Chicken Tropicana

A family favourite tailored to be the perfect easy and quick dinner recipe for the whole family - and it will not break the budget. It will also not require a visit to ten different shops to procure ingredients. Enjoy!



INGREDIENTS

2 tbsps. olive oil
1 tbsp. butter
8 chicken thighs
1 onion, chopped
1 clove garlic, crushed
2 cm piece of ginger, peeled and chopped
1 cup Rhodes Tomato puree
1 Can Rhodes Pineapple Pieces in light syrup
2 Tbsps. curry powder
½ cup Rhodes Smooth Apricot Jam
1 Can coconut milk
Large handful fresh coriander, chopped
½ cup Peanut butter
Salt and Pepper

METHOD

1. Over a medium heat, melt the butter and oil in a large pot.
2. Add the onion and fry until soft and fragrant.
3. Add the garlic, ginger and the Rhodes tomato puree.
4. Add the chicken thighs to the pot and continue frying on both sides until the chicken has a good colour.
5. Add the Rhodes pineapple pieces, apricot jam and coconut milk.
6. Cover the pot and simmer over a low heat for about 20 minutes.
7. Stir in the chopped coriander and the peanut butter, which will thicken the sauce.
8. Season to taste with salt and pepper.
9. Serve with fragrant Basmati rice.

Bacon And Egg Pie

 

 

 

Just right for a Sunday brunch or perhaps for that special Easter breakfast.

 

 

Ingredients

 

400 g gram Roll short crust pastry, thawed

1 Egg, beaten for brushing

250 ml cup Cream

1packet KNORR Three Cheese Sauce

1 Onion, chopped

(30 ml) tablespoon oil

2 Eggs

400g Roll puff pastry, thawed

200g Bacon, chopped

 

 

Instructions

 

1.In a pan heat the oil and fry the bacon and onion until bacon is cooked and onion is soft

2.Lightly grease a large, deep pie dish

3.Roll out the short crust pastry and line the pie dish

4.Place a piece of greased kitchen paper over the pastry and fill with beans or rice

5.Bake blind in a 210°C oven for 10 minutes

6.Remove the paper and beans and bake for a further 10 minutes

7.Allow to cool

8.Arrange the bacon and onion over the cooled pastry

9.Pour the egg mixture over the bacon and top with the pastry

10.In a bowl beat together the KNORR Three Cheese Sauce powder, eggs and cream

11.Roll out the puff pastry and get it ready to put on top

12.Decorate with left-over pieces of pastry, and brush with extra beaten egg

13.Place in a preheated 200°C oven for 30-35 minutes or until egg is set and pastry is golden

French Leek Pie

 

 

 

Savour the smooth flavours of Emmental and blue cheese combined with cream and roasted vegetables for an unforgettable French treat.

 

 

 

 

 

 

 

Ingredients

 

1 Roll puff pastry or ready-made shortcrust pastry

2 teaspoon Stork Margarine

6 Leeks, chopped

1 Onion, sliced

1 pinch Robertsons Salt and Black Pepper to taste

1 KNORR Roasted Vegetable Bake

1 cup Fresh cream

1 cup Emmental cheese, grated

¼ cup Blue cheese, crumbled

 

 

Instructions

 

1.Preheat oven to 180°C.

2.Line a pie dish with pastry and trim the edges.

3.In a large pan over a medium-low heat melt margarine.

4.Add leeks and onion, sautè for 10 minutes or until soft.

5.Season with salt and pepper and reduce heat to low.

6.Add the KNORR Roasted Vegetable Bake and cream to the pan, heat through until the sauce thickens.

7.Remove from the heat and stir in the Emmental cheese.

8.Pour mixture into the pastry shell, sprinkle with blue cheese.

9.Bake in oven for 30 minutes, or until filling is set and golden on top.

10.Allow to stand for 10 minutes before cutting pie into wedges.

11.TIP: These can be made into individual tartlets using ramekins.

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Cheddar Dill Beer Bread

 

Makes one loaf

Ingredients

 

* 3 cups organic all-purpose flour

* 2 tsp granulated sugar

* 1 tsp salt

* 1 Tbsp baking powder (make sure it’s fresh, otherwise your bread won’t rise…)

*1/2 tsp baking soda

* 2 Tbsp chopped fresh dill or 2 teaspoons dried dill

* 2 tsp caraway seeds

* 1 cup finely grated sharp cheddar cheese

* 12 ounces beer (you can use light or dark but don’t use a stout — the beer must not be flat though the temperature does not matter — I used a Brooklyn Lager since that’s what I had in the fridge)

* Optional Glaze: 1 egg & 2 teaspoons water, beaten

Directions

1. Preheat oven to 375° and grease an 8-inch loaf pan. Combine flour, sugar, salt, baking powder, baking soda dill, caraway seeds, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. The batter will be thick.

2. Spread the batter in the greased loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

3. Cool in the pan on a rack for 5-10 minutes. Remove from the pan and cool for 20 more minutes. Serve warm or at room temperature. This bread toasts nicely and will last for 2-3 days.

 

 

Read more: http://www.care2.com/greenliving/cheddar-dill-beer-bread.html#ixzz2NyY6IB6l

Sweet Potato Biscuits

 

Makes roughly 10 biscuits

 

Ingredients

 

* 1/2 cup sweet potato, cooked and mashed (1 small to medium-sized sweet potato)

* 1 1/2 cups all purpose flour

* 1/2 cup whole wheat flour

* 1 Tbsp baking powder

* 1 tsp salt

* 1/4 cup unsalted butter, cold

* 3/4 cup milk

* 1/2 tsp chili powder or ground cumin (optional)

 

 

 

Directions

 

1. Preheat oven to 450 degrees and grease a cookie sheet. Quarter the sweet potato, place in a pot of water, bring to a boil and cook for 10-15 minutes until sweet potato is soft all the way through. Drain and let cool completely, then peel and mash. Set aside in fridge.

 

2. Combine the flour, baking powder and salt and stir well to combine. Cut the cold butter into small pieces and cut into the dry ingredients using two knives or a pastry cutter until the mixture resembles coarse cornmeal. Chill until ready to use.

 

3. Add the milk to the mashed sweet potato and mix well with a whisk or a fork. Add any spices you'd like to use to this mixture. Pour the sweet potato and milk mixture into the dry ingredients and stir quickly to form a ball (you may need to use your hands...)

 

4. Turn the dough out onto a floured surface and knead just until it comes together (you don't want to handle it too much or it will get tough.) Pat the dough out lightly with your hands until it is roughly 1/2 inch thick. Cut into rounds with either a biscuit cutter or the floured edge of a drinking glass, tin can, etc.

 

5. Bake on the greased cookie sheet for 10-15 minutes or until the biscuits are light brown.

Mashed Potato Bakes

 

New way to serve potatoes, love it

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

 

 

Interesting Cake Ideas