Hot 'n Tasty Mutton Curry

Ingredients

1 red onion, chopped
15 millilitre oil
5 millilitre Curry powder
2 millilitre Chilli powder
1 Star anise
600 gram Lamb, cubed
3 Medium potatoes, peeled and cubed
½ Cup frozen peas
4 Curry leaves
1 KNORR Mild Durban Curry Dry Cook-In-Sauce
400 millilitre water
8 Rice and/or poppadoms to serve

Instructions

Sauté chopped onion in oil, add curry powder, chilli powder and star anise and fry for 1 minute.
Add meat and brown.
Add potatoes, peas and curry leaves.
Mix sachet contents with 400 ml cold water.
Pour over the browned meat and veggies.
Bring to the boil, stirring often.
Cover and simmer for 1 hour.
Serve with rice and/or poppadoms.

Chicken and Red Lentil Curry

 

 

Ingredients

1 sachet (30g) KNORR Curry Flavour Stew Granules
170 gram Dried red lentils
500 gram Chicken thighs, cut in half
1 Clove crushed garlic
1 onion, finely diced
5 millilitre Robertsons Cumin
600 millilitre water
150 millilitre Plain yoghurt
50 gram Toasted cashews, roughly chopped
15 millilitre sunflower oil

Instructions

Heat oil in a pot and fry the onion over a gentle heat until soft.
Stir in the garlic and cumin and fry for 2 minutes, stirring continuously to release the flavour and aroma.
Add the chicken thighs and brown well on both sides.
Stir in the water and lentils then bring to the boil.
Reduce the heat, cover and allow to simmer for 20 -25 minutes, stirring occasionally until the lentils are soft.
Stir in the yoghurt and KNORR Curry Flavour Stew Granules and allow to simmer for a further 5 minutes, stirring occasionally.
Top with toasted cashew nuts and serve with basmati rice and coriander.

CAKE IN YOUR SNACKWICH MAKER

·         Ingredients :
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 cup butter ( I used cooking oil )
• 1/2 cup caster sugar
• 2 eggs
• 1 tsp. vanilla essence 
 

      Method :
• Sieve flour and baking powder in a bowl, keep aside.
• In a separate bowl, combine butter and sugar. Beat till creamy.
• Add in eggs, one at a time, beating well after each addition.
• Add essence and beat again.
• Fold in flour mixture.
• Prepare Sandwich Maker by brushing both sides of the sandwich maker ( cooking surface ) with cooking oil. Close and preheat until the light turns red.
• Spoon your cake batter in each well until full but not overflowing.  
 

 

     Close the lid of the sandwich maker and cook for approximately 3 - 4 minutes or until golden brown.

• Take out the cakes, sprinkle with Icing sugar & serve right away.
 

     My Notes :
• Check after 3 minutes with a toothpick, if the tooth pick comes out clean, it's ready. If not, cook a little longer, checking after every minute.
• They are best eaten right away. But you can make them in advance too, just

 

 

·         

·         

 

 

 

 

 

Caramel Appletini

Bloody Mary

No-Bake Cheesecake Stuffed Strawberries

Crunchie Vegetable Salad