Category: Recipe’s

Mid Week Instant Pot Meals

Mid Week Instant Pot Meals

Posted on by Rebecca

My choice of a midweek meal has to be something that is quick, tasty and require minimal effort on my end. This selection are speedy, delicious and super easy to make. Family friendly meals designed to be on the table in record time.

You see, my evenings go a little like this “aaaaahhhhhhhhhh” (picture Macauly Caulkin screaming in home alone). If I’m working in the office I get home after 4pm, to 3 children all demanding attention in some way. A baby that wants milk and love, and two boys that are eager to tell me about their days and what they did. I listen and try to connect but I know in the back of my mind I need to decide what to make for dinner asap.

I wish I was one of those people who could decide the night before what to make, but I’m not. It’s almost always a last minute decision on what meat to take out the freezer. Anyone else relate? By 5 pm the prep work needs to start. Baby gets her dinner at 5h30 pm and then its bath and bed time around 6h30 pm for her. That gives me about an hour max to sort dinner out as the rest of us normally eat between 6h30 or 7 at the latest. Safe to say I am ALWAYS looking for quick, tasty, easy meals that can get onto the table in without fuss.

Instant Pot really has changed the way we eat. It has also changed WHAT we eat, with things like stews and dhaal made in record time. These three recipes are on constant rotation in our home, I know they work and I know they are tasty.

Rotisserie style Roast Chicken

You may have seen me mention this one on my “Insta stories”, but 35 minutes (and natural release time), is all you need to create the most juicy, tender, fall off the bone chicken. You will never make your chicken another way again.

It is so versatile, and has so many variations. Serve it on its own or with roast vegetables,  I chuck veg into mine to make a hidden veg gravy at the end. It’s made in the Instant Pot completely from beginning to end, with a quick sear on both sides to create that beautiful golden colour.

Print Recipe

Instant Pot Roast Chicken

35 minutes to the most succulent, tender Roast Chicken you have ever had. Instant Pot Whole Chicken is juicy, tender and incredibly easy to make. Add your vegetables to the bottom of the Pot for a complete one pot meal in under an hour.
Prep Time5 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Keyword: chicken, instant pot, roast chicken

Equipment

  • Instant Pot

Ingredients

  • 1 Free Range Whole Chicken
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 2 tsp Thyme
  • 1 tsp Oregano
  • 2 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 cup Chicken Stock
  • Vegetables of choice

Instructions

  • In a small bowl, combine salt, pepper, thyme, oregano, paprika, garlic and onion powder with a little olive oil. Rub onto the chicken skin and in the cavity.
  • Set your Instant Pot to the high sauté setting, add a little oil and brown chicken on both sides, about 4-5 minutes a side.
  • Remove the chicken and set aside.
  • Place your metal trivet in the bottom and add chicken stock. Place your veggies (if adding) in the bottom and place the chicken back on top. Select Manual, change pressure to high and set time for 35 minutes. Natural release for approx. 10-15 minutes (while you are prepping your sides).
  • If you prefer a super crispy skin, you may choose to grill it for another 5 minutes, but it is perfectly fine without it. Use the remaining sauce at the bottom, together with the soft veg to create your gravy.
  • Serve with Vegetables of your choice.

Now lets move onto my next “go to” recipe. It’s a winner across any household, and always a firm favourite with kids.

Spaghetti Bolognese

My love affair with Italy knows no bounds. I’m obsessed , and dream of the next time I can return. Any chef knows that a secret to a good Bolognese or Ragu is to cook the mince for hours on a slow, steady stove top. Definitely no time for that mid week! My kids could live off pasta, so bolognese (with as many veg as I can sneak in) is always a winner. When I first heard of “one pot” spaghetti bolognese I was a little more than dubious. The idea of the pasta cooking in the same pot? I wasn’t sold. But this is a game changer! The pasta comes out perfectly “al dente” and absorbs all the delicious flavour.

Print Recipe

Instant Pot Spagetthi Bolognese

This classic family favourite just got a little easier! Flavour packed bolognese sauce (with as many hidden vegetables as you can squeeze in) and tender spaghetti noodles cook beautifully in the Instant Pot®, all in one pot. In under 15 minutes!

Prep Time10 mins
Cook Time9 mins
Course: Main Course
Cuisine: Italian
Keyword: Instant Pot Spaghetti, One pot pasta, pasta, Spaghetti, spaghetti bolognese

Equipment

  • Instant Pot

Ingredients

  • 500 grams Lean Steak Mince
  • 1 tin Crushed Tomatoes
  • 500 grams Passata Sauce
  • 1 Onion finely diced
  • 2 Carrots finely diced
  • 2 Baby Marrow (or Celery) finely diced
  • 1.5 cups Water
  • Salt + Pepper
  • 1 tsp Green Chilli
  • 1 tsp Crushed Garlic
  • 2 tsp Italian Herbs

Instructions

  • Set your Instant Pot to Sauté Mode. Add in some Olive Oil and brown your mince together with garlic, salt and pepper.
  • Set aside browned mince.
  • Sauté onion, carrot, baby marrow together with garlic, celery salt, pepper and chilli until soft.
  • Add browned mince back in, together with tomatoes and passata sauce.
  • Break spaghetti in half and place on top of mince, add in one cup of water.
  • Cook for 8-10 minutes (depending on your preference) on high pressure with a quick release.
  • Voila! Questa Pasta e perfetta !

Lastly we pay homage to our “Taco Tuesday” dish. I put everything out on a big platter in the middle of the table and everyone makes up their own according to their own preference.

Shredded Chicken Tacos

This shredded chicken recipe is possibly the easiest of them all and is perfect for Tacos, Nachos, Sliders. I almost feel guilty calling it a “recipe” because it is so simple to make.

Print Recipe

Shredded Chicken Tacos

The BEST EVER Instant Pot Shredded Chicken Tacos! These are so incredibly easy to make and the chicken is so versatile you could create at least 4 different recipes from it.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Main Course
Cuisine: Mexican
Keyword: Instant Pot Shredded Chicken, Shredded Chicken Tacos, Taco Tuesday, Tacos
Servings: 4 people

Equipment

  • Instant Pot

Ingredients

  • 4 Chicken Fillets
  • 1 tsp Chilli Powder
  • 1 tsp Cumin Powder
  • 2 Garlic cloves crushed
  • Salt and Pepper
  • 1 Jar Salsa (of your choice and heat intensity)
  • Tortilla's to serve
  • Guacamole to serve
  • Grated cheese to serve

Instructions

  • Place marinated chicken breast inside the Instant Pot. Add the jar of Salsa on top.
  • Seal the lid and set the pressure knob to sealing.
  • Press “Poultry” and select between 7 and 10 minutes. (Depending on size of fillet).
  • Quick release and then shred the chicken breasts with two forks. Add back into sauce. You may want to saute it a little to thicken up the sauce, but it's completely up to you.
  • Serve with toppings and garnish of your choice.

There it is! 3 incredibly easy, low fuss “mid week” meals to inspire you to get creative with your Instant Pot! I honestly find I use mine more and more every single week and it has transformed our meals.

Happy Cooking! I’d love to hear your suggestions.

Banana Muffins

Banana Muffins

Posted on by Rebecca

Banana Muffins are a firm favourite in our house and the perfect way to use up bananas that are a little over ripe. I love this recipe because it is so versatile and you can add in additions as you please. It’s the perfect spin on classic banana bread.

Baked in just under 30 minutes, these banana muffins are the perfect teatime or lunchbox treat. Add in some nuts and you have a healthy version or go with decadent chocolate chips for an indulgent treat. I normally divide my mixture into two and do half and half. You could even add in some blueberries or strawberries to make a banana berry muffin! YUM YUM!

Some tips when it comes to making Banana Muffins:

  • Don’t skimp on your butter
  • Mash your bananas well
  • Don’t over bake

You can easily print out the recipe below to try at home! Enjoy xx

Print Recipe

Banana Muffins

Soft and Moist Banana Muffins so versatile that you can add either chunky chocolate chips, or nuts A firm favourite in our house and the perfect way to use up bananas that are a little over ripe. It's the perfect spin on classic banana bread.

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert

Ingredients

  • 120 grams softened unsalted butter
  • 2/3 cup granulated light brown sugar
  • 2 large eggs
  • 3 over ripe bananas
  • 1 tsp Vanilla Extract
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • pinch salt
  • 1 cup chunky chocolate chips/ nuts of choice

Instructions

  • Preheat Oven to 180 Degrees Celsius.
  • Cream together softened butter and sugar and gradually add in the eggs.
  • Add in mashed bananas and vanilla extract and mix until well blended.
  • In a separate bowl sift all the dry ingredients together.
  • Fold in the dry ingredients into the wet until well incorporated.
  • Fold in your chocolate chips or buts (or both), leaving a few to sprinkle on top.
  • Pour muffin mix into well prepared tins and bake for 25-30 minutes until a toothpick comes out clean.

Notes

TOP TIP: Don’t skimp on the butter. This is the only liquid in this mixture so if you feel the batter comes out a little too thick add in a little more or a tablespoon of oil.
Instant Pot Festive Meal Ideas

Instant Pot Festive Meal Ideas

Posted on by Rebecca

This succulent Cranberry Orange Chicken followed by a decadent white chocolate and raspberry “pot du creme”, officially signals that Holiday season has begun. No matter what you’re celebrating this year, you’ll probably end up cooking a large meal or two for your family during the holiday’s and lets face it, in Africa, with the heat of our December, the last place we want to be is sweating it out in a hot kitchen. We always had debates in my family growing up over the “traditional Christmas meals” versus something lighter due to the hot weather. We almost always ended up with a combination of both. Thankfully, with Instant Pot around, we don’t have to worry about spending hours in the kitchen anymore.

I’ve been fortunate enough to spend a few Christmas periods over in the USA (and thanksgiving) and I’m proud to say I have mastered the art of succulent turkey, when people say they are dry and unflavourful I beg to disagree. My initial thought was a cranberry orange turkey, however, the Instant Pot however is a little too small to fit an entire turkey, and I certainly wasn’t going to cut off leg and wing portions (hint hint woolies, I see you have the mince now, please sell the pieces too). After some back and forth, I settled on chicken. I knew I wanted to incorporate Cranberries, and I adore the combination of cranberry and orange, it’s just so festive. Even my husband, who is not a fan of “fruit with food”, polished this off. Keep reading for the full recipe.

Mains – Orange Cranberry Chicken with a Balsamic Glaze

You’ll remember that I previously cooked a rotisserie style chicken in the Instant Pot and it is absolutely glorious. So incredibly moist that it falls off the bone, (you can see the recipe up on my Instagram highlights). The first secret to a really great chicken, my mother in law taught me this, is to use a good quality, organic free range chicken. Happy chickens are tasty chickens 🙂 I bathed this chicken in butter, balsamic glaze, freshly squeezed orange and salt and pepper. Stuff fresh rosemary under the skin and into the cavity of the chicken, along with a cup of cranberries and sliced orange. Brown the chicken on both sides by using the saute function of your Instant Pot.

Add your metal trivet stand and a cup of chicken stock into the bottom of the pot along with a big handful of baby carrots. This will not only steam your chicken but will create the most delicious gravy. Chuck in another handful of cranberries for good measure and place your chicken on top of the carrots.

Make sure the lid is closed securely and the steam vent is set to “sealed.” Select the “Poultry” button with high pressure, and a cook time of 38 minutes (dependent on the size of your bird). Finish with a natural release of about 20 minutes. Carefully remove the chicken. If you prefer a crisper skin, which clearly we do; brush the chicken again with the balsamic butter glaze and pop it under the grill for a few minutes. The Balsamic creates the most glorious brown, crispy edge to the skin. Meanwhile remove the carrots and saute the remaining liquid, with a little cornflour to thicken up.

Decorate a serving platter with some fresh cranberries, orange slices, and rosemary, to help showcase your gorgeous Instant Pot Whole Chicken. 

Dessert – White Chocolate “Pot du Creme” topped with Raspberry Coulis

Now lets move onto the good stuff…. the dessert. A recipe so easy I literally had to good it twice to make sure I wasn’t missing something !

While my grandparents were alive, Christmas pudding was an absolute must, Christmas cake always featured as well, but the Christmas pudding “Brandy pudding”, was always set alight by my grandfather, with all the grand-kids looking on in amazement. Everyone crossed fingers that they would get “the penny”. I, however, am absolutely not a fan. There’s something about “fruit mince” that I despise (so mince pies are off the menu too), I prefer lighter, cooler dishes and trio of berries pavlova almost always features on my Christmas Menu.

I haven’t quite figured out how to do a meringue dish in my instant pot (yet), but I did keep the white and red colours going with this glorious dessert, so keep reading until the end. This is honestly the easiest dessert I have EVER made, and one that I will repeat again and again.

This recipe uses the perfect blend of rich white chocolate and fresh, bright raspberries for a simply irresistible treat. Whether it’s a hot summer day or a winter evening in front of the fire, this fabulously easy dessert is a winner.

All you have to do is blend together some white chocolate with egg yolk, lemon zest and vanilla extract and blend in some warm heavy cream to gently melt the chocolate. Divide into some ramekin dishes and pour a cup of water into the bottom of your Instant Pot. Set to 0 minutes on manual and natural release for 5 minutes. It’s a make ahead dessert so you need to refrigerate it for about 4 hours. Blitz up some raspberries to make a simple coulis to top. Sit back and watch all your guests lick their bowls 🙂

Gone are the days of long, complicated Christmas Dinners. Thankfully, with Instant Pot in hand, families can spend a little more “together time” and less time fighting about whose turn it is to do what.

Print Recipe

Orange Cranberry Chicken

Succulent orange chicken with a delicate cranberry balsamic glaze
Prep Time15 mins
Cook Time58 mins
Keyword: chicken, christmas meal, holiday meal, instant pot, orange chicken, orange cranberry chicken, roast chicken
Servings: 5 people

Equipment

  • Instant Pot

Ingredients

  • 1 Whole Free Range Chicken
  • Fresh Rosemary
  • Oranges
  • 2 cups Cranberries
  • 1 tbsp Balsamic Vinegar
  • 2 sticks Butter
  • 1 pkt Baby carrots

Instructions

  • Empty chicken cavity, rinse chicken and pat dry.
    Season skin with Salt and Pepper. Melt about 2 big knobs of butter and mix with 1 tablespoon of balsamic vinegar and the juice of one orange. Rub into the chicken skin (and under. Stuff the cavity with orange wedges, herbs and a cup of cranberries.
  • Turn on Instant Pot "Saute" function and allow to heat up. Brown chicken about 5 minutes per side, or until golden brown.
  • Turn Instant Pot off, remove chicken. Add a cup of chicken stock into the bottom of the pot. Add in the metal trivet and add in baby carrots. Place chicken on top of carrots. Chuck in a few more cranberries for good measure.
  • Close lid and make sure steam vent is closed.Set "Poultry" function on high pressure for 38 minutes. Once cooking time is complete, natural release for about 20 minutes.
  • If you prefer a crispier skin, pop under the grill for 10 minutes before serving.
  • Meanwhile, take the remaining sauce and switch on the saute function again to thicken up. Add a tsp of cornflour.
  • Serve chicken on a bed of carrots, rosemary and sliced oranges for a festive meal.
Print Recipe

White Chocolate And Raspberry “Pot du Creme”

Lighter than a pudding, but thicker than a mousse these "pot du creme" are incredibly decadent and sinfully easy to make in your instant pot.
Prep Time10 mins
Cook Time5 mins
Course: Dessert
Keyword: Instant Pot Chocolate Mousse, Instant Pot Dessert, Quick Dessert, White chocolate and raspberry mousse, white chocolate mousse, white chocolate pot du creme

Equipment

  • Instant Pot
  • Blender
  • 4 Ramekin dishes

Ingredients

  • 170 grams White Chocolate chopped
  • 1 Zest of lemon
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla Extract
  • 2 egg yolks
  • pinch salt
  • 1/2 cup heavy cream
  • 1 pkt Raspberries

Instructions

  • Add chopped up chocolate, egg yolks, vanilla extract, lemon juice and zest and a pinch of salt to blender and grind to break up chocolate.
  • Warm heavy cream gently in microwave (you don't want it hot, just warm) and pour into blender (ideally while still blending). Blend until smooth.
  • Divide mixture evenly into Ramekin dishes.
  • Pour one cup of water into the bottom of the Instant Pot and place metal trivet in.
  • Place dishes on top of trivet and close the Instant Pot and set to seal.
  • Select "Manual" function and select ZERO on timer. Yes, select ZERO minutes.
  • Naturally release for 5 minutes, then quick-release the remaining pressure.
  • Remove the ramekins and refrigerate for 4 hours.
  • Meanwhile, combine raspberries, 2 tbsp water and a little icing sugar in a blender to make a coulis. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.
  • Top each ramekin with the raspberry sauce and refrigerate for another 30 minutes.

Notes

**TOP TIP** If you have clear glass ramekins (heat proof) use them, it makes for such a pretty serving if you can see the white and red layers.
** By selecting 0 minutes on the pressure cooker, it really just brings it up to pressure and then releases.

*White Chocolate Pot du Creme recipe originally found from Chop Secrets.

**Collaboration with Instant Pot**

Healthy School Lunch Box Ideas + Giveaway with Kiddylicious

Healthy School Lunch Box Ideas + Giveaway with Kiddylicious

Posted on by Rebecca

Hands up to all the moms of serial snackers !! From the moment my kids wake up to the second they lay their heads on the pillow at night, I feel like they are constantly asking for snacks. I am always on the look out for new snack or lunch box ideas so when Kiddylicious approached me to “swap out” the unhealthy snacks, I jumped at the challenge!

I’ve found myself in a bit of a rut recently with school lunches. Whether its lack of time, laziness or just uninspired because its the end of year, I’ve been feeling like a pack the same lunch for the boys every day of the week. I previously shared some lunch ideas on the blog which kept me going for some time, but preferences also change. For example, I have been told that I’m not allowed to pack pizza anymore, because its cold (turns out his preschool teacher used to warm it up for him all this time) – so that quickly eliminated that option. Schools also place restrictions on bringing nuts or granola bars with peanut butter in etc, so it limits our options a little more.

I sat down to create 4 new lunch ideas, swapping out the cookies and chip treats I added in the last one, with healthier options from Kiddylicious.
Why 4? Well, because once I week I let him order tuck 🙂 Every mama needs a break right?

We always use Sistema lunch boxes because of the bento style layout. These are perfect for serial snackers and allow me to separate everything comfortably.

Option 1: Tomato and cheese skewers, biltong for a protein, Kiddylicious cheese stars, a citrus, grapes and our cult favourite, Kiddylicious coconut rolls.

Option Two: “Crustless quiches” (egg muffins are sooo quick and easy to make), popcorn, grapes, cheese, Kiddylicious fruit wriggles and some veggie straws.

Option Three: Chicken pops, rice crackers, strawberries and watermelon with Kiddylicious cheese straws and a strawberry fruity bake as a treat.

Option Four: There is nothing wrong with a good old sandwich, I try to steer away from them too much as the kids get a sandwich and fruit for their first break at the school, so I don’t give them everyday. Yes, this is on white bread and yes, my kids do eat brown as well (just in case there is judgement here). A cheese sandwich with cucumber and carrots, a citrus served with Kiddylicious strawberry fruit wiggles and the divine apple soft biscotti.

Option Five: Tuck Day 🙂 He always orders a toasted cheese sandwich in any case, but if you really wanted one; go with some mini meatballs (woolworths does a great option for kids), yoghurt covered rice cakes, apple slices, yoghurt served with Kiddylicious banana coconut rolls!

Its so easy to make sure no unhealthy treats slip in with brands like Kiddylicious helping us to tackle good food options.

GIVEAWAY – Win a hamper filled with Kiddylicious snacks and a Sistema Lunch Box

Make sure you are following In these Stilettos and Kiddylicious over on Instagram. Tag a fellow mum who could use some inspiration.

Comment below on what you would swap out in your lunch box?

Competition is open only to residents of South Africa, winner will be announced on Friday 15 October 2019.

Celebrating Our Heritage With Instant Pot

Celebrating Our Heritage With Instant Pot

Posted on by Rebecca

There sure has been a lot of negative talk and feelings about South Africa recently, a string of bad news, crime and a tumbling economy has left more than just a few South Africans wondering about their future here. The one thing South Africa will always do right however, apart from a braai, is being a fiercely proud nation. Wherever you go around the world you are bound to bump into a fellow Saffa, and you are more than likely to receive an invite for a braai. We are a proud rainbow nation, and with such a melting pot of cultures, its no wonder our cuisine is voted among the world’s best!

For Heritage Day this year, why not spend more time with the people that are close to you, and less time in the kitchen? We have been experimenting with our Instant Pot recently and when we were challenged to come up with perfect Heritage Day meal plan, we jumped at the chance to create a full menu in this life saving appliance. Head on over to our IGTV to see the video, or read on for the full menu plan.

Heritage Day Menu

  • Tender Lamb Curry Served with Sticky Jasmine Rice
  • Decadent Peppermint Crisp Baked Cheesecake

Lamb Curry Ingredients:

  • 800g/1kg chopped stewing lamb
  • 1 tin crushed tomato OR 3/4 grated tomato
  • 1 medium onion finely diced
  • Handful of fresh coriander to garnish
To Marinade:
  • 1 cup plain yoghurt
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp cracked black pepper
  • 1 tsp fine cinnamon
  • 1 tsp red chilli powder
  • 1/4 tsp ground cardamom
  • 1 tbsp ginger/garlic masala
  • salt to taste

Start off by mixing together the yoghurt and spices and marinade your lamb for a minimum of 2 hours (trust me, the longer the better). While that is sitting, get on with your Jasmine Rice (this can also be done in the Instant Pot).

Jasmine Rice
  • Using a ratio of 1:1. Rinse your rice under water until clear (when using a pressure cooker this is a must).
  • Take two cups of Jasmine Rice and two cups of water and put into your Instant Pot
  • Place cover on and turn valve to seal.
  • Set on a manual setting of 5 minutes on high pressure. Do a natural release for 10 minutes and then switch to vent to open.
  • Perfect sticky jasmine rice.
Curry
  • Saute the onions with ginger/garlic until they begin to get a bit golden.
  • Add in your marinated lamb and saute for about 1 minute and then add 1/4 cup of water and your tin of tomatoes.
  • Optional to add in potatoes if you wish (I did).
  • Switch off saute and select meat/stew function and cook for 27 minutes. I did a natural release for about 10 minutes. If you want to thicken up your sauce a little, when you remove the lid switch to saute function again for about 3 minutes.

That’s it. Its literally that easy to create a lamb curry that tastes like its been simmering for hours!

Now it wouldn’t be a Heritage Day lunch without some dessert and tea so here is my take on the traditional “Peppermint Crisp Dessert”; how about a Caramel Peppermint Crisp baked cheesecake? Yes, done in an Instant Pot!

Peppermint Crisp Baked Cheesecake

Ingredients:

For the base:

  • 1 packet peppermint chocolate chip biscuits, crushed
  • 100 g butter, melted

For the filling:

  • 250 g cream cheese
  • 250 g mascarpone
  • 125 ml sugar
  • 30 ml cake flour
  • 80 ml cream
  • 2 eggs
  • 1 egg yolk
  • 100 g Peppermint chocolate, finely chopped

For the topping:

  • Half a tin of Caramel Treat
  • 100 g finely chopped mint chocolate

Method:

  • Start by measuring a spring form pan to your Instant Pot, make sure it fits in the Instant Pot, on the metal trivet with the handles up. Then grease your pan and place baking paper on the bottom.
  • Mix your crushed biscuit and melted butter into the bottom of the pan and chill in the freezer while you get on with the filling.
  • Cream together the mascarpone, cream cheese, sugar, four and cream together until smooth. Add in the egg and egg yolk and then fold in the chopped chocolate. Pour into the chilled biscuit base.
  • Pour 250 ml of water into your instant pot and place the metal trivet inside with the handles facing up. Cover your cheesecake with a double layer of foil and carefully lower onto the trivet.
  • Close the lid and set valve to seal. Select pressure cook function and choose 40 minutes. Let it do a natural release for about 20 minutes and then open valve to venting. Once your metal popper has gone done, safely open up you lid and take your cheesecake out.
  • Take out of the foil and chill in the fridge, for a minimum of 1 hour, preferably overnight.
  • Once chilled top with your Caramel Treat and chocolate.

There you have it! A proudly South African meal to celebrate your Heritage Day, all cooked in an Instant Pot with under an hour of total cooking time! If you had to buy one “extra” kitchen appliance, this should be it! Happy Heritage Day to all, what will you be making?

Recipe adapted from Cooked Inc.

*Disclaimer – this is a collaboration between Instant Pot SA and In these Stilettos.

Best Ever M&M Cookies

Best Ever M&M Cookies

Posted on by Rebecca

Is there anything better then a freshly baked cookie? I am a sucker for a soft, chewy cookie, add in my favourite chocolate treat and I’m in heaven. Whether its classic choc chip, Cadbury chocolate cookies, or good old M&M’s, cookies are a favourite to make (and eat) in our house. These soft, chewy, chocolate filled cookies taste like they came straight from a top baker and are utterly addictive!

Ingredients:

  • 227 grams butter , at room temperature
  • 1 cup light brown sugar
  • 3/4 cup castor sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cup M&M’s (or one cup M&M’s and one cup choc chips)

Method:

  1. Preheat oven to 180°C and line baking tray with baking paper or a silicon mat.
  2. Cream together butter and sugar in a large bowl until pale. Add in eggs and vanilla and mix.
  3. Next add flour, baking powder and salt and mix until just combined. Fold in the M&M’s. Refrigerate dough for about 10 minutes. (This is the secret to a chew center)
  4. Scoop cookie dough onto a baking sheet, using the either an ice cream scoop or a teaspoon and form into a ball shape. Place extra M&M’s on top.
  5. Bake M&M cookies for 8-10 minutes, until tops are just golden. Leave to set on the tray for about a minute and then transfer onto your tray to cool

Top Tip:

You cant have too many M&M’s in them. Initially I was a little stingy, wanted to spread out them out evenly, as I got towards the end though, I realised the more M&M’s the better! These cookies are thick and chewy, yet super soft on the inside with beautifully crisp edges. You can swap out one cup of M&Ms for chocolate chips if you like, but I double dosed on my colourful candies 🙂

Classic Vanilla Sponge Cake

Classic Vanilla Sponge Cake

Posted on by Rebecca

This is one of those recipes where you really cannot go wrong. A perfect bake every single time and you can mix it up as much as you like. Add a little cocoa to make it chocolate, ice with a ganache or a layer with traditional jam and cream, this sponge recipe is so versatile! Its not your quintessential sponge, mine has a twist to it, which in my opinion, makes it even softer and lighter. This tea time treat can be ready for the oven in 15 minutes or less!

Ingredients:

  • 4 eggs separated
  • 1 cup all purpose cake flour
  • 1 cup castor sugar
  • 1 tsp baking powder
  • Pinch of Salt
  • Generous teaspoon of vanilla extract
  • 1 tablespoon melted butter
  • 1/2 cup hot water

Method:

Preheat Oven to 180 Degrees Celsius.

Beat the egg whites and castor sugar together until peaks form, and its nice and thick and glossy. Add in the egg yolks, extract and beat until just combined.

Sift together the dry ingredients (flour, baking powder, salt) and fold into the mixture gently until well incorporated, keeping it light and fluffy.

Add in the melted butter and lastly the hot water, and fold.

Pour the mixture into a tray of your choice. I used a tray here but you can use two 8 inch round trays too.

Bake for approx 20-25 minutes until well done.

For the Icing:

You can choose your preferred icing. I have made this cake a number of different ways. Sometimes I fill it with caramel and cream and dust it with a little icing sugar, other times I go the traditional Victoria Sponge route. In this particular instance I used a white chocolate ganache. Melting 2 bars of white Cadbury “Dream” chocolate together with some Nestle tinned cream (about half a tin).

This cake is perfect for a weekend treat or if you have last minute guests arriving. Perfect every time!

Creamy Butternut Soup

Creamy Butternut Soup

Posted on by Rebecca

Is there anything more comforting then a big bowl of luxurious butternut soup? Its one of the most simple soups to make, get it wrong and it can be bland as anything but get it right, like this one, and its silky, smooth ,slightly sweet and full of flavor !

Ingredients:

  • 2 good sized knobs of butter
  • Equal amounts of cut up Butternut (500g) and Sweet Potato (I typically use 1 large butternut/1 pkt pre cut and then eyeball the sweet potato to match the butternut amount.
  • Half an Onion diced
  • About 1/2 tsp crushed fresh garlic
  • Chicken Stock (enough to cover the butternut and sweet potato, I normally use about 1 litre.
  • Salt and pepper to taste
  • 1/4 green chillie
  • 1/2 cup heavy cream (or coconut cream)

Method:

  • Heat the butter in a saucepan. Add the onion and sauté for 30 seconds. Add in garlic and chilli until fragrant.
  • Add in cubed butternut and sweet potato and cover with chicken stock
  • Boil until butternut and potato are soft and then blend with a hand processor until silky smooth
  • Add in salt and pepper to taste as well as the heavy cream (or coconut cream dependent on what you have

Serve with fresh bread or rolls, we love the knotted heat and eat rolls from Woolworths! There are so many variations of butternut soup, but this is our favourite. Classic, warm and absolutely satisfying. How do you make yours?

Creamy Chicken Corn Soup

Creamy Chicken Corn Soup

Posted on by Rebecca

This is one of my all time favourite soups. Its comfort food, creamy and sweet with just the right amount of kick. I combined two family recipes here to come up with my own that’s the perfect consistency for me. Its quick and easy and the perfect soup for any time of day!

Ingredients

  • 1 cup cubed chicken breast
  • 1 small finely chopped onion
  • 1 tsp garlic
  • 1 tsp white pepper
  • half a tsp crushed green chillies
  • 1 cup fresh cream
  • 2 tbsps flour
  • salt to taste
  • 1 tin creamstyle corn
  • 1 litre of milk
  • 1 pkt knorr thick vegetable soup (optional)*
  • 1 tsp mustard powder (optional)
  • Butter/ghee for cooking

Method

Braise onion in a pot with butter, garlic, chillies, salt and pepper, mustard powder until translucent, add in chicken cubes and cook on a gentle heat until cooked through. Add a little water and allow to merge together. Add in the sweetcorn and the milk and bring to a gentle simmer, you don’t want the milk to boil, just a low gentle heat. Make a mini white sauce with the butter and flour and add to the pot to simmer until the soup thickens up. Just before serving add in your cream and a fresh grinding of black pepper.

*Optional: If you feel the soup is not thick enough still add in a few tbsps from the pack of thick vegetable soup to thicken it up some more. (Or substitute the addition of flour with a whole packet of thick vegetable), I often just go with whatever I have time for.

Once again, my hubby prefers a smoother soup, so what I do is add in half the tin of sweetcorn initially. I then blend the soup when its cooked and once its smooth I add in the rest of the sweetcorn. I like the texture of the whole kernels and its a little more aesthetically appealing to me. Garnish with either fresh coriander or some finely chopped spring onion.

Chicken And Vegetable Soup

Chicken And Vegetable Soup

Posted on by Rebecca

Its officially soup season and nothing is better then a hearty chicken soup. We eat soup every evening (well in Ramadan anyway) and have it when we break our fast. On rotation in our house (apart from the odd occasion where I’ll make up a box mix of Haleem), are three staple soups. Chicken and Vegetable being my husbands favourite.

This recipe is adapted from the book “Cosmopolitan Cuisine” by Hamida Kolia. Its literally my go to recipe book, and every single thing in it is a success. My book is so dog eared from being used all the time, I desperately need a new copy. This chicken soup is quick, easy and hugely flavorsome and the whole family will love it. Both my boys eat it and it can be cooked in under 30 minutes.

Ingredients

  • 1 cup chicken fillets (cubed)
  • 1 small onion diced
  • About a Tbsp Oil/ghee
  • 1/2 tsp white pepper
  • 1/2 tsp garlic flakes (or fresh garlic)
  • 1 tsp chicken spice
  • 1 Tblsp Worcester sauce
  • 1/4 tsp green chillies (finely ground)
  • Salt to taste
  • 1 cup frozen Veg (I use the carrot, pea and corn one)
  • 1 pkt Knorr Thick Vegetable Soup

Method

  • Braise your cubed chicken in oil with onions and all spices; (garlic, salt/pepper, chillies, chicken spice and Worcester sauce), on a medium heat for approx 10 minutes.
  • Add a litre of water to the pot and bring to simmer
  • Add in your cup of frozen veg and bring to boil again for about 5 minutes
  • Add in your packet of thick vegetable soup (I mix it in with a little cold water first before adding it to the pot, so it doesn’t go lumpy).
  • Boil until soup is slightly thick
  • Using your hand blender, blend until smooth.
  • Garnish with cream or fresh coriander is optional

My husband prefers a smooth soup, so we blend most of ours to a smooth consistency, but this of course, is optional.

I’ll be sharing our other two favourites over the next week, which are creamy butternut and a soul warming creamy chicken and corn. What are your favourite winter soups? Do you eat them as a meal in itself or as a starter?