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Prepping for Father’s Day

28 May 2015
Prepping for Father’s Day -  Fathers Day
Prepping for Father’s Day -  Fathers Day
Prepping for Father’s Day -  Fathers Day
Prepping for Father’s Day -  Fathers Day

Tired of buying socks and chocolates as gifts for dad? Need some help?
We have some ideas for you!

  • ELIMINATE THE PRESSURE: Our dads are always on the move, why not simply let dad have the remote tonight and offer to serve him supper for a change.
  • GO FISHING: Pack some of dad’s favourite snacks and go out fishing together.
  • STORAGE SYSTEM: Make your dad a storage system for his workshop or office. Put the loose nuts; bolts and screws into separate old empty spice bottles and store them in a House of York spice rack just like you store spice bottles!
  • GIVE DAD A PERSONALISED GIFT: Why not buy a House of York pine cutlery tray and make dad a personalized drawer organizer? You can decorate it by painting it, drawing on it and sticking pictures on it to make it special for dad.
  • THE HANDYMAN CAN. If your dad is a handyman, you could personalize a House of York cutlery tray for him to store his screw drivers and nuts and bolts in.
  • MAKE A TIMELINE OF YOUR MEMORIES WITH DAD. Print pictures of memories that you have with dad and hang it up somewhere in the house. Make a timeline from when you were little and say happy father’s day in a special way.
  • "THE WAY TO A MAN’S HEART IS THROUGH HIS STOMACH”- prepare dads favorite meal or his favorite treat. Here are some Recipes to spoil your dad on father’s day:



Make some yummy beef burgers with bacon and cheese sauce.

For the cheese sauce:

  • 2 tots butter
  • 2 tots cake flour
  • 2 cups milk (full cream, obviously)
  • 1 tot Dijon mustard
  • At least 1 cup grated mature cheese (1 cup of grated cheese is about 100g, but err on the side of extravagance – I use a mixture of Cheddar, Parmesan and whatever else happens to be in my fridge)
  • Salt and black pepper to taste
  • (not all cheese has the same salt content)

For the burgers:

  • 1 kg good-quality beef mince
  • 1 tot olive oil
  • salt and pepper (optional)
  • 1 packet smoked streaky bacon (200–250g)
  • 6 hamburger rolls (sliced open and buttered on the insides)
  • lettuce leaves (washed and drained)
  • 2 large tomatoes (sliced)


For the cheese sauce:

  1. Melt the butter in a pot over medium heat and then add the flour. Stir until smooth and then cook for one minute, stirring constantly.
  2. Add the milk bit by bit while stirring vigorously to incorporate it completely and make a smooth sauce. A wooden spoon should work fine, but if you struggle, use a metal hand whisk. Never leave the sauce unattended – I speak from experience. If at any time you feel you’re losing control, decrease the heat and first fully combine everything already in the pot before adding more milk.
  3. As soon as all the milk has been incorporated, toss in the mustard and cheese. Stir well until the cheese has melted.
  4. Take the pot off the heat and test for seasoning. Add salt and pepper if necessary. Keep the sauce aside until the burgers are ready. Re-heat and stir just before pouring it over the burgers – and don’t worry about that ‘skin’ forming on top of the sauce as it will disappear when you begin stirring. Alternatively, make the sauce while the patties are on the braai.

For the burgers:

  1. Divide the mince into six balls then shape them into patties. Always flatten them a little more than you think, because they will shrink and thicken in the middle during the braai. Brush them with olive oil on both sides.
  2. Put the patties on an open grid and season the top with salt and pepper. Cook for about 5 minutes then carefully (yet confidently) flip them over with a metal spatula. Season with salt and pepper, and cook for another 5 minutes on the other side – 10 minutes in total. To be clear, you only turn the patties once on the braai. Every time you turn them, there is a risk of breaking them. Don’t fiddle with the patties while they are on the braai, because it only makes you look like a beginner.
  3. While you’re braaing the patties, also braai the bacon until crispy. You can do this in a pan, or you can lay the rashers out on the braai grid, and also only turn them once. Take care not to drop any bacon through the grid onto the coals.
  4. Put the sliced rolls buttered side down on the grid, then toast until they are golden brown. Take them off the fire. Don’t burn the rolls; it happens easily.
  5. To assemble the burgers: Put a piece of lettuce and 2 slices of tomato on the bottom half of the roll. The strips of crispy bacon go on next, then the patty. Top it off with a generous helping of warm cheese sauce.

- Jan Braai’s Red Hot cookbook


Prepare dad’s favorite steak and protect mom’s countertops by using the House of York Butcher’s block.

What you need:

  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground red pepper
  • 1 (1 1/2-pound) flank steak
  • 2 tablespoons olive oil
  • Cooking spray


  1. Preheat grill or grill pan to medium-high heat. Combine first 7 ingredients in a small bowl. Brush steak evenly with oil on both sides; rub with spice mixture.
  2. Coat grill rack or grill pan with cooking spray; grill steak 5 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board, and let stand 5 minutes. Cut steak on the House of York Butchers Block into thin slices and enjoy.

- Ann Taylor Pittman



What you need:

  • 1 1/2 boneless, skinless chicken breasts, cut into 2-inch pieces
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 1 pint tomatoes, halved
  • scallions, chopped
  • 1 teaspoon grated orange zest
  • 8 (House of York Skewers), soaked in water


  1. Heat grill to medium-high.
  2. In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper. Thread the chicken on the .
  3. Grill the chicken, turning occasionally, until the chicken is cooked through for 7 to 10 minutes.
  4. In a bowl, toss the tomatoes, and any veggies that you prefer with tablespoon of oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
  5. Serve with a salad of your choice.

-Sara Quessenberry


Why not bake dad his favorite cake using the House of York bake ware? Make him his favorite cake. Here is a chocolate cake recipe because , I mean, who does not like a good slice of chocolate cake.

What you need:

  • 4 eggs
  • 375 ml (1 ½ cup) sugar
  • 30 ml (2 T) butter or margarine
  • 250 ml (1 cup) milk
  • 500 ml (2 cup) cake flour
  • 10 ml (2 t) baking powder
  • 45 ml (3 T) cocoa
  • 1 ml (¼ t) salt
  • 5 ml (1 t) vanilla essence

Preheat the oven to 180 C ( 350 F ).

Use the House of York Baking Chiffon Cake Pan.


  1. Beat the eggs thoroughly, gradually adding the sugar. Beat until light.
  2. Melt the butter in the milk to make a thin, warm liquid.
  3. Sift together the cake flour, baking powder, cocoa and salt and then sift this mixture into the egg mixture. Fold it in carefully. Add the vanilla essence.
  4. Add the hot liquid to this mixture and blend quickly.
  5. Pour the batter into the cake pan. Move the pan a few times on the table to remove air bubbles.
  6. Bake for 25 to 30 minutes. To test if done, insert a House of York Skewer into the cakes. If it comes out clean and the cakes have shrunk away from the sides of the cake pan, they are done.
  7. Cool the cakes for a few minutes in the pan, then turn them out onto a wire rack. When completely cooled, sandwich together with any filling of your choice.
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