Tuna, Corn & Feta Cakes

Light, healthy and budget friendly, this is a fabulous lunch or light meal.

Tuna, Corn & Feta Cakes

Makes 8 small patties

You will need

2 cans shredded tuna in salt water

½ can corn kernels

1 wheel (70-80g) feta

2 large eggs

1 Tbls horse radish sauce

Black pepper

½ cup bread crumbs

Polenta

Olive oil

Additional Horseradish sauce for serving

How to make it

Drain the tuna and corn kernels.

In a large mixing bowl, beat the two eggs.

Crumble in the feta, stir in the horseradish sauce and season well with black pepper.

Add the tuna and corn to the mix and stir to combine.

Add the bread crumbs and mix well.

Sprinkle some polenta on a plate.

Scoop ¼ cups of the mixture into balls, and flatten with your hands to form patties.

Gently lay the patties on the polenta.

Once all the patties are shaped, sprinkle with some more polenta and refrigerate for 

at least an hour (no need to cover).

Heat a splash of olive oil in a large frying pan, and fry the patties for 4 minutes on 

each side (till golden brown).

Serve warm with a fresh green salad and some extra horseradish sauce.

Easter recipe: Grilled Figs, Honeyed Mascarpone & Hot cross buns

Late afternoon with a cup of tea or as a spoil for brunch, this recipe is the perfect Easter indulgence.

Grilled figs, Honeyed Mascarpone & Hot cross buns

Makes 6

You will need

For the grilled figs

12 ripe figs

2 Tbls honey

For the Mascarpone

1 tub (250g) Mascarpone cheese

2 Tbls runny honey

Zest of 1 lemon

½ cup cream

½ tsp vanilla extract

For the Hot cross buns

6 Extra spicy Hot cross buns (Woolworths stocks them)

3 Tbls butter, melted

Honey for serving.

How to make it

For the grilled figs

Pre-heat a grill.

Trim and slice the figs in half and brush with honey.

Grill until slightly charred and bursting.

For the Mascarpone

Combine all the ingredients in a bowl.

Beat the mixture until peaks form.

For the Hot cross buns

Slice the buns in half and brush generously with melted bullet.

In a pan or on a flat grill, toast the buns (butter side down) until golden. Turn and toast briefly on the other side.

Stack the hot grilled figs onto the toasted buns, dollop with Mascarpone and drizzle with honey.

*If you’re not a fan of Hot cross buns, have the only the figs and Mascarpone together – just as delicious! 

Grilled Banana, Nutella & Condensed Milk Iced Coffee

Last week I entered the #JacobsIced competition and got chosen by Kamini Pather 
(Masterchef SA 2013 winner) as the best entry (yay!). Here is the recipe:

Grilled Banana, Nutella & Condensed Milk Iced Coffee

Serves 2          

You will need

1 ripe banana

1 cup ice cubes

1 cup milk

3 Tbls Jacobs Coffee

3 Tbls Condensed Milk

2 Tbls Nutella

How to make it

Slice the banana in half lengthways and again in half breadthways.

Heat a non stick pan and fry the banana till golden and caramalised.

Combine half of the banana and all the other ingredients in a blender and pulse until 

it reaches a smooth drinkable consistency.

Serve immediately garnished with the remaining grilled banana.

* Delicious, even on cold days ;)

Extra Porky Pea & Ham Soup

Make this delicious and filling soup over a cold weekend, it takes some time, but the 

end result is so worth it. If you have a pressure cooker, use it. It will save you loads of time.

Extra Porky Pea & Ham Soup

Makes 10 – 12 portions           

You will need

500g dried green peas

2 Tbls Olive Oil

2 white onions, chopped

1 Tbls garlic, chopped

4 celery stalks, sliced

2 potatoes, chopped and peeled

2 smoked Eishbeins (700g – 900g each)

2 – 2.5 L water

Salt & pepper to taste

Fresh lemon to serve

Crusty bread to serve (optional)

How to make it

Soak the peas in water overnight or for at least 6 hours. Rinse the soaked peas 

until the water runs clear.

Heat the olive oil in a deep pot and fry for 3-4 minutes.

Add the garlic and fry for another 2 minutes.

Add the potatoes and drained peas and mix well.

Add the Eishbein (bone in) to the pot, and cover with water (you’ll need 2 – 2.5 L).

If you are using a standard pot, cover it and bring to the boil. Turn the heat to a 

simmer and cook for 2 – 3 hours, adding more water if needed, until the peas are soft 

and the ham is falling off the bone. Remove the pot from the heat and rest the soup 

for an hour or 2.

If you are using a pressure cooker, bring the pot to pressure, turn the heat to a simmer 

and cook the soup on pressure for 15 minutes. Turn off the heat and lave to stand for 

an hour or 2.

Remove the Eishbeins from the mix and set aside to cool slightly.

Meanwhile, liquidise the soup and return to the pot.

Once the pork is cool enough to handle, remove the skin and fat and discard. Shred the 

meat into bite-sized pieces and return to the liquidised soup.

Season well with salt and black pepper.

Serve hot with fresh lemon wedges and crusty bread.

Tips:

-          This soup freezes really well, so portion it up and freeze it for 

mid week dinners or office lunches.

Samsung Inspire Design Competition

I have a lot of respect for people in the design industry - I spent 4 years studying Graphic 
Design at TUKS, so I know how grueling it can be! Designers not only make our lives more 
beautiful, but often more functional too. 

Samsung and DeKat are running a great competition to give some much needed exposure to 
up-and-coming designers in the Jewelry, Fashion, Furniture and Homeware & Decor fields, 
here are some more details:

 

To enter, visit:
http://www.samsung.com/za/inspire_design/ 

Coconut Ice Cream

As we are approaching autumn we still have a few sunny and warm days to look forward to, 

but this ice cream doesn't need a warm day as an excuse to indulge - it's a brilliant dessert 

after a spicy curry. Even if you don’t have an ice cream machine, the hourly whisking is well 

worth the effort. Lick the bowl delicious! This gorgeous recipe was published by the 

Sunday Times Food Weekly.

Coconut Ice Cream

Makes 4 small portions           

You will need

1 400g can coconut cream

250ml fresh cream

½ cup caster sugar

2 -large egg yolks

5ml vanilla essence

4Tbsp desiccated coconut

30ml runny honey

30ml crunchy peanut butter

How to make it

Heat the coconut cream and cream over low heat without boiling.

Mix the caster sugar and egg yolks in a bowl.

Remove the cream mixture from the heat and stir in the egg mixture.

Stir in the coconut and vanilla.

Place in a plastic container with a lid and freeze until almost solid.

Whisk in honey and peanut butter and freeze again – whisking every hour 

to break up the ice crystals.

This takes about 3 hours and 3 bouts of whisking.

Garnish with coconut flakes and sprig of mint.

We served it with half a granadilla or even a slice of kiwi fruit would be nice and 

tart with the sweetness of the ice cream.

Tips:

-          If you do own an ice cream machine it is much quicker. Pour mixture into ice cream machine and churn for 10 minutes. Add honey and peanut butter and churn again.