31-07-2019

Motswari Blog Volume 24 – Geiger’s Gourmet Recipes by Head Chef Grace Mnisi

Grace Mnisi is one part of a three-generation family who have given their heart and soul to Motswari and its guests over the past four decades. Grace’s Great Uncle was employed as a chef back in the 90’s and he was responsible for bringing Grace to Motswari in the first place. Now Grace, her sister Thandy and Rosa, Thandy’s daughter, all work in the Motswari family. Grace worked her way up through the ranks from scullery maid to pastry chef, to sous chef and then to Head Chef in 2004. She is, without a doubt, an invaluable member of our team and a highly respected member of staff.

Grace is almost infamous to guests who have had the pleasure of tasting her extraordinary culinary creations. As a result of numerous requests for recipes, Grace has agreed to share her passion and wisdom with you all and here is the first chapter!

Pumpkin Bread
4 cups cake flour
1 teaspoon salt
1 packet instant yeast
10ml white sugar
2 tablespoons sunflower oil
500ml luke warm water
1 cup pumpkin seeds
1 cup pumpkin mash

Method – mix together flour, salt, yeast, sugar, pumpkin seeds and pumpkin mash. Mix well then pour over the oil. Use enough warm water to form a soft dough mixture. Place in a greased bread tin and allow to stand in a warm place to rise. Once ready, bake in a hot oven for 35 minutes.

Chicken and Spinach Homemade mini pies (12)
500g ready-made puff pastry
500g chicken breast
1 bunch of spinach
1.5 medium onion
Pinch of salt and pepper
1 cup of flour
1 egg

Method – cut the chicken breast into cubes or strips, chop the onion and spinach and mix together. Cook together in a frying pan, simmer for 20 minutes until chicken is cooked. Take it off the heat and leave it to cool. Dust the table with flour, place ready made puff pastry and roll, cut into squares or circles. Put the mixture onto the pastry circles. Fold the pastry over the mixture to create a parcel. Use a fork to close the edges securely. Fork the top of the pie to allow the steam to escape and not cause the pie to break open. Mix the egg white and yolk, use this mixture over the entire pie and then place in the oven at 160 degrees centigrade for 20 minutes. Make sure the pie is brown, if it’s not ready at 20 minutes, give it another 5 when you see it’s golden brown.

Carrot Cake
3 eggs
1.5 cups brown sugar
1 cup oil
2 cups white flour
1 tsp bicarb
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
Pinch of cloves
4 medium carrots
1 cup raisins
0.5 cup nuts

Method – beat the eggs and sugar together, then add the oil. Add dry ingredients next, followed by carrots, raisins (if you want them) and nuts. Place in a greased baking tin and cook for 75 minutes at 160 degrees centigrade.

Topping
0.5 cup cream cheese
0.5 cup cream
0.5 cup caster sugar
1 fresh lemon juice

Method – mix all ingredients together in a bowl thoroughly before placing topping on cooled carrot cake!

 

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