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

  1. 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.
  2. 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.
  3. Wrap the dough in cling film and chill it in the fridge for 30 minutes.
  4. Preheat oven to 180°C.
  5. 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.
  6. Dock the pastry by piercing it several times with a fork. Line it with baking paper and fill with dried beans or baking beads.
  7. 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.
  8. Crumble the goat’s milk cheese over the cooked pastry base.
  9. Using a peeler, cut the courgettes into long, thin strips and arrange these over the cheese.
  10. Whisk the eggs, cream, thyme, salt and pepper and pour this over the courgettes.
  11. Bake at 180°C for about 25 minutes or until the egg custard has just set.
  12. 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

  1. Preheat oven to 200°C. Place the chicken portions and onions in a roasting dish, then season to taste.
  2. 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.
  3. Roast for 1 hour, turning every 20 minutes during the roasting.
  4. 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

  1. Preheat the oven to 180°C.
  2. Line a 20cm cake tin with greaseproof paper.
  3. 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.
  4. To make the sponge, cream the butter, castor sugar and lemon zest.
  5. Whisk together the eggs and yoghurt.
  6. Sift together the cake flour, baking powder and bicarbonate of soda.
  7. Fold the dry and wet ingredients alternately into the creamed butter and sugar.
  8. 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.
  9. Remove from the oven and allow to cool in the tin for 10 minutes before turning out.
  10. Leave to cool completely, then serve with a dollop of plain yoghurt mixed with vanilla extract.

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