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SayPro Recipe and Ingredient List: A list of dishes, along with ingredients and preparation steps for each competition theme, to be provided to participants before the event.

Email: info@saypro.online Call/WhatsApp: + 27 84 313 7407

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Written by

Linda Janet Tivane

in

SayPro Recipe and Ingredient List for Cooking/Baking Challenge

Purpose: This document provides participants with a list of dishes, along with the necessary ingredients and preparation steps for each competition theme. It ensures participants are well-prepared ahead of the event.

Competition Theme 1: “Holiday Desserts”

Dish 1: Classic Gingerbread Cookies

  • Ingredients:
    • 2 ¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 tablespoon ground ginger
    • 1 tablespoon ground cinnamon
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt
    • ¾ cup unsalted butter, softened
    • 1 cup brown sugar
    • 1 large egg
    • ¼ cup molasses
    • 1 teaspoon vanilla extract
  • Preparation Steps:
    1. Preheat oven to 350°F (175°C).
    2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
    3. In a large bowl, cream together butter and brown sugar. Add egg, molasses, and vanilla. Mix until smooth.
    4. Gradually add dry ingredients to the wet mixture, stirring until combined.
    5. Roll dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
    6. Roll out dough on a lightly floured surface to ¼-inch thickness, cut into desired shapes with cookie cutters, and place on a baking sheet.
    7. Bake for 10-12 minutes until edges are lightly golden. Allow to cool before decorating.

Dish 2: Yule Log Cake (Bûche de Noël)

  • Ingredients:
    • 4 large eggs
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • ¾ cup all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 2 tablespoons cocoa powder
    • 1 cup heavy whipping cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
    • 2 cups chocolate ganache (200g dark chocolate and 1 cup heavy cream)
  • Preparation Steps:
    1. Preheat oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
    2. In a large bowl, whisk together eggs and sugar until pale and fluffy. Add vanilla.
    3. In a separate bowl, sift together flour, baking powder, salt, and cocoa powder. Gently fold dry ingredients into egg mixture.
    4. Pour the batter into the prepared pan and bake for 12-15 minutes.
    5. Turn the baked cake out onto a clean kitchen towel dusted with powdered sugar. Roll the cake up in the towel while it’s still warm. Let cool.
    6. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
    7. Unroll the cake, spread the whipped cream, and roll it back up. Pour chocolate ganache over the top.
    8. Chill before serving.

Competition Theme 2: “Around the World in 10 Dishes”

Dish 1: Mexican Tacos with Carne Asada

  • Ingredients:
    • 1 lb flank steak
    • 2 tablespoons olive oil
    • 1 tablespoon chili powder
    • 1 tablespoon cumin
    • 1 teaspoon paprika
    • 1 clove garlic, minced
    • Salt and pepper to taste
    • 8 small corn tortillas
    • 1 small onion, finely chopped
    • Fresh cilantro leaves
    • 1 lime, sliced
  • Preparation Steps:
    1. Preheat grill or pan to medium-high heat. Rub flank steak with olive oil, chili powder, cumin, paprika, garlic, salt, and pepper.
    2. Grill steak for 6-8 minutes per side until desired doneness. Let rest for a few minutes, then slice thinly.
    3. Warm tortillas on the grill or in a dry skillet.
    4. To assemble, place steak on tortillas and top with chopped onions, cilantro, and a squeeze of lime.

Dish 2: Italian Risotto with Mushrooms

  • Ingredients:
    • 1 ½ cups Arborio rice
    • 4 cups chicken or vegetable broth
    • 1 small onion, finely chopped
    • 2 tablespoons olive oil
    • 1 cup white wine
    • 1 cup fresh mushrooms, sliced (cremini or shiitake)
    • ½ cup grated Parmesan cheese
    • 1 tablespoon butter
    • Salt and pepper to taste
  • Preparation Steps:
    1. Heat broth in a saucepan and keep warm over low heat.
    2. In a large pan, heat olive oil and sauté onion until translucent. Add mushrooms and cook until tender.
    3. Add rice and stir until lightly toasted, about 1-2 minutes.
    4. Pour in the white wine and cook until absorbed.
    5. Gradually add broth, ½ cup at a time, stirring continuously until liquid is absorbed before adding more. Continue until the rice is creamy and cooked (about 18-20 minutes).
    6. Stir in butter and Parmesan cheese. Season with salt and pepper to taste.

Competition Theme 3: “Healthy Eating”

Dish 1: Grilled Chicken Salad with Avocado

  • Ingredients:
    • 2 boneless, skinless chicken breasts
    • 1 tablespoon olive oil
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • Salt and pepper to taste
    • 4 cups mixed salad greens (e.g., spinach, arugula, lettuce)
    • 1 avocado, sliced
    • ½ cucumber, sliced
    • 1 cup cherry tomatoes, halved
    • 2 tablespoons balsamic vinaigrette dressing
  • Preparation Steps:
    1. Preheat grill or pan to medium-high heat.
    2. Rub chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
    3. Grill chicken for 6-8 minutes per side or until fully cooked. Let rest before slicing.
    4. In a large bowl, toss salad greens, cucumber, cherry tomatoes, and avocado.
    5. Top salad with grilled chicken slices and drizzle with balsamic vinaigrette.

Dish 2: Quinoa Bowl with Roasted Vegetables

  • Ingredients:
    • 1 cup quinoa
    • 2 cups vegetable broth
    • 1 cup sweet potatoes, diced
    • 1 cup Brussels sprouts, halved
    • 1 tablespoon olive oil
    • 1 teaspoon paprika
    • Salt and pepper to taste
    • 1 tablespoon tahini
    • 1 tablespoon lemon juice
  • Preparation Steps:
    1. Preheat oven to 400°F (200°C). Toss sweet potatoes and Brussels sprouts with olive oil, paprika, salt, and pepper. Roast for 25-30 minutes until tender.
    2. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and cook for 15 minutes.
    3. Whisk tahini and lemon juice together to make a dressing.
    4. Assemble bowls with quinoa, roasted vegetables, and drizzle with tahini dressing.

Competition Theme 4: “Quick & Easy Comfort Foods”

Dish 1: Macaroni and Cheese

  • Ingredients:
    • 2 cups elbow macaroni
    • 1 tablespoon butter
    • 2 tablespoons all-purpose flour
    • 1 ½ cups milk
    • 2 cups shredded cheddar cheese
    • Salt and pepper to taste
  • Preparation Steps:
    1. Cook macaroni according to package instructions and set aside.
    2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
    3. Gradually add milk, whisking until the sauce thickens.
    4. Stir in cheese until smooth, then add cooked macaroni. Season with salt and pepper.

Dish 2: Classic BLT Sandwich

  • Ingredients:
    • 4 slices whole-grain or white bread
    • 4 slices crispy bacon
    • 1 tomato, sliced
    • 2 leaves lettuce
    • Mayonnaise or mustard
  • Preparation Steps:
    1. Toast the bread slices until golden.
    2. Cook bacon until crispy and drain on paper towels.
    3. Spread mayonnaise or mustard on each slice of bread.
    4. Layer bacon, lettuce, and tomato on the bread slices to form the sandwich.

This list of recipes and ingredients provides a diverse selection of dishes that participants can prepare for each competition theme. It will be distributed to participants in advance to allow ample preparation time, ensuring everyone is set to compete confidently and efficiently.

  • Neftaly Malatjie | CEO | SayPro
  • Email: info@saypro.online
  • Call: + 27 84 313 7407
  • Website: www.saypro.online

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