Culinary Hotline - Zola Nene
The one and only Zola Nene is back where it all started, sharing recipes from her 3 award-winning cookbooks!
All recipes by Zola Nene
Ingredients:
- For the pastry:
- 210g cake flour
- 5ml salt
- 90g cold butter, diced
- 2 large eggs
- For the filling:
- 100g plain goat’s milk cheese
- 300g courgettes
- 3 large eggs
- 250ml cream
- 30ml finely chopped fresh thyme
- Salt and freshly ground black pepper, to taste
How To Make Courgette & Goats Milk Cheese Quiche
- To make the pastry, sift the flour and salt into a bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs.
- Whisk the eggs and add them, a little at a time, to the flour mixture while mixing with a fork. Add only enough to form a soft dough.
- Wrap the dough in cling film and chill it in the fridge for 30 minutes.
- Preheat oven to 180°C.
- Roll out the dough on a floured work surface and use it to line the bottom and sides of a loose-bottomed round tin or pie dish.
- Dock the pastry by piercing it several times with a fork. Line it with baking paper and fill with dried beans or baking beads.
- Bake the pastry for 25 minutes, then remove the beans and paper, continue to bake for a further 10 minutes until the pastry is cooked through and golden.
- Crumble the goat’s milk cheese over the cooked pastry base.
- Using a peeler, cut the courgettes into long, thin strips and arrange these over the cheese.
- Whisk the eggs, cream, thyme, salt and pepper and pour this over the courgettes.
- Bake at 180°C for about 25 minutes or until the egg custard has just set.
- Leave to cool at room temperature before slicing and serving.
Ingredients:
- 8 chicken thighs, bone in & skin on
- 2 onions, cut into wedges
- Salt & pepper
- 4 spring onions, finely chopped
- Zest & juice of 1 lemon
- 3 cloves garlic, finely minced
- 10ml cayenne pepper
- 5 ml paprika
- 30ml tomato paste
- 300ml tomato juice
- 125ml honey
How To Make Baked Peri-Peri Chicken & Onions
- Preheat oven to 200°C. Place the chicken portions and onions in a roasting dish, then season to taste.
- Mix the spring onions, lemon zest and juice, garlic, chili, cayenne pepper, paprika, tomato paste, tomato juice and honey. Pour the sauce over the chicken.
- Roast for 1 hour, turning every 20 minutes during the roasting.
- Serve with roast sweet potatoes or sweet potato wedges.
Ingredients:
- For the strawberries:
- ¼ cup castor sugar
- ¼ cup maple syrup
- ¼ cup butter
- Juice of 1 lemon
- 250g fresh strawberries, sliced
- For sponge:
- 120g butter, softened
- 120g castor sugar
- Zest of 1 lemon (use the same lemon from the strawberry mixture)
- 2 eggs
- 175ml plain yoghurt
- 160g cake flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Plain yoghurt and vanilla extract to serve
How To Make Strawberry Upside Down Cake
- Preheat the oven to 180°C.
- Line a 20cm cake tin with greaseproof paper.
- To make the strawberries, combine the castor sugar, maple syrup, melted butter, lemon juice and strawberries in a bowl. Spread the mixture over the bottom of the cake tin.
- To make the sponge, cream the butter, castor sugar and lemon zest.
- Whisk together the eggs and yoghurt.
- Sift together the cake flour, baking powder and bicarbonate of soda.
- Fold the dry and wet ingredients alternately into the creamed butter and sugar.
- Spoon the mixture carefully over the strawberries in the cake tin, then bake for 40 – 60 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and allow to cool in the tin for 10 minutes before turning out.
- Leave to cool completely, then serve with a dollop of plain yoghurt mixed with vanilla extract.