Jasmita’s Easy Couscous filled peppers

Jasmita’s Easy Couscous filled peppers

TRH Jasmita's Easy Couscous filled peppers

Can be made in advance as per below picture and kept in the fridge. I made it ready this morning to be baked just before dinner.
You can also add more spices that you enjoy as per individual taste, I also add a handful of sliced black olives sometimes for a variation.

Ingredients
1 cup couscous
1 cup chopped halloumi cheese
2 green chillies as per taste
Garlic and salt as per taste
Handful of chopped coriander
2-3 peppers

Method
Take 2 to 3 peppers- cut in half, de-seed and wash. Leave peppers aside.
Take couscous about 1 cup- cook in 2 cups water till tender, alternatively you can just add hot water to couscous, cover and let it absorb the water for 20 mins.
Once the couscous is ready add chopped coriander, add cut halloumi cheese in tiny cubes, green chilles finely cut and ground garlic and salt as per taste.
Stuff this mixture into the peppers, top with soft buffalo mozarella cut in little pieces.
Drizzle olive oil over the peppers and bake at 180 until cooked through for about 25 mins.
Serve with a salad or can use this as a side dish as well.

Prepared, tried and tested by:  Jasmita Thakersee

Robin’s Sweet Corn Fried Rice

Robin’s Sweet Corn Fried Rice

TRH Robin's Sweet Corn Fried Rice

1 cup uncooked rice
olive oil as needed
2 garlic cloves minced
1 medium onion or spring onions
1 green chili slit (optional)
1 cup sweet corn
¾ cup chopped capsicum
few sprigs of herbs (mint/celery/coriander) chopped
pepper powder as needed

Instructions
Wash and soak rice for 15 to 20 minutes.
Cook rice and cool completely.
Heat oil and fry garlic until it smells good.
Add onions, chilli and fry until golden.
Add veggies including corn and fry until they are partially cooked.
Add chopped celery and fry for a while.
Add rice, salt, pepper powder and more olive oil
Stir all and fry for a minute.

Prepared, tried and tested by: Robin Singh

Julia’s Hot Potato Salad

Julia’s Hot Potato Salad

TRH Julia's Hot Potato Salad

1 KG (6 Large) Potatoes
250g Cubed Bacon
125ml Sunflower Oil
2 Onions, cubed
125ml Chutney
125ml Vinegar
250ml Milk
15ml Maizena

Salt & Pepper to taste(I prefer not to use too much salt, just a dash)
Boil potatoes in salt water until done.
Remove skin, cube potatoes & keep warm.
Fry bacon in 25 ml oil, until crispy, keep warm with potatoes.
Fry onions in same pan until done.
Mix the rest of the oil, chutney & vinegar and cook for 2 minutes.
Mix maizena & milk, pour slowly into onion mix while stirring & cook for another 2 minutes.
Mix everything together and stir. Keep warm.

Prepared, tried and tested by: Julia Blau

Robin’s Onion Rings

Robin’s Onion Rings

TRH Robin's Onion Rings

Ingredients
1 egg
1⁄4cup vegetable oil
1 cup milk
1 cup flour
1⁄2teaspoon salt
1 teaspoon baking powder
2 large sweet onions, sliced
1⁄2 cup flour (for coating onions)
oil (for frying)

Directions
Mix egg, oil, and milk on low speed of mixer for 1 minute.
Add dry ingredients and mix until smooth.
Coat onions in flour.Dip in batter.
When one side is golden turn to the other side.
Fry in hot oil 375* until desired shade of brown.
Serve it hot

Prepared, tried and tested by: Robin Singh

Omi’s Braised Oyster Mushrooms

Omi’s Braised Oyster Mushrooms

TRH Omi's Braised Oyster Mushrooms

1 large onion sliced
2 or more punnets of oyster mushrooms
1 dried chilli- broken in 3 pieces
1/4 tsp mustard seeds
Curry Leaves
Salt to taste
2 tbsp coconut oil

Method:
Heat oil and add mustard seeds and when it stops popping, add dried chilli, curry leaves and onions.
Fry onions until brown and add the cut mushrooms.
Add salt to taste and cook until the excess water has dried out.
Toss around until all the mushrooms have a golden colour.
Garnish with fresh dhania

Prepared, tried and tested by: Omi Nair

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