Cooking at the Radiant ladies event @ CE Captown North

Radiant Ladies morning - CE Cape Town North

Welcome back ladies!!!

Wow, what a great morning of fun, laughter and BEAUTY we had!!!

I hope you enjoyed the RADIANT ladies morning as much as I did? 

Thank you for visiting my website. I thank God for the grace that he has, so generously, given unto us!!!  

Below are the recipes that we cooked on stage. 


1. The "MIELIE " 

Serves 6-8 as a snack or a side dish


4 Sweetcorn, cooked in salted water for 1 hour 

1lt Canola or sunflower oil for frying 

2Tbsp "Chipotle seasoning" from Woolies - or any Braai/BBQ spice

a pinch of salt  

4Tbsp Mrs Balls chutney 

4Tbsp Soy sauce, Kikkoman (preferred brand) 

A dash of lime or lemon 


Using a bread knife, cut the sweetcorn in quarters, down the length.

Place a pot of oil on the stove to fry the corn. Once hot, drop the corn into the hot oil and cook until golden and curled up. 

Remove from the pot and drain off the excess oil, using paper towel. 

Season with salt and "Chipotle seasoning".

Mix the chutney, soy and lime juice together and toss the corn through the sauce. 

Stack the sweetcorn "ribs" on a nice little wooden board, add a piece of lime and serve warm. 


2. Green salad 

Serves 6-8 


3 Small heads of baby cos lettuce 

1 Handful of mixed salad leaves with edible flowers 

10 Cucumber ribbons 

5 Pearl onions, curried and halved - recipe below 

5 Purple figs, halved 

Sprinkle of crispy onions 

6-8 Tbsp Creamy avocado dressing - recipe below 


For the curried onions 

5 Pearl onions, peeled and kept whole 

3 Tbsp white wine vinegar 

3 Tbsp white sugar

1/2 Cup water  

A pinch of salt 

1 Tbsp curry powder - medium 

Place all the ingredients into a pot and bring to the boil, covered with a lid. Reduce the heat to a simmer and cook for 20 minutes, remove from the heat and allow the onions to cool inside the cooking liquid. 


For the dressing 

1 Avocado, skinned and stone removed 

4 Large tbsp plain yoghurt 

1 handful dill 

8 mint leaves 

20ml Lime juice 

A pinch of salt 

Generous drizzle of olive oil 

Place all the ingredients inside a Nutri-Bullet and blend to a fine, creamy, green dressing. Taste and adjust seasoning. 


3. One Pan Wonder

Cheesy cauliflower and chorizo

Serves 4-6


50g Butter 

1 Red onion, chopped fine 

8 Chorizo slices 

1 Head cauliflower 

1/2 Cup white wine 

1 Cup cream

1/2 Cup milk 


1/2 Tbsp corn flour 

1/2 Cup grated mature cheddar or even mozzarella 

2 Tomatoes 

1/4 Onion 

2 Tbsp olive oil 

1 Tbsp white wine vinegar 


Heat a large pan on the stove over medium-high heat. Add the butter and allow to melt and foam. 

Add the onions and cook for two minutes, add the chorizo and continue to fry. 

Add the cauliflower and white wine. Cover with a lid to tinfoil and allow to steam. 

Once the wine has cooked out, add the cream and milk. Season the pan and bring the pan to the boil. Allow the cauliflower to cook through, try not to overcook the cauliflower. Keep it "al dente" like the Italians would call it. 

Once the cauliflower is cooked, asses the pan. If there is enough liquid in the pan, and it is still quite runny, then thicken it with the cornflower slurry. If most of the moisture has cooked out, add some more milk to the pan and then thicken. 

Remember to add some water to the corn flour to make a paste/slurry before adding it to the pan to thicken the sauce. 

Add the cheese to the pan and allow to melt. 

Make a quick salsa, quarter the tomatoes and remove the seeds, dice the flesh into equal size blocks. Chop the onion fine, mix the tomato and onion together, add olive oil and vinegar. Season with salt. Add the salsa to the pan and serve. 

Serve the cauliflower in the same pan that you made it in, wipe the sides of the pan to neaten it up.


4. Remember 

Lastly ladies, here are a few tips to remember. 

1. The Art of Setup 

Make sure you have a clean work area, less is more. 
Place a "lappie" underneath your cutting board, to prevent slipping and sliding. 

Always have spoons nearby to taste the food that you are cooking. 

2. Try to sound as French as possible when cooking. :) 

3. Always cut with a sharp knife 

4. Never go to the shops, especially Woolies, without a shopping list 

5. Clean as you go 

6. Remember to season your food and try to enjoy it !! 


Remember to redeem your Culinary Kraft voucher. 
Voucher valid until 31 Dec 2020
Voucher valid for purchases of R100 or more 
Redeem in-store or online 

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Thank you again !!!!! God bless you. 






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