Cheneil Hartzenberg, a Miss SA Top 10 finalist shares two of her favourite recipes.
Not only is this 24-year-old beauty, who hails from Meredale, a commercial pilot and senior flight instructor, she also recently completed a digital marketing course and is studying towards her airline transport pilot licence.
When she’s not in the cockpit, Hartzenberg admitted she’s always expressing herself artistically, either singing and doing covers of her favourite songs, sketching, painting or crocheting.
She’s also a dab hand in the kitchen, as can be witnessed by her two recipes below.
First up are her crispy chicken wraps, which she said she makes when she needs a quick, healthy, filling lunch. Her second recipe is a hearty pumpkin soup – a quick, affordable and perfect meal for a chilly winter’s day.
Crispy chicken wraps
(Makes 2 wraps)
2 skinless, boneless chicken breasts, thinly sliced;
2 multi seed or whole-wheat wraps; ½ tomato, sliced;
½ avocado, cubed with a splash of lemon juice to
prevent browning; Salt and pepper to taste; 1 cup of grated cheddar cheese; Sweet chilli sauce.
Add a little oil to a pan and over a medium heat, fry the chicken strips and the tomato with a pinch of salt and pepper. Fold wraps in half and half again and heat in the microwave (20 seconds per wrap). Unfold and place on a chopping board. The wrap should have four quarters. Make a slit from the centre of the wrap to the edge.
On the first section, place the avocado. On the second section place the chicken strips. On the third section add the tomato.
On the last section add the cheese.
Starting from the left-hand side, fold each quadrant onto the next, forming a triangular shape and completing the wrap. Add sweet chilli sauce and parsley to garnish.
Hearty pumpkin soup
1 kg pumpkin, cubed; 1 clove garlic, crushed; 1 medium-sized onion, diced;
2 tbsp cooking oil; 1 tsp dried mixed herbs; Salt and pepper to taste;
Parsley for garnishing; Cream (optional).
Add water to a medium-sized pot and add the pumpkin and salt. Boil until the pumpkin becomes soft. Once soft, remove from heat and set aside. In a frying pan add diced onions, garlic and mixed herbs. Braise until onions are translucent. Add onions to the pumpkin and transfer to a blender and blend until smooth. Put blended pumpkin back into the pot and simmer for five minutes. Remove from stove and pour into bowls. Serve with a swirl of cream and garnish with parsley.
* Text: GRANT BUSHBY. Photos: CHENEIL HARTZENBERG.