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

Potatoes
1/4 cup butter
1/2 cup Parmesan cheese
Handful chopped fresh chives
1 tsp aromat to taste

Directions

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.

Add butter, Parmesan cheese, chives, Aromat, blackpepper. Use a potato masher to mash until smooth, and serve.

Credit: Zanele Ka Mvelase’s Kitchen

Ingredients

1 onion, chopped
2 carrots chopped 
1 garlic (minced)
1 cup beef stock
1tsp paprika
1tsp BBQ spice
1 tsp tomato paste
1/2 tsp Black pepper
2 tbsp oliveoil

Method

Heat oil add onion, and stir. As the onion turns brown add garlic, beef, seasoning and add beef stock. After 20 minutes add tomato paste, simmer for 10 minutes until slightly thicken.

Credit: Zanele Ka Mvelase’s Kitchen

Ingredients
1egg
1/4 cup milk
1/2 cup flour
1 tspn spice for fish
1cup canola oil

Method
Beat egg…Stir in milk.
On another bowl mix flour and spice. 
Dip fish fillets in egg mixture; dip in flour to coat.
Heat oil….Add fish; dip fry for 5min or until golden brown.

Credit: Zanele Ka Mvelase’s Kitchen