Carl Can Cook
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Rainbow Towers Food Fest Rainbow Towers Food Fest Have you heard about the Rainbow Towers Food Fest? Click here to find out more...
In research and development right now Carl is cooking up a specific set of Carl Can Cook products for a production line to be available in your local supermarket soon...not just tea by the way! In research and development right now
Celebrity Cook Offs Celebrity Cook Offs Find out which of Carl's many celebrity friends is willing to take him on in the kitchen!
Are you Zim's cake boss? Are you Zim's cake boss? Are you Zim's cake boss?
Are you Zim's next Top Chef? Are you Zim's next Top Chef? Are you Zim's top chef?
Are you Zim's top Bar? Who said drinks have to be boring and one dimensional? Plenty of interesting mixes and brews will be available at The Rainbow Towers Food Fest. Are you Zim's top Bar?
Enrol in our cooking classes Enrol in our cooking classes Are you a beginner, intermediate or master chef? No worries, there is something for everyone. Enrol in our cooking classes to be held at The Rainbow Towers Food Fest.

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Calamari Salad PART 1/3

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Banana, Orange, Grapes and Apple Smoothie
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2 Shots Mazoe Orange
2 Apples
1 Glass of Ice
1 Banana
1 Bunch of Grapes
Put all ingredients into a blender and blitz till they are all combined. Serve immediately with breakfast! Have a nice day!!!!
Carl Can Cook

Amaranth and Salmon
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500g Amaranth
1litre boiling water
Salt and pepper
Lemon Juice
300g Salmon Steaks
Lemon Juice
Soy Sauce
Chilli powder
Chopped dill
Place amaranth in seasoned boiling water for 30 minutes. Drain and leave to cool. Add lemon juice before serving.
Mix lemon juice, soy sauce chilli powder and smother all over the salmon and allow to sit for 15 minutes. In a hot pan, add garlic butter and fry salmon skin side down for 5 minutes. Turn the salmon over and fry the flesh side for an additional 3 minutes. Leave to rest
Carl Can Cook



Baobab Sadza, Beef and Veggies
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Baobab Sadza
500g Maize Meal
500ml Boiling water
200ml Cold Water
200g Baobab Powder
T-Bone Steak
500g T-bone
Pepper Corns
Olive Oil
To make the baobab sadza. Place the maize meal in a pot with cold water and combaine. Put pot on stove and add boiling water. Make you continue to mix well until the mixture comes to the boil then cover pot for 15 minutes. Open the pot and add the baobab powder folding it in until it is incorporated. Reduce the eat and allow to sit for 10 minutes on low heat.
Make sure the t-bone steak is at room temperature before frying. Crush black pepper corns and add salt. Place the mixture ona board, spread it out and place the steak on the board and cover every side with the peppercorns. Heat up the pan and place olive oil. Fry the steaks on each side for 3 minutes each side then place in oven for 15 minutes on 180 degrees. Take steak out of oven and allow to rest for 5-7 minutes.
Chop cabbage finely and add to heated pan and olive oil. Fry till cabbage begins to wilt. Add chopped coriander, lemon juice and olive oil mixture and incorporate before serving.
Carl Can Cook

Baobab Cheesecake

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Boabab Cheese cake
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500g Marie Biscuits
250g butter
250g toasted marula nuts
Cheese Cake
250g Cream Cheese
250g Mascarpone Cheese
4 tablespoons Honey
2 tablespoons Baobab Powder
1 sheet gelatin
300g Strawberries
100g Castor Sugar
Crush the marie biscuits using whatever sadistic method you prefer. Add the melted butter and crushed toasted marula nuts. Mix and combine well and make a compacted base in a baking dish.
Add the Cream Cheese to a bowl and whisk till smooth, add the Mascarpone while continuing to whisk the mixture. Fold in the baobab powder and gelatin. Then add to the biscuit base. Place in refrigerator for 60 min or until it has set.
Chop the strawberries roughly. Add the sugar and continue to mix til the strawberries begin to bleed. Do this until there is significantly a large amount of gooey red syrup. Add to top of the cheesecake and serve
Carl Can Cook


Creamy Tilapia on Coriander and Lemon Puree with Balsamic Tomato Sauce
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4 Tilapia Fillets
1 Cup Fresh Cream
1 tsp Garlic Flakes
1 Chopped Green Chilli
Coriander Puree
1 Bunch Coriander
1 lemon
4 Tablespoons Olive Oil
Balsamic Tomato Sauce
I chopped Tomato
4 Tablespoons Balsamic Vinegar
1/2 Tsp Brown Sugar
In a shallow pan put the tilapia, garlic, cream and chilli. Bring to the boil then reduce heat. Let the cream reduce down and remove from stove.
Coriander Lemon Puree
Take the coriander, squeeze the lemon juice and add olive oil. Then blitz in a blender.
Balsamic Tomato Sauce
Fry the tomato in olive oil till it starts to break down. Add the balsamic vinegar and sugar and keep on heat till it has reduced by half
Plating Suggestion
On a long plate pour the coriander puree to cover the entire surface. Break up the tilapia into uniform pieces and place along the place. Take a spoon of the tomato sauce and drizzle over each piece of fish
Carl Can Cook



Trout with Sadza and Red Pepper Sauce
Serves 2
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2 Full Trout
1 tsp Garlic Flakes
1 tsp Oregano
250g Butter
Salt and Pepper
See Cheesy sadza recipe on
Red Pepper Sauce
2 Red Peppers
4 Tablespoons Olive Oil
2 Red Chillies
Juice of 1 lemon
Mix the butter, garlic flakes, oregano. Make diagonal slits in the trout and stuff them with the garlic butter, also put the garlic butter in the belly cavity then smother all over the fish. Pan fry the fish on both side for one minute each side then put in the over on 180 degrees for 10 minutes.
Take sadza that has been in the fridge over night and cut into slices. Fry in a griddle pan antil gold brown on the outside and gooey on the inside.
Take the Red peppers and chilli and put into a food processor, add the olive oil and lemon then season to taste. (heat it up if you prefer it hot)
Plating Suggestion
Place the red pepper sauce on the plate and spread it around. Finely slice the red pepper and make a criss cross random pattern on the red pepper sauce. Place your trout on the sauce and the sadza next to the trout. Add a bunch of corriander on the fish as a garnish.
Carl Can Cook