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 …
CRANBERRY PISTACHIO BISCOTTI 375ml dried cranberries 625ml flour 250ml sugar 2.5ml bicarbonate of soda 2.5ml baking powder 3 large eggs 5ml vanilla pinch of salt 250ml pistachios Soak the cranberries for 5 minutes in boiling water to soften them. Drain and set aside. Preheat the oven to 160°C. Mix the …
SPAGHETTI FRITTATA 300g linguine cooked “al dente” 45ml olive oil 2 jumbo eggs 125ml milk 2.5ml minced garlic 125ml grated parmesan 375ml store-bought tomato sauce 250ml grated parmesan 375ml grated mozzarella 60g crumbled feta 60ml basil, shredded Preheat oven to 180°C. Boil water for the pasta in large pot. Add …