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LG NeoChef Launch Recipes

Basil Pesto, Tomato & Onion Bruschetta
Ingredients:
1 French baguette
2-3 tablespoons of olive oil
2 tomatoes, de-seeded and diced
1 large onion, peeled and diced
Basil Pesto
Salt & pepper to taste
2-3 tablespoons of olive oil
Finely chopped parsley for garnish
Instructions:
Dice the tomatoes and onions, add olive oil and salt & pepper, and mix well
Slice the French baguette diagonally, making sure each slice is about 1-finger thick
Toast the slices of bread for about 5 minutes in the oven at 160 deg celcius until golden brown
Spread about ½ teaspoon of pesto on each slice of bread, and top with tomato-onion mixture
Sprinkled chopped parsley for garnish (optional)
Baked Camembert with Avo Mash
Ingredients:
1 whole Camembert (about 350gr)
2 sprigs of rosemary
Extra virgin olive oil to drizzle
Sweet chili Sauce
Salt and black pepper, to taste
1 Avo, mashed Instructions:
Preheat the oven to 180
Slice the top off (1/4) the camembert
Drizzle sweet chili sauce on the bottom half and sprigs of rosemary.
Place the top back onto the camembert.
Drizzle with olive oil
Bake for 10 -15 minutes, or when you see the cheese start oozing out.
7. Remove from oven and allow to color a few moments, cut into pieces, add dollop of Avo mash and serve
Lentil Bobotie
Ingredients:
For the lentils:
2 tbsp olive oil
2 large onions, chopped
3 garlic cloves, crushed
2 carrots, grated
4 x 400g cans lentils, drained & rinsed
10 peppercorns
125ml store-bought fruit chutney
2–3 tbsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
3 tbsp medium curry powder
2 tsp turmeric
3 bay leaves
Salt & milled black pepper to taste
For the topping:
½ cup cream
½ cup milk
3 eggs, beaten
Generous pinch salt & black pepper
Instructions:
Preheat the oven to 190ºC.
For the lentils: Heat oil in a pot. Add onion; fry on low heat for 5 minutes, or until soft and golden. Add remaining ingredients except bay leaves; stir well. Cook on medium heat for 10 minutes. Transfer the lentil mixture to an ovenproof dish; smooth over the top. Arrange the bay leaves on top.
For the topping: Beat together topping ingredients. Pour over the lentil mixture and bake for about 45 minutes or until the topping is golden and set.
To serve: Serve bobotie warm with a fresh side salad of your choice.
Bobotie
Ingredients:
500g mince – I used beef, you can mix lamb/ beef or even ostrich if you wish
30ml oil
1 large carrot – peeled and grated
2 onions – chopped
10 ml chopped garlic
5 ml each of ground coriander, ground ginger, curry powder, cinnamon, turmeric, sugar / apricot jam, salt
15ml fresh lemon juice or white vinegar
250g dried raisins
thick slice of white bread soaked in milk
125ml almond slivers or flaked almonds
3 – 4 bay leaves
250ml milk or cream
3 eggs
seasoning to taste
Instructions:
Fry the onion and garlic in the oil and add the mince. Cook this until the mince is nice and crumbly – not big lumps (use a wooden spoon or a fork to separate bits). Add all the spices and the carrot. Add the lemon juice and mix in.
Add the soaked white bread, making sure to mix it in properly (you shouldn’t be able to see big chunks of bread). Add the almonds and mix through.
Lightly whisk together the milk or buttermilk and eggs. Spoon the mix into a medium sized oven dish and level it with the back of a spoon. Pour the milk and egg mixture over this and poke the bay leaves in the mince for decoration.
Bake at 180 – 190 for about 40 minutes. The egg custard should be firm and set and a golden brown colour.
Serve the bobotie with yellow rice and raisins, sliced banana, chutney and coconut.
Slow Roasted Lamb
Ingredients:
3 - 4 cloves garlic, peeled and sliced
Juice and rind of 1 - 2 lemons or a lemon and a lime.
Herbs (fresh) rosemary, mint, thyme (or just one or two)
Olive oil for drizzling.
Baby Potatoes
Instructions:
Marinate lamb in this in a large container or plastic bag, for a long as possible... minimum 2 hours.
Place some new potatoes at the bottom of the dish, arrange lamb and all the marinade on top, you can add 60 ml water to the dish.
Cover and cook on low for 7 - 8 hours. (slow cooker).
Remove lamb from juice, shred off the bone and arrange potatoes around.
Cauliflower Steaks
Ingredients:
2 large heads cauliflower
2 tablespoons olive oil
2 lemons, zested and juiced
2 cloves garlic, finely minced
1 teaspoons honey (use agave to make vegan)
2 teaspoons salt, divided
1/4 cup chopped fresh parsley
Parmesan Cheese
Instructions:
Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate “steaks.”. In a small bowl, stir together the lemon zest and lemon juice, garlic, and honey.
Heat a grill to medium (about 350 degrees F). Brush one side of each cauliflower steak with the lemon–olive oil mixture and then sprinkle the brush sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt and grated parmesan. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with parsley.
Velvet Chocolate Cake
Ingredients
Cake
250 g Butter (softened)
2 cups brown sugar
1 cup caster sugar
6 eggs
4 cups plain flour
180 ml cocoa powder
2 tsp. bicarbonate of soda
500ml sour cream
1 cup water
Glaze
100g dark chocolate, chopped coarsely
60 g butter
½ cup (icing sugar (sifted)
¼ cup sour cream
Fresh berries (raspberries or strawberries are my favorite)
Filling
250g mascarpone
250ml cream
drop of vanilla extract
Method
Cake
Preheat oven to 180 degrees fan forced
Line your cake pan with Glad Bake & Cooking Paper
In a large bowl sieve all dry ingredients.
Add all remaining ingredients and mix on a low speed with an electric mixer till ingredients have combined.
Increase speed and mix for 3 min or until mixture is smooth smooth.
Spread your mixtures into your pan.
Bake cake for 40 min.
Allow to stand for 10 min before turning out into a wire rack, remove Glad baking & cooking paper and allow to cool.
Glaze
Place all ingredients into your saucepan on a low heat.
Cook and stir mixture for 2 minutes.
Transfer mixture into small bowl and allow to cool in the refrigerator for about 15 minutes or until glaze is spreadable.
Lemon Meringue Roulade
Ingredients
For the meringue:
5 medium egg whites
150g caster sugar
1 level tbsp cornflour
Icing sugar, for dusting
Lemon Curd
Ingredients:
Juice and rind of 2 large yellow lemons 9 125ml)
250g castor sugar (310ml)
125g butter
3 eggs
1 Cup cream, whipped
Instructions:
For the meringue:
Preheat the oven to 160ºC. Line a swiss roll or biscuit pan, of 30 x 45cm, with wax paper and lightly grease the pan.
Beat the egg whites until frothy. Add the castor sugar a little bit at a time with the salt, beating until the mixture reaches soft peaks. Stir in the lemon zest.
Spread the meringue mixture into the prepared pan to cover the whole base.
Bake for 15-20 minutes, until the meringue is gold. Remove from the oven and let it cool down for 2 to 3 minutes.
Turn the meringue out onto a wire rack lined with a clean dish towel. Peel off the wax paper and let it cool a bit longer till still low warm.
In the meantime, prepare the filling by beating the cream until thick.
Lemon Curd:
Blend lemon juice, rind and castor sugar together in a large bowl.
Cook on 100% power for 1 - 2 minutes until sugar dissolves.
Add the butter and stir until melted.
Beat eggs together well, add some of the hot lemon mixture to the eggs, beating all the time, then return this egg mixture to the remaining lemon mixture, whisk well.
Cook on 70% power for 2 - 3 minutes, whisk every 30 seconds until thickened.
Allow to cool. Fold the lemon curd into the cream and spread the cream mixture onto the meringue to cover the whole meringue.
Roll the meringue up starting with the short side. The meringue might crack during the process. Transfer to a serving platter and refrigerate until ready to serve.
Serve as a dessert after dinner or with coffee or tea at cake time!
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.