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Thursday 17:00 - 21:00 Friday 17:00 - 21:00 Saturday 17:00 - 21:00

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Colette's Take Aways & Catering, 18 Conrad Street, Paarl (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.

#

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.

11/10/2026

Red W**e Marinated Sausages and Herb Salad Rolls

Hands on time: 25min
Total Time: 3 hrs (incl. refrigeration)
Makes: 6

Ingredients list:
For Marinated Sausages:
250ml Red w**e
30ml Brown Sugar
15ml Red w**e vinegar
2 Cloves garlic, crushed
4 Bay leaves
15ml Coriander seeds
15ml Cumin seeds
6 Thick Beef Sausages (900g), split lenghtways
6 Long rolls, split lenghtways
30g Butter, softened
22.5ml English mustard

For the Herb Salad:
2 Green onions, sliced
125ml Flat-leaf parsley, torn
125ml Chervil leaves, torn
10ml Red w**e vinegar
10ml Extra-virgin olive oil

Method:
1. Combine the w**e, sugar, vinegar, garlic, bay leaves and seeds in a shallow dish, season. Add the sausages, toss to coat. Cover, refrigerate for at least 3 hrs or overnight.

2. Remove the Sausages from the marinade, discard the marinade. Cook the sausages on a heated grill plate (or grill or braai) over medium heat for 10min or until browned on both sides and cooked through.

3. Meanwhile, make the Herb salad by combining all the ingredients in a small bowl, season to taste.

4. Spread the rolls with butter and mustard,top with the sausages and salad. Enjoy!

09/10/2026

Puff Pastry Pears
Makes: 6 pears
Difficulty: Easy
Cooking time: 45min

Ingredients list
6 Pears
1 Stick of cinnamon
1 x 400 g Puff Pastry, thawed
1 Egg, beaten
60ml Honey

Method:
1.Peel the pears and place them into a pot of cold water with a stick of cinnamon. Bring the water to a gentle simmer and simmer for 15 minutes, or until the pears are soft.

2.Unroll the puff pastry and cut it into 1cm thick strips. Starting from the base of the pear, wrap the pear in pastry all the way to the top, leaving no gaps.

3.Brush the pastry-wrapped pears with egg.

4. Line the air fryer with some baking paper, and air fry the pears at 180°C for 20 minutes.

5. Remove from the air fryer and drizzle with honey.

6.Best enjoyed warm with ice cream or custard.

07/10/2026

Pizza Wheels
Makes: 10 - 12 Wheels
Difficulty: Easy
Cooking time: 45min

Ingredients list:
1 x 400 g roll Puff Pastry, thawed
45 ml Tomato Paste
150 g grated cheddar cheese
150 g grated mozzarella
10 ml Mixed Herbs
A handful of fresh basil

Method:
1.Unroll the puff pastry and spread it with tomato paste, mix together the two cheeses and the dried herbs and sprinkle over 200g, spreading it evenly.

2.Roll the pastry from the bottom into a tight wheel. Cut into 10-12 even rounds.

3.Place the pizza wheels onto a tray and sprinkle over the remaining cheese.

4.Line the air fryer with baking paper and cook 6 at a time at 180°C for 15 minutes.

5.Serve garnished with freshly chopped basil.

06/10/2026

Parma Ham & Asparagus Tarts
Makes: 6 Tartlets
Difficulty: Easy
Cooking time: 45min

Ingredients list:
1 x 400 g roll Puff Pastry, thawed
6 slices of Parma ham/ prosciutto
12 Asparagus spears
100 g Grated cheddar cheese
1 Egg, beaten

Method:
1.Unroll the puff pastry and cut it into 6 even squares. Top the center of each square with a slice of ham, 2 asparagus spears and some grated cheese.

2.Fold over 2 of the edges to create a parcel.

3.Brush with egg. Line the air fryer with baking paper and cook 3 tarts at a time at 180°C for 15 minutes.

4.Enjoy as a starter or a main course with a side salad.

05/10/2026

Savoury Pastry Mince Scrolls
Makes: 24
Difficulty: Easy
Cooking time: 1h15min

Ingredients list
15 ml Sunflower oil
1 Onion, finely chopped
2 Medium carrots, peeled and diced
2 Cloves garlic, peeled and crushed
15 ml Medium Curry Powder
10 ml Southern Grill All In One Seasoning
500 g Lean beef mince
45ml Chutney
1 Bay leaf
250 ml Water
Salt and pepper for seasoning
2 x 400 g roll Puff Pastry, thawed
45 ml Tomato Paste
200 g Grated mozzarella
1 Egg, beaten

Method:
1.Heat the oil in a pan, and fry the onion, carrots, and garlic for 5 minutes, until soft and cooked through. Add the spices and fry for a further 2 minutes.

2.Add the mince and fry until nicely browned and cooked through. Add the chutney, bay leaf, and water and simmer on low heat for 10 minutes.

3.Remove from the heat and set aside to cool. Season to taste.

4.Unroll the TODAY® Original puff pastry and use the back of a spoon to spread tomato paste all over the pastry.

5.Top with half the mince filling, and sprinkle over half the cheese. Roll the pastry up tightly (lengthways).

6.Repeat the process with the second roll of pastry.

7.Refrigerate for 30 minutes.

8.Slice the pastry roll into 1cm thick rounds, and place onto a baking tray. Brush with beaten egg.

9.Line the air fryer with baking paper.

10.Cook in the air fryer at 160°C for 25 minutes. The pastry should be golden, puffed, and cooked all the way through.

11.Serve with chutney on the side.

05/10/2026

Savoury Tart
Serve: 4
Difficulty: Easy
Cooking time: 30min

Ingredients list
1 x 400 g Puff Pastry, thawed
1 Egg, beaten
A knife
Filling of your choice

Method:
1. Unroll the TODAY® Original Puff Pastry and cut off a 1cm strip on all 4 sides of the pastry.

2.Brush the edges with beaten egg.

3.Lay the cut pastry strips onto the brushed edges and brush the edges with the remaining egg.

4.Fill the center of the tart with a filling of your choice.

5.Bake at 180°C for 20 -25 minutes, until the pastry is golden brown, puffed and cooked through.

05/10/2026

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Colette's Take Aways & Catering

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Thursday	17:00 - 21:00
Friday	17:00 - 21:00
Saturday	17:00 - 21:00