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Tag: South African


Famous skillet chicken in a sundried tomato parmesan cream sauce with fresh basil.


* 2 tablespoons olive oil

* 4 boneless skinless chicken breasts

* 2 cloves garlic, minced

* 1/2 teaspoon dried thyme

* 1/2 teaspoon red pepper flakes

* 3/4 cup chicken broth

* 1/2 cup heavy cream

* 1/2 cup sun-dried tomatoes, chopped

* 1/2 cup parmesan cheese, grated

* Fresh basil, for serving

* Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 375°F.
  2. Add oil to a large cast iron or oven-proof skillet, and place over medium-high heat.
  3. Season chicken liberally with salt and pepper and sear until golden brown, 4-5 minutes per side. Remove to a plate and set aside.
  4. Lower heat to medium, add garlic and cook 1 minute. Add thyme, red pepper flakes, chicken broth and heavy cream, and simmer for 5 minutes, stirring frequently.
  5. Stir in sundried tomatoes and parmesan and return chicken to skillet. Spoon sauce over chicken and bake until chicken is cooked through, about 15 minutes.
  6. Top with basil and more parmesan cheese, if desired. Enjoy!


Source: Modern Honey

Photo Credit: Modern Honey

COOKING: Cauliflower mash and chicken

Recipe for the cauliflower mash:

This yields 4 servings

1 Large Head: Cauliflower
4 Garlic cloves
Herbs, Fresh for garnish if you want
2 cups Chicken or vegetable broth
Salt and pepper to taste
2 tbsp Butter or olive oil
4 cup Water


Boil cauliflower with water and broth till fork tender
Add in half garlic and salt and pepper at this stage.
Once done strain the cauliflower and place in food processor.
Add rest of the garlic and butter/olive oil then mix together till smooth.

Personally I don’t think you need so much water. I think as long as the cauliflower is covered your good and if you don’t want it so garlicky you hold back on that also.
The chicken I cooked in the slow cooker. Don’t really have a recipe but the ingredients are chicken, tin of diced tomatoes, mushrooms, onion, red pepper. You season the chicken then placed everything in the slow cooker. First tomatoes, then chicken then vegetables. Cook on low for six hours.



200g Nuttikrust Biscuits

397g Can Condensed Milk

700ml Boiling Water

15ml Butter

40g Cornflour

50ml Cold Water

2 Large Eggs – separated

½ Vanilla Pod – split and seeds removed with a sharp knife

1 Mandarin (I use ClemenGold) – finely grated zest only

Finely Ground Cinnamon for sprinkling on the top.


Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish.

Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil.

In the meanwhile mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together.

Remove the saucepan from the heat, whisk in the cornflour egg mixture quickly then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly

Remove from heat (now take note of this tip before the next step – egg whites will scramble if you add them all at once to hot mixture)

Beat the egg whites in a clean metal bowl until stiff peaks form, quickly whisk one big spoon of the hot mixture into the white mixture then add 1/3  of the white mixture to the hot mixture and whisk in. Now add the rest of the whites to the hot custard and fold in.

Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely. You need about 4 hours at least for setting time.

Sprinkle ground cinnamon over the top of the set tart and serve

Source: Pinterest

Thick and creamy Potato and Leek Soup!


2 tbsp (30g) butter

2 garlic cloves , large, finely minced

3 leeks , white and pale green parts only sliced thinly (about 2 cups) (Note 1)

1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) , peeled a diced into 1″/2.5cm cubes (Note 2)

1.5 litre / 1.5 qt chicken or vegetable stock , low sodium (6 cups)

3/4 cup (185 ml) cream , heavy/thickened (sub milk)

1 tsp salt

1/2 tsp black pepper


2 thick slices bread , torn into crouton size pieces

1 tbsp melted butter, or olive oil spray



Chives , finely chopped

Extra cream , for garnish


Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.

Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it’s simmering gently.

Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).

Add salt and pepper, then stir through cream.


Preheat oven to 180°C/350°F. Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!

Serve, drizzled with cream and sprinkled with chives and croutons.

Source: recipetineats

Chutney Chicken


6 chicken breasts

A cup of cream – you could replace this with Crosse & Blackwell mayonnaise

A cup Mrs Balls original chutney

1 punnet mushrooms – these need to be sliced

1 onion, sliced

2 tablespoons oil

3 tablespoons Ina Paarman’s Roast Onion gravy powder

salt & pepper

fresh thyme – optional


Preheat the oven to 180°C before slicing and dicing. Then fry the mushrooms and onions until soft and set aside once.

Mix your cream (or mayo) and Mrs Balls together and put aside. Season your chicken with salt and pepper and add it to the Chutney mix with the onions and mushrooms.

Mix everything together and tip it out into a casserole dish.

Bake uncovered for 25 minutes.

TIP: Juices should run clear from the chicken

Sprinkle  your gravy powder over the top and grill for around 10 minutes – it should form a yummy layer on top of the cream (or mayo).

Garnish with thyme and serve with rice.

Source: Pinterest

Keto Breakfast Quiche

Keto Breakfast Quiche


1 3/4 cup almond flour

8 tablespoons Kerrygold unsalted butter, melted

1/2 teaspoon salt

1/2 teaspoon McCormick Basil, Oregano, Garlic Sea Salt (can substitute with Italian Seasoning)

1/4 cup heavy cream

4 large eggs, beaten

3 pre-cooked bacon strips, chopped

2/3 cup Tillamook medium cheddar cheese farm style

1/2 cup packed spinach leaves


For the crust

Preheat oven to 350 degrees F.

In a bowl combine all of the ingredients and mix with a spoon.

Pour into a greased quiche/tart pan. Pat down to create an even layer. The edge should go up about 1/2 an inch. Pierce with a fork and then bake in the oven for 10 minutes.

For the filling

Combine all of the ingredients in a large bowl. Pour onto the crust and bake in the oven for 28 minutes or until knife inserted comes out clean.* Best served with salsa on top*

A Durban inspired dark lager lamb bunny chow


1 large onion, diced

2 cinnamon sticks

A good glug of sunflower oil

2 garlic cloves, chopped

1 tsp ginger, chopped

4 Tbsp masala

1 tsp cumin powder

1 tsp coriander powder

1 kg stewing lamb

10 curry leaves

1 cup of your favourite dark lager (Best Black Gold or AND UNION dark lager)

1 tin whole peeled baby tomatoes

1 Tbsp NoMU beef stock

2 potatoes, peeled and diced

Fresh coriander to serve

A loaf of farm bread to serve


  1. Fry the onions and cinnamon sticks in a large pot until they begin to brown.
  2. Add the garlic, ginger, masala, cumin and coriander and fry for a minute to cook the spices.
  3. Add the meat and curry leaves and fry for another 2 minutes.
  4. Add the beer, tomato and stock and stir to combine.
  5. Bring to a boil, then turn the heat down and simmer.
  6. Cook for 1 hour with the lid on, then remove the lid and continue cooking.
  7. At the 1 hour 30 minute mark, add the potatoes.
  8. Once the meat is tender and the potatoes are cooked, it’s done cooking.

Serve  in a quarter loaf, garnish with fresh coriander and wash it down with your favourite dark lager.

Source: Yuppiechef.com

Chicken pot Pie

Chicken pot pie

By Jamie Oliver


2 onions
600 g free-range chicken thighs , skin off, bone out
350 g mixed mushrooms
1 bunch of fresh thyme (30g)
375 g block of all-butter puff pastry , (cold)



Preheat the oven to 220°C/425°F/gas 7.
Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
Peel and roughly chop the onions, adding them to the larger pan as you go.
Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!


– You can use leeks if you can’t get hold of onions.
– No mushrooms? No problem. You can use peppers, carrots or even frozen peas instead.
– If you can’t get puff pastry, try shortcrust or filo pastry, or even make your own.
– I’ve used chicken thighs here, but if you’ve got breasts or leftovers, happy days.
– I’ve gone for fresh thyme, but you could swap for fresh rosemary, sage or bay. Or use dried, if that’s what you’ve got.


Source: Pinterest

Date Coffee Cake with Walnuts and Espresso Glaze

Date Coffee Cake with Walnuts and Espresso Glaze

Date Coffee Cake with Walnuts and Espresso Glaze



2 1/2 cups chopped dates

1 1/2 cups hot coffee or espresso (I make mine with Medaglia D’Oro dried espresso)

1 1/2 tsp baking soda

1 3/4 cup all-purpose flour

1 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp salt

1/2 cup butter

3/4 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 Tbsp vanilla

1 cup walnuts, toasted and coarsely chopped


For the Coffee Glaze

2 tbsp. hot water

1/2 tsp. instant espresso (see link above for my favorite dried product)

2 c. powdered sugar

3 tbsp. melted butter

1 tsp vanilla

1/2 cup walnuts, toasted and coarsely chopped (optional)





To Make the Date Coffee Cake

Preheat oven to 350 degrees.

In a large bowl, combine the dates, hot coffee or espresso, and baking soda. Set aside.

In a small bowl, combine the flour, cinnamon, nutmeg, and salt.

Using a mixer beat the butter and sugars together.

Beat in egg and vanilla.

Strain date mixture and set dates aside. Add the liquid from the date mixture alternately with the flour mixture (about three times) to the ingredients in the bowl; ending with the liquid. Scrape bowl well and beat just til smooth.

Fold in the dates and toasted walnuts.

Grease a 9×5-inch loaf pan with butter or baking spray. Cut parchment paper to fit the bottom and sides of the pan and spray the parchment.

Pour the batter into the greased and parchment paper-lined loaf pan.


Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean.

Cool for 20 minutes before removing from pan; peel off parchment and put on a wire rack to cool completely.


To Make the Coffee Glaze

Combine the hot water with the dry espresso and stir until blended.

In a small bowl, whisk together the powdered sugar, melted butter, vanilla, and espresso. If it needs to be thinner, add 1/2 tsp of hot water at a time to get desired consistency.

Drizzle the Espresso glaze over the cooled bread and scatter the chopped walnuts on top. Let cool until the glaze sets before cutting.


Source: Pinterest

Photo Credit: Pinterest

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