-Half a cup of pasta of your choice -5 cucumber rings diced -1/2 cup sliced carrot -1/2 cup diced celery -1/2 cup diced red pepper -1/2 cup sliced black olives -1/4 cup diced red onion -Half diced avocado 1/3 cup olive oil 1 tablespoon lemon juice 1 tablespoon chopped fresh parsley 1 teaspoon ground black pepper Half a cup shredded Parmesan cheese
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until cooked through. Drain and cool. Mix pasta, carrot, celery, , red pepper, black olives, and red onion together in a large bowl. Whisk avocado, olive oil, lemon juice, parsley , salt and black pepper together in a separate bowl until smooth; stir into pasta salad to coat; garnish with Parmesan cheese and fresh parsley.
6 pieces of chicken
2 tablespoons of oil
15ml mother in law spice mix
15ml Chicken masala
10ml Black pepper
Half green pepper
1 cup of water
In a large pot heat the oil,Tumeric, paprika chicken masala, mother in law spices and onions,salt and pepper fry for 5 minutes. Add the chicken pieces let it cook for 5 minutes. Add potatoes, green beans, sweet corn and carrot to the chicken and add a little bit of flour. Add water and bring to the boil. Reduce the heat, cover and allow to simmer for 20 minutes or until the chicken is cooked.Enjoy
Half green pepper
1 medium onion
I sachet of tomato paste Rhodes Quality
Pinch of sugar
Saute your onion and pepper until soft, put all your spices and tomatoes paste and mix until well combined, put in your cleaned tin fish and your cooked potatoes and pour 50ml of water in the empty tin fish rinse it amd pour in your pan close the lit and allow it to simmer on low heat for 10min.
2 kg ox or sheep tripe, cleaned and cubedcold water, enough to cover the tripe2 dried bay leaves2.5 ml (½ tsp) ground cloves2.5 ml (½ tsp) ground cinnamon10 ml (2 tsp) garam masala2 cardamom pods250 ml (1 cup) plain yoghurt2 x 400 g tins tomato purée2 cm piece of ginger, peeled and grated6 garlic cloves, crushed4 red chillies, choppedsalt and pepper15 ml (1 tbsp) sugar15 ml (1 tbsp) white wine vinegar60 g (4 tbsp) butter, cubed
1. Place the tripe in a deep pot filled with enough cold water to cover it and boil for 2 hours. 2. In a blender, combine all the other ingredients except butter, and process into a fine, smooth mixture. 3. Drain the tripe and return it to the pot. Add the yoghurt mixture and bring to a boil. Lower the heat and simmer for 15 minutes or until the sauce has thickened. Add butter, stir through and season to taste. 4. Serve with steamed bread.
For the Marinad black pepper
100 ml Boiling Water Infused with 4 Rooibos teabags (Remove teabags before using)
Combine the marinade ingredients together, pour over chicken and marinate for an hour or longer if time allows.Braai chicken over coals turning and basting frequently with reserved marinade for about 30-45 minutes, or until cooked.Enjoy
Red cocktail onions
Red kidney beans
Red wine (your choice)
Liquid beef stock
Fry onion, celery and spring onion, seaon with pepper, paprika and salt.Add oxtail to the frying mixture and add tomato paste. Pour in the red wine and beef liquid stock .Cover the pot and reduce the heat then allow to simmer for 3-4 hours or until the oxtail is tender, checking on it every 30 minutes or so to ensure the stew hasn’t dried out. Add more stock if necessary.Before u serve add red kidney beans , baby carrots and red cocktail onions.Add a little bit of sugar..Enjoy
Pre-heat oven to 200°C. Place the pizza base on a flat baking tray. Spread tomato sauce over then scatter with the mushrooms, pineapple,chicken, chillies , olives, cheese and onions .Pour the cheese sauce on top and Transfer to the oven for 8-10 mins until the base is crisp and golden and the cheese is bubbling.