Colette's Take Aways & Catering

27/10/2026

Rosewater and Raspberry Swirl Meringues

Prep + Cooking time: 1 hrs, plus cooling
Makes: 12

Ingredients list:
150g Frozen raspberries, thawed
80ml Icing sugar
80ml Water
4 Egg whites
250ml Caster sugar
5ml White w**e vinegar
10ml Rosewater
180ml Heavy cream
125g Fresh raspberries

Method:
1. Preheat the oven to 150°C. Grease a large oven tray and line it with baking paper.

2. Process the raspberries, 30ml of the icing sugar and the water until smooth. Push the Raspberry purée through a fine sieve over a small bowl, discard the seeds.

3. Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the caster sugar,beating until it is glossy and stiff. Beat in the vinegar and Rosewater on low speed until just combined (over beating now will cause the meringue to deflate).

4. Drop large serving spoon sized amounts of the meringue mixture (about 180ml) onto the tray, 5cm apart. Using a pastry brush,brush a little of the Raspberry purée onto the Meringues, swirling gently to create a brushstroke effect.

5. Reduce the oven to 120°C. Bake the Meringues for 45min or until dry to the touch. Cool in the oven with the door ajar.

6. Meanwhile, place the remaining Raspberry purée in a small saucepan with the remaining Icing sugar. Bring to the boil. Reduce the heat and simmer for 3min or until slightly thickened. Cool.

7. Beat the cream in a small bowl with the electric mixer. Serve the Meringues with cream, drizzled with the raspberry sauce and extra fresh raspberries.

Top tip: Keep sheets of kitchen roll within easy reach when brushing the raspberry purée onto the Meringues, wipe the brush between each stroke to keep the bristles clean.

26/10/2026

Cinnamon Star Biscuits

Prep time: 40min (including 30min refrigeration)
Cooking time: 10min
Makes: 4-8

Ingredients list:
1.250ml Flour
45ml Cinnamon
10ml Cream of tartar
5ml Bicarbonate of soda
Pinch of salt
250g Butter, at room temperature, cubed
2 Eggs
250ml White sugar
30ml Milk
5ml Vanilla essence
250ml Icing sugar
30ml Lemon juice
String

Method:
1. In a bowl, sift together the flour, cinnamon, cream of tartar, bicarbonate of soda and salt. Rub in the butter until the mixture resembles crumbs.

2. In another bowl, beat the eggs, sugar,milk and vanilla. Gradually add this to the flour mixture until a dough forms. Wrap the dough in cling film and refrigerate for 30min.

3. Preheat the oven to 180°C and line a baking tray.

4. Roll out the dough on a floured surface until 2cm thick. Use biscuit cutters to cut out stars. Use the back of a piping nozzle to cut a small hole into the top of each biscuit.

5. Arrange the biscuits on the tray and bake for 10min until golden. Allow to cool completely.

6. Make a glaze by mixing together the icing sugar and lemon juice until smooth.

7. Use the back of the spoon to spread the glaze over each biscuit.

8. Thread a short piece of string through the hole in each biscuit. Tie the short pieces to a longer length of string.

24/10/2026

22/10/2026

Corn Dogs with Home-made Tomato sauce and Carrot salad

Hands on time: 1 hrs
Cooking time: 1 hrs 10min
Serves: 6

Ingredients list:
For Tomato sauce:
2 Garlic cloves, minced
750ml Baby tomatoes
60ml Vegetable stock
50g Sachet Tomato paste
30ml Chopped basil

For the carrot salad:
12 Baby Carrots, halved lenghtways
15ml Olive oil
5ml Cumin
4 Handfuls mixed salad leaves
Handful mint
Handful basil
80ml Salad dressing, optional

For the corn dogs:
310ml Mealie meal
2.5ml Salt
180ml Hot water
10ml Lemon juice
5ml Olive oil
125ml + 30ml Nutty wheat flour
3 Eggs, beaten
7.5ml Mustard
6 Chicken sausages
15ml Sesame seeds

Method:
For the tomato sauce:
1. Fry the garlic until just golden. Add the tomatoes, stock and tomato paste. Simmer, covered, for 15min.

2. Mash the tomatoes and simmer, uncovered, for 10min.

3. Remove from the heat and stir through the basil. Season.

For the carrot salad:
4. Preheat the oven to 180°C.

5. Tos the carrots, olive oil and cumin together. Arrange on a baking tray and roast for about 20-25min until tender.

6. Assemble the salad with the remaining ingredients.

For the corn dogs:
7. Mix the mealie meal and salt. Add the water, lemon juice and olive oil. Mix until combined, then let it rest for 30min.

8. Turn the oven up to 200°C.

9. Add the flour and 2 of the eggs to the meanie meal mixture. Knead for 2-3min until pliable.

10. Dust a sheet of wax paper with extra mealie meal and roll out.

11. Spread a thin layer of mustard on each sausage.

12. Cut the mealie meal into thick strips and fold around the sausages until closed.

13. Arrange the corn dogs on a lined baking tray and insert a skewer into each one. Brush them with the remaining egg and sprinkle the sesame seeds on top.

14. Bake in oven until cooked through.

21/10/2026

Crispy Chicken with Sweet Potato Wedges

Hands on time: 30min
Cooking time: 40min
Serves: 4-6

Ingredients list:
For the wedges:
30ml Cornflour
10ml Curry powder
7.5ml Garlic powder
3 Sweet potatoes, cut into wedges
30ml Olive oil

For the chicken:
8 Skinless Chicken pieces
1 Egg
30ml Milk
180ml Cornflakes, crumbed
5ml Paprika
5ml Chicken stock powder
5ml Mixed dried herbs

For Guacamole
1 Avocado
125ml Coriander
1 Green chilli, chopped
1 Garlic clove, grated
30ml Lime juice

Method:
For the wedges:
1. Preheat oven to 200°C.

2. Combine the cornflour, curry powder and garlic. Toss through the wedges.

3. Arrange the wedges in a single layer onxa lined baking tray. Drizzle with the olive oil.

4. Bake for 30-35min, tossing halfway through, until cooked through and crispy on the edges. Season.

For the chicken:
5. Season chicken.

6. Whisk the egg and milk together in a bowl. In a separate bowl, mix the cornflakes, paprika, stock powder and herbs.

7. Dip the chicken pieces into the egg mix and then the cornflakes mixture.

8. Arrange the chicken on a lined baking tray and drizzle with olive oil. Bake for 40min until cooked.

For the Guacamole:
9. Add all the ingredients to a food processor and blend until smooth. Season to taste.

21/10/2026

Banana & Coconut Fro-yo with Chocolate Sauce

Hands on time: 40min
Cooking time: 10min
Serves: 4

Ingredients list:
10ml Vanilla essence
300ml Cream
1.2kg Ripe bananas, thickly sliced, frozen
500g Coconut yoghurt
250ml Unsalted peanuts, toasted and chopped
100g Dark chocolate, melted
250ml Cocunut flakes

Method:
1. Whisk the vanilla and cream together, and allow to stand for 30min.

2. Blend the frozen banana and coconut yoghurt in a food processor.

3. Fold in half the peanuts.

4. Transfer to a container and freeze for 4 hours or overnight.

5. Remove the fro-yo from the freezer 20min before serving.

6. Spoon into bowls and drizzle with the melted chocolate. Top with coconut flakes and the remaining peanuts.

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21/10/2026

Chocolate & Red Berry Semifreddo

Hands on time: 40min
Cooking time: 8 hrs
Serves: 6-8

Ingredients list:
10ml Vanilla Essence
400g Ricotta
180ml Honey
125ml Almonds, toasted and chopped
500ml Yoghurt
100g Dark chocolate, chopped
100g Raspberries, chopped
100g Cherries, halved and pitted

Method:
1. Line a loaf tin, extending the baking paper over the sides.

2. Whisk the vanilla, ricotta and honey together.

3. Gently fold in the remaining ingredients. Spoon into the prepared tin and smooth it over the top. Cover with foil and freeze for 8 hours or overnight.

4. Turn the semifreddo out and slice. Place slices on on plates and leave to stand for 10min before drizzling with extra honey and serving.

14/10/2026

Raspberry Ripple Cornflake Ice cream:

Hands on time: 1h30
Cooking time: 30min
Serving: 1lt

Ingredients list:
For the raspberry ripple:
2 Corn on the cob
560ml Coconut cream
500ml Milk
60ml Caster sugar
10ml Vanilla essence
125ml Honey
375ml Frozen raspberries

For the cornflake crunch:
30ml Caster sugar
15ml Honey
15ml Olive oil
2.5ml Vanilla essence
500ml Cornflakes

Method:
For the raspberry ripple:
1. Remove the corn kernels from the cob and place them in a pot over medium high heat with the coconut cream, milk and sugar. Bring to a boil.

2. Reduce the heat and simmer for 5min. Remove from the heat and allow to stand 1hour to cool and thicken.

3. Add to a food processor and blend until smooth. Strain and discard any lumps.

4. Stir in the vanilla and 80ml of the Honey.

5. Transfer to a freezer-proof bowl and freeze for 4hours, taking it out of the freezer and beating every hour until almost frozen.

6. Add the raspberries and remaining Honey to a food processor and blend until smooth. Swirl this through the almost-frozen ice cream to create a ripple effect.

7. Freeze overnight until firm.

For the cornflake crunch:
8. Preheat the oven to 150°C and line a baking tray.

9. Heat the sugar, oil and vanilla in a pot over low heat until sugar dissolves.

10. Place the cornflakes in a bowl and pour the sugar syrup on top. Stir to combine.

11. Spread onto the prepared tray and bake until golden (about 25min).

12. Allow to cool completely and break into chunks. Serve on top of the raspberry-ripple ice cream.

13/10/2026

Barbecued Salmon with Chermoula Sauce

Hands on time: 30min
Total time: 30min
Serves: 6

Ingredients list:
For The Salmon:
2 Medium Red onions
3 Medium baby marrows, thinly sliced, lengthways
340g Asparagus, trimmed
30ml Extra-virgin olive oil
1kg Salmon fillets, skin on

For the Chermoula Sauce:
125ml Flat-leaf parsley
125ml Coriander leaves
2 Garlic cloves, coarsely chopped
5ml Chilli flakes
5ml Cumin
5ml Coriander ground
2.5ml Tumeric ground
5ml Lemon juice
15ml Extra-virgin olive oil
125ml Greek yoghurt

Method:
1. Make the chermoula Sauce by blending or processing the herbs, garlic, chilli and ground spices until combined. Add the lemon juice and oil, process until smooth. Transfer the sauce to a medium sized bowl, stir in the yoghurt. Season to taste.

2. Cut each onion into 8 wedges, keeping the root ends intact. Combine the onion, baby marrows and Asparagus with half the oil in a medium bowl.

3. Cook the vegetables on a heated barbecue grill plate until charred and tender. Transfer them to a large plate, cover to keep warm.

4. Rub the fish with the remaining oil, season. Cook the fish, skin-side down, on a heated barbecue flat plate until the skin crisps, turn, cook until just cooked through.

5. Serve the Salmon with the Chermoula sauce and vegetables.

13/10/2026

Harissa Halloumi Burgers with Lemon-Mint Mayonnaise

Prep time: 10min
Total time: 25min
Makes: 4

Ingredients list:
For The Burgers:
60ml Extra-virgin olive oil
1 Medium onion, sliced
1 Large Turkish Bread loaf
Cooking spray
360g Halloumi cheese, halved horizontally
10ml Harissa paste
2 Medium tomatoes, sliced
250ml Mesclun (baby salad leaves)

For Lemon-mint Mayonnaise
125ml Mayonnaise
30ml Mint, finely chopped
5ml Lemon juice

Method:
1. Heat 15ml of the oil in a large frying pan over medium heat, cook onion, stirring occasionally, for 8min or until softened. Remove from the pan, cover to keep warm.

2. Meanwhile, make the lemon-mint mayonnaise by whisking all the ingredients together in a small bowl.

3. Heat a griddle pan over high heat. Trim ends from the bread,cut the remaining bread into qaurters, then halve pieces horizontally. Spray the cut side of the bread with cooking oil. Place the bread, cut-side down, in the pan for 30sec until charred and toasted.

4. Combine the halloumi, harrisa and remaining oil in a medium bowl. Heat frying pan over high heat, cook the halloumi for 1min each side or until golden.

5. Spread the bread with mayonnaise. Sandwich with the tomato, mesclun, halloumi and onion. Enjoy

Top Tip: Replace the halloumi with sliced chicken breast or minute steak for a non vegetarian option.