Delicious Recipe Inspirations from J’Something

The UmhlangaMarch 27, 2024

As Easter approaches, families everywhere are gearing up for the hustle and bustle of holiday preparations – from hosting families to cooking for your loved ones. As the holiday excitement begins and the Easter recipes finally come together, it’s easy to forget the simple joys that come with cooking. We often rush through meal preparation, focusing solely on the end result – overlooking the pleasure that can be found in the process itself. But this year, why not take a break from the chaos and indulge in culinary delights that will take the cooking admin away from an already long to-do list, so that you can fully immerse yourself in all the joys and experiences that come with cooking

Parmalat is pleased to announce another collaboration with renowned celebrity Chef, J ’Something and his wife, Cordelia, to bring you a collection of delectable recipes guaranteed to elevate your Easter celebration. From savory mains to irresistible desserts, J’ Something has curated a selection of recipes that combine simplicity with sophistication, allowing you to impress your guests without spending hours in the kitchen. Whether you’re hosting a lavish Easter brunch or an intimate family dinner, these dishes will surely delight the senses and create lasting memories.

“We understand that Easter can be a busy time for families, with so much to do and so little time and we hope our collaboration with J’ Something will take the pressure off a bit,” said Ridhwaanah Khan, Brand Manager at Parmalat. She adds that: “Easter can be extremely busy and we often get caught up in the rush, forgetting to appreciate the small moments that bring us joy such as tasting your meals as you make them or enjoying a treat or two before serving everyone. Cooking is not just about nourishing our bodies; it’s about feeding our souls. We encourage everyone to slow down during this period, savor the process, and truly enjoy the food they are creating.”


1.     Cheesy Roasted Cauliflower with Parmalat’s Mature Cheddar and Gouda


·       1 large cauliflower

·       50g unsalted butter

·       50g plain flour

·       large pinch of sweet smoked paprika

·       600ml whole milk

·       2 tsp Dijon mustard

·       170g mature cheddar and gouda, grated plus extra for baking

·       ½ bunch of chives, finely chopped



1.     Bring a large pan of salted water to the boil. Pull any large leaves off the cauliflower. Carefully lower the cauliflower into the water and boil for 15 mins, then drain and set aside.

2.     Heat the oven to 180C.

3.     Melt the butter in a medium pan over medium heat, then stir in the flour and paprika, and cook for 1-2 mins. Remove from the heat and slowly whisk in the milk until smooth, then mix in the mustard. Return the pan to the heat and bring the mixture to a boil, whisking continuously. Add two-thirds of the cheese and whisk until the cheese has melted. Season to taste.

4.     Put the cauliflower in the middle of a deep baking dish and pour over the cheese sauce. Sprinkle it with the remaining cheese. Bake uncovered for 30-35 mins until golden brown and bubbling. Scatter with the chives before serving.


2.     Chicken Wings for Easter, complete with a creamy dip made with Parmalat Yoghurt

For the Chicken Wings


·       12 chicken wings, cut into drums and flats

·       1 tsp salt

·       1 teaspoon ground black pepper

·       4 tbsp butter

·       2 clove garlic, finely minced

·       1 tbsp ginger, finely minced

·       4 tbsp honey

·       2 tbsp rice vinegar

·       4 tbsp soy sauce

·       6 tbsp gochujang

·       1 tbsp toasted white and black sesame seeds, for garnish

·       Sliced spring onion



1.     Preheat the oven/air fryer to 200 C. Line a large baking sheet with baking paper. Set aside.

2.     Season wings with salt and black pepper.

3.     Bake for 50 minutes or air fry for 35 minutes.

4.     In the meantime, add the butter, garlic, and ginger to a large pan over medium heat. Cook the ginger and garlic for 2-3 minutes.

5.     Add the remaining ingredients to the pan except for the sesame seeds.

6.     Whisk to combine and cook over medium heat until the sauce thickens – about 8-10 minutes.

7.     Add the cooked wings to a large bowl then pour over the sauce, toss or mix with a spoon until well coated.

8.     Place the wings into a serving dish and garnish with the sesame seeds and sliced spring onion.


For the Yoghurt & Garlic Sauce


·       1 cup full cream plain yoghurt

·       2 tbsp mayonnaise

·       1 tbsp fresh lemon juice

·       1 garlic clove, grated

·       ½ teaspoon sea salt



1.     In a medium bowl, stir together the yoghurt, mayonnaise, lemon juice, garlic, and salt.

2.     If the sauce is too thick, add water, 1 tablespoon at a time, to thin it to your desired consistency. Season to taste.



3.     Raspberry Truffle with Parmalat’s Vanilla Custard


1.     1 Madeira cake

2.     1 packet raspberry jelly, 500mls boiling water

3.     24 fresh raspberries

4.     1 carton of Parmalat custard

5.     100 ml whipping cream

6.     1 tsp vanilla extract

7.     2 teaspoon icing Sugar

8.     Store-bought meringue, crushed

9.     Fresh Raspberries, for garnish

10.  White chocolate shavings, for garnish



1.     Make the jelly. Make up 1pt (550ml) jelly according to the packet instructions. Allow to cool.

2.     Cut the Madeira cake into slices to make a layer of sponge in the base of the trifle dish and top with a few raspberries.

3.     Spoon the jelly slowly over the sponge and fruit.

4.     Once the jelly base has set add the cold Parmalat custard, then whip the whipping cream with the vanilla extract and icing sugar until soft peaks form.

5.     Fold in the crushed meringue

6.     Spoon the cream on top of the custard. Decorate with raspberries, meringues, and some shavings of white chocolate.


Not sure how to slow down and enjoy the joys that come with cooking? See how J’ Something is stepping back and enjoying the moment: