Half chicken Chili flakes 3 tablespoons pepper 3 tablespoons dry parsley 3 tablespoons Robertson zesty lemon and herb spice 30 ml peri peri sauce 2 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons group coriander
Mix all the ingredients together and use the mixture to coat the chicken and leave it to marinade for 4 hours . Place the under a preheated oven 200 degrees Celsius for 45 minutes…Enjoy
Crush the biscuits and put them in cups Beat the double cream yogurt and vanilla extract until smooth and slowly beat in caramel until smooth. Pour the cream mixture evenly over the oreo biscuits base . Top them with the toppings ingredients.. Enjoy
4 Deep water hake 60ml butter 15ml oil 125ml cream 1/2 a cup of Spinash 60ml Grated cheddar cheese Salt and pepper 1/2 onion, diced 1/2 teaspoon garlic 1 tablespoon chillies 6 cherry tomatoes, diced
In a large pan melt butter with a bit of oil over a medium heat. Add the fish and let it cook for for 5 minutes on each sides, transfer to a plate and set it aside. In the same pan cook onions, garlic and chillies and cherry tomatoes. Slowly add cream and cheese until smooth. Season with salt and pepper and add spinash and continue cooking until wilted. Add the fish back in the pan for 2 minutes. Enjoy
100g Almond flakes 130g choc chips 80ml blueberries 175ml cocoa powder 175ml plain yogurt 3 cups of self raising flour 1 tablespoon of vanilla essence 1 1/2 cups of white sugar 6 eggs 375g margarine /butter
-Preheat oven to 180 ° Celsius Crease both trays and put them aside -Beat Margarine,vanilla and sugar together until fluffy. -Add the eggs and sift in the flour and cocoa powder. -Add yoghurt and stir until combined and finally stir in blueberries and choc chips. -Spoon the mixture into the paper cases and sprinkle a few flaked almonds and choc chips on top of each muffins. Bake for 20 minutes or until golden brown. Remove from oven and allow to cool. Enjoy
Blend the cooked spinach, olive oil, milk and chicken livers in a blender until nearly smooth and put it aside.Don’t worry about measurements as long as it can form a paste.
Melt the butter in a saucepan and add mushrooms and onions
Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
Simmer gently for 8-10 minutes and season with salt and white pepper.
Stir in cheese and allow to melt and add salami and the spinash mixture to the cheese sauce.Then u can add your cooked pasta. .It is soo Yummy.
Ingredients: 6 cups flour 90ml Sugar pinch Salt 10g packet of yeast Warm water
Mix flour, salt,yeast & sugar.
Add water to the dry mixture and knead until the dough is soft and elastic.
Place dough into a bowl, cover bowl with a plastic bag or cloth and leave in a warm place for an hour to rise.
Pour cooking oil in a deep pot and wait until is hot enough.Place the balls in the pot when the side is golden brown, turn over and allow the other side to cook as well.
3 chicken breasts, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
5ml Garlic powder
5 cups milk
4 cups penne pasta
1 cup shredded cheddar cheese
Heat oil in a large pot over high heat
Add chicken and cook until no pink is visible, then take the chicken out.
Add the peppers and onion, cooking until soft
Add cooked chicken back to the pot with salt,paprika and garlic powder, stirring until evenly coated.
Add the milk and the pasta stirring constantly to prevent any pasta from sticking.
Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
Add the cheese and mix until melted.
Ingredients: 500g beef mince 1 large onion, finely diced 1 tablespoon parsley, finely chopped 1 tablespoon wholegrain mustard 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 cup beef stock 1 sheet of today’s pastry 1 egg, beaten, or milk for Glazing Sesame seeds
Heat olive oil in a large pan and fry onion until soft
Add mince and cook until it is brown. Add mustard, tomato paste, Worcestershire sauce.
Add stock and allow to simmer for 30 minutes. Stir occasionally. Taste and season with salt and pepper if required.
Preheat oven to 180 °C
Cut a large circle from pastry,divide filling between circles ,placing a dollo on one side of each ,brush edges with egg and scatter over sesame seeds and bake for 20 minutes.
Ingredients: 1 red pepper 1 green pepper 1 onion Fresh parsley salt and ground black pepper 1 tablespoon vinegar
Slice peppers into stick-size pieces and onions into rings and fry for 5min
Add parsley Sprinkle with salt and pepper. Add vinegar and stirring to mix well. Make sure your peppers are crunchy not soft
.Add sweet chilli and teaspoon of tomato sauce and 2tsps of chutney
Ingredients for the sauce:
1/4 cup olive oil
1medium onions, diced
4 grated tomatoes
1/3 cup fresh parsley, finely chopped
Half of green pepper diced
Half of yellow pepper diced
Half of red pepper diced
1 teaspoon sea salt
2 tsp of tomato paste
3 tsp of tomato sauce
1 tablespoon honey or Brown sugar
Pour the olive oil into a large pot over medium heat.
Add diced onions and peppers saute for 6-8 minutes or until onions and peppers are tender.
Add tomatoes, chopped parsley and sea salt.
Simmer on low heat for 5 to 10 minutes or until cooked down.Add tomato paste,tomato sauce and sugar and simmer for few extra minutes.
1/2 thin spaghetti
8 Vienna cut into even pieces
2 tablespoons of butter
Set a large pot of water to boil ,thread spaghetti through each vienna piece and cook for 6 minutes drain and mix with butter and set it aside.