1 tblspn oil
1 onion 
1 tblspn tomato paste
1 tblspn curry paste
1 tspn paprika
Parsley chopped
2 cups water

Fry onions until soft…add pastes…paprika, parsley and add beef.
Add water and allow to simmer for 45min
Dumpling…rub margarine into selfraising until it resembles bread crumbs and add water to form a stiff dough.
Divide dough into dumplings, drops dumplings into stew and cook for 20min.

Credit: Zanele Ka Mvelase’s Kitchen

Ingredients

baby spinach leaves
1/2 onion chopped
1 clove garlic
2 tblsp olive oil
2 tsp salt and pepper
1 tsp chilli flakes .

Credit: Zanele Ka Mvelase’s Kitchen

INGREDIENTS 
1 onion 
2 carrots 
2 potatoes 
1 clove garlic 
1 tspn paprika
1 tspn turmeric
1 tspn mild rajah
1 green chillies (optional)
Knorrox cube

Place salt and vinegar in a large saucepan, add enough water to cover nd bring a boil, cover and cook until tripe is very tender
On another sauce pan fry onions, garlic, carrots, potatoes chillies, spices, knorrox cube then add you cooked tripe…and cook for 20min.

Credit: Zanele Ka Mvelase’s Kitchen

Cook pasta as per packet

instructions

let it cool and add vegetable atchaar,cucumber

sweet chili sauce and tomatoe sauce

Credit: Zanele Ka Mvelase’s Kitchen

Ingredients
1 onion chopped
Red and green pepper (optional)
1 tspn rajah mild
1 tsp garlic and ginger 
2 tomatoes finely chopped
1 knorrox chilli beef stock
1 tspn chilli flakes (optional)
1 tspn paprika
1 cup water
2tblspn cream of tomato soup
1 tspn olive oil

Fry onions, ginger and garlic with oil…add rajah, paprika and fry stirring consistently
Add tomatoes and water and bring it to boil
Add chilli beef stock….wors and simmer for 5min 
Mix the soup with 4 tblspn of water to smooth paste…add it to pot and allow to simmer for 2min stirring until thickened

Credit: Zanele Ka Mvelase’s Kitchen

Green and red cabbage
Carrots grated
Cheddar cheese cubed
Pineapple 
Parsley finely chopped

Mix all the ingredients and dress with mayonnaise and whipped cream.

Credit: Zanele Ka Mvelase’s Kitchen

1 cabbage sliced
1 carrot sliced
1/4 red pepper
1⁄2 medium onion, finely chopped
1/2 tspn black pepper
1/2 tspn aromat
1/3 cup canola oil
3 slices bacon (optional)

DIRECTIONS
Heat canola oil in a saucepan over medium heat.. Add onion, red pepper, carrots..cook for about 1 minute, stirring frequently. Add cabbage, aromat and black pepper; Cook for 10 minutes, stirring occasionally.

Credit: Zanele Ka Mvelase’s Kitchen

INGREDIENTS
2 kilograms roasting potatoes, peeled
2 tablespoons margarine, softened
2 teaspoons olive oil
5ml Crushed garlic
1 tsp paprika
80ml Creamy Garlic & Herb Salad Dressing
1 pinch Salt and pepper to taste

METHOD
Preheat oven to 200°C.
Thinly slice potato without going all the way through…using a sharp knife
Pat potatoes dry with paper towel.
Place, cut side up, in a shallow roasting pan.
Combine margarine, oil, garlic, and Salad Dressing and salt and pepper in a bowl.
Brush mixture over potatoes.
Roast potatoes for 50-55mins, basting ½ way through the cooking time.
Serve with roast chicken pieces and vegetables of your choice.

Credit: Zanele Ka Mvelase’s Kitchen

1 bunch spinach leaves, roughly chopped
Sliced mushrooms
Robbot peepers 
Diced apple
Hellmaans mayo and 1000 island sauce for dressing

Method:
In a bowl, combine the spinach leaves, mushrooms, peppers and apples and toss well. Add dressing and mix well
Refrigerate and serve chilled.

Credit: Zanele Ka Mvelase’s Kitchen

INGREDIENTS:

8 Chicken Pieces

3 ( 30g) tablespoons steak & chop seasoning

1 teaspoon oil

3/4 cup (75g) Ellis Brown Creamer

1 cup ( 250ml) peach & apricot juice

1 tin apricot halves ( optional)

1 tablespoon Maizena

1/2 cup (125ml) hot water

METHOD:

1. Pre-heat the oven to 180°C.

2. Sprinkle chicken pieces with seasoning. Set aside for an hour.

3. Coat the chicken pieces with Ellis Brown Creamer on both sides.

4. Grease an oven proof dish with oil and add chicken pieces.

5. Pour peach and apricot juice over the chicken and add apricot halves.

6. Place in the oven and cook for ±30-45 minutes until deliciously golden brown

7. Should you wish to thicken the sauce at the end of the cooking time- in a bowl mix the hot apricot sauce (taken from the cooked chicken) and mix in Maize a and hot water. Microwave this mixture for 3 minutes, stirring every 30 seconds

8. Pour over the cooked chicken and enjoy.

Credit: ELLIS BROWN BOX