Ingredients 1 onion chopped 1 tsp Chicken Spice 1 knorrox cube 1 carrot sliced Cabbage, cut into thin slices 400 g can of pilchard 2 Tbsp mushroom sauce 1/2cup water
Instructions In a pot fry the onion in oil until soft. Add Chicken Spice, knorrox cube and fry for two minutes, stirring continuously. Add the cabbage, carrots and fry for a further five minutes. Then add the water, stir well and bring to the boil. Turn down the heat and simmer with the lid on until the cabbage is tender. Add the pilchards to the pot, stir well and allow to heat through. Just before done, mix the soup with four tablespoons of water to make a smooth paste then add it to the pot and allow to simmer for five minutes, stirring continuously until thickened. Serve with pasta pap or rice.
Ingredients 5 cups flour 1 packet instant yeast 60ml sugar pinch Salt 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.
Ingredients Beef curry 2 tblsp cooking oil 1 onion, chopped ½ green pepper, chopped 1 Tspn dhania spice 1 Tspn garum spice 3 Tspn tomato paste 1 Tspn paprika 2 carrots, peeled and chopped 2 potatoes, peeled and cut in quarters 1 Knorrox beef stock 1 cup water 1/4cup amasi
Instructions Heat oil in a pot and fry the onion and green pepper until soft. Add Spices and fry for one minute stirring continuously. In a separate bowl, mix beef pieces with sour milk (amasi) and tomato paste until well coated. Add the beef to the pot and fry until well browned. Then add carrots, potatoes, Knorrox beef Stock Cube and water. Stir well. Cover pot with a lid and allow to simmer for one hour or until the meat is tender.
Ingredients 1 Tbsp cooking oil 6 chicken pieces 1 onion, finely chopped ½ green pepper, finely chopped 1 Tbsp Paprika 1 tspn mixed spices 1/2 cup water Mixed veggies 1 Knorrox Chicken Stock Cube 2 tspn tomato paste 1 tspn garlic minced Salt and pepper
Instructions 1. Heat oil in a medium size pot and fry the chicken pieces until well browned on all sides then remove from the pot and set aside. 2. Add the onion and green pepper and fry until soft…Add Spices and fry for 1 minute, stirring constantly. Add water, stock cube and chicken to the pot. Bring to the boil then reduce the heat and allow to simmer covered for 15 minutes…then add tomato paste and let it simmer for few minutes.
5 large potatoes 1/4 low-fat cottage cheese 1 tblspn parsley Salt and pepper
Instructions Preheat oven to 220°C. Wrap potatoes in foil and pierce a few times with a fork. Bake for 30 minutes. Carefully remove foil and bake for a further 30 minutes. Carefully cut a cross into each potato and gently open it…and stuff it with cottage cheese.