Magnifisan Vienna Muffins

Prepping Time: 15 minutes
Cooking Time: 20 minutes
EASY
Makes 8

  • 240g (2 cups) Magnifisan Super Maize Meal
  • 50g Super-Sure Cake Flour
  • 15ml (1 tbsp) baking powder
  • Pinch of salt
  • 125ml (½ cup) cheddar cheese, coarsely grated
  • 30ml (2 tbsp) fresh parsley, chopped
  • 4 chicken Vienna’s, cooked and sliced
  • 3 large eggs
  • 80ml (1/3 cup) sunflower oil
  • 300ml full cream milk

1. Preheat the oven to 180°C and lightly grease a 12-hole muffin tray.
2. In a large mixing bowl, sift together the maize, flour, baking powder and salt. Stir in the cheese parsley and Vienna’s and set aside.
3. In another bowl, beat the eggs, oil and milk together and lightly mix into the maize mixture making sure you do not over mix.
4. Spoon the batter into the prepared muffin pans and bake until done in the middle for about 20 minutes.

 

Magnifisan Vetkoek Filled with Curried Chicken Mince

Prepping Time: 20 minutes
Cooking Time: 20 minutes, plus extra for rising
EASY
Makes 14

Curried chicken mince

  • 15ml (1 tbsp) sunflower oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 5ml (1 tbsp) mild curry powder
  • 5ml (1 tsp) masala
  • 5ml (1 tsp) ground cumin
  • 200g Grain Field Chickens Chicken Breast Fillets, minced
  • 1 medium potato, cut into small cubes
  • 1 small carrot crated
  • 60ml (¼ cup) peas
  • 125ml (½ cup) chicken stock
  • Salt and pepper, to taste

Vetkoek

  • 250g Magnifisan Super Maize Meal
  • 200g Super-Sure Cake Flour
  • 500ml (2 cups) buttermilk
  • 5ml (1 tsp) bicarbonate of soda
  • 5ml (1 tsp) cream of tartar
  • Pinch of salt
  • 45ml (3 tbsp) butter, at room temperature

1. To make the vetkoek, sift the maize and flour into a mixing bowl.
2. In another bowl, mix the rest of the ingredients except for the butter and add it to the maize mixture and mix well.
3. Add the butter to the mixture and with your hands knead lightly. Cover and leave in a warm place to rise for about 1 hour.
4. Heat a large pot with oil and with your hands break off pieces of dough and fry until golden. Remove and drain on paper towels.
5. For the mince, heat the oil in a pot and sauté the onion and garlic for a few seconds. Add the rest of the ingredients and cook covered while occasionally stirring for about 30 minutes, add more water if the mixture gets to dry.
6. Once the vetkoek are done, cut a slit into the side and fill with the curried mince and serve while still hot.

 

Magnifisan Dombolo (Dumplings) and Chicken Stew

Prepping Time: 15 minutes
Cooking Time: 1 hour 30 minutes
EASY
Serves 4

Dombolo

  • 250ml (1 cup) warm water
  • 150g Magnifisan Super Maize Meal
  • 150g Super-Sure Cake Flour
  • 15ml (1 tbsp) sugar
  • Salt, to taste
  • 7g instant yeast

Chicken stew

  • 1kg Grain Field Chickens Chicken Soup Pack
  • Salt and pepper, to taste
  • 60ml (¼ cup) sunflower oil
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 350ml chicken stock
  • 1 x 400g tin braai relish, diced tomato and onion with herbs
  • 1 x 500g frozen mixed vegetables
  • 10ml (2 tsp) maizena

1. For the dombolo, mix all the ingredients well together and leave to rest while preparing the stew.
2. To make the stew, season the chicken pieces well. Heat 30ml (2 tbsp) of the oil in a large pot and sauté the chicken pieces on all sides for about 10 minutes. Remove the chicken pieces and set aside.
3. Heat the remaining oil in the same pot and sauté the garlic for a few seconds, add the chicken pieces, celery stalks, carrots, chicken stock and chopped tomatoes. Stir to combine well. Cover and simmer for about 40 minutes, then add the vegetables. Spoon a little of the hot liquid into a mixing bowl and mix in the maizena. Add this into the pot and stir to combine.
4. Divide the dough into 6 portions and arrange these around the chicken. Cover and cook until the dombolo are cooked, about 1 hour 30 minutes. Serve while still hot with a sprinkle of parsley.

 

Magnifisan Spinach & Chicken Pie

Prepping Time: 15 minutes
Cooking Time: 45 minutes
EASY
Makes 1 pie

Pastry

  • 145g Magnifisan Super Maize Meal
  • 120g Super-Sure Cake Flour
  • Pinch of salt
  • 125g butter, cold
  • 125ml (½ cup) water, iced
  • 10ml (2 tsp) fresh lemon juice

Filling

  • 45ml (3 tbsp) margarine
  • 1 garlic clove, finely chopped
  • 1 x 50g sachet white onion soup
  • 200g Grain Field Chickens Chicken Breast Fillets, minced
  • 125ml (½ cup) button mushrooms, chopped
  • 500g spinach
  • Salt and pepper, to taste
  • 250ml (1 cup) inkomazi
  • 4 large eggs
  • 125ml (½ cup) cheddar cheese, grated

1. Preheat the oven to 180°C and lightly grease a pie dish and set aside.
2. To make the pastry, sift the maize, flour and salt in a large bowl. Cut the cold butter into the flour mixture and with your hands rub until it resembles fine breadcrumbs.
3. Mix the water and lemon juice into the flour mixture and stir to make a stiff dough. Knead well then cover and refrigerate for 30 minutes.
4. Roll out the dough on a lightly maized surface. Lay the dough in to the pie dish to cover, refrigerate until needed.
5. For the filling, sauté the garlic in the margarine and add the onion soup mixture and chicken, then add the mushrooms and spinach. Mix the inkomazi, eggs and cheese and season well. Spoon filling into the raw crust and bake until set, for about 40 minutes.

 

Magnifisan Maize, Coconut & Oat Bars

Prepping Time: 15 minutes
Cooking Time: 20 minutes
EASY
Makes 24

  • 270g oats
  • 145g Magnifisan Super Maize Meal
  • 90g desiccated coconut
  • 90g oat bran
  • Pinch of salt
  • 100g butter
  • 45ml (3 tbsp) honey
  • 120g brown sugar
  • 5ml (1 tsp) bicarbonate of soda
  • 30ml (2 tbsp) boiling water
  • 2 large eggs
  • 10ml (2 tsp) vanilla essence

1. Preheat the oven to 180°C and lightly grease a baking tray and set aside.
2. Combine the oats, maize, coconut, bran and salt.
3. Heat the butter in a frying pan together with the honey and sugar and stir until the sugar has dissolved. Remove from the heat.
4. Dissolve the bicarbonate of soda in the boiling water and stir into the sugar mixture. Leave to cool slightly.
5. Beat the egg and vanilla essence and pour into the sugar mixture and then into the maize ingredients. Spoon into the prepared tray and spread evenly. Press lightly with the back of a spoon and bake for about 20 minutes.
6. Remove from the tin and immediately cut into bars. Ensure the bars have cooled completely before serving.

 

Magnifisan Mosbolletjies

Prepping Time: 15 minutes
Cooking Time: 50 minutes, plus extra for rising
EASY
Makes 1 loaf

  • 250g Magnifisan Super Maize Meal
  • 250g Super-Sure Cake Flour
  • 10ml (2 tsp) salt
  • 5g sugar
  • 7g instant dry yeast
  • 50g butter, melted
  • 190ml milk, lukewarm
  • 125ml ( ½ cup) water, lukewarm

Topping

  • 30ml (2 tbsp) sugar
  • 30ml (2 tbsp) water, lukewarm
  • Honey for drizzling (optional)

1. Sift the maize, flour and salt together then add the sugar and yeast and stir well to combine.
2. Add the melted butter to the maize mixture together with the milk and water and mix to form a soft dough.
3. Turn the dough on a lightly maized work surface and knead until the dough is soft, about 10 minutes. Place in a large bowl, cover and leave to rise in a warm place until double in size for about 30 minutes.
4. Knock down the dough and knead once more. Divide into equal pieces and shape into balls. Place each ball next to each other in a lightly greased loaf tin. Cover and leave to rise for a further 45 minutes.
5. Bake until cooked and golden, for about 40 minutes. Turn out on to a wire rack and brush immediately with a mixture of the sugar and water. Leave to cool slightly then serve warm.

Cook’s note
The correct technique is to squeeze balls of dough through a circle made by your thumb and forefinger, using oiled/buttered hands, this way you get nice smooth balls of dough.

Magnifisan Hashbrowns served with Morogo sauce

Prepping Time: 15 minutes
Cooking Time: 40 minutes
EASY
Serves 4


Hashbrowns

  • 1 litre full cream milk
  • 400g Magnifisan Super Maize Meal
  • 120g butter
  • 5m (1 tsp) ground nutmeg
  • Salt and pepper, to taste
  • 120g hard cheese, grated
  • 3 large egg yolks
  • 1 x 410g tin morogo

1. Preheat the oven top 180°C and lightly grease an oven tray and set aside.
2. Bring the milk to the boil and steadily add the maize, the butter nutmeg and season well. Keep stirring until you have a thick mixture resembling porridge, cook for about 15 minutes.
3. Remove from the heat and add the cheese and egg yolks and stir with a wooden spoon until well combined.
4. Spread the maize mixture onto the prepared tray and allow to cool. Cut the mixture into 4cm diameter circles and arrange slightly overlapping in a well buttered ovenproof dish. Sprinkle generously with cheese and some melted butter, morogo, continue to layer until all the ingredients are used. Bake until golden and crust is formed. Serve hot.

 

Magnifisan Mince Fritters

Prepping Time: 15 minutes
Cooking Time: 15 minutes
EASY
Makes 12

Mince

  • 15ml (1 tbsp) sunflower oil
  • 1 small onion, finely chopped
  • 1 garlic, finely chopped
  • 200g mince
  • 5ml (1 tsp) dried mixed herbs
  • Salt and pepper, to taste
  • 125ml (½ cup) cheddar cheese, grated

Fritters

  • 125ml (½ cup) full cream milk
  • 60ml (¼ cup) oil
  • 3 large eggs
  • 90g Magnifisan Super Maize Meal
  • 50g Super-Sure Cake Flour
  • 5ml (1tsp) baking powder
  • 5ml (1 tsp) Aromat
  • Salt, to taste
  • Ground paprika, for dusting

1. Preheat the oven to 180°C and lightly grease a 12 hole muffin tray and set aside.
2. To make the mince, heat the oil and sauté the onion and garlic for a few seconds, then add the mince and stir until cooked. Add the herbs and season, stir through.
3. Remove the mince from the heat and stir in the cheese and set aside.
4. For the fritters, beat together the milk, oil and eggs.
5. Sift the maize, flour, baking powder, Aromat and salt together. Combine the flour mixture with the egg mixture.
6. Spoon 5ml of the batter into each muffin pan and top with 5ml of the mince. Continue layering until the top. Dust with paprika and bake until golden on top for about 15 minutes. 7. Serve with butter while still warm.

 

Magnifisan Baby Marrow & Cheddar Doughnuts

Prepping Time: 15 minutes
Cooking Time: 20 minutes plus extra for rising
EASY
Makes 16

  • 250g (1 punnet) baby marrow, coarsely grated
  • 100ml lukewarm full cream milk
  • 15ml (1 tbsp) brown sugar
  • Pinch of salt
  • 1 large egg
  • 15ml (1 tbsp) margarine
  • 60ml (¼ cup) cheddar, grated
  • 5ml (1 tsp) mixed herbs
  • 10g instant yeast
  • 125g Magnifisan Super Maize Meal
  • 40g Super-Sure Cake Flour

1. Put the baby marrows in a colander and sprinkle with salt. Leave to drain for about 30 minutes. Dry well with paper towels.
2. Mix the milk, sugar, salt, egg, and margarine in a large mixing bowl.
3. In another bowl mix the yeast, maize meal, flour, baby marrow and add it to the egg mixture. Mix well to combine. Add extra maize meal to form a soft kneadable dough.
4. On a lightly maized work surface, knead the dough until well combined. Place back in the bowl, cover and leave to rise in a warm place for about 1 hour.
5. Roll out the dough and cut out rings using a doughnut ring. Lightly grease a baking tray with oil and put the rings on the tray, cover and leave to rise once more until double in size.
6. Heat oil in a large pot and deep-fry the doughnuts until golden. Drain on paper towel and continue until all the doughnuts are done. Sprinkle with extra mixed herbs and serve while still warm.

 

Magnifisan Creamy Chicken and Cheese Pancakes

Prepping Time: 15 minutes
Cooking Time: 10 minutes, plus resting time
EASY
Makes 24

Batter

  • 150g Magnifisan Super Maize Meal
  • 50g Super-Sure Cake Flour
  • 3 large eggs
  • 125ml (½ cup) milk
  • 125ml (½ cup) soda water
  • 30ml (2 tbsp) butter, melted
  • Salt, to taste

Filling

  • 30ml (2 tbsp) butter
  • 2 garlic cloves, finely chopped
  • 500g spinach
  • 200g Grain Field Chickens Chicken Breast Fillets, minced
  • 50g Magnifisan Super Maize Meal
  • 200ml milk
  • 250g mozzarella cheese, sliced
  • Cherry tomatoes and fresh herbs, to serve

1. Preheat the oven to 200°. Lightly grease an oven tray.
2. For the pancakes, beat together all the ingredients and leave to rest for 20 minutes. Add more water if the batter is too thick.
3. To make the filling, heat the butter in a large frying pan and sauté the garlic for a few seconds, add the spinach and cook until wilted, add the chicken and continue to cook until the chicken is cooked through. Add the maize and milk and continue stirring until it is cooked and creamy.
4. Heat a little butter in a frying pan and spoon in batter swirl around to fill the pan, cook until bubbles come to the surface, then turn and cook the other side. Continue until all the batter is used.
5. Divide the filling between the pancakes, top with the cheese and fold the pancakes into quarters. Place the filled pancakes on the prepared oven tray and cover with foil. Bake until the cheese has melted, about 5 – 10 minutes. Serve with tomatoes and herbs.

 

Maize meal pudding

Makes 12 cubes

  • 230g Super Maize Meal Magnifisan
  • 750ml milk
  • 190ml sugar
  • 190ml milk powder
  • 10ml (2 tsp) vanilla essence
  • 2ml yellow food colouring
  1. Mix all the ingredients well together and pour into a baking dish cover and refrigerate until set, for about 4 hours.
  2. Remove from the baking dish and gently cut into squares serve topped with fresh fruit.

 

 

Pan fried bread

Makes 1 bread

  • 310ml Super Maize Meal Magnifisan
  • 190ml Super-Sure Cake Flour
  • 10g instant yeast
  • 60ml (¼ cup) sugar
  • Pinch of salt
  • 10ml (2 tsp) baking powder
  • 5ml (1 tsp) bicarbonate of soda
  • 80ml (1/3 cup) milk
  • 250ml (1 cup) Amasi
  • 2 large eggs, lightly beaten
  • 125ml (½ cup) butter, melted
  1. Preheat the oven to 200g and place a cast iron frying pan inside to heat.
  2. In a large mixing bowl, whisk together the maize meal, flour, sugar, salt, baking powder and bicarbonate of soda. Add the milk, amasi and eggs and whisk to combine. Continue whisking whilst adding almost all the melted butter.
  3. Reduce the oven to 180°C. Carefully remove the frying pan from the oven and brush the bottom with the remaining butter. Pour the batter into the frying pan and bake until it is almost cooked.
  4. Carefully remove from the oven and sprinkle with the cheese or whatever else you would like to add, such as cubed bacon, ham, chicken pieces and vegetables and continue to bake until the cheese has melted. Serve.

Mushroom and Ham Maize meal pizza

Makes 1 pizza

Base

  • 1 litre water
  • Pinch of salt
  • 250ml (2 cup) Super Maize Meal Magnifisan

Topping

  • 1 x 410g tomato and onion mixture
  • 150g mozzarella, grated
  • 250g (1 punnet) button mushrooms
  • 50g sandwich ham, cubed
  • 10ml (2 tsp) dried oregano
  1. Preheat the oven to 200°. Lightly grease an oven tray.
  2. For the pizza base, bring the water and salt to a boil and slowly add the maize in a slow stream stirring with a fork to prevent any lumps from forming. Cover and leave to cook for 10 minutes. Stir with a wooden spoon and continue to cook for a further 10 minutes.
  3. Flatten the pap evenly down on the oven tray and top with the tomato and onion mixture, then the mozzarella, mushrooms, ham and sprinkle with the oregano. Bake until the base is cooked and crispy, about 10 – 20 minutes.

Pancakes/Fritters

Makes about 24

  • 2 litres of water
  • Pinch of salt
  • 500ml (2 cups) Super Maize Meal Magnifisan
  • 2 large eggs
  • 1 x 410 whole corn kernels, drained
  • 10ml (2 tsp) baking powder
  • Cinnamon and honey, for serving
  1. Make the pap by boiling the water with the salt in a medium pot. and Slowly add the maize meal in a slow stream. Stir with a fork to prevent any lumps from forming. Cover and leave to simmer for about 10 minutes. Stir once again with a wooden spoon and continue to simmer for a further 20 minutes.
  2. Mix the cooked pap with the rest of the ingredients except for the cinnamon and honey.
  3. Heat a little oil in a frying pan and spoon, spoonsful of the pap mixture and fry until golden brown on both sides, for about 5 minutes and drain. Continue until all of the mixture is used.
  4. Serve sprinkled with cinnamon and drizzle with honey.

 

Orange Pap cake with orange syrup

Makes 1 cake

  • 200g butter, at room temperature
  • 150g sugar
  • 3 large eggs
  • 10ml (2 tsp) vanilla essence
  • 200g Super-Sure Cake Flour
  • 100g Super Maize Meal Magnifisan
  • Zest of 2 large oranges
  • 10ml (2 tsp) baking powder

Syrup

  • Juice of 3 oranges
  • 130g castor sugar
  • 1 cinnamon stick
  1. Preheat the oven to 180°C. Line a 20cm springform cake tin and set aside.
  2. Beat the butter and sugar in a large mixing bowl until light and creamy, beat the eggs in one at a time, beating well after each addition. Mix in the vanilla.
  3. In another mixing bowl, combine the flour, maize, zest and baking powder. Gently stir the maize mixture into the egg mixture and pour into the prepared cake tin. Bake until cooked for about 40 – 50 minutes.
  4. In the meantime prepare the syrup by boiling the orange juice with the sugar and cinnamon stick for about 10 minutes.
  5. Once the cake is cooked remove from the oven and pour the hot syrup over the cake. Leave the cake to absorb the syrup before gently removing from the tin and serving with fresh cream, custard or ice cream.

Pap Balls filled with corned chakalaka meat

Makes 8

  • Pap Balls
  • 1 litre water
  • Pinch of salt
  • 250ml (2 cup) Super Maize Meal Magnifisan
  • Filling
  • 100g corned meat chakalaka flavoured
  • 50g cheddar cheese, grated
  • Coating
  • 2 large eggs, lightly beaten
  • 100g fresh breadcrumbs
  1. To make the pap balls, bring the water and salt to a boil and slowly add the maize in a slow stream stirring with a fork to prevent any lumps from forming. Cover and leave to cook for 10 minutes. Stir with a wooden spoon and continue to cook for a further 10 minutes.
  2. For the filling, mix the corned meat and cheddar well together. Take a handful of pap and form a ball. With your thumb, push to make a large hole big enough to fill with the corned meat mixture. Roll close and dip into the egg and then coat with the breadcrumbs. Refrigerate for 30 minutes.
  3. Heat enough oil to deep fry the pap balls until golden and serve while still hot with sweet chllie sauce.

Indian vegetable Roti served with curried pilchards

Makes 12

Curried pilchards

  • 1 x 410g Indian style diced tomatoes
  • 1 x 155g Pilchards in hot chilli sauce
  • 1 leaf of fresh curry leaves
  • 5ml (1 tsp) mild curry powder
  • Salt and pepper, to taste

Roti

  • 1 litre water
  • Pinch of salt
  • 250ml (2 cup) Super Maize Meal Magnifisan
  • 250ml (1 cup) Super-Sure Cake Flour
  1. Place all the curried pilchard ingredients into a small pot and cook for about 15 minutes.
  2. To make the roti, bring the water and salt to a boil and slowly add the maize in a slow stream stirring with a fork to prevent any lumps from forming. Cover and leave to cook for 10 minutes. Stir with a wooden spoon and continue to cook for a further 10 minutes.
  3. Add the flour little at a time kneading into a smooth dough. The dough should not be sticky or hard.
  4. Break into little pieces and roll into balls. Flatten to your desired size. Heat a flat frying pan and toast the roti until cooked. Top or roll with the curry and serve.

Scones with jam and cream

Makes 12

  • 350g Super Maize Meal Magnifisan
  • 5ml (1 tsp) baking powder
  • 5ml (1 tsp) salt
  • 60g butter chilled and cubed
  • 45ml (3 tbsp) castor sugar
  • 150ml amasi
  1. Preheat the oven to 220°C.
  2. In a large bowl, sift the maize, baking powder and salt. Rub the butter into the maize until it resembles fine breadcrumbs.
  3. Add the sugar and mix to combine. Make a well in the centre of the maize ingredients and add the amasi. With the back of a knife mix until the mixture just comes together to form a dough.
  4. Turn the dough onto a lightly maized work surface and pat the dough out to about 2cm in thickness. Using a cookie cutter, dip into a little maize meal and cut out rounds.
  5. Gently lift onto a prepared baking tray and bake for 10 – 12 minutes. Serve with jam and cream while still hot.

 

Mealie meal pap, mince and cheese layers

Serves 4 – 6

Mince sauce

  • 20ml sunflower oil
  • 2 x 410g seshebo tomato, onion mix with chillie
  • 800g beef mince
  • 20ml fresh parsley, finely chopped
  • Salt and pepper, to taste
  • 50g cheddar cheese, grated

Maize meal/pap

  • 2 litres of water
  • Pinch of salt
  • 500ml (2 cups) Super Maize Meal Magnifisan

 

  1. Heat the oil in a saucepan and add mince. Cook stirring until slightly cooked. Add the tomato and onion mixture, parsley and season well. Cover and cook for about 20 minutes.

  2. Make the pap by boiling the water with the salt in a medium pot. and Slowly add the maize meal in a slow stream. Stir with a fork to prevent any lumps from forming. Cover and leave to simmer for about 10 minutes. Stir once again with a wooden spoon and continue to simmer for a further 20 minutes. Preheat the oven to 180°C.

  3. In a 20cm baking tray spoon a little of the pap to form a base next spoon the mince mixture and top with another layer of pap and mince sprinkle with the cheese and bake until the cheese has melted, for about 10 minutes. Remove from the tray and serve while still hot.


Magnifisan is part of the VKB group