Colette's Take Aways & Catering

Colette's Take Aways & Catering We provide good and tasty food at an affordable price.

Strawberry Jam Biscuits Makes: 10 Biscuits Difficulty: EasyCooking time: 30minIngredients list: 400g Puff Pastry, thawe...
02/10/2026

Strawberry Jam Biscuits
Makes: 10 Biscuits
Difficulty: Easy
Cooking time: 30min

Ingredients list:
400g Puff Pastry, thawed
100ml Strawberry Jam
1 Egg, whisked
Icing sugar for dusting

Method:
1. Preheat the oven to 180°C.

2. Unroll the pastry onto a lightly floured surface and cut out 20 x circles, each 6cm in diameter. Cut out 1 heart each from 10 of the circles. Discard the hearts.

3. Spread the jam onto the full circles and place the cut-out circles on top.

4. Brush with egg and place onto a lined baking tray. Bake for 10 minutes, until golden in colour and cooked through.

CHEF’S TIP: For children’s biscuits, decorate with a cut paper straw, to create a lollipop biscuit.

Chocolate RollsMakes: 20 RolsDifficulty: EasyCooking time: 35min Ingredients list:400g Puff Pastry, thawed20 pieces of d...
01/10/2026

Chocolate Rolls
Makes: 20 Rols
Difficulty: Easy
Cooking time: 35min

Ingredients list:
400g Puff Pastry, thawed
20 pieces of dark chocolate or a chocolate of your choice
1 Egg, whisked

Method
1. Preheat the oven to 200°

2. Unroll the pastry and line a baking tray with baking paper.

3. Cut the pastry in half lengthways and then cut each half of the pastry into 10 strips vertically.

4. Place a piece of dark chocolate on one end of the pastry strip and roll up the pastry. Brush the end of the pastry strip with egg to ensure it sticks. Brush the chocolate roll with egg before baking.

5. Bake for 10 – 15 minutes, until golden and puffed.

Mango & Pineapple Squares Makes: 6 Tartlets Difficulty: EasyCooking Time: 50minIngredients list:400g Puff Pastry, thawed...
01/10/2026

Mango & Pineapple Squares
Makes: 6 Tartlets
Difficulty: Easy
Cooking Time: 50min

Ingredients list:
400g Puff Pastry, thawed
1 Mango, peeled and sliced
1 x 440g tin Pineapple Rings in Light Syrup
50ml Honey
Icing sugar for dusting

Method:
1. Preheat the oven to 180 °C.

2. Unroll the pastry and place it onto a lined baking tray. Cut the pastry into 6 even squares.

3. Score a border around the edge of each pastry square. Top 3 with slices of mango and top the other 3 with pineapple rings on each. Drizzle the tarts with honey.

4. Bake for 15 – 20 minutes until the pastry is golden, puffed and cooked through.

5. Remove from the oven and dust with icing sugar before serving.

Christmas CookiesDifficulty: EasyCooking time: 25minIngredients list:400g Shortcrust Pastry, thawed1 Egg white200g Icing...
30/09/2026

Christmas Cookies
Difficulty: Easy
Cooking time: 25min

Ingredients list:
400g Shortcrust Pastry, thawed
1 Egg white
200g Icing sugar, sifted
Sprinkles for decorating

Method:
1. Preheat the oven to 180°C.

2. Unroll the pastry and use Christmas themed cookie cutters to cut out as many biscuit shapes as you can. Place the pastry cut-outs onto a lined baking tray and bake for 8 – 10 minutes, until golden brown and cooked through.

3. Set aside to cool on a cooling rack.

4. Whisk the egg white and fold in the sifted icing sugar. Place the icing into a piping bag with a small round nozzle and decorate as desired, sprinkle with your choice of sprinkles.

5. Serve and enjoy.

Raspberry Festive WreathServes: 8Difficulty: MediumCooking time: 1h 10minIngredients list:400g Puff Pastry, thawed125ml ...
29/09/2026

Raspberry Festive Wreath
Serves: 8
Difficulty: Medium
Cooking time: 1h 10min

Ingredients list:
400g Puff Pastry, thawed
125ml Raspberry jam
1 Egg, whisked
50g Chopped pistachio nuts
Drizzle Icing
200g Sifted icing sugar
30ml Lemon juice

Method:
1. Preheat the oven to 180C.

2. Unroll the pastry and spread with raspberry jam. Roll up the pastry lengthways and cut the pastry in half down the middle of the roll lengthways.

3. Interlace the two rolls and shape into a ring. Place the pastry wreath onto a lined baking tray. Brush with beaten egg and bake for 40 minutes Until golden and puffed. Reduce the oven to 140C and bake for a further 10 minutes to cook through.

4. Remove from the oven and set aside to cool.

5. Whisk together the sifted icing sugar and lemon juice. Drizzle the icing over the wreath. Scatter over chopped pistachio nuts and serve.

Easter Cinnamon RollsDifficulty: EasyCooking time: 1hourIngredients list:1 x 400 g Puff Pastry, thawed50g Sugar30ml Cinn...
28/09/2026

Easter Cinnamon Rolls
Difficulty: Easy
Cooking time: 1hour

Ingredients list:
1 x 400 g Puff Pastry, thawed
50g Sugar
30ml Cinnamon
60ml Honey
1 Egg, beaten
100g Icing sugar
5 ml Water

Method:
1.Unroll the puff pastry, mix together the sugar and cinnamon and sprinkle all over the pastry. Drizzle the honey over the sugar. Roll up the pastry (lengthways). Refrigerate for 30 minutes.

2. Cut the pastry into 1cm thick rounds. Place onto a tray and brush with beaten egg.

3. Line the air fryer with baking paper. Bake the scrolls in two batches, at 180°C for 18-20 minutes. They should be golden and cooked through.

4. Set aside to cool. Mix together the icing sugar and water, either drizzle over the icing or using a piping bag, pipe a cross over the scrolls.

Courgette Upside Down TartServes: 8Difficylty: EasyCooking: 50minIngredients list:400g Puff Pastry, thawed30ml Olive oil...
27/09/2026

Courgette Upside Down Tart
Serves: 8
Difficylty: Easy
Cooking: 50min

Ingredients list:
400g Puff Pastry, thawed
30ml Olive oil
15ml Honey
6 Courgettes
1 Red onion
50g Flaked almonds
Salt for seasoning
Black Pepper for seasoning
A handful of fresh basil

Method:
1. Preheat the oven to 200°C.

2. Drizzle olive oil and honey into a tart/ round cake tin and scatter over the almonds. Cut the courgettes into thin slices using a potato peeler.

3. Neatly place the courgette slices over the olive oil lined tin, top with red onion and cover with puff pastry. Ensure you tuck in the edges of the pastry around the filling.

4. Bake for 20 minutes, until the pastry is nicely golden and puffed. Reduce the temperature to 140C and bake for a further 10 minutes.

5. Remove from the oven and tip the tart out, pastry side down onto a serving plate. Season with salt and pepper and top with fresh basil.

Savoury Star BiscuitsMakes: 18 ServingsDifficulty: EasyCooking time: 20minIngredients list:400g Shortcrust pastry, ready...
26/09/2026

Savoury Star Biscuits
Makes: 18 Servings
Difficulty: Easy
Cooking time: 20min

Ingredients list:
400g Shortcrust pastry, ready rolled, thawed
1 Egg, beaten
5 ml Paprika
100g Grated cheddar cheese

Method:
1. Preheat the oven to 180° C. Unroll the pastry and using a star shaped cookie cutter, cut out 18 stars. Place the stars onto a lined baking tray, brush with egg, sprinkle over paprika and top with grated cheese.

2. Bake for 8 – 10 minutes, remove from the oven and set aside to cool. Serve.

Apple TurnoverMakes: 10 servingsDifficulty: EasyCooking time: 30minIngredients list:400g Puff Pastry, thawed2 x pouches ...
26/09/2026

Apple Turnover

Makes: 10 servings
Difficulty: Easy
Cooking time: 30min

Ingredients list:
400g Puff Pastry, thawed
2 x pouches Quality Squish, Apple flavour
1 Egg, beaten
100g Icing sugar
15 ml Water/ lemon juice

Method:
1. Preheat the oven to 200°C. Unroll the pastry and cut the pastry in half lengthways, divide each half into 5 equal strips.

2. Squeeze Quality Squish into the centre of each pastry strip. Brush the one edge with egg and roll the pastry to form a sausage, brush with egg and place onto a lined baking tray.

3. Bake for 15 minutes, turn down the heat to 180°C and bake for a further 5 minutes.

4. Remove from the oven to cool, mix the icing sugar and water and drizzle over the baked turnovers, serve and enjoy.

Chorizo & Mozarella Vol Au VentMakes: 6 TartsDifficulty: EasyCooking time: 30minIngredients list:400g Puff Pastry, thawe...
25/09/2026

Chorizo & Mozarella Vol Au Vent
Makes: 6 Tarts
Difficulty: Easy
Cooking time: 30min

Ingredients list:
400g Puff Pastry, thawed
200g Chorizo, sliced
200g Mozzarella, grated
6 Sprigs of thyme
30 ml Olive oil

Method:
1. Preheat the oven to 200°C.

2. Unroll the Puff Pastry and using a 6cm round cutter, cut out 12 pastry discs.

3. Using a 4cm round cutter, cut out the inners of 6 of the larger discs. Discard the inners.

4. Brush the 6 large discs with olive oil and sandwich with the 6 pastry rings.

5. Sprinkle mozzarella in the centre of the disc and top with 3 chorizo slices and a sprig of thyme each.

6. Place the tarts onto a lined baking tray and bake for 15 minutes, until golden and puffed.

Address

18 Conrad Street
Paarl
7646

Opening Hours

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

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