Page 25 - Kyalami Issue 3 2025

Kyalami Estates Corporate Brand Bible Design 26
3.0 Folder (Inner)
FOOD & DRINK
THE CHEF SHARES THREE OF HER DELICIOUS RECIPES

CREAMY SPINACH STUFFED SALMON 1 red onion, chopped • 1 tub of cream cheese
1 cup chopped cucumber • Handful of raspberries
Ingredients 1 tbsp grated fresh ginger • Baking paper
• 8 pieces of salmon fillets Handful fresh coriander, finely chopped
• 1 tub of cream cheese Method
• 1kg packet of spinach Dressing Combine cream cheese, caramel and raspber-
• A handful of chopped peppadews 3 tbsp lemon juice ries, gently mix in a bowl and set aside.
• 4 crushed garlic cloves 3 tbsp olive oil
• 15ml Aromat 1 clove garlic, minced Preheat the oven to 180° C. Line a Swiss
• 60ml butter Salt and pepper to taste Roll/flat pan with baking paper and lightly
grease it. Whisk the eggs, oil and castor
Method Method sugar until thick and pale. Sift the self-rais-
Melt the butter, add garlic and stir for Heat a pan over medium heat and add the ing flour into the egg mixture, and fold in
a few minutes, then add spinach and olive oil. Add the halloumi and fry on all gently with a metal spoon until everything
peppadews. Allow to cook for about 4 to 5 sides until golden brown. Remove from the is incorporated.
minutes. Add cream cheese, then season heat.
with Aromat. Put aside to cool down. Pour the mixture into the pan and bake
In a salad bowl, gently mix the rice, onion, for 10 – 15 minutes or until the cake is
Place salmon on a flat surface. Season cucumber, ginger, coriander and fried hal- firm (do not over-bake as this will lead to
both sides with salt and pepper. Cut a slit loumi. Alternatively, place the halloumi on cracking).
or a pocket about three quarters of the top of the other ingredients.
way through. Fill the salmon “pockets” While the cake is baking, prepare a clean tea
with spinach mixture. Heat butter, then fry To make the dressing, mix all ingredients towel by sprinkling castor sugar onto the tea
salmon until golden brown for about 6 to 7 until well combined. Pour over the salad towel. As soon as you remove the cake from
minutes or until cooked. and toss. the oven, invert the tin over the sugared tea
towel. Ease the cake out of the tin and remove
BROWN RICE AND HALLOUMI SALAD SWISS ROLL the baking paper. Roll up immediately. Leave
Serves: 4 Ingredients rolled cake in the towel to cool. Once cake
Ingredients • 3 eggs is completely cooled, unroll the cake and
1 tbsp olive oil • 75g castor sugar spread the cream cheese, caramel and rasp-
200g halloumi cheese, cut into strips or • 75g self-raising flour berry mixture. Roll up the cake again (no
cubes • 10ml vegetable oil need to use tea towel this time) Dust some
2 cups cooked brown rice • 1 tin of caramel castor sugar on top of the cake.

SOCIAL MEDIA HANDLES
Facebook: capsicumcooking ∙ Instagram: capsicumcooking ∙ TikTok: @capsicumculinarystudio ∙ YouTube: Capsicumcooking ∙ Linked In:
capsicum-culinary-studio ∙ Website: https://cookingwithzanele.co.za/ ∙ Facebook: cookingwithZanele ∙ Instagram: @cookingwithzanele

KKyalami Estates • CONNECT • Issue 3 • 2025 23