, seeds removed, finely shredded 4 spring onions, white part finely chopped, green part shredded 1 bunch Chinese broccoli (gai lan), stems and leaves separated 100g whole baby corn, halved lengthways 500g fresh thick rice noodles 2 tbs dark soy sauce 2 tbs oyster sauce 1 tbs fish sauce 2 tsp brown sugar METHOD Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat. Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chi

Serves 4 Recipe by Zola Nene 8 chicken drumsticks 2 cups buttermilk ¼ cup Sriracha sauce (or your favourite chilli sauce) 2 Tbs minced garlic 3 cups cake flour 2 Tbs dried oregano 1 tsp cayenne pepper 2 Tbs smoked paprika 1 Tbs salt 1 tsp ground black pepper Sunflower Oil for frying Coleslaw to serve Place the chicken into a bowl, then add the buttermilk, Sriracha sauce and garlic – leave to marinade for at least two hours or preferably overnight. Mix together flour, oregano, cayenne, paprika and salt and pepper. Take 4 Tbs of the buttermilk marinade and stir into the flour mixture to form large crumb flakes. Dip each chicken piece into the crumbs to coat well then place the chicken onto a tray and into the fridge for 30 minutes. Heat the oil (170C), then deep fry the chicken in small batches until golden brown and the chicken is cooked through. Keep the chicken warm in the oven before serving with coleslaw on the side.

In this modern-day fast-paced life one doesn't always have the time to bake food the traditional way, so here's quick fix for a very #traditional #SouthAfrican meal: Ingredients 1 tbsp cooking oil 500g lean beef mince 1 onion, finely chopped 1 garlic clove, crushed 1/2 tsp Turmeric Sprinkle Cinnamon 2 tsp curry powder 1 large carrot, grated 2 tbsp Mrs. Balls chutney 1 tbsp cider vinegar 4 eggs 250ml milk 4 slices white bread 1 bay leaf Serve with yellow rice or plain Basmati rice. Method: Start by soaking the bread in half the milk. Heat the butter or oil in a two litre casserole dish on high for a minute. Stir in the onion and cook on high for three minutes. Now add all the ingredients except for the remaining milk, eggs and the leaves. Mix well and cover the casserole with a lid or with plastic film. If using plastic, vent it by making small slits with a knife, or by poking holes in it with a fork. Cook on high for a further ten minutes. Stir afte