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Scratch-and-Dent Appliances in Cape Town, and why we don’t sell Second-hand

Scratch-and-Dent Appliances in Cape Town, and why we don’t sell Second-hand

When it comes to buying home appliances in Cape Town and its surroundings, it’s essential to understand the difference between scratch-and-dent and second-hand items. At Cape Demo Appliances, we specialise in offering a wide range of scratch-and-dent home appliances, ensuring that our customers get high-quality products at a happy price tag, complete with a warranty. Let’s dive into what sets scratch-and-dent appliances apart from second-hand ones.

The Allure of Scratch-and-Dent Appliances

Scratch-and-dent appliances are products that have suffered minor cosmetic damage. This damage could be a result of handling during transport, or display in retail stores, leading to superficial scratches or dents. These items might include washing machines, stoves, fridges, TVs, sound systems, and other small kitchen appliances. Despite the minor imperfections, these appliances are new or nearly new and function perfectly. The appeal of scratch-and-dent items lies in their high quality coupled with a lower price point, making them an excellent choice for budget-conscious consumers who don’t mind a few aesthetic flaws.

Second-Hand: A Different Category

On the other hand, second-hand appliances have been previously used over an extended period. They are ‘handed over’ after serving their initial owners, which means they can show signs of wear and tear both functionally and cosmetically. While second-hand items can be a cost-effective option, they often come with a higher risk regarding their condition and longevity.

Demo and Out-of-Box Failures: Additional Options

Additionally, we offer demo products, used by retailers for display or demonstration purposes. These items are typically in excellent condition, having only been used in a controlled environment. Another interesting category is out-of-box failures. These are new appliances that exhibited a slight defect upon purchase. They are repaired, tested, and resold at a reduced price, providing a fantastic deal for customers, and they carry a repair warranty.

Why Choose Cape Demo Appliances?

At Cape Demo Appliances, our years of experience and industry expertise allow us access to a wide range of both scratch-and-dent and new appliance stocks. Our products are carefully selected and come with a repair warranty for added peace of mind. We understand the importance of quality and affordability, and our stock, including high-end appliances and entertainment systems, reflects this.

Scratch-and-dent and second-hand appliances each offer unique benefits. While scratch-and-dent items provide an almost new product at a lower price, second-hand appliances can be more affordable but come with greater previous usage. At Cape Demo Appliances, we are committed to helping you find the perfect fit for your home and budget without compromising on quality.

Remember, our stock moves fast, so get in touch now to own that high-end appliance or entertainment system you’ve always wanted!

 

Apple Crumble Cheesecake

Apple Crumble Cheesecake

This apple crumble cheesecake is a perfect holiday dessert. It has apples and cinnamon giving it lots of flavour. The crust is spiced with nutmeg and cinnamon. It lifts the cheesecake to another level together with the cinnamon sugar apple crumble topping. They are all tired together perfectly with the creamy cheesecake filling.

INGREDIENTS

COOKIE CRUST

  • 200 g digestive biscuits
  • ½ teaspoon nutmeg
  • 1,5 teaspoon cinnamon
  • 1,5 tablespoon brown sugar
  • 50 g butter melted

 

APPLES AND CRUMBLE

  • 150 g apple diced small (1-2 apples)
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • 100 g all-purpose flour
  • 80 g brown sugar
  • 70 g butter room temperature

 

CHEESECAKE

  • 600 g cream cheese full fat, room temperature
  • 200 g granulated sugar
  • 150 g sour cream 18% room temperature
  • 1 tablespoon cornstarch
  • 2 teaspoon vanilla extract
  • 3 large eggs room temperature

 

INSTRUCTIONS 

COOKIE CRUST

  1. Preheat the oven at 160ºC
  2. In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
  3. 200 g digestive biscuits, ½ teaspoon nutmeg, 1.5 teaspoon cinnamon, 1.5 tablespoon brown sugar, 50 g butter
  4. In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
  5. Bake it for 10 min. Then let it cool down so that it’s cool to touch.

 

APPLES AND CRUMBLE

  1. While the crust cools down, prepare the apples and the crumble.
  2. Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.
  3. 150 g apple, 1 tablespoon granulated sugar, 1 teaspoon cinnamon
  4. Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set aside both toppings while making the cheesecake filling.
  5. 100 g all-purpose flour, 80 g brown sugar, 70 g butter

 

CHEESECAKE

  1. Preheat the oven at 160ºC.
  2. With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
    600 g cream cheese, 200 g granulated sugar
  3. In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
  4. 150 g sour cream 18%, 2 teaspoon vanilla extract, 3 large eggs, 1 tablespoon cornstarch
  5. Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.
  6. Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
  7. Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it’s covered well if choosing this method.
  8. Bake for 1 hour and 20-30 min.
  9. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
  10. Then take it out of the oven and remove it from the water bath. Take off the aluminium foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
  11. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

Thank you Julie Marie Eats for this decadent holiday dessert recipe!

 

Lamb Chops Chutney Recipe Durban Style

Lamb Chops Chutney Recipe Durban Style

Rich, spicy and delectable lamb chops chutney recipe that’s ready in just 30 minutes and can be made in the oven or stovetop. This traditional South African dinner recipe, chops chutney Durban style is so quick and easy to make and will be a favourite with your whole family.

It’s great for also using up any leftover chops you may have from a weekend braai. If you are using already cooked chops, you can whip up this delicious Durban chops chutney in less than 15 minutes, making it the perfect South African weeknight dinner.

Ingredients:

For the lamb chops

  • 8 lamb loin chops
  • salt & pepper to taste (I use about 1 tsp each)
  • 1/2 tsp dried parsley flakes
  • 1 tbsp of oil

For the South African Chutney

  • 1 tsp of oil
  • 1 onion (diced)
  • 6 cloves of garlic (minced)a
  • 1 fresh red chilli (sliced)
  • 1/4 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp sugar
  • 1 tsp salt & pepper
  • 2 large tomatoes (diced or grated)

 

Instructions:

  1. Wash lamb chops with cold running water and then pat dry with a paper towel. Sprinkle it with salt and pepper and dried parsley leaves.
  2. Heat up 1 tbsp of oil on medium heat and fry the chops for 3-5 minutes on each site until golden. If your pan is small, do this in 2 batches, do not overcrowd. Once done frying, take them off the pan and place on a plate to rest.
  3. On the same pan, add 1 tbsp of oil and cook onion on medium heat for 5 minutes until transparent.
  4. Add minced garlic, thinly sliced chilly and cook for an additional 2 minutes.
  5. Add in all of your spices (salt, sugar, pepper, chilli powder, turmeric powder, cumin seeds and garam masala) and cook on low for 2 minutes to open up the spices.
  6. Mix in grated or diced tomatoes and about 1/2 cup of water and cook on medium heat for 10 minutes. After that, add the lamb chops back into the chutney mix and over them. Garnish with fresh coriander and serve.

If you wish, you can cook the chutney chops in the oven. Just preheat your oven to 160 C and cook for 20-25 minutes until the loin chops are golden. I still recommend making the chutney on the stovetop though.

Thank you Oh Clary for this easy holiday dinner recipe!

 

5-Minute Crunchy Chocolate Quinoa Crisps

5-Minute Crunchy Chocolate Quinoa Crisps

Chocolate quinoa crisps are the kind of recipe that once you see how easy they are and how delicious they are, they’ll be on repeat every week. 

Summer is the peak time for no-bake treats. It’s hot. It’s sweaty. People are avoiding their ovens and their kitchens like the plague. 

But, what are you to do when you just want some cookies? Dun dun da daaa I made no-bake cookies.

Ingredients: 

  • 1/2 cup refined coconut oil, melted
  • 1/4 cup agave nectar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 1/2 cup puffed quinoa

Instructions: 

  1. Gather and measure ingredients
  2. Add the melted coconut oil, agave nectar, cocoa powder, and vanilla to a medium bowl.
  3. Whisk until smooth
  4. Pour the puffed quinoa into the bowl.
  5. Use a rubber spatula to fold in the puffed quinoa and coat it with the chocolate mixture.
  6. Use a cookie scooper to scoop about 8 mounds onto a baking sheet lined with parchment paper.
  7. If the mixture is chilly, it will harden and be difficult to scoop. Microwave it for about 10 seconds to loosen up the batter if needed.
  8. Use your fingers to gently press the tops to flatten them out.
  9. Pop in the fridge or freezer for 1 hour until hardened.
  10. Enjoy immediately or transfer to a bag or container to store in the fridge until you’re ready to eat!

Thank you The Toasted Pine Nut for this popping recipe!

 

DIY Instant Noodles

DIY Instant Noodles

These instant noodles are a healthier version of your favourite ramen – and they taste so much better! 

Excellent meal prep lunch option – assemble your mason jars ahead of time and when you’re ready to enjoy, all you have to do is pull the jar out of the fridge, add in the boiling water, let it sit then dig in!

Ingredients:

  • Miso paste – add in some extra soy sauce if you don’t have any miso paste.
  • Soy sauce – coconut aminos or tamari are the best soy sauce substitutes.
  • Chili garlic sauce – sriracha, Sambal Oelek or chilli paste would all help add some spice.
  • Shelled edamame – snap peas, green peas or fava beans would be good too.
  • Carrot – try adding in some shredded cucumber or diced celery instead.
  • Red pepper – use any colour bell pepper of your choice.
  • Red cabbage – napa cabbage or bok choy would also be yummy in these noodles.
  • Green onions – diced red or white onions can be used instead.
  • Cilantro – or another fresh herb like parsley or Thai basil.
  • Vegetable bouillon cubes – chicken bouillon cubes would also work here.
  • Ramen noodles – you can try using gluten-free ramen noodles as well.

Instructions:

Step 1: Add seasonings and veggies to a mason jar.

Add 1 tbsp each miso paste and soy sauce along with 1/2 tbsp chilli garlic sauce to the bottom of each 1 L mason jar, then add 1/2 cup edamame to each jar and divide veggies evenly among jars.

Step 2: Top with noodles.

Top with 1/2 a bouillon cube, then half of each ramen noodle packet.

Step 3: Add boiling water.

Store in the fridge for up to 6 days. When ready to serve, add boiling water overtop, filling almost to the top of the jar and let sit for 5 minutes. 

Step 4: Dump into a bowl and dig in!

Stir everything together, then pour into a bowl and serve and enjoy. If you’d like them a little hotter, microwave for 1-2 minutes after pouring in boiling water.

More flavour options

Looking for more flavour options for your Instant Noodles? You can mix and match with different seasonings and add-ins until you find a combination you love. Here are some more ideas on what  you can add:

  • Fresh garlic
  • Minced ginger
  • Corn
  • Spinach
  • Mushrooms
  • Sriracha
  • Hoisin sauce
  • Hard or soft-boiled egg (add on right before serving)
  • Shredded chicken
  • Extra-firm tofu

Thank you The Girl on Bloor for this great recipe!