The clock is ticking… It’s dinner time and there are hungry mouths to feed. But you’re out of ideas and you only have 10-minutes to conjure an amazing meal. The impossible is now possible with Ten Minute Kitchen – a celebration of creative, easy, family-friendly meals that anyone can cook at home. Co-hosts …
Spice up your meals with a vibrant chilli recipe that’s easy to grow and delightful to savor. This paste, bashed and preserved, adds life to any dish. Cultivate them from your garden, or pick fresh chillis from the store and enjoy the flavours. Harvesting and Preserving Spice If you enjoy …
APANESE CHICKEN NOODLE & VEGETABLE SOUP 2 chicken breast fillets 1.5 litre (6 cups) water 30-45ml (2-3 T) chicken stock powder 1 carrot, sliced thinly 125g (4 oz) mushrooms, sliced* 125g (4 oz) fresh baby corn, halved 10ml (2 t) sesame oil 1 piece fresh ginger, sliced Handful fresh coriander …
ROASTED VEGETABLE STRUDEL 5 sheets phyllo 60g unsalted butter and olive oil spray 125g Ina Paarman Sun-dried Tomato Pesto 1 eggplant, sliced and roasted 250g baby marrows, cut into thin strips and roasted 250g medium brown mushrooms, roasted handful of basil leaves 300g haloumi cheese, grated Preheat oven to 180⁰C. …
CHEESE QUESADILLAS 8 flour tortillas 150g mozzarella, grated 150g cheddar, grated 1 bottle medium salsa Heat each tortilla in a frying pan. Spread each tortilla with a little salsa. Sprinkle with a mixture of mozzarella and cheddar cheeses. Top with another tortilla. Place directly on the braai on a medium …
KIDDIES’ FISH FINGERS 350g cooked hake 300g mashed potato 30ml butternut purée 10ml Italian parsley, chopped coarse salt and black pepper 60ml olive oil Mix all the ingredients, except for the oil, in a bowl. Mash lightly with a fork to bind. Shape into fingers and place on a lined …