Recipes
Quick Granadilla Cheesecake
Ingredients:
1 X Packet Tennis biscuits
2 X Tins condensed milk
2 X Tubs smooth cottage cheese
2 X Tubs fresh cream (250ml each)
20ml gelatine
250ml lemon juice
300ml Ina Lessing granadilla curd
Method:
1. Crush the biscuits finely and mix with a bit of melted butter.
2. Mix and press flat into the bottom of a springform pan to form a crust.
3. Dissolve the gelatine in half of the lemon juice.
4. Mix and allow to cool.
5. Mix the following ingredients together: Condensed milk, cream cheese, and the remaining lemon juice.
6. Whip the cream slightly – not stiff – and fold in.
7. Add the gelatine mixture, mix well.
8. Pour the mixture into the pan over the biscuit base.
9. Leave in the fridge for a while (about 2 hours).
10. Spread the granadilla curd on top.
Recipe by Lillian Weber.
Apricot Jam
Ingredients:
1kg Apricots, halved and pitted
1kg Huletts White Sugar
5 X Apricot kernels, cracked
5ml Thick ginger root, peeled and sliced into thin rounds
15ml Lemon juice
Method:
1. Place the apricots and sugar in a heavy-bottomed pot.
2. Place over low heat and stir until the sugar has dissolved.
3. Add the apricot kernels and ginger, and heat to boiling point while stirring.
4. Allow the mixture to continue boiling until it is thick and translucent.
5. Add the lemon juice and stir until well combined.
6. Spoon the jam into sterilised jars and seal.
This recipe yields approximately 5 x 250g jars.
Or you could simply buy a ready-made jar or two from Ina Lessing.
Venison Casserole with Ina Lessing Marula Jelly and Dried Fruit
Ingredients:
1.5kg Venison with bones, cut into pieces
Marinade:
500ml Red wine
4 X Garlic cloves, crushed
10ml Dried mixed herbs
100ml Oil
30ml Brown sugar
15ml Worcestershire sauce
50ml Butter
2 X Onions
1 X Carrot, grated
2 X Celery stalks, chopped
2 to 3 Bay leaves
6 X Whole cloves
6 X Allspice berries
50ml Fresh lemon juice
500ml Meat stock
250ml Red wine
500g Dried fruit
50ml Ina Lessing Marula jelly
Method:
1. Marinate the meat in the marinade for two days.
2. Remove the meat from the marinade and retain the liquid.
3. Heat the butter and sauté the onions, carrot, and celery in a heavy-bottomed pot.
4. Brown the meat and place it in a casserole dish.
5. Spoon the onion and carrot mixture over the meat.
6. Pour the marinade over.
7. Add bay leaves, cloves, allspice berries, and lemon juice.
8. Season well to taste with Aromat, salt, and freshly ground pepper.
9. Place in the oven and simmer for 3 hours at 160°C.
10. Top up the liquid with red wine and meat stock as needed.
11. For extra flavour, stir in 250 ml cream just before serving.
