Culinary Hotline - Women's Day Recipes

This mornings theme is all about women in the food industry in light of international women’s day today.

Lemon loaf cake
Recipe by: Sassy bakes


  • 230g butter
  • 1 Cup castor sugar
  • 230g self raising flour
  • ¼ Cup ground pistachios
  • 4 large eggs
  • 2 Tbsp milk
  • 2 Tbsp lemon juice (freshly squeeze)
  • 1 Tbsp lemon zest

How To Make Lemon loaf cake 

  1. Preheat oven to 160°C.
  2. Line and grease a 21 x 11cm loaf tin.
  3. Sift all your dry ingredients, then whisk it.
  4. Add the remainder of your ingredients and mix on medium speed for approximately 2-3 minutes.
  5. Bake for 50-55 minutes – check with a skewer for doneness.
  6. Lemon syrup:
  7. ½ Cup castor sugar
  8. 2 Tbsp lemon juice
  9. Remove cake from the oven, allow to cool slightly and pour hot syrup over.
  10. Lemon glaze:
  11. 1 Cup icing sugar
  12. 2 Tbsp icing sugar
  13. Pour over cooled loaf and sprinkle with zest and ground pistachios.

Baby spinach and garlic mussels
Recipe by:
Sassy bakes


  • Baby spinach
  • 300g butter
  • 1 chopped green pepper, finely chopped
  • Zest and juice of 1 large lemon
  • 1 Tbsp lemon pepper
  • 2 Tbsp garlic pepper
  • 3 Tbsp crushed garlic
  • 2 chopped chillis (optional)
  • 1 Tbsp ground pepper
  • 800g half shelled mussels (drained of all water)
  • 1L cooking cream

How To Make Baby spinach and garlic mussels

  1. In a large pot, melt your butter.
  2. Add your green pepper and fry off for 2 minutes.
  3. Add garlic, zest, black pepper and all your spices.
  4. Add lemon juice and cream and boil.
  5. Add baby spinach and cook for 2 minutes.
  6. Add your mussels and cook for 5 minutes.
  7. Enjoy with ciabatta.

Mixed Bean Chakalaka
Serves: 4– 6
Time: 20 min
Recipe by: Nolu Dube-Cele


  • 125 ml of olive oil
  • 1x sliced medium onion (half length size)
  • 2 cloves of garlic, chopped
  • 5ml chopped fresh ginger
  • 3 chopped red bird eye chillies
  • 30ml mild curry powder
  • 200g grated carrots (2 to 3 medium carrots)
  • 20ml All gold tomato sauce
  • 1x finely chopped tomato (remove skin and seeds before)
  • 50g chopped mixed peppers (red, yellow, green)
  • 20ml chutney
  • 300g canned baked beans in tomato sauce
  • 50g canned red kidney beans (drain brine)
  • salt & pepper

How To Make Mixed Bean Chakalaka

  1. In a large pot or deep frying pan, heat your oil, add onions and let them fry until translucent.
  2. Add garlic, ginger and chillies, cook for a minute.
  3. Add curry powder and let it cook for about two minutes on low heat 2-3mins.
  4. Add grated carrots, stir to combine and cook until coated with the curry mixture.
  5. Add 20 ml tomato sauce, chopped tomatoes and stir until well combined.
  6. Lower your cooking temperature, close the pot and let the mixture cook for about 5 min.
  7. Add peppers and let them cook for less than a minute, ensuring they stay slightly crunchy.
  8. Remove from the stove.
  9. Add all the beans, chutney and season with salt & pepper for taste
  10. Serve with steamed bread.

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