Whats for Dinner this Easter?

Our hearts as a nation sank when we heard news that the lockdown will be extended for another 2 more week. When we thought our favourite fast food joints are about to open we realised that we will be to brave it out just a little longer an get behind the stove.

Our friends at Nestlé have sent us a more hearty, easy-to-make recipes that are also easy on the pocket for the duration of the lock-down period. Try some out during this Easter period.

Orange, Fennel, Rosemary and MAGGI Salad Dressing Glazed Salmon Fillets

Method:

1. Heat a large non-stick frying pan over medium-high heat with olive oil.
2. Season both sides of the salmon well with salt, pepper and ground fennel.
3. Add the salmon to the pan and cook until browned on both sides. Approximately 3 minutes a side. Remove from the pan and set aside.
4. Add in the garlic, rosemary and cook for 20 seconds. Add in the MAGGI Oil Free French Salad Dressing and simmer until reduced.
5. Stir through the orange zest, orange juice, lemon juice, corn flour and honey. Season well with salt and pepper.
6. Bring up to the boil and add the salmon back into the pan. Spoon sauce over the salmon and cook until heated and cooked through.

Sticky Harissa Chicken Thighs

1. In a medium size mixing bowl mix the chicken, harissa paste, yoghurt and lemon juice.
2. Allow to marinade for at least 45 minutes but preferably overnight.
3. In a small pot combine Maggi BBQ Sauce, harissa paste, orange juice, salt and red pepper flakes. Allow to reduce until it becomes slightly sticky.
4. Pre-heat the oven to 200 ̊C.
5. Place the chicken thighs in a single layer on a baking sheet and bake for 10-15 minutes.
6. Increase the heat in the oven to 220 ̊C and glaze the thighs evenly. Roast until fully cooked, crisp and caramelized.

Nestlé Condensed Milk and Milkybar Napoleon Cake

Method:

1. For the cake; beat the butter with the sugar until light and fluffy in an electric mixer.
2.  Beat in the eggs until well combined.
3. Pour in the milk and stir well.
4. Add 150g of flour with the baking powder to the mixture and beat well. Slowly add in the remaining flour while mixing; continue you to add until a non-sticky dough forms.
5. Cover with cling wrap and set aside for 30 minutes in a warm place.
6. Divide the dough into 20 equal portions and on a lightly floured surface roll out each dough to a thin pancake.
7. Poke the dough with a fork to prevent bubbles and bake at 170°C for 4-5 minutes.
8. Cut even circles out from each piece of dough; approximately 25cm diameter. Reserve the off cuts for garnish.
9. For the condense milk cream, beat together the eggs and corn flour until combined. Place milk into a saucepan over medium heat and add in the eggs once the milk is a little warm. Continue to cook on a low heat stirring constantly for 10 minutes or until thick.
10. Allow to cool before mixing in the Nestlé Full Cream Sweetened Condensed Milk and then the whipped cream.
11. Spread each circular layer with the condense milk cream and top the cake and sides with the cream as well. Use the dough off cuts as garnish with fresh gooseberries and drizzle with Nestlé Milkybar Dessert Topping

Crustless BAR-ONE Cheesecake

Method

1. Butter 10 darioul moulds and dust with castor sugar.
2. Whisk all the ingredients together and pour into the darioul moulds to ¾ full.
3. Place them in a water bath and bake for 40 minutes in a preheated oven at 170°C.
4. Remove from the oven and leave to cool.
5. Turn the cheesecake out and serve with a citrus fruit compote.