1small cabbage (with the green leaves )finely chopped
Robot peppers
Grated carrot
Onion
Salt /aromat
Then add green cabbage ,mix
Then the white cabbage and grated carrot, season
Cook at high heat for 10minutes while mixing
Enjoy 😋😋
Credit: Cooking with Tanya
Handful of spinach,finely chopped
1large carrot,cubed
Cheddar cheese,cubed
Robot peppers,cubed
Onion,cubed
Chicken breast,cubed&fried (seasoned wit paprika,salt)
Mix all and dress wit mayo&chutney
Enjoy😘😘❤❤
Credit: Cooking with Tanya
Ingredients:
Mixed salad leaves
Petite hake fillet
Fish spice
Strawberries
Red onion
Feta cheese
Greek salad dressing
Boiled eggs
Method for the fish:
Use paper towels to pat the fish dry on both sides.
Cut the fish into cubes and season the fish well on both sides with the fish spice.
Use only butter to fry the fish until it’s crispy ,put it aside to cool.
Mix all the ingredients in a salad bowl and pour salad dressing and serve.
Enjoy
Credit: Cooking with Metjie
Ingredients:
4 boneless chicken
1 teaspoon paprika
1/2 teaspoon turmeric
2 tablespoons ground black pepper
Salt
Cooking oil
Half a cup chopped Onion
60ml bbq sauce
15ml tomato sauce
Coleslaw salad already prepared
1 long crusty bread or toasted bread
Introductions:
Boil the chicken breast about 8 to 16 minutes, depending upon the size.. Remove the chicken from water and let rest. Dice, slice, or shred as desired.
Heat a skillet over low-medium heat and add oil.
Add onion ,Paprika,pepper,turmeric,salt add to hot skillet.
Cook stirring often until the onions become tender and caramelized.
Add shredded chicken into the caramelized onions and stir for 2 minutes then add bbq and tomato sauce.
Cut the bread into slices and place the coleslaw salad and top it with shredded chicken…garnish with fresh parsley!
Credit: Cooking with Metjie
INGREDIENTS:
30g butter
1 medium onion, finely chopped
200g mushrooms, thinly sliced
300ml cream
2 tablespoons of flour
Salt
Pepper
METHOD:
1.Melt butter in a frying pan over medium heat. Add onion and stir for 5 minutes or until softened.
2.Add mushrooms and keep stirring for 3 to 4 minutes or until softened.
Credit: Cooking with Metjie
Ingredients :
500g ox liver cut into cbes
1 large onions sliced into rings
30ml oli
1 teaspoon of tumeric
Salt and pepper
Fresh parsley
Method :
Panfry the ox liver until golden brown on both sides
Add onions and reduce heat to medium, add salt, tumeric and pepper and cook for a few minutes.
Garnish with fresh parsley.
Enjoy!
Credit: Cooking with Metjie
INGREDIENTS:
125g cup butter
Half a cup of blueberries
80ml sugar
2 eggs, beaten
3 bananas, finely crushed
225ml self raising flour
2 tablespoon of cocoa powder
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla
DIRECTIONS:
Preheat oven to 350º.
Cream together butter and sugar.
Add eggs and crushed bananas and combine well
Sift together flour and salt and add to creamed mixture.
Add vanilla and blueberries
Mix just until combined. Do not overmix.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 55 minutes.
Credit: Cooking with Metjie
Ingredients:
4 Gem Squash
Cooked mince meat
Roasted vegetables
Olive oil
Grated cheese
Fresh parsley
Salt to taste
Method:
Wash and halve the squash, then scoop out the seeds
Pre-heat oven to 200 degrees Celsius for 10 minutes.
Rub in a little bit of olive oil and season with salt.
Bake the gem squash first in oven for 15 minutes.
Remove from oven and stuff them with mince and then roasted veggies or vice-versa
Top it with cheese and bake again for 10 minutes.
Garnish with fresh parsley and serve warm
Credit: Cooking with Metjie
Samp- Boil samp until cooked, add mixed herbs, butter and cream of mushroom soup. And add butter. Simmer for 15minutes. Add a bit of salt and pepper for taste
Beef stew- Fry the stew, add garlic, black pepper, mild and spicy, mixed herbs, paprika salt, tomato paste and continue frying. When it starts sticking to the pot add water. When the beef stew is almost cooked add the carrots and potatoes and continue to cook. When the beef, potatoes and carrots are cooked, add a bit of beef and rosemary dry cook in sauce and simmer for few minutes.
Cabbage- Fry cumin seeds, coriander seeds and garlic together. Then add cabbage, onion together, add salt, mild and spicy and continue frying. Add peppers and a small amount of brown onion soup. When it sticks tothe pan, add a bit of water and simmer
Credit: Portia’s Catering
Couscous salad served with chicken
Marinade for chicken-
Soy sauce, chicken spice, paprika, ginger powder( you can also use fresh ginger), garlic, chilli flakes, oil, sweet chilli sauce, salt and pepper. Mix everything together and marinade for an hour. Then put in oven (180) for 45 minutes to an hour
Couscous
Cook as per instructions on the box. Chop red onion, coriander, tomatoes( remove the seeds), feta cheese. Drain water from the chick peas. Add to the couscous then add olive oil, salt and black pepper to taste
Credit: Portia’s Catering