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Tag: Trending recipe



6 apples

1 tub of cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla

1 egg

1 teaspoon cinnamon

optional: caramel sauce, pecans


Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.

In a medium bowl cream together cream cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples 2/3 full with the cheesecake mixture.

Place filled apples on a baking sheet (make sure they aren’t touching) and bake at 180 degrees  for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.

Serve apples at room temperature or chilled. If desired, top with caramel sauce and pecans.

Source: creme de la crumb



All the spice of tandoori braaied to perfection.


  • Coriander and Mint Raita
  • 1 C (250 ml) double cream plain yogurt
  • small handful of fresh coriander, chopped
  • 15 mint leaves, chopped
  • 2 green chillies, deseeded and chopped
  • squeeze of lemon juice
  • NoMU Black Pepper
  • NoMU Sea Salt

Tandoori Wings

  • 16 free-range chicken wings, tips trimmed
  • NoMU Tandoori Rub
  • 2 C (500 ml) double cream plain yogurt


Coriander and Mint Raita

Add the chopped ingredients to the yogurt and blend with a hand blender. Add the lemon juice and season to taste.

Tandoori Wings

Preheat the oven to 180 °C.

Trim the tips off the chicken wings and rub with tandoori rub.

Place on a baking tray and roast the wings in the oven for 20 minutes then remove and let them cool slightly.

Mix the yoghurt with about 3 tablespoons of the tandoori rub, add more if you want a stronger flavour. Coat the chicken wings in the yoghurt mixture.

Braai the wings over medium-heat coals and continue to baste with the yogurt mixture. When you’ve got a lovely tandoori crust you’re good to go.

Serve the tandoori wings with the raita.


Source: crushmag-online




200 g fresh salmon (roughly 2 small salmon fillets)

1 tsp paprika

2 tbsp  extra virgin olive oil

Juice of 1/2 large lime

1 tsp coconut aminos

Pinch of cracked black pepper

Pinch of Pink Himalayan or sea salt

1 medium courgette


2 tbsp coconut yoghurt (Greek if you prefer)

Squeeze of  lemon (to taste)

1 -2  tbsp chopped fresh coriander

Pinch  of Pink Himalayan or sea salt

Pinch of  cracked black pepper


  • Remove the skin from the salmon. Carefully chop the salmon in to cubes about 2cm x 2cm.
  • Mix 1 tbsp of olive oil, lime, paprika, coconut aminos, salt and pepper in a small bowl. Coat the salmon with the marinade and place in the fridge for an hour or ideally overnight. You don’t have to marinate but it really does enhance the flavour.
  • Using a vegetable peeler, make lots of courgette ribbons.
  • Prepare the yogurt dressing by simply mixing all the ingredients together in a small bowl.
  • Thread the salmon onto metal skewers and intersperse with 3 – 4 courgette ribbons (simply fold them.) Alternate each salmon cube with courgette until you have about 3 of each per skewer.
  • Coat a griddle pan with olive oil to prevent sticking. Baste each sosatie with the remaining 1 tbsp of olive oil and cook for about 2 – 3 minutes per side (about 10 minutes in total) until the salmon is cooked through. Alternatively, cook under the grill. Just make sure you turn a couple of times for even cooking.
  • Serve with the herby coconut yoghurt dressing and a side salad of choice.


Source: Modern Food Stories


Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals.


1 kg potatoes, peeled and diced

3/4 cup gluten-free plain flour. Regular plain flour will also work

Salt & pepper to taste

For the mushroom filling

250g mushrooms, finely diced

1 medium onion, finely chopped

2 garlic cloves, finely chopped

15g dill, roughly chopped

1 tbsp oil

2 tbsp lemon juice

Salt & pepper to taste

Pinch of chilli flakes

More oil for frying


  • Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes). Drain, mash and season well with salt and pepper. Leave to cool while you make the filling.
  • Heat 1 tbsp oil in a frying pan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, lemon juice, chilli flakes and season to taste with salt and pepper. Cook for about 15 minutes or until the mushrooms and soft and most of the liquid has evaporated. Take off the heat and fold in the chopped dill.
  • Mix the flour into the mashed potatoes and start shaping. Take a couple of tablespoons of the dough and flatten them out into flat patties. Add about a tablespoon of the mushroom mixture in the middle, then top with more of the potato mixture and shape into round potato cakes.
  • Heat some oil in a frying pan on high. Once the oil is hot, add the potato cakes and cook on each side for about 2 minutes or until golden brown.



Source: Nadia’s Healthy Kitchen

Trending Recipe: Mustard-stuffed chicken


125g ball mozzarella, torn into small pieces

50g strong cheddar grated

1 tbsp wholegrain mustard

4 skinless boneless chicken breast fillets

8 smoked streaky bacon rashers


  • Heat oven to 200 degrees
  • Mix the cheeses and mustard together.
  • Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.
  • Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together.
  • Season, place on a baking sheet and roast for 20-25 mins.


Source: BBCgoodfood

Trending Recipe: Grilled Halloumi Cheese Bake

This Grilled Halloumi Cheese Bake is a quick and healthy, vegetarian dinner. Delicious crispy, salty cheese slices on top of a tasty tomato vegetable sauce, perfect for dunking!


  • 1 tsp Olive oil Plus extra for brushing
  • 1 Large Onion Peeled and chopped into chunks
  • 3 Cloves Garlic Peeled and crushed
  • 2 Medium Courgettes (Zucchini) Chopped into chunks
  • 1 Large Aubergine (Egg plant) Chopped into chunks
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 400 g Tin of chopped tomatoes
  • 1 tbsp Tomato puree
  • 1 tsp Honey
  • Salt and pepper
  • 250 g Halloumi cheese


  • Heat the oil in a large, lidded frying pan, add the onion and garlic and soften for 5 minutes.
  • Add the courgettes, aubergine, cumin and smoked paprika and cook for a further 5 minutes until softened.
  • Add the tinned tomatoes, tomato puree, honey and salt and pepper. Half fill the empty tomato can with water and splosh in too. Pop the lid on the pan and let everything cook down for about 10 minutes. (See notes below.)
  • Preheat the grill to very hot.
  • When the sauce had thickened and softened, cut the halloumi cheese into thin slices, place on top of the vegetable sauce and brush (or spray) with oil.
  • Pop under the grill for about 5 minutes until the cheese is crunchy and golden.

Recipe Notes

10 minutes is the minimum time to cook down the vegetable stew part of this recipe, if I have longer, I try to let it cook for up to 30 minutes. It’s not necessary, but it just makes it a bit richer in flavour.

Try to use a good quality tomato puree, it will really add to the flavour of this dish.


Source: taming twins




For the whole wheat pastry:

300g whole wheat flour

170g butter

10ml salt

1 egg yolk

60–120ml water

For the quiche filling:

20g butter

10ml olive oil

4 onions, chopped

2 yellow peppers

1 packet spinach

125g brie cheese

200g mozzarella cheese

5ml rosemary, chopped

For the custard:

4 eggs

500ml cream

5ml nutmeg


To make the pastry: place the flour, butter and salt in a food processor and mix together.

Add the egg yolk mixed with the water and pulse a few times until a dough has formed.

Place the pastry in the fridge for 15 minutes.

Then roll it out on a floured surface and place in a greased quiche tin.

To make the quiche filling: place the butter, olive oil and onions in a pan and cook until caramelised.

Chop up the other ingredients and mix them together with the onions in a bowl.

To assemble the quiche: preheat the oven to 180°C. Spread the filling on the pastry base.

Mix the custard ingredients together and pour over the top.

Bake the quiche for 40–50 minutes.

Serve warm.

This recipe serves 8 people


Source: SA Garden and Home Magazine


Trending Recipe: Jamie Oliver’s Scruffy Eggplant Lasagne


3 large eggplants , (400g each)

3 onions

6 cloves of garlic

1 bunch of fresh sage , (30g)

olive oil

1 teaspoon dried chilli flakes

1 lemon

2 x 400 g tins of quality plum tomatoes

80 g mature Cheddar cheese

80 g Parmesan cheese

300 g fresh lasagne sheets

50 g blanched almonds


Place a large shallow casserole pan on a medium heat with 1 cup of water. Halve the eggplants lengthwise and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes. Meanwhile, peel and finely slice the garlic and pick the sage leaves. Preheat the oven to 200 degrees.

Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chili flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 cans’ worth of water, and simmer for 20 minutes, stirring occasionally.

Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.

Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.

Use the back of a spoon to create some dips and wells, and bake for 25 minutes or until golden and bubbling.

Chef swap: To make this dish vegetarian, swap out Parmesan for vegetarian hard cheese.


Source: Pinterest

Trending Recipe: Steak and Mushroom Braai Pie


  • 600 g brown Mushrooms (sliced)
  • 30 g butter
  • salt and pepper
  • small bunch fresh parsley (chopped)
  • 400 g cooked steak (sliced)
  • 100 ml onion marmalade
  • 2 rolls puff pastry
  • melted butter


Fry the mushrooms with the butter, parsley and a pinch of salt and pepper until all the liquid they give off has fully evaporated from the pan. Set aside to cool.

Take a Braai grid and unroll one sheet of puff pastry directly onto it.

Leaving a 2cm border around the edges of the pastry, spread over the onion marmalade.

Top with the steak, mushrooms, a pinch of salt and pepper and finish with the second sheet of puff pastry.

Pinch and fold over all of the edges to seal the braai pie.

Brush with melted butter, close the grid and place onto the braai. Turn it every 3 minutes for approximately 15-20 minutes or until the pie is browned and the pastry is cooked through.

Recipe and Photo Credit: Food24.



TRENDING RECIPES: Chicken Cacciatore

The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best! Authentic Chicken Cacciatore is an Italian classic, and you’ll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family!


  • 3 tablespoons olive oil, divided
  • 6 bone-in skinless chicken thighs
  • Salt and pepper, to season
  • 1 medium onion, diced
  • 2 tablespoons minced garlic, (or 6 cloves)
  • 1 small yellow bell pepper (capsicum), diced
  • 1 small red bell pepper (capsicum), diced
  • 1 large carrot, peeled and sliced
  • 10 oz (300g) mushrooms, sliced
  • 1/2 cup pitted black olives
  • 8 sprigs thyme
  • 2 tablespoons each freshly chopped parsley and basil plus more to garnish
  • 1 teaspoon dried oregano
  • 150 ml red wine
  • 28 oz (820g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 7 oz (200g) Roma tomatoes, halved
  • 1/2 teaspoon red pepper flakes


  • Season chicken with salt and pepper.
  • Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
  • Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
  • Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
  • Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.


Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.


Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.



If the sauce is too thin for your liking, add 2 tablespoons of extra tomato paste while it’s simmering to thicken.TO MAKE AHEAD:This chicken cacciatore can be made up to 1 day ahead, cooled, covered and refrigerated. Rewarm over low-medium heat.

TO FREEZE:Transfer the cooled cacciatore into an air tight container and transfer to the freezer. The day of serving, thaw it out in the morning and bring to room temperature. Transfer to a skillet / pan and reheat over low-medium heat until warmed through.


Source: cafedelites

Photo Credit: cafedelites



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Tame Communications (known as tameTIMES) was established in 1997. This long-established popular community title includes the key shopping centres:  Alberton City, Mall...

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