Long-time foodie, first time cookbook author, Liziwe Matloha presents straightforward recipes for family and friends in Dinner at Matloha’s. But don’t just take our word for it, try them out yourself, with these recipes taken from the book.
Liziwe Matloha wears many hats: chef, wife, mother, recipe developer, brand ambassador, food writer, cookery teacher. Growing up in a big family in Potchefstroom, she began cooking in her teens, and seeing people appreciate her food spurred her ambitions to become a chef. After she graduated from Capsicum Culinary School, she started hosting cooking classes at her home. It wasn’t long before four students became twenty, and the kitchen had to be expanded… Catering gigs led to requests to cook for private dinners. In response, she established Dinner at Matloha’s, an exclusive dining experience in her own home for family celebrations, special occasions, or just for friends to come together around a table laden with good food.
Roasted Tomato and Basil Soup
“To bring out the best flavours, use extra virgin olive oil for roasting the tomatoes.”
1.2 kg ripe roma tomatoes
4 Tbsp extra virgin olive oil
2 tsp sea salt, or to taste
1 tsp ground black pepper, or to taste
6 garlic cloves, peeled
1 large onion, chopped
1 can whole peeled tomatoes with juice
30 g fresh basil leaves
1 Tbsp sugar
1.5 litres vegetable stock
250 ml fresh cream
Basil pesto or fresh basil leaves, for garnish (optional)
Makes ± 1½ litres (4–6 servings)
1. Cut the tomatoes in half lengthways and spread them in a single layer on a baking sheet. Drizzle with 1–2 Tbsp olive oil, turning to coat all sides, and season with salt and pepper. Add the garlic cloves. Place in a preheated oven at 200°C and roast for 40–45 minutes.
2. Place 2 Tbsp olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 10 minutes. Add the canned tomatoes with their juice, the basil leaves, sugar and the oven-roasted tomatoes and garlic.
3. Add the warm stock and bring to a boil, then reduce the heat and simmer, uncovered, for 40 minutes.
4. Remove the pot from the stove. Using a hand-held blender or jug blender, blend the soup to a smooth consistency. Just before serving, gently reheat the soup and stir in the cream.
“To soak up all the lovely juices, serve this with rice, steamed bread straight out of the pan, or a fresh, crusty loaf. The stew has plenty of vegetables, but there’s nothing to stop you from adding more veggies on the side to boost the goodness.”
2 garlic cloves, crushed or finely chopped
1 Tbsp finely chopped fresh rosemary
2 sprigs fresh thyme
2 tsp ground paprika
Salt and ground black pepper to taste
1 kg stewing beef, cut into cubes
3 Tbsp olive oil
1 medium onion, chopped or thinly sliced
1 sachet (50 g) tomato paste (regular or beef flavour)
1 litre beef stock, plus extra
1 Tbsp Worcestershire sauce
4 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
6 baby potatoes, peeled and cut in half
Fresh thyme or other herbs, for garnish
“Try something different: instead of Worcestershire sauce, substitute the same amount of soy sauce, Marmite or Bovril.”
1. Place the garlic, fresh herbs, paprika, and salt and pepper in a large bowl or zipper bag. Add the beef cubes and toss until they are coated. Set aside for at least 1 hour, or overnight, to allow the flavours to infuse.
2. Heat the olive oil in a heavy-based pot over medium-high heat. Add the meat and brown on all sides (do this in batches if necessary). Remove the meat with a slotted spoon and set aside.
3. Add the onion to the pot and cook, stirring, for 2–3 minutes, until starting to soften. Stir in the tomato paste and cook for a further 2 minutes.
4. Return the meat to the pot along with the beef stock and Worcestershiresauce. Stir thoroughly.
5. Cover the pot with a lid, lower the heat, and simmer for 90 minutes. After this time, add the carrots and celery, stir to combine, and continue to simmer, covered, for another 30 minutes, or until the beef and vegetables are tender. The sauce should be thick, but if you prefer it thinner, add a little extra beef stock. Adjust the seasoning and scatter over some fresh thyme or other herbs before serving.
No-bake Fridge Cheesecake
1 packet pineapple or lemon jelly
1 cup (250 ml) boiling water
200 g biscuits, crushed
4 Tbsp (60 g) butter, melted
1 tub (250 g) plain cream cheese, at room temperature
1 can (385 g) condensed milk
Seasonal berries, for garnish
Makes one 28 cm cheesecake or 6-8 individual servings
1. In a heatproof bowl, whisk the jelly powder into the boiling water until dissolved. Set aside to cool completely.
2. To make the base, place the crushed biscuits in a bowl, add the melted butter and mix through. Firmly press the crumbs into the bottom and sides of a large (± 28-cm) loose-bottomed pie dish, or 6–8 individual glasses. Place in the fridge while you complete the filling.
3. To make the filling, place the cream cheese in a mixing bowl and beat until smooth. Add the condensed milk and beat until smooth.
4. Add the cooled jelly mixture and beat until combined.
5. Pour the cream cheese mixture over the biscuit base. Refrigerate for 3–4 hours, or until set. If applicable, remove the cheesecake from the pie dish before serving. Garnish with fresh berries.
by Liziwe Matloha
Find out more about Liziwe and her journey to becoming one of South Africa’s most loved foodies in Issue 8 of The Penguin Post magazine.